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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
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Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts
Kwon, Sang-Chul ; Jeon, Tae-Woog ; Park, Jeong-Seob ; Kwak, Joon-Soo ; Kim, Tae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1191~1196
DOI : 10.3746/jkfn.2012.41.9.1191
The purpose of this study was to investigate the tyrosinase, xanthine oxidase, angiotensin converting enzyme (ACE) inhibitory effects, and nitrite scavenging abilities of Jubak (alcohol filter cake, AFC) hot water and ethanol extracts. Tyrosinase inhibitory effects of Jubak hot water and ethanol extracts were above 85%. Nitrite scavenging ability was higher at pH 1.2 than at pH 4.2 and 6.0. Nitrite scavenging abilities of water and ethanol extracts were above 90% at pH 1.2. Xanthine oxidase inhibitory effect of Jubak hot water and ethanol extracts showed a lower, and the effect did not different by hot water and ethanol. ACE inhibitory effects of Jubak hot water and ethanol extracts were approximately 43~53% and 36~47%, respectively. Overall, our results indicate that Jubak hot water and ethanol extracts may have tyrosinase and ACE inhibitory effects and nitrite scavenging ability, but no xanthine oxidase inhibitory effect. Therefore, Jubak has potential as a cosmetic raw material. Additionally, Jubak could be used as a food additive.
Antioxidant Activity of Extracts and Fractions from Aster scaber
Jeon, Sang-Min ; Lee, Jin-Young ; Kim, Heon-Woong ; Lee, Young-Min ; Jang, Hwan-Hee ; Hwang, Kyung-A ; Kim, Haeng-Ran ; Park, Dong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1197~1204
DOI : 10.3746/jkfn.2012.41.9.1197
As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and
chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9 mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000
(p<0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125
, and higher than that of positive control (
-tocopherol and BHT) (p<0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000
. The ethyl acetate fraction showed the highest value of FRAP at 1051.9
and a concentration of 1,000
chelating was highest in the 70.1% chloroform fraction at a concentration of 500
(p<0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p<0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.
Anti-Inflammatory Effects of Extracts from Ligustrum ovalifolium H. Leaves on RAW264.7 Macrophages
Kim, Yon-Suk ; Lee, Seung-Jae ; Hwang, Jin-Woo ; Kim, Ee-Hwa ; Park, Pyo-Jam ; Jeong, Jae-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1205~1210
DOI : 10.3746/jkfn.2012.41.9.1205
This study investigated the anti-inflammatory effects of Ligustrum ovalifolium H. (LOH) leaf extracts on RAW264.7 macrophages. Cell toxicity was determined by MTT assay. We evaluated the anti-inflammatory effects of LOH extracts by measuring nitric oxide (NO), reactive oxygen species (ROS), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. LOH ethanolic extracts (0.05, 0.1, and 0.2 mg/mL) significantly suppressed LPS-stimulated production of NO. The intracellular ROS level also significantly decreased. LOH ethanolic extracts reduced the expression of iNOS and COX-2 proteins. The present results show that LOH ethanol extract has potent anti-inflammatory effects on RAW264.7 macrophages. These results also suggest that the anti-inflammatory effects of LOH extracts may be related to the inhibition of LPS-stimulated ROS and NO production. Therefore, ethanolic extracts of LOH leaves may be utilized as a good source of functional foods for protection against inflammatory diseases.
Screening of Biological Activity of Caragana sinica Extracts
Jeon, Young-Suk ; Jo, Bun-Sung ; Park, Hye-Jin ; Kang, Sun-Ae ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1211~1219
DOI : 10.3746/jkfn.2012.41.9.1211
In this study, extracts from Caragana sinica flowers and leaves were tested for antioxidant and angiotensin converting enzyme inhibitory activities, along with xanthine oxidase, tyrosinase, elastase, and astringent effects. Total phenolic compounds of acetone extracts from Caragana sinica flowers and leaves were the highest at 3.42 and 2.98 mg/g, respectively, when various extraction solvents were used. Optimal conditions for extraction of phenolic compounds from Caragana sinica leaves and flowers were 70% ethanol for 18 hr. DPPH scavenging activities were the highest in 70% ethanol extracts of Caragana sinica. ABTS radical cation decolorization values of 70% ethanol extracts were higher than those 60% ethanol extracts at 74%. Antioxidant protection factor was 1.2 PF in 70% ethanol extracts from Caragana sinica flowers and leaves. TBARS was lower than that of control (0.54
) in all sections. Angiotensin converting enzyme inhibitory activity of Caragana sinica flower extract was 80~90% at a phenolic concentration of 0.2~1.0 mg/mL, whereas xanthin oxidase inhibitory activity of Caragana sinica leaf extract was higher than that of flower extract. Tyrosinase inhibitory activity, which is related to skin-whitening, was above 20%, whereas elastase inhibitory activity related to anti-wrinkle effect was above 50% at a phenolic concentration of 0.8 mg/mL. Astringent effects of Caragana sinica flower and leaf extracts were higher than tannic acid as a control at an equivalent concentration. This result suggests that extracts from Caragana sinica flowers and leaves are suitable as functional foods having anti-hypertension, anti-gout, and medicinal cosmetic activities, including whitening and anti-wrinkle effects.
