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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 43, Issue 12 - Dec 2014
Volume 43, Issue 11 - Nov 2014
Volume 43, Issue 10 - Oct 2014
Volume 43, Issue 9 - Sep 2014
Volume 43, Issue 8 - Aug 2014
Volume 43, Issue 7 - Jul 2014
Volume 43, Issue 6 - Jun 2014
Volume 43, Issue 5 - May 2014
Volume 43, Issue 4 - Apr 2014
Volume 43, Issue 3 - Mar 2014
Volume 43, Issue 2 - Feb 2014
Volume 43, Issue 1 - Jan 2014
Selecting the target year
Hong, Young-Shick ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 179~186
DOI : 10.3746/jkfn.2014.43.2.179
Metabolomics is the study of changes in the metabolic status of an organism as a consequence of drug treatment, environmental influences, nutrition, lifestyle, genetic variations, toxic exposure, disease, stress, etc, through global or comprehensive identification and quantification of every single metabolite in a biological system. Since most chronic diseases have been demonstrated to be linked to nutrition, nutritional metabolomics has great potential for improving our understanding of the relationship between disease and nutritional status, nutrient, or diet intake by exploring the metabolic effects of a specific food challenge in a more global manner, and improving individual health. In particular, metabolite profiling of biofluids, such as blood, urine, or feces, together with multivariate statistical analysis provides an effective strategy for monitoring human metabolic responses to dietary interventions and lifestyle habits. Therefore, studies of nutritional metabolomics have recently been performed to investigate nutrition-related metabolic pathways and biomarkers, along with their interactions with several diseases, based on animal-, individual-, and population-based criteria with the goal of achieving personalized health care in the future. This article introduces analytical technologies and their application to determination of nutritional phenotypes and nutrition-related diseases in nutritional metabolomics.
Protective Effect of Citrus unshiu Peel Extract on Ethanol-Induced Fatty Liver in Rats
Kim, Juyeon ; Choi, In-Wook ; Noh, Sang Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 187~193
DOI : 10.3746/jkfn.2014.43.2.187
This study investigated whether or not Citrus unshiu peel extract (CPE) affects fat accumulation in livers of rats fed an ethanol-containing liquid diet. Initially, male Sprague-Dawley rats were housed individually in stainless steel, wire-bottomed cages with free access to a Lieber-Decarli control liquid diet. Rats were divided by body weight into three groups of eight each: one group of rats was fed the Lieber-Decarli control liquid diet devoid of ethanol (control), another was fed the Lieber-Decarli ethanol diet (ethanol), and third was fed the same ethanol diet except containing CPE. All three groups were fed their respective diets for 6 weeks. Serum and liver lipids were analyzed and liver histology performed. Body weight did not differ among the groups over the 6-wk duration. Histology images showed that CPE administration significantly improved fat accumulation in livers, which was induced by ethanol diet. Serum levels of transaminases and lipids also were reduced by CPE consumption. Taken together, the results indicate that CPE may protect ethanol-induced fatty liver by lowering fat accumulation in both the liver and blood. The protective effects of CPE appear to be due to its phenolic contents.
Anti-Obesity Effects of Lentinus edodes on Obese Mice Induced by High Fat Diet
Lee, Mi Ra ; Oh, Deuk Sil ; Wee, An Jin ; Yun, Byung Sun ; Jang, Soon Ae ; Sung, Chang Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 194~199
DOI : 10.3746/jkfn.2014.43.2.194
The aim of this study was to investigate the anti-obesity effects of Lentinus edodes water extract powder (LEP) in mice fed a high fat diet (HF, 45% kcal fat). Mice were administrated a HF diet supplemented with 1%, 3%, or 5% LEP for 12 weeks. Consumption of HF diet caused increases in body weight, serum lipid profiles, and adipose tissue weights. Serum TC and TG levels in the LEP-supplemented groups were lower than those in the NC group. Supplementation with 5% LEP significantly suppressed body weight gain and reduced the weight of subcutaneous adipose tissue compared to the HF group. HF diet ingestion resulted in higher lipid content and increased lipid peroxidation in the liver. However, LEP supplementation inhibited accumulation of hepatic lipids induced by HF diet, considerably decreased MDA levels, and elevated total antioxidant activity in the livers of mice in the 5% LEP group. Histopathological analysis indicated that the livers of mice fed HF diet developed hepatic steatosis, whereas LEP-treated groups showed small fat droplets. These results suggest that long-term supplementation with LEP may also have an ameliorating effect on HF-induced obesity.
