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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 44, Issue 12 - Dec 2015
Volume 44, Issue 11 - Nov 2015
Volume 44, Issue 10 - Oct 2015
Volume 44, Issue 9 - Sep 2015
Volume 44, Issue 8 - Aug 2015
Volume 44, Issue 7 - Jul 2015
Volume 44, Issue 6 - Jun 2015
Volume 44, Issue 5 - May 2015
Volume 44, Issue 4 - Apr 2015
Volume 44, Issue 3 - Mar 2015
Volume 44, Issue 2 - Feb 2015
Volume 44, Issue 1 - Jan 2015
Selecting the target year
Effects of Rubus Coreanus Miq. Oil on Serum Lipids in C57BL/6J Mice
Byun, Moon-Sun ; Cha, Youn-Soo ; Hwang, Keum-Taek ; Yu, Ok-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 953~960
DOI : 10.3746/jkfn.2015.44.7.953
This study evaluated the effects of Rubus coreanus Miq. oil on the plasma lipid profile of high fat diet (HFD)-induced obese mice. Animals were randomly divided into 4 groups (n=10). After completion of the 5-week experimental period, we measured bodyweight gain, food intake, adipose tissue mass, and plasma lipid profile. We also analyzed the activities of carnitine and superoxide dismutase (SOD) involved in
-oxidation and antioxidation, respectively. Our results show that HFD-induced weight gain in animals in the R. coreanus Miq. oil diet group (RCO) and corn oil diet group (CO) was significantly lower compared to animals in the HFD group; RCO supplementation had a more noticeable effect than CO. Visceral and back fat weights were lower in the RCO and CO groups while plasma HDL cholesterol (HDL-C) and HDL-C per total cholesterol [HDL-C/TC (%)] ratio were significantly higher in the RCO group. The contents of acid-soluble acylcarnitine and total carnitine as well as SOD activation were significantly higher in the RCO group, but no significant difference was observed between the RCO and CO groups. In conclusion, RCO effectively averted elevation of total body weight and fat weight in HFD-induced obese mice and promoted increased HDL-C. Therefore, R. coreanus Miq. oil might play an anti-obesity role in obese people and could be used as an effective oil supplement.
Reduction of Plasma Triglycerides and Cholesterol in High Fat Diet-Induced Hyper-Lipidemic Mice by n-3 Fatty Acid from Bokbunja (Rubus coreanus Miquel) Seed Oil
Jeon, Hyelin ; Oh, Su-Jin ; Nam, Hyun Soo ; Song, Yoon Seok ; Choi, Kyung-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 961~969
DOI : 10.3746/jkfn.2015.44.7.961
To investigate the effect of n-3 fatty acid from Bokbunja (Rubus coreanus Miq.) seed oil (BSO), we examined improvement of plasma triglycerides and cholesterol in vivo. Five-week-old ICR mice were divided into five groups of six mice each; Control, high fat diet (HFD) control (negative control), salmon oil control (positive control, HFD+commercial n-3 fatty acid), and BSO experimental groups (HFD+1 g/60 kg BW/d, HFD+2 g/60 kg BW/d). After 4 weeks of BSO treatment, we measured serum triglyceride and cholesterol levels. The levels of low-density lipoprotein/very-low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, and total cholesterol were significantly (P<0.05) reduced in the group fed BSO at 2 g/60 kg BW/d compared to the negative control. Levels of triglycerides, which are similar to cholesterol, were also significantly (P<0.05) reduced in the same group. To investigate further, we tested blood coagulation parameters. Prothrombin time (PT) and activated partial thromboplastin time (aPTT) were not significantly different among the five groups according to BSO. However, the 2 g/60 kg BW/d BSO group treated with PT and aPTT showed a tendency to live longer than the negative control. Taken together, BSO might improve blood homeostasis mediated via hypo-lipidemic and anti-coagulation activities.
