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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 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
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Development of Lotus Root Bugak with Plasma Lipid Reduction Capacity by Addition of Opuntia ficus-indica var. saboten or Green Tea as a Coloring Agent
Kim, Mijeong ; Hong, Sun Hee ; Chung, Lana ; Choe, Eunok ; Song, Yeong-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 333~340
DOI : 10.3746/jkfn.2014.43.3.333
The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout (
) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in
Anti-obesity and Anti-hyperlipidemic Activities of Fermented Coffee with Monascus ruber Mycelium by Solid-State Culture of Green Coffee Beans
Sung, Jeehey ; Shin, Ji-Young ; Kim, Hoon ; Baek, Gil-Hun ; Yu, Kwang-Won ; Yeon, Jeyeong ; Lee, Junsoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 341~348
DOI : 10.3746/jkfn.2014.43.3.341
We investigated the anti-obesity and anti-hyperlipidemic effects of extracts of two roasted coffee beans (Vietnam robusta and Ethiopia mocha sidamo G2) and fermented coffee beans with Monascus rubber mycelium (MR) by solid-state culture. C57B/L6 mice were divided into seven groups: normal diet (ND) group, high fat diet (HFD) group, and HFD groups with hot water extracts from Vietnam robusta coffee beans (HFD-VR), MR-fermented Vietnam robusta coffee beans (HFD-VR-MR), MR-fermented Vietnam robusta coffee beans with 10% brown rice (HFD-VR-MR-BR10), Ethiopia mocha sidamo G2 coffee beans (HFD-ES), and MR-fermented Ethiopia mocha sidamo G2 coffee beans (HFD-ES-MR). After 6 weeks, body weight gain and food efficiency ratio were higher in the HFD group, but significantly reduced in the coffee extracts-fed groups. The HFD-ES-MR group showed greater body weight reduction than the HFD-ES group. The serum triglyceride, total cholesterol, and LDL-cholesterol levels as well as the atherogenic index and cardiac risk factor all tended to decrease in groups fed Vietnam robusta coffee extracts compared to the HFD group. These results suggest that Vietnam robusta and Ethiopia mocha sidamo G2 may be used to make functional coffee beverages with anti-obesity and anti-hyperlipidemic activities.
Anti-allergic Effect of Ethanolic Extract of Flos Sophora japonica L. on Ca
Ionophore Stimulated Murine RBL-2H3 Cells
Xiao, Sun ; Jiang, Jun ; Shim, Do-Wan ; Kim, Tae-Kweon ; Kang, Tae-Bong ; Lee, Kwang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 349~354
DOI : 10.3746/jkfn.2014.43.3.349
Elevation of intracellular calcium (
) triggers degranulation of mast cells by bypassing receptor activation. Flos Sophora japonica L. has been used as a natural dying source and has been reported to have biological activities such as anti-inflammatory and anti-allergic effects through
and IgE crosslinking. In the present investigation, we report the regulatory effect of ethanolic extract of Flos Sophora japonica L. (S.F) on allergic mediators produced by
ionophore activation in mast cells. S.F significantly inhibited calcium ionophore (A23187)-induced interleukin (IL)-4 and tumor necrosis factor (TNF)-
production as well as mast cell degranulation. Furthermore, administration of S.F suppressed allergic reactions in a 2,4-dinitrofluorobenzene (DNFB)-induced allergic dermatitis mouse model. Both oral administration and ear painting using 50 mg/kg of S.F significantly reduced levels of cytokines such as IL-4, TNF, and interferon-
in ear tissues compared to the DNFB alone-treated group. Serum IgE level in the S.F-treated group also decreased compared to the DNFB alone-treated group. Weights of spleens and lymph nodes in the S.F-treated groups also decreased compared to the control group. Considering the data, we conclude that S.F mediates its anti-allergic effects not only through
stimulation but also
influx in mast cells.