Study on Antioxidant Effects of Fractional Extracts from Ligularia stenocephala Leaves
Kim, Kyoung-Hee ; Kim, Na-Young ; Kim, Sung-Hwan ; Han, In-Ae ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1220~1225
DOI : 10.3746/jkfn.2012.41.9.1220
Ligularia stenocephala leaves were subjected to extraction by using several solvents with different polarities, which were then investigated for their antioxidant and antimicrobial activities. Extraction yield of ethanol extract of Ligularia stenocephala was 21.36%. The water fraction showed the highest extraction yield of 60.35%, followed by the n-butanol, n-hexane, and ethyl acetate fractions. Total polyphenolic content was the highest (254.00 mg/g GAE) in the ethyl acetate fraction of Ligularia stenocephala extract. The ethyl acetate fraction had
values of 0.28 mg/mL for DPPH radical scavenging, and 96.
for ABTS radical scavenging activity. Further, FRAP value was significantly higher in the ethyl acetate fraction. The ethyl acetate fraction showed antimicrobial activities against B. cereus, and the diameter of the zone of inhibition was 10.2 mm at 5 mg/disc. These results suggest that the ethyl acetate fraction of Ligularia stenocephala possesses the antimicrobial activities against B. cereus, and its high antioxidant activity could be applicable to food additives and as a natural cosmetic ingredient.
Mechanism Underlying the Anti-Inflammatory Action of Piceatannol Induced by Lipopolysaccharide
Cho, Han-Jin ; Shim, Jae-Hoon ; So, Hong-Seob ; YoonPark, Jung-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1226~1234
DOI : 10.3746/jkfn.2012.41.9.1226
3,4,3',5'-Tetrahydroxy-trans-stilbene (piceatannol) is a derivative of resveratrol with a variety of biological activities, including anti-inflammatory, anti-proliferative, and anti-cancer activities. We assessed the mechanisms by which piceatannol inhibits inflammatory responses using lipopolysaccharide (LPS)-treated Raw264.7 murine macrophages. Piceatannol (0~10
) decreased LPS-induced release of nitric oxide, tumor necrosis factor (TNF)-
, interleukin (IL)-6, IL-
, and inhibited LPS-induced protein expression of inducible nitric oxide synthase (iNOS). Activation of nuclear factor-kappaB (NF-
), activator protein (AP)-1, and signal transducer and activator of transcription 3 (STAT3) are crucial steps during an inflammatory response. Piceatannol prevented LPS-induced degradation of inhibitor of
), translocation of p65 to the nucleus, and phosphorylation of stress-activated protein kinase/c-Jun NH2-terminal kinase (SAPK/JNK). Additionally, piceatannol inhibited LPS-induced phosphorylation of STAT3 and IL-6-induced translocation of STAT3 to the nucleus. Furthermore, piceatannol increased the protein and mRNA levels of hemeoxygenase (HO)-1, the rate-limiting enzyme of heme catabolism that plays a critical role in mediating antioxidant and anti-inflammatory effects. Piceatannol further induced antioxidant response elements (ARE)-driven luciferase activity in Raw264.7 cells transfected with an ARE-luciferase reporter construct containing the enhancer 2 and minimal promoter region of HO-1. These results suggest that piceatannol exerts anti-inflammatory effects via the down-regulation of iNOS expression and up-regulation of HO-1 expression.