Radioprotective Effect of Quercetin Post-Treatment against γ-Irradiation-Induced Hepatocellular and Hematopoiectic System Damage in Mice
Kang, Jung Ae ; Yoon, Seon Hye ; Rho, Jong Kook ; Choi, Dae Seong ; Jang, Beom-Su ; Park, Sang Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 970~974
DOI : 10.3746/jkfn.2015.44.7.970
This study was designed to evaluate the therapeutic effect of quercetin against radiation-induced hepatocellular and hematopoiectic damage in BALB/c mice. Mice were exposed to 6 Gy of
-radiation and orally administered quercetin (25, 50 mg/kg b.w.) for 7 consecutive days.
-Irradiation caused marked elevation of serum aspartate aminotransferase and alanine aminotransferase, levels as well as reduction of spleen index, thymus index, and the number of white blood cells. In addition,
-irradiation induced significant elevation of lipid peroxidation as well as reduction of antioxidant enzyme activities, including superoxide dismutase, catalase, and glutathione peroxidase. However, post-treatment with quercetin resulted in a significant recovery of all of these parameters. These results suggest that quercetin acts as a potent radioprotector against irradiation-induced cellular damage in mice.
Induction of Apoptosis by Piceatannol in YD-15 Human Oral Cancer Cells
Lee, Hae-Nim ; Jang, Hye-Yeon ; Kim, Hyeong-Jin ; Shin, Seong-Ah ; Choo, Gang-Sik ; Park, Byung-Kwon ; Kim, Byeong-Soo ; Jung, Ji-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 975~982
DOI : 10.3746/jkfn.2015.44.7.975
Piceatannol (trans-3,4,3',5'-trihydroxystilbene), a natural stilbene, is an analogue of resveratrol. In the present study, possible mechanisms by which piceatannol exerts its pro-apoptotic action in cultured human oral cancer YD-15 cells were investigated. To investigate whether or not piceatannol has effects on cancer cell viability, human oral YD-15 cells were treated with piceatannol (0, 50, and
). Piceatannol treatment (
) showed the strongest inhibition of cell proliferation and reduced cell viability in a dose-dependent manner. Chromatin condensation detected by DAPI staining significantly increased in a concentration-dependent manner, indicating apoptosis. Piceatannol treatment activated initiator Bax (pro-apoptotic) and cPARP in a concentration-dependent manner. Further, piceatannol induced down-regulation of Bcl-2 (anti-apoptotic). We also evaluated the activity of piceatannol against oral cavity cancer tumors in mice. Piceatannol-treated nude mice bearing YD-15 xenograft tumors exhibited significantly reduced tumor volume and weight due to the potent effect of piceatannol on tumor cell apoptosis, as determined by terminal deoxynucleotidyl transferase-mediated dUTP nick end labeling assay. Immunohistochemistry staining showed elevated expression of cleaved-caspase-3 as well as reduced expression of Ki-67 in the piceatannol-treated group. Therefore, piceatannol can be developed as a cancer preventive medicine due to its growth inhibitory effects and induction of apoptosis in human oral cancer cells.
Biological Activities of Yellow Garlic Extract
Kang, Jae Ran ; Hwang, Cho Rong ; Sim, Hye Jin ; Kang, Min Jung ; Kang, Sang Tae ; Shin, Jung Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 983~992
DOI : 10.3746/jkfn.2015.44.7.983
This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)=100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0~70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and
-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of
. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.
Effect of Medicinal Herb Prepared through Traditional Antidiabetic Prescription on α-Glucosidase Activity and Evaluation Method for Anti-Melanogenesis Agents Using α-Glucosidase Activity
Kim, Mi Jin ; Im, Kyung Ran ; Yoon, Kyung-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 993~999
DOI : 10.3746/jkfn.2015.44.7.993
For the purpose of investigating the in vitro antidiabetic activity of a medicinal herb and herb mixture extracts prepared through traditional antidiabetic prescription, this study examined
-glucosidase inhibitory activity. Tyrosinase, a type I membrane glycoprotein, is synthesized and glycosylated in the endoplasmic reticulum (ER) and Golgi. The enzyme is subsequently transported to melanosomes, where it participates in melanogenesis. Previous studies showed that disruption of early ER N-glycan processing by an
-glucosidase inhibitor suppresses tyrosinase enzymatic activity and melanogenesis. According to the results, most oriental medicinal herbal extracts were stronger than acarbose and N-butyldeoxynojirimycin, known as an
-glucosidase inhibitor. Interestingly, ethyl acetate layer of enzyme hydrolyzed Cheongsimyeonjaeum had an inhibitory effect on melanin synthesis in B16F1 cells, although it did not inhibit tyrosinase activity directly. Together,
-glucosidase inhibition activity could be used to evaluate anti-melanogenesis, although cross-checking with melanin inhibitory assay is recommended.