Effect of Mineral-rich Salt Intake on Diabetic Goto-Kakizaki Rats
Jin, Yong-Xie ; Kim, Haeng-Ryan ; Kim, So-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 355~359
DOI : 10.3746/jkfn.2014.43.3.355
The objective of this study was to determine the hyperglycemic effects of mineral-rich salt in type 2 diabetic Goto-Kakizaki (GK) rats and normal Wistar rats. Animals were divided into five groups, including a normal group, fed three different experimental salts [purified salt (PS), mineral-rich salt (WS1 and WS2), and bamboo salt (BS)] in the form of 1% salt solution for 12 weeks. Liver, kidney, and spleen weights were significantly increased in GK rats of salt groups as compared to Wistar normal group without salt. However, there was no difference among the salt groups. For serum lipids, total cholesterol level in the BS group and triglyceride level in the WS group were significantly reduced compared to those of the PS group. The concentration of blood glucose in the GK-PS group increased continuously during the experimental period, whereas that in the GK-WS group was significantly reduced at 12 weeks. In GK rats, glucose levels among the salt groups in OGTT by glucose were not significantly different compared to normal rats. Insulin and glucagon levels in blood were not significantly different among the groups, and no such association was observed for insulin. Pancreatic lslets of Langerhans in the PS group showed irregular formation compared to those of the normal, WS, and BS groups.
Protective Effect of Kimchi against Aβ
-induced Impairment of Cognition and Memory
Choi, Ji Myung ; Lee, Sanghyun ; Park, Kun Young ; Kang, Soon Ah ; Cho, Eun Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 360~366
DOI : 10.3746/jkfn.2014.43.3.360
Kimchi is a Korean traditional fermented food with various health functionalities. However, the protective effects of kimchi against Alzheimer's disease (AD) have not been studied yet. In this study, the protective activities of kimchi extract against oxidative stress and AD were investigated in an amyloid beta (
)-induced AD model using ICR mice. Kimchi extract exerted strong scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical. In addition, T-maze, object cognition, and water maze tests were carried out using the AD model. The
-injected groups showed impairment of cognition and memory. However, the abilities of novel object recognition and new route awareness were improved by administration of kimchi extract (100 and 200 mg/kg/day) for 2 weeks. Furthermore, the results on water maze test indicated that kimchi extract exerted protective activity against cognitive impairment induced by
. The present study suggested that kimchi protected against
-induced impairment of memory and cognition as well as attenuated oxidative stress.
Anticancer Activity of Methyl Gallate in RC-58T/h/SA#4 Primary Human Prostate Cancer Cells
Kwon, Soon Jae ; Lee, Ju Hye ; Kim, Jae Yong ; Moon, Kwang Deog ; Yee, Sung Tae ; Seo, Kwon Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 367~373
DOI : 10.3746/jkfn.2014.43.3.367
In this study, we investigated the anticancer activity of methyl gallate (MG), which is the major biologically active component of Galla Rhois, in RC-58T/h/SA#4 human prostate cancer cells. MG inhibited cell proliferation in a dose-dependent manner. Cell death induced by MG increased the population of cells in sub-G1 phase, formation of apoptotic bodies, nuclear condensation, and DNA fragmentation. Apoptosis induced by MG was associated with activation of initiator caspases-8 and -9 as well as effector caspase-3. Endocrine disruptors such as dioxin and bisphenol A increased growth of RC-58T/h/SA#4 cells in charcoal-treated FBS (cFBS) medium. Cell proliferation was highest upon treatment with 1 nM and
dioxin and bisphenol A, respectively. MG also dose-dependently inhibited cell proliferation in RC-58T/h/SA#4 cells treated with endocrine disruptors. These results indicate that MG exerts anticancer effects on RC-58T/h/SA#4 primary human prostate cancer cells.
Wound Healing Effects of Lespedeza cuneata Extract
Jung, Hee Kyoung ; Kim, Kil-Soo ; Jeong, Yoo Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 374~380
DOI : 10.3746/jkfn.2014.43.3.374
In this study, the anti-inflammatory effects of Lespedeza cuneata extract on macrophages and wound-healing in wound-induced animal experiments were investigated. In an anti-inflammatory test, 0.1 mg/mL of Lespedeza cuneata extract did not affect growth of RAW 264.7 cells, and Lespedeza cuneata extract suppressed nitric oxide (NO) generation from inflammation-induced macrophages in a concentration-dependent manner. Wounds on the skin of rats were treated with vehicle containing Lespedeza cuneata extract (SSP), vehicle (SCO), and commercial ointment (CCO). The wound and scar sizes in the SSP group were significantly reduced in comparison to the SCO and CCO groups (P<0.05). The epidermis and dermis of the SSP group also recovered faster than the SCO group based on Masson's trichrome staining. The gene expression levels of vascular endothelial growth factor (VEGF) decreased and transforming growth factor-beta 1 (TGF-
) increased in wound tissue from the SSP group compared to that from the SCO group. These results show that Lespedeza cuneata extract accelerates wound-healing through anti-inflammatory activity and induction of collagen regeneration as well as reduces the scar area surrounding wounds. Accordingly, Lespedeza cuneata extract could be useful as a cosmeceutical in the cosmetic industry.
