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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 42, Issue 12 - Dec 2013
Volume 42, Issue 11 - Nov 2013
Volume 42, Issue 10 - Oct 2013
Volume 42, Issue 9 - Sep 2013
Volume 42, Issue 8 - Aug 2013
Volume 42, Issue 7 - Jul 2013
Volume 42, Issue 6 - Jun 2013
Volume 42, Issue 5 - May 2013
Volume 42, Issue 4 - Apr 2013
Volume 42, Issue 3 - Mar 2013
Volume 42, Issue 2 - Feb 2013
Volume 42, Issue 1 - Jan 2013
Selecting the target year
Calcium Ionization Characteristics and In vitro Bioavailability Derived from Natural Calcium Sources
Jang, Se-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 497~504
DOI : 10.3746/jkfn.2013.42.4.497
This study examined the characteristics of ionized calcium and in vitro calcium bioavailability rate of calcium from four natural sources: shellfish shell, oyster shell, starfish, egg shell. The levels of dissolved calcium and calcium ions increased at different concentrations of natural calcium (up to 8.0% (w/v)). However, there were insignificant differences in the levels of dissolved calcium and calcium ions between samples at calcium concentrations above 8.0% (w/v). In addition, no significant differences were observed (depending on the calcium source and concentration) with an ionization yield of about 90%. The temperature of the solutions also had little influence on the ionization of calcium. The highest calcium ion content was observed when solutions were left to dissolve calcium for 18 hours. The highest in vitro calcium bioavailability rate achieved among the different calcium solutions was BS (67.3%), with overall bioavailability rates about two times higher than the rates observed in commercially sold calcium supplements and natural calcium. In addition, the in vitro calcium bioavailability rate for ionized calcium in market milk, soy milk, and orange juice was more than twice as high as calcium carbonate. Overall, we expect a high and diverse bioavailability of ionized calcium from natural resources.
Functional Activities of Makgeolli By-products as Cosmetic Materials
Seo, Go-Un ; Choi, So-Yeon ; Kim, Tae-Wan ; Ryu, Sung-Gi ; Park, Jung-Hyeop ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 505~511
DOI : 10.3746/jkfn.2013.42.4.505
To investigate the potential use of makgeolli by-products as cosmetic materials, their phenolic and kojic acid contents, antioxidant activity, whitening effect, and anti-wrinkle activity were evaluated. Extracts were obtained with five different solvents (containing 0, 25, 50, 75, and 100% ethanol) from nuruk lees (NL), rice lees (RL), raw makgeolli (RM), and commercial makgeolli (CM) at 20 and
. NL and CM extracts prepared with 75% ethanol had the highest phenolic contents (13.26 and 16.66 mg gallic acid equivalents/g, respectively) at 20 and
, respectively. The highest kojic acid content was found in NL extracts with 0% ethanol at
, while kojic acid was not detected in extracts prepared at
. NL and RL extracts at
showed significant antioxidant activity. Whitening effects, determined by tyrosinase inhibitory activity, were highest for the NL extract prepared with 75% ethanol at
. Noticeable anti-wrinkling effects, estimated by elastase inhibition activity, were also found in NL and RL extracts. These results suggest that makgeolli by-products could be valuable cosmetic materials with antioxidant, whitening, and anti-wrinkle activities.
Antioxidant Activities of Medicinal Plant Extracts
Joo, Shin Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 512~519
DOI : 10.3746/jkfn.2013.42.4.512
The antioxidant activities of ethanolic extracts obtained from medicinal plants (Scutellaria baicalensis Georgi, Acanthopanax sessiliflorum Seeman, Pueraria lobata Ohwi, Portulaca oleracea Linne, Crataegus pinnatifida Bunge var. typica Schneider, Euonymus alatus Apterus, Hovenia dulcis Thunberg, Prunus yedoensis Matsumura, Albizzia julibrissin Durazz., Chrysanthemum indicum Linne) were evaluated for total phenolic content, total flavonoid content, DPPH radicals, nitrites,
radical scavenging activity, and reducing power. Antioxidant capacities were the highest in Prunus yedoensis Matsumura for DPPH radical scavenging activity (
), reducing power (2.72,
), and nitrite scavenging activity (
). Hovenia dulcis Thunberg and Acanthopanax sessiliflorum Seeman were effective for their nitrite scavenging activities (over 90% at 1 mg/mL). The
radical scavenging activity of Prunus yedoensis Matsumura (
) was stronger than tannic acid (
). Five samples (Prunus yedoensis Matsumura, Acanthopanax sessiliflorum Seeman, Hovenia dulcis Thunberg, Crataegus pinnatifida Bunge var. typica Schneider, Scutellaria baicalensis Georgi) were effective for their
radical scavenging activity (more than 90% at 0.5 mg/mL). These results suggest that the ethanolic extracts of Prunus yedoensis Matsumura could be used as a functional ingredient in food products.
Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes
Kim, Hee-Young ; Kil, Jeung-Ha ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 520~526
DOI : 10.3746/jkfn.2013.42.4.520
To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at
, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.
Antioxidant Activity of Water-soluble Extracts from Kalopanacis cortex
Yang, Hoon-Suk ; Lee, Yang-Bong ; Yoo, Byung-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 527~533
DOI : 10.3746/jkfn.2013.42.4.527
In this study, we established the optimal conditions for obtaining water-soluble extracts with antioxidant activity from Kalopanacis cortex. The extraction conditions tested included cold treatment, extraction time (1, 5, 10, 15, and 24 h), and extraction temperature (55, 75, and
). The highest total polyphenol compound content from water soluble extracts (
) was obtained at
for 15 h after cold treatment. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenger activity was also highest (78.8%) under these conditions, which was comparable to 70.2% of ascorbic acid. The hydroxyl radical scavenging activity (HRSA) was also highest (69.0%) under these conditions, stronger than 56.6% of ascorbic acid. These results may provide critical evidence supporting the use of Kalopanacis cortex as a source of antioxidants in functional foods.
Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities
Kwak, Jieun ; Oh, Sea-Kwan ; Kim, Dae-Jung ; Lee, Jeong-Heui ; Yoon, Mi-Ra ; Kim, Hye-Won ; Lee, Jeom-Sig ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 534~541
DOI : 10.3746/jkfn.2013.42.4.534
In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and
) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at
. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at
, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation (
=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.
Qualities and Antioxidant Activity of Lactic Acid Fermented-Potato Juice
Kim, Nam Jo ; Yoon, Kyung Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 542~549
DOI : 10.3746/jkfn.2013.42.4.542
This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation.
-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.
Effects of Ehwa Makgeolli Containing Oriental Herbs on Skin Whitening and Wrinkles
Lee, Sang-Jin ; Kwon, Yi-Young ; Cho, Sung-Won ; Kwon, Hee-Suk ; Shin, Woo-Chang ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 550~555
DOI : 10.3746/jkfn.2013.42.4.550
Extrinsic skin aging is characterized by the loss of skin tone and resilience, irregular pigmentation, and deep wrinkles. The aim of this study was to investigate the effects of Ehwa Makgeolli containing oriental herbs (Glycyrrhiza uralensis Fisch., Lycium chinense MILL., Morus alba L., and Saururus chinensis Baill) on skin whitening and wrinkling in human skin cells. We prepared Makgeolli extracts (HEE) with 70% ethanol. HEE significantly inhibited in vitro mushroom tyrosinase activity and reduced the cellular and secreted melanin content of mouse melanoma melanocytes (B16F1 cells). HEE down-regulated the protein expression of tyrosinase related protein (TRP)-1/-2, a key player in melanogenesis. Treatment with HEE in human keratinoctyes (HaCaT cells) inhibited the proteolytic activities of matrix metalloproteinase (MMP)-2/-9 in a dose-dependent manner and dramatically reduced the expression of MMP-2/-9. In addition, HEE attenuated lipopolysaccharide (LPS)-induced nitric oxide production in murine macrophages (RAW264.7 cells). These results indicate that HEE may be a great cosmeceutical ingredient for its whitening, anti-wrinkle, and anti-inflammatory effects.
Effects of Water-Soluble Polysaccharides from Tott on Lipid Absorption and Animal Body Weight
Baek, Gu ; Goo, Bon Geun ; Ahn, Byung Jae ; Park, Jae Kweon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 556~562
DOI : 10.3746/jkfn.2013.42.4.556
We examined the anti-obesity effects of water-soluble polysaccharides (WSP-A) extracted from the seaweed Hijikia fusiforme (Tott in Korean). The extracted alginate-like polysaccharide (verified by FT-IR and HPAEC-PAD analysis) was examined in a lipase inhibition assay and animal experiments. WSP-A inhibited lipase up to 30%, with over 80% of the initial activity retained until the 1 hour reaction in vitro. There was a 30% loss in the rate of weight gain in rats fed a high-fat diet. WSP-A therefore seems to serve as a healthy weight loss agent by inhibiting lipases, thus preventing the absorption of fat in the body.