Anti-obesity Effects of Extracts from Young Akebia quinata D. Leaves
Jeon, Yongseop ; You, Yanghee ; Jun, Woojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 200~206
DOI : 10.3746/jkfn.2014.43.2.200
We investigated the in vitro and in vivo anti-obesity effects of extracts from young Akebia quinata D. leaves, including hot water (AQH) and 80% ethanol (AQE) extracts. The inhibitory effects of AQH and AQE on lipid accumulation in 3T3-L1 cells were examined by Oil Red O staining. Compared to control, lipid accumulation was significantly reduced by 18.3% with the treatment upon AQE at a concentration of
. The levels of intracellular triglycerides and free glycerol were also reduced by 52.8% and 9.1% at the same concentration of AQE. The in vivo anti-obesity effect of AQE was evaluated in terms of body and white adipose tissue weights in ICR mice. Experimental groups were divided into the following five groups: normal diet (ND), high fat diet (HFD), high fat diet with 60 mg/kg/day of Orlistat (HFD-RF), high fat diet with 200 mg/kg/day of AQE (HFD-AL), and high fat diet with 600 mg/kg/day of AQE (HFD-AH). Feeding of HFD for eight weeks resulted in significant increases in body weight as well as weight gain compared to the ND group. HFD-AH group showed reduced body weight, weight gain, epididymal white adipose tissue weight, and perirenal white adipose weight as compared to the HFD group. These results indicate that AQE supplementation might have beneficial effects on anti-obesity by inhibiting lipid accumulation.
In vitro Antioxidant and Anti-inflammatory Effects of Ethanol Extracts from Sprout of Evening Primrose (Oenothera laciniata) and Gooseberry (Actinidia arguta)
Kwak, Chung Shil ; Lee, Ji Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 207~215
DOI : 10.3746/jkfn.2014.43.2.207
To investigate the biological benefits of Korean traditional vegetables, anti-oxidative and anti-inflammatory effects of ethanol extracts from blanched and dried sprouts of evening primrose (Oenothera laciniata, OL) and gooseberry (Actinidia arguta, AA) were measured. Total polyphenol and flavonoid contents of OL were higher than those of AA; OL contained 60.4 mg tannic acid/g dry weight and 31.9 mg rutin/g dry weight, while AA contained 33.0 mg tannic acid/g dry weight and 20.3 mg rutin/g dry weight. The
value for DPPH radical scavenging activity was
for OL ethanol extract and
for AA ethanol extract. The reducing power upon
of ethanol extract treatment was as strong as
ascorbate eq./mL for OL and
ascorbate eq./mL for AA. Regarding anti-inflammatory effects, inhibition rate against 5-lipoxygenase (LOX) and cyclooxygenase (COX)-2 activities were 29.5% and 79.5% for OL, as well as 11.5% and 39.1% for AA, respectively at a concentration of
. Lipopolysaccaride (
)-treated RAW 264.7 macrophage cells subjected to OL ethanol extract at various concentrations (
) showed significantly reduced synthesis of nitrite oxide (NO), prostaglandin (PG) E2, and IL-6 in a dose-dependent manner without cytotoxicity, although TNF-
synthesis was not affected. In conclusion, both OL and AA sprouts showed strong antioxidative activity, whereas OL showed very strong anti-inflammatory activity via effective reduction of NO, PGE2, and IL-6 synthesis in LPS-activated macrophage cells.
Immunomodulatory Effects of Fermented Curcuma longa L. Extracts on RAW 264.7 Cells
Yoo, Seon A ; Kim, Ok Kyung ; Nam, Da-Eun ; Kim, Yongjae ; Baek, Humyoung ; Jun, Woojin ; Lee, Jeongmin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 216~223
DOI : 10.3746/jkfn.2014.43.2.216
Curcuma longa L. (CL) is a well known traditional medicinal plant that is also used in curries and mustards as a coloring and flavoring agent. However, CL is not usually used as a food source due to its bitter taste. We investigated the immunomodulatory effect of CL fermented by Aspergillus oryzae (FCL) on RAW 264.7 cells. FCL was extracted with cold water (CW), hot water (HW), 20% ethanol (20% EtOH) and 80% ethanol (80% EtOH), after which its effects on phagocytic activity, tumor necrosis factor-alpha (TNF-
), nitric oxide (NO) production, natural killer (NK) cell activity and mRNA expression of LP-BM5 eco were investigated. Phagocytic activity was increased in HW and 20% EtOH when compared to the control. The secretion of nitric oxide (NO) from RAW 264.7 cells did not change significantly relative to the control. However, TNF-
was significantly increased by the addition of FCL extracts. Moreover, FCL 20% ethanol extract showed a four fold increase in NK cell cytotoxity relative to the control group. Finally, we observed suppressed mRNA expression of LP-BM5 eco in FCL extracts, especially in the 20% ethanol extracts group. These results indicate that the FCL extracts can be used as a functional material due to their effective immunomodulating activities.