Antioxidant Properties and Ubiquinone Contents in Different Parts of Several Commercial Mushrooms
Hong, Myung-Hee ; Jin, Yoo-Jeong ; Pyo, Young-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1235~1241
DOI : 10.3746/jkfn.2012.41.9.1235
Antioxidant properties and antioxidant compound contents in different parts of 14 commercial mushrooms were evaluated. Methanolic extracts from the entire mushroom, the pileus and the stipe, separately, were screened for their DPPH and ABTS free radical scavenging activities. Total ubiquinones (Coenzyme Qs; CoQs), total phenolic, and flavonoid contents were determined, in order to assess the extract's antioxidant activity. The portion of the mushroom selected had an effect on the results, with pileus methanolic extract exhibiting the greatest antioxidant effect (p<0.05). The analyzed mushrooms contained powerful antioxidants such as phenols (144.5~536.6 mg of gallic acid equivalents, mg GAE/100 g of dried weight, dw), flavonoids (3.7~31.2 mg of quercetin equivalents, mg QE/100 g dw) and ubiquinones (65.6~485.1
/100 g dw). Content of CoQ9 and CoQ10 in the 14 commercial mushrooms varied from 23.1 to 256.2
/100 g and from 16.1 to 238.3
/100 g, respectively. Phellinus linteus showed the highest antioxidant activity among all species due to the contribution of antioxidants such as phenols (530.5 mg GAE/100 g dw) and ubiquinones (308.8 ug/100 g dw). A positive linear correlation was demonstrated between free radical scavenging activity and total phenolic (
) and ubiquinone (
) contents in the pileus of mushrooms (p<0.05). Our data indicate that commercial mushrooms have potential as dietary sources of CoQs and phenolic antioxidants.
Anti-inflammatory Effects of Ethanol Extract from Bark of Acer barbinerve Maxim
Lee, Han-Na ; Kim, Jin-Kyu ; Kwon, Gyoo-Taik ; Shim, Jae-Hoon ; Kim, Jong-Dai ; YoonPark, Jung-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1242~1247
DOI : 10.3746/jkfn.2012.41.9.1242
Acer barbinerve Maxim belongs to the Aceraceae tree family and is often consumed as an Oriental medicine. In this study, we investigated whether or not ethanol extract from the bark of A. barbinerve Max. (EBA) inhibits lipopolysaccharide (LPS)-induced inflammatory responses in Raw264.7 macrophages. EBA was fractionated using n-hexane,
, ethyl acetate (EtOAc), and water. Raw264.7 cells were treated with 20
of EBA and the EBA fractions. EBA inhibited LPS-induced nitric oxide (NO) production. Among the three fractions, EtOAc fraction of EBA (EFEBA) was the most effective in inhibiting LPS-induced NO production without significant cytotoxicity in Raw264.7 cells. EFEBA futher reduced LPS-induced expression of inducible NO synthase (iNOS) proteins and its corresponding mRNA. Additionally, EFEBA decreased the mRNA levels of interleukin (IL)-6, IL-
, and tumor necrosis factor-
in LPS-treated Raw264.7 cells. Lastly, EFEBA inhibited LPS-induced degradation of the inhibitor of kappaBalpha (
) as well as phosphorylation of p65 nuclear factor-
). These results indicate that EFEBA exhibits strong anti-inflammatory effects and can be developed as a potential anti-inflammatory agent.
Increased in vitro Anticancer Effects of Potassium Bamboo Salt
Zhao, Xin ; Jeong, Ji-Kang ; Kim, So-Young ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1248~1252
DOI : 10.3746/jkfn.2012.41.9.1248
Potassium added with bamboo salt showed better antioxidative effects than bamboo salt, solar salt, or purified salt. It also showed inhibitory effects on the mutagenicity of MNNG (N-methyl-N-nitro-N-nitrosoguanidine) in a Salmonella Typhimurium TA100 tester strain. At concentrations of 1.25 and 2.5 mg/plate, potassium bamboo salt and bamboo salt showed weaker co-mutagenicity effects than either purified salt or solar salt, respectively. Anticancer effects of salts were evaluated using MTT assay in HCT-116 human colon carcinoma cells. At a 1% salt concentration, the growth inhibitory rate of potassium bamboo salt was 54%, higher than that of 1 time baked bamboo salt (36%). However, purified salt and solar salt showed relatively lower inhibitory effects of 19% and 23%, respectively. To determine the inhibitory mechanisms of potassium bamboo salt, the expression levels of Bax and Bcl-2 genes in HCT-116 cells were determined by RT-PCR. Potassium bamboo salt significantly increased Bax and decreased Bcl-2 expression levels unlike bamboo salt, purified salt, and solar salt (p<0.05). Therefore, addition of potassium to salt decreased co-mutagenicity and increased in vitro antioxidative and anticancer effects.