Dose-Response of Chitooligosaccharide on Gut Ecology and Lipid Status in Rats
Kim, Yeon-Rok ; Choi, Young-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 563~569
DOI : 10.3746/jkfn.2013.42.4.563
This study was carried out to investigate the dose-response of chitooligosaccharide (with a molecular weight of 1~3 kDa) on antimicrobial activity and lipid lowering functions in rats. Sprague-Dawley male rats were given experimental diets containing 0 (control), 0.5, 2, or 5% chitooligosaccharide (COS) for 5 weeks. Weight gain and food intake were significantly lower in rats fed 5% COS than control rats and rats fed 0.5 and 2% COS. The numbers of fecal bacteria, including bifidobacteria, lactobacilli, bacteroides, total anaerobes, and total aerobes, which reflect gut microbiota, were significantly decreased in rats fed 5% COS. Plasma triglyceride concentrations significantly decreased in a dose-dependent manner in rats fed 2% or 5% COS, while plasma total cholesterol was not significantly different among groups. The hepatic concentration of triglycerides was lower in rats fed 5% COS, and fecal triglycerides significantly increased in rats fed 5% COS. These results indicate that 5% COS supplementation in a diet may exert antimicrobial activity in vivo, and inhibit the proliferation of typical gut microbes, while lowering lipids.
Effects of Turmeric (Curcuma longa L.) on Antioxidative Systems and Oxidative Damage in Rats Fed a High Fat and Cholesterol Diet
Kim, Min-Sun ; Chun, Sung-Sik ; Choi, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 570~576
DOI : 10.3746/jkfn.2013.42.4.570
The purpose of this study was to investigate the effect of turmeric on antioxidative systems and oxidative damage in rats fed a high fat and cholesterol diet. A total 40 rats were divided into four experimental groups: a normal diet group (N), a high fat and cholesterol diet group (HF), a high fat and cholesterol diet group supplemented with 2.5% turmeric powder (TPA group) and a high fat and cholesterol diet group supplemented with 5% turmeric powder (TPB group). The serum glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT) activity of the turmeric supplemented groups were decreased compared to the HF group. The GPT activity of the TPB group was especially and significantly decreased compared to the HF group. Hepatic superoxide dismutase (SOD) of the TPB group was significantly increased compared to the HF group. However, there were no significant differences in the activities of hepatic glutathione peroxidase (GSHpx) and catalase (CAT) among all experimental groups. Hepatic glutathione S-transferase (GST) activity in the TPA and TPB groups were increased compared to the HF group. Hepatic superoxide radical content in mitochondria of the 5% turmeric supplemented group was significantly decreased compared to the HF group. Hepatic hydrogen peroxide content in the cytosol and mitochondria of the turmeric-supplemented groups were decreased compared to the HF group. Hepatic carbonyl values in the mitochondria of the turmeric supplemented groups were significantly decreased compared to the HF group. Thiobarbituric acid reaction substance (TBARS) values in the liver were significantly reduced in turmeric supplemented groups compared to the HF group. These result suggest that turmeric powder may reduce oxidative damage through the activation of antioxidative defense systems in rats fed high fat and cholesterol diets.