Antioxidant Activities of Rubus coreanus Miquel and Morus alba L. Fruits
Jun, Hyun-Il ; Kim, Young-Ae ; Kim, Young-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 381~388
DOI : 10.3746/jkfn.2014.43.3.381
The antioxidant activities of extracts from Rubus coreanus Miquel (black raspberry) and Morus alba L. (mulberry) fruits were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) assay, and reducing power assay. Aqueous mixtures of ethanol, methanol, and acetone were analyzed in order to determine the most effective extraction solvent for the two fruits. Black raspberry and mulberry extracts with the 60:40 acetone-water mixtures (v/v) showed the highest DPPH radical scavenging activities (56.2 and 85.2%, respectively) compared to the other extraction solvents. The 60% acetone extract was finally selected as an extraction solvent and then sequentially fractionated according to solvent polarity. Among the fractions of the two fruits, the ethyl acetate fraction showed the highest antioxidant activity as well as total phenolic and total flavonoid contents. In addition, there were high correlation coefficients between antioxidant activities and their contents. The
value of the ethyl acetate fraction from mulberry fruit was 2.2 times lower than that of butylated hydroxytoluene (BHT) in DPPH assay. The major phenolic acid and anthocyanin of the two fruits were protocatechuic acid and cyanidin-3-glucoside, respectively.
Antioxidant, Physiological Activities, and Acetylcholinesterase Inhibitory Activity of Portulaca oleracea Extracts with Different Extraction Methods
Kwon, Yu-Ri ; Cho, Sung-Mook ; Hwang, Seung-Pil ; Kwon, Gi-Man ; Kim, Jae-Won ; Youn, Kwang-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 389~396
DOI : 10.3746/jkfn.2014.43.3.389
The physiological properties of 70% ethanol extracts from Portulaca oleracea with different extraction methods (reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of RE, AE, and LTPE were 33.78%, 30.80%, and 11.05%, respectively. The color values of L and b were higher in LTPE, and the chroma values were higher in AE and LTPE compared to RE. The total polyphenolics and proanthocyanidin contents in LTPE were significantly higher than in other extracts. The amount of substances related to flavonoids contents was highest in RE (4.30 mg/g), followed by AE (4.06 mg/g), and LTPE (4.00 mg/g). DPPH radical scavenging ability with a concentration of 500 mg% (w/v) were in the following order; LTPE (88.87%)> RE (83.84%)> AE (80.67%). Further, the reducing power, ABTS radical scavenging ability, and nitrite scavenging activity was observed in the same tendency as seen with the DPPH radical scavenging ability. However, the ferrous ion chelating activity of RE (85.45%) and AE (83.88%) was significantly higher than that of LTPE (75.60%).
-Glucosidase inhibitory activities of RE and LTPE with a concentration of 100 mg% were significantly higher than AE. Xanthine oxidase, and acetylcholinesterase inhibitory activities of LTPE were higher than the other extracts. These results suggest that the extracts from Portulaca oleracea have the potential to act as functional materials, and components of Portulaca oleracea could be effective in the prevention of Alzheimer's disease, and may be used to develop various functional food products.
Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process
Park, Cho-Hee ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 397~403
DOI : 10.3746/jkfn.2014.43.3.397
This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were
mg GAE/100 g FW (fresh weight) and
mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.
Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core
Lee, Pyeong Hwa ; Park, Su Yeon ; Jang, Tae Hoon ; Yim, Sun-Hee ; Nam, Seung-Hee ; In, Man-Jin ; Kim, Dong Chung ; Chae, Hee Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 404~410
DOI : 10.3746/jkfn.2014.43.3.404
The effects of treatment with various complex carbohydrases such as Pectinex, Celluclast, Viscozyme, and Ultraflo on the physiochemical properties, polyphenol extraction yields and antioxidant activities of pear peel and pear core were investigated. When pear peel and pear core were treated with complex carbohydrases, the soluble solid content of peel increased, whereas it did not change significantly in the case of pear core. When pear peel and pear core were treated with Pectinex, significant improvement of soluble solid content was observed along with the highest extraction yield of reducing sugar content. Total sugar content increased in most of the enzyme treatment groups. In the case of pear peel, the Viscozyme treatment group showed the highest total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity, ABTS radical scavenging activity, and SOD-like activity. When the flesh and core of pear were treated with Celluclast, total polyphenol contents increased. All enzyme treatment groups except for the Ultraflo treatment group showed increases in total flavonoid contents. With regard to pear flesh, the Celluclast group showed the highest DPPH radical scavenging activity. When pear core was treated with the four complex carbohydrases, DPPH radical scavenging activity and ABTS radical scavenging activity did not increase significantly. However, the SOD-like activity of all enzyme treatment groups significantly increased. Consequently, dry matter and soluble solid contents, polyphenol content, and antioxidant activity of pear peel and core could be improved by complex carbohydrase treatment.
Development of Functional Food Materials from Acanthopanax senticosus-Fermented Mushroom Mycelia
Cho, Ju-Hyun ; Choi, Goo-Hee ; Park, In-Jae ; Baik, Soon-Ok ; Kim, Hyung-Ha ; Kim, Choong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 411~418
DOI : 10.3746/jkfn.2014.43.3.411
Three mushroom mycelia, Ganoderma lucidum, Hericium erinaceum, and Phellinus linteus, were separately diluted with the natural culture media Acanthopanax senticosus. Solid-state fermentation was used to produce three different A. senticosus-fermented mushroom mycelium groups: G. lucidum mycelia, H. erinaceum mycelia, and P. linteus mycelia. The resulting mycelia were analyzed to assess their efficacies as health functional foods. Optimized fermentation conditions were determined by considering the density and growth speed of mycelia in each A. senticosus-fermented mushroom mycelium group. The cultured mushroom mycelia under the optimized conditions were extracted using water and 70% ethanol. Extraction was followed by filtration, concentration and freeze-drying to produce extract powder of A. senticosus-fermented mushroom mycelia: Water extracts (FM-5111, FM-5121, and FM-5131) and 70% ethanol extracts (FM-5112, FM-5122, and FM-5132). Analysis of extract powder of A. senticosus-fermented mushroom mycelia was performed using the maker compounds eleutheroside B and eleutheroside E. Analysis of
-glucan contents was performed by enzymatic procedures.
Metabolomic Analysis of Ethyl Acetate and Methanol Extracts of Blueberry
Jo, Young-Hee ; Kim, Sugyeong ; Kwon, Da-Ae ; Lee, Hong Jin ; Choi, Hyung-Kyoon ; Auh, Joong-Hyuck ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 419~424
DOI : 10.3746/jkfn.2014.43.3.419
Metabolite profiling of blueberry (cultivar "Spartan") was performed by extraction using different solvents, methanol and ethyl acetate, through metabolomic analysis using LC-MS/MS. Unsupervised classification method (PCA) and supervised prediction model (OPLS-DA) provided good categorization of metabolites according to the extraction solvents. Metabolites of the anthocyanin family, including delphinidin hexoside, delphinidin, 5-O-feruloylquinic acid, malvidin hexoside, malvidin-3-arabinoside, petunidin-3-arabinoside, and petunidin hexoside, were mainly detected in methanol fractions, whereas those of the flavonoid family, including chlorogenic acid, chlorogenic acid dimer, 6,8-di-C-arabinopyranosyl-luteolin, and luteolin were successfully prepared in the ethyl acetate fraction. Thus, metabolomic analysis of blueberry extracts allows for the simple profiling of whole and distinctive metabolites for future applications.