Cytoprotective Effects of Phaeophyta Extracts from the Coast of Jeju Island in HT-22 Mouse Neuronal Cells
Shin, Dong-Bum ; Han, Eun-Hye ; Park, Sung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 224~230
DOI : 10.3746/jkfn.2014.43.2.224
Marine algae have long been recognized as a health and beauty food, based on its anti-tumor, anti-inflammatory and anti-obesity activities. In this study, methanol extracts were prepared from 10 different phaeophyta, after which DPPH radical scavenging and cytoprotective activities of HT-22 cells against
-amyloid protein (
), which has neurotoxic effects, were investigated. In DPPH experiments, Ecklonia cava and Ishige okamurai showed strong ROS scavenging activities, whereas eight other phaeophyta including Petalonia binghamiae (P. bin) showed weak ROS scavenging activities. To validate the cytoprotective effects of 10 different phaeophyta in
-induced HT-22 cells, protein expression levels of APP, BACE1, iNOS, phosphorylated ERK1/2, phosphorylated p38 and phosphorylated JNK1/2 were determined along with MTT assay. In the MTT assay, P. bin showed the best effective cytoprotective activity at a concentrations of
, whereas Sargassum confusum, Colpomenia sinuosa, Myelophycus simplex, and Sargassum hemiphyllum showed potential. Determination of protein expression levels related to
-induced neurotoxicity in the five selected phaeophyta showed that P. bin inhibited BACE1 and iNOS expression in
-induced HT-22 cells. These results indicate that the cytoprotective effects of P. bin are mediated by suppressing the pathways involving
-induced ERK and p38 activation.
Effects of Delphinidin in Anthocyanin on MDA-MB-231 Breast Cancer Cells
Jang, Hye-Yeon ; Lee, Song-Hee ; An, In-Jung ; Lee, Hae-Nim ; Kim, Hye-Ri ; Park, Young-Seok ; Park, Byung-Kwon ; Kim, Byeong-Soo ; Kim, Sang-Ki ; Cho, Sung-Dae ; Nam, Jeong-Seok ; Choi, Chang-Sun ; Jung, Ji-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 231~237
DOI : 10.3746/jkfn.2014.43.2.231
This research showed that delphinidin, an anthocyanin present in blueberry, induced apoptosis in MDA-MB-231 breast cancer cells as well as mediated anti-cancer effects in vivo. As a result, growth of cancer cells as assessed by MTT assay decreased in a concentration-dependent manner. Chromatin condensation by DAPI staining significantly increased in a concentration-dependent manner, indicating apoptosis. The level of p53-protein increased while those of anti-apoptotic molecules (Bcl-2, p-
) decreased in the western blot. Tumor size decreased in cells treated with 10 mg/kg of delphinidin compared with the control group in vivo. Cell apoptosis assessed by TUNEL assay significantly increased, and tumor inhibitory effect was confirmed. Therefore, delphinidin can be developed for cancer preventive medicine due to its growth inhibitory effects and induction of apoptosis in human breast cancer cells.
Immunomodulatory Activity of Crude Polysaccharides from Makgeolli
Cho, Chang-Won ; Rhee, Young Kyoung ; Lee, Young-Chul ; Kim, Young-Chan ; Shin, Kwang-Soon ; Nam, So-Hyun ; Hong, Hee-Do ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 238~242
DOI : 10.3746/jkfn.2014.43.2.238
In this study, the immunomodulatory activities of crude polysaccharides from makgeolli were investigated. Crude polysaccahrides from makgeolli (RWW) were isolated by hot water extraction (
, 30 min), ethanol precipitation (four volumes of 95% ethanol), dialysis (MWCO: 6,000~8,000), and lyophilization. The major constituents in RWW were neutral sugar (87.3%), uronic acid (2.5%), and protein (10.2%). RWW showed potent anti-complementary activity as well as increased cell proliferation of RAW 264.7 macrophages. The immunomodulatory effects of RWW were also analyzed based on cytokine production of macrophages. Macrophages stimulated with RWW produced cytokines such as interleukin (IL)-6, IL-12, and tumor necrosis factor-
in a dose-dependent manner. These data indicate that RWW may have immunomodulatory effects through activation of the complement system and macrophages, which are a part of natural immunity.