Effect of Black Garlic and Mugwort Extracts on Lipids Profile during Restraint Stress
Lee, Soo-Jung ; Kang, Min-Jung ; Shin, Jung-Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 577~586
DOI : 10.3746/jkfn.2013.42.4.577
This study investigated black garlic and mugwort extracts have anti-stress activity. The antioxidant activities of extracts from black garlic (BEP), mugwort (MEP), and three mixtures (MPA, 95:5; MPB, 90:10; MPC, 85:15, w/w% for BEP and MEP, respectively) were tested in vitro. DPPH and ABTS radical scavenging activities for the mixtures (MPA, MPB and MPC) were significantly elevated in a dose-dependent manner by the amount of mugwort extract. A restraint stress was imposed on six groups of Sprague-Dawley rats supplemented with an AIN-93 diet (RSC) or one of five kinds of hot water extract drinks containing (black garlic, RS1; mugwort, RS2; and mixtures of black garlic : mugwort at 95:5, RS3; 90:10, RS4, and a mixture of black garlic : mugwort : apple extract : xylitol=90.25:4.75:2:3, RS5; v/v%) for 4 weeks. The normal group was fed with the AIN-93 diet and not exposed to restraint stress. Food intake was higher in the group fed with garlic extract (RS1), while the body weight gain and food efficiency ratio did not significantly change. The total serum cholesterol content in the RS1 and RS2 groups was significantly lower than the RSC group (control), and the RS5 group was not significantly different compared to the RS3 group. The serum triglyceride content was significantly higher RS3~RS5 groups than RS1 and RS2 groups. In terms of HDL-C and LDL-C contents, AI and CRF in the serum were not significantly different between RS3 and RS5 groups. AST and ALP activities of RS1~RS5 groups were significantly lower than the RSC group. The liver total lipid and cholesterol contents of RS1~RS5 groups were significantly lower than RSC group, and triglyceride content was significantly lower in the RS1 group. Glycogen in the liver tissue was significantly higher in the RS2 and RS3 group compared to the RSC group. These results show that the intake of a mixture of black garlic and mugwort extracts may be effective in the alleviation of hyperlipidemia caused by restraint stress.
Hypoglycemic and Hypolipidemic Effects of Orostachys japonicus with Medicinal Herbs in Streptozotocin-Induced Diabetic Rats
Lee, Soo-Jung ; Shin, Jung-Hye ; Ju, Jong-Chan ; Kang, Shin-Kwon ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 587~594
DOI : 10.3746/jkfn.2013.42.4.587
The hypoglycemic and hypolipidemic effects from Wa-song (Orostachys japonicus) extracts with mixtures of medicinal herbs (such as Baekbokyung, Changchul and Sa-in) were evaluated in the streptozotocin (STZ)-induced diabetic rats. Thirty-five Sprague-Dawley rats were assigned to five groups; normal, diabetic control (D-control), a group fed a medicinal herbs mixture (D-MH), and a group fed composites of O. japonicus with mixtures of medicinal herbs (1:1, D-MHOA and 3:1, D-MHOB). All were fed on their diet for 4 weeks. After 4 weeks, the body weight of all experimental groups increased compared to the diabetic control group, with the D-MHOB group having a significantly higher increase. Fasting glucose levels in all experimental groups (compared to the D-control group) significantly decreased after 2 weeks, but between 2~3 weeks, the levels in the D-MH group were similar to the D-MHOA group. After 4 weeks, the fasting glucose level of the D-MHOB group was the lowest compared to the other groups. In a test of oral glucose tolerance, blood glucose levels were highest 60 minutes after feeding glucose; however this level improved significantly in the groups fed an experimental diet compared to the D-control group. Glycosylated hemoglobin levels were 1.9 times higher in the D-control group than the normal (3.9%), but levels in the experimental groups were significantly decreased in D-MHOA and D-MHOB groups compared to the D-MH group. In the high amounts of O. japonicus to medicinal herbs mixture, total lipids and cholesterol significantly decreased in the serum, while HDL-C levels increased. GPT activity was significantly lower in the D-MHOB group compared to the other groups. Lipid peroxide levels decreased in the D-MHOA and D-MHOB groups compared to the D-MH group. Antioxidant activity was higher depending on the dose of O. japonicus. Overall, O. japonicus exhibited effective hypoglycemic and hypolipidemic actions enhanced by a combination of medicinal herbs.
Effects of Gastrodia elata Extracts on Scopolamine-induced Memory Impairment in Rats
Kim, Jin-Ho ; Choo, Han-Na ; Park, Eun-Hye ; Jeong, Jong-Kil ; Kim, Kyeong-Ok ; Kim, Jeong-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 595~599
DOI : 10.3746/jkfn.2013.42.4.595
Alzheimer's disease is a progressive neurodegenerative disorder characterized by a gradual decline in memory associated with shrinkage of brain tissue, with a localized loss of neurons mainly in the hippocampus and basal forebrain. This study investigated the neuroprotective effect of Gastrodia elata aqueous extracts against scopolamine-induced neurotoxicity in the hippocampus of male Sprague-Dawley rats. The animals (n=25) were divided into five different groups with five animals per each group. The normal group (Nor) was administered with saline, while the control (Con) group was administered saline after scopolamine treatment. The experimental group (Exp) was administered Gastrodia elata aqueous extracts (200 mg/kg body weight) for 20 or 30 days after scopolamine treatment. From a light microscopy study, the nuclei of neurons in the hippocampus were more shrunken or condensed in the 20 or 30 day control groups compared to experimental groups. The densities of neurons from the CA1 and CA3 area of the hippocampus in the Exp increased compared with the Con. Amyloid
protein, containing PAS-positive materials, was lower in the Exp compared with the Con. The present study demonstrates that Gastrodia elata aqueous extracts possess neuroprotective potential, thus validating its use in alleviating the toxic effects of scopolamine.