Effect of 'Breakfast Club Program' on Dietary Behaviors and School Life in High School Students Residing in Seoul Metropolitan Areas
Yang, Seung Ju ; Kim, Kirang ; Hwang, Ji-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1000~1006
DOI : 10.3746/jkfn.2015.44.7.1000
The adolescent period, during which physical, spiritual, and physiological growth and development occurs, is important for the development of healthy dietary habits. Particularly, eating a regular breakfast improves eating habits and school life in adolescents but few studies have investigated the effects of eating breakfast on these outcomes. Therefore, this research was performed to investigate the effects of eating a regular breakfast provided by the 'Breakfast Club Program' on eating behaviors and school life. A total of 315 high school students were recruited for the program from 10 high schools in nine districts among 25 districts in Seoul during August to December of 2013. The average age was
years and 38.1% of students were females. Based on 315 subjects, 38.3%, 35.7%, and 17.1% increased their intakes of breakfast (P=0.001), fruit (P=0.033), and milk (P<0.001) up to 5~7 times per week, respectively. The intake frequency of fruit (P<0.001) and eating breakfast (P<0.001) increased noticeably after program participation. Based on 64 students performing dietary record, intakes of cereals (P<0.001), mushrooms (P=0.027), and fruits (P=0.002) increased while intakes of eggs (P=0.001) and fat and oils (P=0.019) decreased after the program. Consumption of energy (P=0.004), plant protein (P=0.012), carbohydrates (P<0.001), dietary fiber (P=0.026), iron from plant sources (P=0.009), potassium (P=0.043), zinc (P=0.013), vitamin
(P=0.043), and vitamin C (P<0.001) increased whereas intake of cholesterol (P=0.002) decreased. Regarding school life, the score for 'comfortable and cheerful starting of a day' (P=0.001) and 'healthy starting of a day' (P<0.001) increased significantly. This study indicates that a regular 'Breakfast Club Program' may establish healthy eating habits and school life in teenagers.
Correlation between Smartphone Addiction and Eating Behaviors of Elementary School Students in Ansan Area
Kim, Eun Ji ; Kim, Seong Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1007~1015
DOI : 10.3746/jkfn.2015.44.7.1007
This study investigated the correlation between smartphone addiction and eating behaviors of 288 elementary school students (fifth and sixth grades) in the Ansan area. Addiction and normal groups consisted of 29 (10.1%) and 259 students (89.9%). Average usage time of the smartphone addiction group was higher than that of the normal group (P<0.001). Percentages of using a smartphone when eating meals as well as skipping meals due to using a smartphone were also higher in the addiction group than the normal group (P<0.01). Degree of reduction of physical activity and sleep disorders due to using a smartphone were higher in the addiction group than the normal group (P<0.001). However, nutritional knowledge related to protein and dietary life scored lower in the addiction group than the normal group (P<0.05). Correlation between smartphone usage time and eating behaviors was as follows: smartphone usage time on weekdays increased with elevated usage time on weekends in the addiction group (+0.742) (P<0.001) and the normal group (+0.762) (P<0.001). Frequency of snack intake in the addiction group increased with elevated usage time on weekdays (+0.460) (P<0.05). Sleeping time of the normal group decreased with elevated usage time on weekdays (-0.150) (P<0.05), and good eating behaviors decreased with elevated usage time the on weekend (-0.143) (P<0.05). Consequently, smartphone addiction in elementary school students showed negative eating behaviors. Therefore, effective nutritional education programs and national support policy are required to solve problems of unhealthy eating behaviors from smartphone usage in elementary school students.
Changes in Organic acids, Free Sugars, and Volatile Flavor Compounds in Fig (Ficus carica L.) by Maturation Stage
Shin, Tai-Sun ; Park, Jin-A ; Jung, Bok-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1016~1027
DOI : 10.3746/jkfn.2015.44.7.1016
This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.