Rubus coreanus Miquel Improves on Impairment of Memory in Senescence-Accelerated Mouse (SAM)
Choi, Mi-Ran ; Lee, Min-Young ; Kim, Jeong-Eun ; Hong, Ji-Eun ; Jang, Kuen-Hye ; 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 9, 2012, Pages 1253~1258
DOI : 10.3746/jkfn.2012.41.9.1253
In the present study, we investigated the effects of Rubus coreanus Miquel (RCM) on memory ability of senescence-accelerated mice (SAM). Prone 8 strains of SAM mice (SAMP8), which is a useful animal for investigating the mechanism of brain aging and senile dementia, were fed a diet containing 100 mg/kg body weight/day of RCM for 8 weeks. Memory ability of mice was examined by using passive avoidance test and Morris water maze test. SAMP8 mice showed remarkable memory impairment compared with senescence-resistant 1 strains of SAM (SAMR1). RCM significantly improved memory ability of SAMP8 mice. In addition, acetylcholineasterase activities decreased in the brain of SAMP8 mice treated with RCM. Taken together, these results suggest that RCM may act as an acetylcholineasterase inhibitor, thereby improving senescence-related memory impairment.
Satisfaction and Perception of Nutrition Education by Elementary School Students
Yun, Jee-Sun ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1259~1264
DOI : 10.3746/jkfn.2012.41.9.1259
The study was conducted to investigate the perception and satisfaction of nutrition education by elementary school students. Questionnaires were distributed to a total of 327 students at three elementary schools in the Ulsan area in July 2010. Fifty-two percent of the respondents were satisfied with the teaching tools/audio-visual materials for nutrition education. Compared with other lectures, 46.5% of the students responded that nutrition education was more interesting. Average scores for necessity of nutrition education was 4.02/5.00, and willingness to participate in re-education lecture was 3.80/5.00. Seventy-seven percent of students answered that they would encourage friends to participate in nutrition education. Average scores for necessity of nutrition education and willingness to participate in re-education lecture were significantly (p<0.01) higher in the student group that was satisfied with the teaching tools/audio-visual materials and lectures. Students who were satisfied with the tools/audio-visual materials and those interested in nutrition education had significantly (p<0.01) higher average scores for improved dietary habits from nutrition education contents compared to other students.
Intake of Snacks, and Perceptions and Use of Food and Nutrition Labels by Middle School Students in Chuncheon Area
Kim, Yoon-Sun ; Kim, Bok-Ran ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1265~1273
DOI : 10.3746/jkfn.2012.41.9.1265
The purpose of this study was to investigate the BMI, intake of snacks, and perceptions and use of food and nutrition labels by middle school students (144 boys and 189 girls) in Chuncheon area. The average height and weight of boys were
kg, respectively, whereas those of girls were
kg, respectively. Average body mass index (BMI) of boys and girls were
, respectively (p<0.01). Dietary intake attitude score of girls (
) was higher than that of boys (
) (p<0.05). Subjects bought and ate snacks 1 to 3 times per week (40.2%) by themselves, and most consumed snacks were cookies (23.1%), instant noodles (16.2%), ice cream (13.2%), and candy and chocolates (13.2%). The most important factor in purchasing of snacks was 'taste' (
). When subjects bought processed foods, the rates of reading food labels was 86.6%. The most important factor of the food labels was 'expiration date' (42.9%). The degree of reading food labels on processed foods by girls (
) was higher than that of boys (
) (p<0.01). Of the 13.2% of subjects that did not read food labels, the reason why was that they were not interested (50.0%). Of the 78.4% of subjects that read nutrition labels, the most important component of the nutrition labels was 'calories' (75.9%). The main reason for reading nutrition labels was 'to control weight' (45.6%). In general, use of food labels correlated positively with dietary intake attitude score (p<0.05) and use of nutrition labels (p<0.01). Using multiple regression analysis, we found that 'usefulness of dietary life' was the most significant variable that affects the importance of food and nutrition labels. Therefore, development of an educational program on food and nutrition labels for adolescents will be effective in improving dietary life.