Quantitative Analysis of Carbohydrate, Protein, and Oil Contents of Korean Foods Using Near-Infrared Reflectance Spectroscopy
Song, Lee-Seul ; Kim, Young-Hak ; Kim, Gi-Ppeum ; Ahn, Kyung-Geun ; Hwang, Young-Sun ; Kang, In-Kyu ; Yoon, Sung-Won ; Lee, Junsoo ; Shin, Ki-Yong ; Lee, Woo-Young ; Cho, Young Sook ; Choung, Myoung-Gun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 425~430
DOI : 10.3746/jkfn.2014.43.3.425
Foods contain various nutrients such as carbohydrates, protein, oil, vitamins, and minerals. Among them, carbohydrates, protein, and oil are the main constituents of foods. Usually, these constituents are analyzed by the Kjeldahl and Soxhlet method and so on. However, these analytical methods are complex, costly, and time-consuming. Thus, this study aimed to rapidly and effectively analyze carbohydrate, protein, and oil contents with near-infrared reflectance spectroscopy (NIRS). A total of 517 food samples were measured within the wavelength range of 400 to 2,500 nm. Exactly 412 food calibration samples and 162 validation samples were used for NIRS equation development and validation, respectively. In the NIRS equation of carbohydrates, the most accurate equation was obtained under 1, 4, 5, 1 (1st derivative, 4 nm gap, 5 points smoothing, and 1 point second smoothing) math treatment conditions using the weighted MSC (multiplicative scatter correction) scatter correction method with MPLS (modified partial least square) regression. In the case of protein and oil, the best equation were obtained under 2, 5, 5, 3 and 1, 1, 1, 1 conditions, respectively, using standard MSC and standard normal variate only scatter correction methods with MPLS regression. Calibrations of these NIRS equations showed a very high coefficient of determination in calibration (
: carbohydrates, 0.971; protein, 0.974; oil, 0.937) and low standard error of calibration (carbohydrates, 4.066; protein, 1.080; oil, 1.890). Optimal equation conditions were applied to a validation set of 162 samples. Validation results of these NIRS equations showed a very high coefficient of determination in prediction (
: carbohydrates, 0.987; protein, 0.970; oil, 0.947) and low standard error of prediction (carbohydrates, 2.515; protein, 1.144; oil, 1.370). Therefore, these NIRS equations can be applicable for determination of carbohydrates, proteins, and oil contents in various foods.
Quality Characteristics of Eogeul-tang Added with Beef Gristle
Moon, Min-Jung ; Jin, So-Yeon ; Kim, Myung-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 431~438
DOI : 10.3746/jkfn.2014.43.3.431
Eogeul-tang is a traditional Korean soup dish made from dried pollack, minced beef, and tofu. This comparative study analyzed the quality characteristics of Eogeul-tang by varying the added amounts of cow gristle. The objective of this study was to analyze Eogeul-tang to promote its functionality and increased consumer preference. Collagen contents were
per 100 g of dried pollack skin and knee cartilage of cow, respectively. The overall collagen content was higher in the knee cartilage of cow. Different amounts of cow gristle (25%, 50%, 75%, and 100%) were added to traditionally cooked Eogeul-tang, and the general composition of Eogeul-tang was analyzed. Significant differences were exhibited in the amounts of water content, crude protein, crude fat, and crude ash depending on the added amounts of cow gristle. Moreover, the collagen content also significantly increased as the amount of gristle content increased. In particular, significant increases in the amounts of collagen components, including proline, glycine, and alanine were observed with increasing amount of gristle. When a sensory test was conducted on Japanese, overall preference values were highest for Eogeul-tang composed of 25% beef and 75% gristle compared to traditionally cooked Eogeul-tang. In conclusion, the study results promote the functionality of collagen as well as the increased quality of Eogeul-tang added with cow gristle manufactured by traditional cooking methods.
Quality Characteristics of Ginseng Seed Oil Obtained by Different Extraction Methods
Kim, Ji-Eun ; Lee, Seul ; Yoo, Kyung-Mi ; Lee, Kyoung-Hae ; Kim, Kyung-Tack ; Lee, Myung-Hee ; Hwang, In-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 439~445
DOI : 10.3746/jkfn.2014.43.3.439
This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72~97.92%. Oleic acid (80.13~81.16%) was the highest, followed by linoleic acid (14.98~15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil (
) compared to others.
-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of
mg/100g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and
-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.
Antioxidative Activity and Quality Characteristics of Rice Madeleine Added with Pine Needle Powder and Extract
Kim, Won-Ji ; Kim, Ji-Myoung ; Cheong, Hyeonsook ; Huh, Young Ran ; Shin, Malshick ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 446~453
DOI : 10.3746/jkfn.2014.43.3.446
To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.