Nutritional Analysis of Chicken Parts
Koh, Ha-Young ; Yu, Ick-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1028~1034
DOI : 10.3746/jkfn.2015.44.7.1028
General composition and cholesterol contents of chicken 4 parts (breasts, thighs, legs without skin, and wings with skin) were analyzed. Fatty acids, amino acids, and mineral contents of breasts and thighs were also analyzed and compared with sirloin parts of beef and pork. Lipid contents of chicken parts (1.2% in breasts, 2.8% in thighs, and 14.9% in wings) were lower than those of beef and pork. Protein contents of chicken parts (22.9% in breasts, 19.7% in thighs, and 17.6% in wings) were higher than those of beef and pork. Cholesterol contents of chicken parts (99.0 mg% in wings, 80.8 mg% in thighs, and 56.7 mg% in breasts) were higher than those of beef and pork. However, saturated fatty acid contents of chicken (31.6~32.9%) was lower than those of beef (40.8%) and pork (42.7%). In the meanwhile, unsaturated fatty acid contents of chicken (67.1~68.4%) was higher than those of beef (59.2%) and pork (57.3%). Essential fatty acid contents of chicken (16.6~16.9%) were 1.6 times as high as that of pork (10.4%) and 5 times as high as that of beef (3.9%). Major amino acids composition were glutamic acid, aspartic acid, lysine, and leucine. Ten essential amino acid contents were 11,860 mg% in breasts and 10,454 mg% in thighs, and the ratio of essential amino acids (41.7~44.1%) was similar to those of pork and beef. Mineral contents of chicken were similar to those of pork and beef despites of slight different mineral contents in thighs and breasts.
Effect of 4-Hexylresorcinol Treatment on Melanosis Inhibition and Residual Levels in Korean Shrimp
Kim, Young-Hyun ; Kim, Jae-Min ; Lee, Jin-Sol ; Gang, Seong-Ran ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1035~1040
DOI : 10.3746/jkfn.2015.44.7.1035
4-Hexylresorcinol (4-HR) has been used for prevention of melanosis in shrimp. Recently, 4-HR in EU and other countries was authorized with maximum residue levels of 1~2 mg/kg but remains unauthorized in Korea. Therefore, the aim of this study was to investigate the effect of 4-HR on melanosis inhibition and residual levels in Korean shrimp according to various concentrations and soaking times. We previously reported that the HPLC-FLD method can be used for detection of 4-HR at maximum levels of 1~2 mg/kg in shrimp. Our results show that residual levels of 4-HR in peeled and unpeeled shrimps were in the range of 0.86 to 13.46 mg/kg and 0.02 to 2.33 mg/kg, respectively. In addition, 4-HR treatment at concentrations of 10 and 20 mg/L for 72 h were effective for inhibition of melanosis in peeled shrimp compared with unpeeled shrimp. These results provide basic data for the establishment of guidelines and regulation related to 4-HR.
Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts
Im, Hye Eun ; Kim, Yoo Won ; Jeong, Seok Tae ; Yeo, Soo-Hwan ; Baek, Seong Yeol ; Kim, Jae Hyun ; Oh, Se-Gwan ; Park, Hye-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1041~1049
DOI : 10.3746/jkfn.2015.44.7.1041
The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were
, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of
. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.
Quality Characteristics of Muffins Added with Red Ginseng Marc Powder
Jung, You Min ; Oh, Hanseol ; Kang, Sung Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1050~1057
DOI : 10.3746/jkfn.2015.44.7.1050
This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.
Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder
Lim, Jeong Ah ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1058~1063
DOI : 10.3746/jkfn.2015.44.7.1058
The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness (
), redness (
), and yellowness (
), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.