Four-Week Repeated Oral Toxicity Study of Leuconostoc citreum GR1 in Rats
Kim, Ah-Ra ; Lee, Myung-Yul ; Chang, Hae-Choon ; Lee, Jae-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 600~607
DOI : 10.3746/jkfn.2013.42.4.600
This study was performed to investigate the repeated-dose toxicity of Leuconostoc citreum GR1 (Leuc. citreum GR1), a lactic acid bacterium isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four group (ten animals in each group) and Leuc. citreum GR1 was administered daily by gavage to rats at dosage levels of 0, 500, 1,000, or 2,000 mg/kg/day for four weeks. There were no bacterial-related deaths or abnormal clinical signs in either gender of rats during the observation period. Furthermore, no differences were found between the control and treatment groups in terms of body weight, food intake, and water consumption. Hematological parameters, serum biochemical analysis, and histopathological examination also showed insignificant dose-dependent alterations. There were also no alterations in organ weights upon administration of Leuc. citreum GR1 alone. These results suggest the oral application of Leuc. citreum GR1, up to a dosage level of 2,000 mg/kg, causes no adverse effects in both male and female rats.
Anti-wrinkle Activity of a Curdrania tricuspidata Extract on Ultraviolet-induced Photoaging
Kim, Ok Kyung ; Ho, Jin-Nyoung ; Nam, Da-Eun ; Jun, Woojin ; Lee, Jeongmin ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 608~614
DOI : 10.3746/jkfn.2013.42.4.608
We investigated the anti-wrinkle activity of an 80% ethanol extract of Curdrania tricuspidata leaves (CTL80) on ultraviolet-induced photoaging in hairless mice. Skin wrinkles were induced by 10 weeks of UVB-irradiation on the back of Skh-1 hairless mice three times a week. Mice were divided into ten groups; normal control (-UVB), UVB irradiated control group (+UVB), dietary groups (UVB+ascorbic acid 0.1%, UVB+CTL80 0.1%, UVB+CTL80 0.25%) and topical application groups (-UVB+base lotion (BL), UVB+BL, UVB+ascorbic acid 1%+BL, UVB+CTL80 1%+BL, UVB+CTL80 2%+BL). Wrinkle formation, histological changes, superoxide dismutase (SOD) activities, glutathione peroxidase (GSH-Px), and the expression of matrix metalloproteinases (MMP-1, MMP-3 and MMP-9) were analyzed. Wrinkles for the +UVB groups formed as a pattern of deep furrows and thick crests. Wrinkles with CTL80 treatment formed as a pattern of shallow furrows and thin crests, with wrinkle areas were lower than the +UVB group. In an antioxidant analysis of mouse blood, SOD and GSH-Px activities were significantly higher in the CTL80 topical application group compared to the +UVB group. The mRNA expression of MMPs in the +UVB group was significantly higher than the normal control group, and significantly lower in the CTL80-treated group. In conclusion, CTL80 exerted anti-wrinkle activity on ultraviolet-induced photoaging by regulating antioxidative defense systems and MMPs expression.
Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature
Park, Seong Soon ; Sung, Jung Min ; Jeong, Jin Woong ; Park, Kee Jai ; Lim, Jeong Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 615~620
DOI : 10.3746/jkfn.2013.42.4.615
To extend the shelf-life of salted Chinese cabbages, electrolyzed water (EW) was used to wash raw Chinese cabbages before the salting process (to control microbial growth), and different storage temperatures evaluated (0, 4, and
). A tap water washing group (TW) was used for comparison. The initial total bacterial population was 5.36 log CFU/g in the TW treatment and 3.50 log CFU/g in the EW treatment. The EW treatment decreased bacterial numbers by approximately 2 log CFU/g compared to the TW treatment and kept this initial population number for 32 days at
. The salinity had no difference during storage. In general, several factors (pH, reducing sugars, hardness, and transmittance) decreased over time, and decreased slowly with EW treatment and
storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at
, delayed decreases in quality.