Intestinal Permeability of Oyster Shell Calcium with Different Particle Sizes
Han, JeungHi ; Choi, Hyeon-Son ; Ra, Kyung Soo ; Chung, Seungsik ; Suh, Hyung Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 454~458
DOI : 10.3746/jkfn.2014.43.3.454
In this study, we examined the ionization rate and permeability of nanocalcium prepared from oyster shells with various particle sizes. Four particle sizes of the calcium samples were prepared by centrifugation according to their density disparity in alcoholic solution: NC (normal calcium), C-1 (supernatant of 1,000 rpm), C-2 (supernatant of 2,000 rpm), and C-3 (supernatant of 3,000 rpm). Particle sizes of NC, C-1, C-2, and C-3 were
, respectively. C-3 showed a slight increase in ionization rate compared with the other calcium samples, but their differences were not significant. Dialysis membrane-employed analysis showed that nanocalcium permeability increased as its particle size smaller; 32% of C-3 nanocalcium was transported to the outside of the membrane, whereas C-1 showed a 25% transport rate. We determined the permeability of the nanocalciums by using rat intestinal sacs, in order to provide different intestinal environments depending on pH level. Nanocalcium generally showed a higher permeability at pH 7, which represents an ileum environments compared to the duodenum and jejunum environments at pH 4.2 and pH 6.2, respectively. However, C-3 calcium showed the highest permeability, followed by C-2, C-1 and NS calciums. This result shows that the size of calcium positively affected its permeability in the intestinal sac. Taken together, nano-sized calcium derived from discarded oyster shell shows improved permeability in intestinal environments.
Correlation between Eating Behavior and Stress Level in High School Students
Hong, Ji Hye ; Kim, Seong Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 459~470
DOI : 10.3746/jkfn.2014.43.3.459
This study investigated the correlation between eating behavior patterns, including eating-habits, food preferences, snack intake levels, and eating-out frequency and stress levels in high school students (males 174 and females 122) in Seoul. Analysis of eating-habits showed that eating-irregularity and eating-speed increased with elevated stress levels in both males and females under stress. The size of meals decreased in males, whereas it increased in females under getting stress (P<0.01). Preferences for sugar, hamburgers, and pizza also increased in both males and females under stress. Eating-out frequency decreased in males with a high stress level (P<0.01), whereas it increased in females. As for eating-out partners, males did not show any changes, whereas females preferred friends to family when under stress. Eating-out expenses also increased in both males and females, particularly in females with a high stress level (P<0.05). Males under increased stress showed effective stress reduction by increasing food intake, whereas females under increased stress showed less effective results. Consequently, high school students under high stress, particularly females, showed negative changes in eating behavior patterns, including irregular eating-habits, increased instant food and snack intakes, and increased frequency of eating-out. Therefore, development of appropriate programs for reducing stress and persistent nutrition education to promote good dietary behaviors are required.
Enhancement of Antioxidant Activities of Blueberry (Vaccinium ashei) by Using High-Pressure Extraction Process
Park, Sung Jin ; Choi, Young Bum ; Ko, Jung Rim ; Kim, Young Eon ; Lee, Hyeon Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 3, 2014, Pages 471~476
DOI : 10.3746/jkfn.2014.43.3.471
We developed a method for improving the antioxidant activities of blueberry (Vaccinium ashei) extracts through an ultra high-pressure extraction process. Blueberries were subjected to water extraction at
and 300 MPa for 5 min (High Pressure Extraction, HPE5) and 15 min (HPE15). Extraction yields obtained by ultra high-pressure extraction process were 18.48, and 19.89%, respectively. Total polyphenol contents were estimated to be 28.3, and 28.9 mg/g, whereas flavonoid contents were measured as 5.9 and 6.0 mg/g, respectively. Generally, HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 53.84% DPPH radical scavenging activity (EDA, %) at
. Reducing power of HPE15 showed its highest activity of 0.21. In general, antioxidant activities of blueberry increased by HPE. Therefore, HPE of blueberry resulted in higher antioxidant activity than conventional water extraction. These results demonstrate obvious advantages in terms of higher efficiency, shorter extraction time, and lower energy costs.