Development of Spherical Granule of Fermented Red Ginseng Extracts
Shin, Myung-Gon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1064~1071
DOI : 10.3746/jkfn.2015.44.7.1064
Viscous fermented red ginseng extracts were dried and coated using a fluidized bed coater to increase convenience and consumer acceptance. The methods for making spherical granules of fermented red ginseng extracts with increasing convenience were established by using indigestible dextrin. Spherical granules of fermented red ginseng extracts with increasing convenience were made by mixing indigestible dextrin at 40% (40% IDD), 50% (50% IDD), and 60% (60% IDD) versus the soluble solid content of fermented red ginseng extracts. Spherical granules of fermented red ginseng extracts showed less angle of repose than powder of fermented red ginseng extracts. This means that spherical granules of fermented red ginseng extracts had good fluency with increased convenience. The more indigestible dextrin showed higher yields. Although 50% IDD showed less yield than 60% IDD, 50% IDD was the best mixing ratio for making spherical granules of fermented red ginseng extracts, as fermented red ginseng extracts is known as a healthy food. The optimized operation conditions of the fluidized bed coater for making 50% IDD were feeding rate 0.54 mL/min, atomization air pressure 2.15 bar, and product temperature
Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export
Kang, Ji Hoon ; Park, Shin Min ; Kim, Hyun Gyu ; Son, Hyun Jung ; Song, Kyoung Ju ; Cho, Miae ; Kim, Jong Rak ; Lee, Jeong Yong ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1072~1078
DOI : 10.3746/jkfn.2015.44.7.1072
To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide (
) gas and stored at
, which is the optimal storage temperature, for 30 days.
gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with
gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that
gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.
Immuno-Modulatory Activities of Polysaccharides Separated from Jubak in Macrophage Cells
Park, Woo-Young ; Sung, Nak-Yun ; Byun, Eui-Hong ; Oh, Kwang-Hoon ; Byun, Myung-Woo ; Yoo, Yung Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1079~1083
DOI : 10.3746/jkfn.2015.44.7.1079
Activating macrophage cells play an important role in the host immune defense system. In this paper, immuno-modulatory activities of polysaccharides separated from Jubak (JPS) in macrophage cells were investigated. Immuno-modulatory activities were estimated based on cell proliferation, nitric oxide (NO) and cytokine production, degree of mitogen-activated protein kinases (MAPKs), and nuclear factor (NF)-
phosphorylation in RAW264.7 macrophage cells. JPS (62.5 to
) did not induce a cytotoxic event. Additionally, NO and proinflammatory cytokines (tumor necrosis factor-
and interleukin-6) production significantly increased in a dose-dependent manner. Similarly, phosphorylation of MAPKs and NF-
increased upon JPS treatment. Therefore, our results suggest that polysaccharides separated from Jubak can induce macrophage activation through MAPK and NF-
signaling and induction of Th1 polarization.
Antimicrobial and ACE Inhibitory Activities of Citrus unshiu Fermented with Lactic Acid Bacteria
Choi, So-Yeon ; Kim, Si-Kyung ; Youn, Un-Young ; Kang, Dae-Ook ; Choi, Nack-Shick ; Mun, Mi-Sun ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1084~1089
DOI : 10.3746/jkfn.2015.44.7.1084
To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.
Isolation and Identification of α-Glucosidase Inhibitors from Morus Root Bark
Jang, Yeong Jung ; Leem, Hyun Hee ; Jeon, Yeong Hee ; Lee, Dong Hee ; Choi, Sang Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1090~1099
DOI : 10.3746/jkfn.2015.44.7.1090
Among the four different parts of mulberry (Morus alba L.) tree, ethanol extract of Morus root bark showed the highest
-glucosidase inhibitory activity (
). Bioassay-guided fractionation of the ethanolic extract of root bark by Diaion HP-20, silica gel, ODS-A, and Sephadex LH-20 column chromatographies led to the isolation of four compounds, including Compound (Comp.) 1 (
), Comp. 2 (
), Comp. 3 (
), and Comp. 4 (
) with strong
-glucosidase inhibitory activities. Their chemical structures were elucidated as morusin (Comp. 1), kuwanon H (Comp. 2), chalcomoracin A (Comp. 3), and chalcomoracin B (Comp. 4) by UV and NMR spectral analyses. These results suggest that prenylflavonoid and mulberrofuran of Morus root bark may be useful as potential therapeutic agents for diabetes.
Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate
Lee, Jun Ho ; Ji, Yeo Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 7, 2015, Pages 1100~1103
DOI : 10.3746/jkfn.2015.44.7.1100
The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.