Preparation of Defatted Grape Seed Meal Protein Composite Films
Song, Hye-Yeon ; Jo, Wan-Shin ; Song, Nak-Bum ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1274~1280
DOI : 10.3746/jkfn.2012.41.9.1274
Defatted grape seed meal protein (DGP) was extracted, and DGP films containing various plasticizers were prepared. To improve the mechanical properties of DGP film, nanoclay or gelatin was incorporated in the film-forming solution to manufacture DGP composite films. Among the plasticizers of fructose (FRU), sucrose (SUC), and polypropylene glycol (PPG), DGP film containing a SUC : PPG ratio of 2.5:0.5 exhibited the best film-forming ability. Addition of Cloisite
improved the mechanical properties of DGP film. Tensile strength (TS) and elongation at break (E) of the film containing 5% Cloisite
were 1.45 MPa and 71.97%, respectively. Regarding the DGP/gelatin composite films, TS and water vapor permeability (WVP) increased with increasing gelatin amount, whereas E decreased. In particular, the DGP/gelatin (2:2) composite film exhibited 20.95 MPa TS and 12.25% E. These results suggest that the DGP film prepared from defatted grape seed meal can be used as a food packaging material.
Preparation and Characteristics of Soy Milk Jelly using Medicinal Herb Composites with Cognitive Effects
Kim, Hee-Suk ; Kang, Jin-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1281~1287
DOI : 10.3746/jkfn.2012.41.9.1281
In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.
Physical and Sensory Characteristics of Bread Prepared by Substituting Sugar with Yacon Concentrate
Kim, Won-Mo ; Kim, Mi-Kyung ; Byun, Myung-Woo ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1288~1293
DOI : 10.3746/jkfn.2012.41.9.1288
Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.
Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan
Chung, Koo-Min ; An, Hui-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1294~1300
DOI : 10.3746/jkfn.2012.41.9.1294
To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.
Alkaline and Antioxidant Effects of Bamboo Salt
Zhao, Xin ; Jung, Ok-Sang ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1301~1304
DOI : 10.3746/jkfn.2012.41.9.1301
Mineral contents of various salts were determined by the ICP-OES method. Bamboo salt (baked 9 times) contained more potassium, calcium, magnesium, and manganese, compared to purified and solar salts. Bamboo salt had a pH of 11.04, higher than those of purified (6.29) and solar (9.13) salts. Contents of [
] were measured by using the FT-IR spectra. Bamboo salt exhibited higher reduction potential and contained more OH groups than purified and solar salts. The reduction peak of bamboo salt was observed to be about three times broader than that of solar salt in terms of redox potential amperometry. At a salt concentration of 25%, bamboo salt showed higher radical scavenging activities (81.4%) than solar (5.0%) and purified (2.0%) salts, as evaluated by DPPH assay. Bamboo salt revealed alkaline property, more OH groups and antioxidative activity.
Effects of CuEDTA and FeEDTA Foliar Spray on Antioxidant Activities of Apple
Park, Ji-Young ; Ryu, Ho-Ung ; Shin, Hyun-Suk ; Lim, Heon-Kyu ; Son, In-Chang ; Kim, Dae-Il ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1305~1309
DOI : 10.3746/jkfn.2012.41.9.1305
For functional enhancement of apples, the effects of CuEDTA and FeEDTA foliar spray were investigated on the antioxidant contents and antioxidant activities in 'Hongro' fruit, which is a representative early season harvesting apple cultivar, at 30 days before harvest. The polyphenolic content of peel was significantly higher in the CuEDTA (1,228.6 mg/100 g) and FeEDTA (1,210.0 mg/100 g) spraying treatment groups compared to the control group (998.8 mg/100 g). The flavonoid content of peel showed the same trend as that of polyphenolic content. The ascorbic acid content of peel as also significantly increased in the CuEDTA and FeEDTA spraying treatment groups, but anthocyanin content was the highest in the control group (560.6 mg/100 g). The ABTS and DPPH radical scavenging activities were higher in the CuEDTA and FeEDTA spraying treatment groups than in the control group, but reducing power was not significantly different between the treatments. As a result of this study, 3% CuEDTA and FeEDTA spraying treatments at 30 days before harvest can be used to effectively enhance antioxidant contents in 'Hongro' apple.