Detecting Defects from the Alcoholic Fermentation of Apple Concentrates
Sung, Na-Hye ; Woo, Seung-Mi ; Yeo, Soo-Hwan ; Yea, Myeong-Jai ; Lee, Gyeong-Hweon ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 621~626
DOI : 10.3746/jkfn.2013.42.4.621
This study compared and analyzed the quality characteristics of five different apple juice concentrates (A~E) after alcoholic fermentation to establish test indicators for their defects. From our results, the titratable acidity was nearly similar in all diluted solutions. However, A and D showed a high pH of above 4.0 while B, C and E exhibited a low pH of below 3.0. In terms of free sugar content, maltose was undetected in A and D. In contrast, about 698 mg% maltose was found in C and more than 1,000 mg% maltose were detected in B and E. Malic acid, one of the main organic acids in apple, was measured at a high value of about 600 mg% in A and D and about 50 mg% in B, C and E. Potassium, one of the main minerals, was about 180 mg% in A and D, whereas a small amount of potassium, ranging between 6~9 mg% were present in B, C and E. Preservative (by sorbic acid) was not detected at all in all apple juice concentrates (A~E). When the above diluted apple concentrates were fermented, the alcohol contents were 11.2% and 10.8% in DAFB and AAFB, respectively. Alcoholic fermentation almost did not take place in BAFB, CAFB and EAFB. The use of maltose as the yeast may have influenced the fermentation. However, B, C and E were thought to be either defective or contaminated apple concentrates based on the analysis results of free sugar and organic acid.
Selection of Phytate-degrading Lactic Acid Bacteria from Kimchi and Reaction Properties in Brown Rice
Park, Sung-Hee ; Yang, Soyoung ; Lee, Jong-Hee ; Kang, Miran ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 627~632
DOI : 10.3746/jkfn.2013.42.4.627
High levels of an extracellular phytase were isolated from kimchi and found to be produced from a bacterial strain of Lactobacillus sakei (designated as L. sakei Wikim001). Phytase activity was measured from liberated inorganic phosphate obtained by a modification of the ammonium molybdate method using brown rice. Phytase activity was also detected in the culture broth supernatant at the stationary phase. The highest levels of phytase activity from L. sakei Wikim001 were detected at pH 5.0~6.5 and
A Study on Utilization and Perceived Service Quality of the University Foodservice
Jung, Hyun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 633~643
DOI : 10.3746/jkfn.2013.42.4.633
This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.
A Study on the Intake and Satisfaction Levels of Busan Foods among Japanese Tourists
Lim, Yaung-Iee ; Jang, Seung-Mee ; Kim, Young-Joo ; Hong, Ye-Ji ; Kim, Sin-Jeong ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 644~649
DOI : 10.3746/jkfn.2013.42.4.644
This study was conducted to determine the intake and satisfaction levels of Busan local foods in Japanese tourists visiting Busan. The degree of satisfaction with Busan foods and services in restaurants was evaluated. What these tourists wanted to eat after touring Busan was also determined. The subjects consisted of 100 Japanese tourists visiting Busan. Women (including housewives), highly educated people, and people who visited more than four times were predominant in number among the Japanese tourists. Busan local foods eaten during touring were: Dongrae Pajeon (29%), Sengsunhoe (21%), Daejikukbap (10%) and Haemultang (10%). Tourists wanted to taste local foods and answered that eating local foods during the tour was important. A variety of menu items earned a high score of 3.8 (from a highest possible score of 5.0) and various dessert items received a low score of 2.7 for satisfaction with Busan foods. In general, the satisfaction level for Busan foods was low. Tourists responded that they wanted to eat Bulgogi, Pajeon, Bibimbap, Sengsunhoe, and Kimchi jjigae in that order if they revisit Busan, indicating their preference for general Korean foods rather than Busan local foods. From all of the activities included in touring Busan, foods received the highest points (51%) in terms of attraction. As fifty four percent of subjects answered that they wanted to revisit Busan. Busan city needs to prepare tourist restaurants for Bulgogi, Bibimbap, Pajeon, and seafoods (including Sengsunhoe). They must also improve Busan local foods and restaurant services in order to attract and satisfy the Japanese tourists industry.
Quality of Sponge Cakes Supplemented with Cinnamon
Lee, Subin ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 4, 2013, Pages 650~654
DOI : 10.3746/jkfn.2013.42.4.650
The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.