Antioxidant Activities and Changes in trans-Resveratrol and Indigestible Oligosaccharides according to Fermentation Periods in Cheonggukjang
Choi, Myounghyo ; Cho, Kyeman ; Nam, Sanghae ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 243~249
DOI : 10.3746/jkfn.2014.43.2.243
Cheonggukjang was manufactured using three different kinds of soybeans, after which changes in the content of phytoalexins such as trans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) were measured. Along with phytoalexins, changes in the content of functional oligosaccharides such as stachyose and raffinose were also measured, and the corresponding antioxidant activities were studied. The content of trans-resveratrol was found to be higher in fermented beans than in raw beans. Generally, the content was higher as the fermentation period increased. After 48 hours of fermentation, the contents of trans-resveratrol were
(Nulchan, Daewon, and Taekwang), respectively, which is 4 times higher than the contents of raw beans. The contents of stachyose were
in raw beans,
immediately after boiling, and
after 12 hours of fermentation, which is a 97% decrease from those of raw beans. After 24 hours of fermentation, no amount of stachyose was detected. The contents of raffinose were the lowest in raw beans at
, but they increased 3~4 times between boiling and 24 hours of fermentation to
. However, raffinose content tended to decrease to
after 48 hours of fermentation. From FRAP, DPPH, and ABTS assays, antioxidant activities according to fermentation period of Cheonggukjang were rather low in boiled soybeans compare to raw soybeans. However, the activities were higher as the fermentation period increased. The antioxidant activity of trans-resveratrol showed an
from the DPPH, ABTS, and FRAP assays. This could be partly due to the significant increase in trans-resveratrol according to fermentation periods. However, changes in functional oligosaccharides (stachyose and raffinose) during fermentation appear to not be related to the antioxidant effects of Cheonggukjang.
Quality Characteristics and Antioxidant Activity of Immature Citrus unshiu Vinegar
Yi, Mi-Ran ; Hwang, Joon-Ho ; Oh, You-Sung ; Oh, Hyun-Jeong ; Lim, Sang-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 250~257
DOI : 10.3746/jkfn.2014.43.2.250
To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and
GAE/mL, whereas total flavonoids were 1,004.7 and
QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.
Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng
Choi, Kwan-Hyung ; Gui, Ying ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 258~264
DOI : 10.3746/jkfn.2014.43.2.258
This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of
had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG (
) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG (
). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG (
, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.
Quality Properties of Peach Pudding Added with Korean Peach (Prunus persica L. Batsch) Juice and Gelatin
Park, Seul-Gi ; Song, Tae-Hee ; Kim, Dong-Ho ; Kim, Gil-Hah ; Jang, Keum-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 265~272
DOI : 10.3746/jkfn.2014.43.2.265
In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice and gelatin. The water content and pH of pudding decreased with increased peach juice content, whereas the sugar content increased. Further, the water content of pudding decreased with increased gelatin content, whereas the pH was constantly maintained and the sugar content slightly increased. Regarding the color of pudding, the L and b values decreased with increased peach juice content, whereas the L value increased with increased gelatin content. Regarding the texture of pudding, hardness and springiness decreased with increased peach juice content, whereas adhesiveness, chewiness, and cohesiveness all increased. All texture properties increased with higher gelatin content. In the sensory evaluation of color, flavor, taste, texture, and overall preference, pudding with 60% (w/w) peach juice and 1.5% (w/w) gelatin showed the highest values. These results demonstrate the possibility of using high value-added products for peach processing in the food industry, as the addition of peach juice and gelatin enhanced the quality and sensory properties of pudding.
Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa)
Yoon, Hyang-Sik ; Kim, Ji Won ; Kim, Sang Hee ; Kim, Yee Gi ; Eom, Hyun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 273~280
DOI : 10.3746/jkfn.2014.43.2.273
This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.