In vitro Digestibility Assessment of CP4EPSPS in GM Soybean under Different Conditions of Simulated Gastric Fluid and Preheating
Choi, Mi-Hee ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1310~1314
DOI : 10.3746/jkfn.2012.41.9.1310
Gastrointestinal digestibility of new proteins inserted in the food supply is a significant parameter for assessing the safety of GM foods based on the assumption that digestive stability is undesirable. In this study, we performed in vitro digestion of CP4EPSPS, a new protein, expressed in genetically modified (GM) soybean in order to evaluate its digestibility in three different ratios of simulated gastric fluid with preheating. Ratios of GM soybean to simulated gastric fluid were 2:2, 2.5:1.5, and 1.5:2 and preheating was conducted at
for 5 min. Electrophoresis and Western blotting were used to confirm changes in soybean protein patterns and CP4EPSPS gene expression after in vitro digestion. At ratios in which the amount of gastric fluid was equal to (2:2) or relatively higher than that of soybean (1.5:2), no CP4EPSPS (47.4 kDa) protein was detected after 15 seconds of simulated gastric fluid incubation, the earliest time interval evaluated. However, when the ratio of GM soybean to gastric fluid was 2.5:1.5, CP4EPSPS was detected in 5 min and gradually decreased according to time. After preheating, no CP4EPSPS protein was detected after 15 seconds under all conditions. From these results, we concluded that the digestibility of CP4EPSPS in simulated gastric fluid increased upon preheating. Accordingly, we suggest that it is important to account for the ratio of gastric fluid to GM food in in vitro digestibility assessment models of GM food.
Effects of Drying Methods on Quality of Red Pepper Powder
Lim, Yong-Re ; Kyung, Ye-Na ; Jeong, Heon-Sang ; Kim, Hae-Yong ; Hwang, In-Guk ; Yoo, Seon-Mi ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1315~1319
DOI : 10.3746/jkfn.2012.41.9.1315
Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was
. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying (
) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.
Bulk Properties of Red Pepper Powder by Drying Method and Variety
Kang, Yu-Ri ; Lee, Sang-Hoon ; Kim, Hyun-Young ; Woo, Koan-Sik ; Hwang, In-Guk ; Hwang, Young ; Yoo, Seon-Mi ; Kim, Haeng-Ran ; Kim, Hae-Young ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1320~1325
DOI : 10.3746/jkfn.2012.41.9.1320
This study investigated the bulk properties of red pepper powders according to drying method and variety. Bulk density, compressive characteristics, irrecoverable work, dynamic angle, and stress relaxation were investigated. Loose bulk density ranged between 0.420
for Cheongyang cultivar and 0.427
for Hanbando cultivar by hot-air drying. The highest tapped bulk density was 0.586
for Hanbando cultivar by far-infrared drying and the lowest value was 0.523
for Hanbando cultivar by sun drying. Hausner ratio reached a maximum value of 1.370 for Hanbando cultivar by far-infrared drying. Compressibility ranged between 0.0016 for Cheongyang cultivar by sun drying and 0.0023 for Hanbando cultivar by far-infrared drying. Compression ratio reached a maximum value of 1.032 for Hanbando cultivar by hot-air drying. Dynamic angle of repose ranged between 37.47 and
. Irrecoverable work ranged between 76.0 and 81.7%. Relaxation reached a maximum value of 24.31% for Cheongyang cultivar by far-infrared drying.
Detection of Clostridium difficile by Loop-Mediated Isothermal Amplification
In, Ye-Won ; Ha, Su-Jeong ; Yang, Seung-Kuk ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 9, 2012, Pages 1326~1330
DOI : 10.3746/jkfn.2012.41.9.1326
This study was conducted to develop a loop-mediated isothermal amplification (LAMP) method for the detection of Clostridium difficile. The tested target gene was 16S ribosomal RNA. Five different LAMP primer sets were designed, and LAMP was performed. All primer sets targeting the 16S rRNA gene (BIP, FIP, B3, F3, LF, PF) were determined as positive in tcdA-positive, tcdB-postive (
) and tcdA-negative, tcdB-negative (
) Clostridium difficile strains. As the LAMP reaction took less than 80 min and did not require expensive machine such as thermocycler, it can be used as a rapid and simple detection method for foodborne pathogens.