Quality Characteristics of Yakju (Korean Traditional Rice Wine) Added with Bamboo Ethanol Extract
Jung, Gi-Tai ; Ryu, Jeong ; Ju, In-Ok ; Noh, Jae-Jong ; Kim, Jeong-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 281~286
DOI : 10.3746/jkfn.2014.43.2.281
This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.
Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel
Seo, Yoojin ; Gil, Beomju ; Kyoung, Jinsuk ; Yoo, Byoungseung ; Chang, Yoonhyuk ; Yu, Sungyul ; Lee, Youngseung ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 287~292
DOI : 10.3746/jkfn.2014.43.2.287
The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.
Systematic Review of the Effect of Glucosamine on Joint Health while Focused on the Evaluation of Claims for Health Functional Food
Kim, Joohee ; Kim, Ji Yeon ; Kwak, Jin Sook ; Paek, Ju Eun ; Jeong, Sewon ; Kwon, Oran ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 293~299
DOI : 10.3746/jkfn.2014.43.2.293
Although the functional ingredient has been evaluated based on scientific evidence by the Ministry of Food and Drug Safety (MFDS), the levels of scientific evidence and consistency of the results might vary according to the emerging data. Therefore, a periodic re-evaluation may be needed in some functional ingredients. In this study, we re-evaluated the scientific evidence for the joint health of glucosamine as a functional ingredient in health functional food. Literature searches were conducted using Pubmed, Cochrane, KISS, and IBIDS databases with the search term of glucosamine in combination with osteoarthritis. The search was limited to human studies published in English, Korean and Japanese. Using the MFDS's evidence based evaluation system for scientific evaluation of health claims, 34 human studies were identified and reviewed in order to evaluate the strength of the evidence supporting the relation between glucosamine and joint health. Among the 34 studies, significant effects for joint health were reported in 28 studies, and their daily intake amount was 1.5 to 2 g. Eleven out of 34 studies were identified, excluding severe radiographic osteoarthritis, and ten from those eleven studies reported significant effects for joint health. Based on this systematic review, we concluded that there was possible evidence to support a relation between glucosamine intake and joint health.
Night Eating Habits of Middle School Students in Gyeonggi
Cho, Yu-Jin ; Kim, Mi-Hyun ; Kim, Myung-Hee ; Choi, Mi-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 300~308
DOI : 10.3746/jkfn.2014.43.2.300
The purpose of this study was to investigate the night eating habits of middle schoolers. A total of 705 middle school students residing in Gyeonggi were surveyed about their dietary habits related to night eating. Among the total subjects, 59.9% (n=422) had night eating more than once a week and were classified into a night eating group (NEG). The main reason for night eating was hunger (79.1% of NEG) and the highest proportion of night eating was related to food purchased by family (39.3% of NEG). Most of the NEG had night eating in their home with family members, and the time with highest frequency of night eating was between 10 p.m. and 11 p.m.. About 33% of the NEG went to bed within an hour after night eating and 69.2% of the NEG did not report any change after night eating. The most common factors considered when choosing a night eating menu, in order of frequency, were taste, hygiene, and amount. The favorite items on the night eating menu were frozen desserts, fresh fruits, chicken, fruit juice, Ramen, pizza, and Jajangmyeon. The most frequent menu choices were fresh fruits, frozen desserts, Ramen, chicken, yogurt, and fruit juice. The NEG had higher scores for picky eating (P<0.01), overeating (P<0.01), salty eating (P<0.01), and irregular meal times (P<0.001) compared to the non-NEG. Consequently, the NEG had more dietary problems than the non-NEG and their night eating behaviors were related to family habits. Night eating was mainly dominated by a diet of carbohydrates and fats, and the intake frequency and preference for foods with low nutritional value were high; thus, a practical and systematical nutrition education is required. Seasonal and comparative studies on night eating status according to various times and amounts of night eating are also required.
Study on Consumption Patterns and Degree of Checking Food-Nutrition Labeling of Convenience Foods at Convenience Stores by Young Adult Workers in Busan
Han, Min-Hye ; Choi, Ki-Bo ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 309~317
DOI : 10.3746/jkfn.2014.43.2.309
The purpose of this study was to investigate convenience foods at convenience stores, by examining consumption patterns, as well as the degree of checking food-nutrition labeling. In this study, 208 workers in Busan in their 20s or 30s were surveyed using 1:1 interview questionnaires. The weekly usage frequencies of cup-ramyeon, gimbap, ramyeon, and sandwiches were 41.0%, 39.4%, 32.7%, and 19.0% respectively. The usage frequency of convenience foods was 12.0% for 'over 5 times/week', 23.0% for '3~4 times/week', 31.7% for '1~2 times/week', 29.8% for '1~2 times/month', and 3.4% for zero usage. Workers in their 20s showed a significantly (P<0.05) higher rate in the '3~4 times/week' as well as '1~2 times/week' intervals than workers in their 30s. Single people showed a significantly (P<0.01) higher rate than married people. Workers in their 20s showed a significantly higher score for the '3~4 times/week' as well as '1~2 times/week' intervals (P<0.05). The mean score of checking food labeling was 4.02/5.00 for the manufacturer's date, or expiration date, 3.23/5.00 for weight or volume, 2.99/5.00 for cooking method, and 2.85/5.00 for storage method. Females showed significantly (P<0.01) higher rates for checking the manufacturer's date or expiration date, as well as source of the raw material. Single workers showed significantly (P<0.01) higher rates for checking the manufacture's or expiration date as well as storage method. The mean score for checking nutrition labeling was 3.06/5.00 for calories, 2.84/5.00 for trans fat, 2.80/5.00 for sodium, and 2.76/5.00 for cholesterol. Females showed a significantly (P<0.01) higher rate for six of 10 items. Workers in their 20s showed a significantly (P<0.05) higher rate for four of 10 items. Expert officials showed significantly higher rate for six of 10 items (P<0.05) and two of 10 items (P<0.01), respectively.
Inhibitory Effect of Curcuma longa L. Extracts on 5-Alpha Reductase II Activity
Kim, Jong Yeon ; Lee, Jeong Yoon ; Yoon, Ho-Geun ; Kim, Yungjae ; Jun, Woojin ; Hwang, Kwon Tack ; Cha, Min Seok ; Lee, Yoo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 318~322
DOI : 10.3746/jkfn.2014.43.2.318
5-Alpha reductase II, which converts testosterone (T) to dihydrotestosterone (DHT), is a crucial enzyme II in benign prostatic hyperplasia. Inhibitory effects of Curcuma longa L. (CL) extracts on 5-alpha reductase II activity were investigated in rat prostate tissue homogenates as well as LNCaP cells expressing human 5-alpha reductase II. Hot water extract (CL-HW) of Curcuma longa L. significantly inhibited 5-alpha reductase activity by over 80% at a concentration of
, whereas 20% ethanol extracts (CL-E20) of Curcuma longa L. exhibited significant inhibitory activity from
. These results indicated that Curcuma longa L is a potent 5-alpha reductase II inhibitor for benign prostatic hyperplasia treatment.
Studies on Anion, Element, Chromaticity and Antioxidant Activities of Commercial Dried Lavers (Porphyra yezoensis) Cultivated in Korea
Park, Wook-Min ; Kim, Kee-Woong ; Kang, Dong-Soo ; Bae, Tae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 323~327
DOI : 10.3746/jkfn.2014.43.2.323
This study was carried out to provide basic data on the anion, element, chromatic and antioxidant activities of commercial dried lavers cultivated from Seocheon, Wando, Goheung and Busan in Korea. The highest concentrations of several anions (
per 100 g of dried laver) were 412.00 mg in Wando, 545.90 mg in Goheung, 297.35 mg in Seocheon, and 79.70 mg in Wando, respectively. The highest concentrations of N, C, and S were 6.40%, 41.36%, and 0.98%, respectively, in dried laver cultivated from Wando. Hunter's color values were significantly high in the order of Seocheon < Goheung < Busan < Wando for lightness, Wando < Busan < Goheung < Seocheon for redness, and Goheung < Seocheon < Busan < Wando for yellowness in the dried lavers. Total phenolic content and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities showed highest values of 166.10 mg/100 g and 28.48%, respectively, in dried laver cultivated from Wando.
Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life
Choi, Hak-Jong ; Kim, Yu Jin ; Lee, Na Ra ; Park, Hae Woong ; Jang, Ja Young ; Park, Sung-Hee ; Kang, Miran ; Kim, Hyun Ju ; Lee, Jong-Hee ; Lee, Jong-Hoon ; Pyun, Yu-Ryang ; Kim, Tae-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 2, 2014, Pages 328~332
DOI : 10.3746/jkfn.2014.43.2.328
A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at
. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.