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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 45, Issue 8 - Aug 2016
Volume 45, Issue 7 - Jul 2016
Volume 45, Issue 6 - Jun 2016
Volume 45, Issue 5 - May 2016
Volume 45, Issue 4 - Apr 2016
Volume 45, Issue 3 - Mar 2016
Volume 45, Issue 2 - Feb 2016
Volume 45, Issue 1 - Jan 2016
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Inhibitory Effects of Dropwort (Oenanthe javanica) Extracts on Memory Impairment and Oxidative Stress and the Qualitative Analysis of Isorhamnetin in the Extracts
Won, Beom Young ; Shin, Ki Young ; Ha, Hyun Jee ; Wee, Ji-Hyang ; Yun, Yeo Sang ; Kim, Ye Ri ; Park, Yong Jin ; Jung, Kyoung Ok ; Sung, Hea Mi ; Lee, Hyung Gun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 1~11
DOI : 10.3746/jkfn.2016.45.1.001
This study was conducted to investigate effect of the acetylcholinesterase inhibitor activity, the protective effect of the extract on SH-SY5Y cell death by
, the memory improvement from scopolamine-induced rat. Moreover, the antioxidant activity of isorhamnetin from the dropwort (Oenanthe javanica) was investigated. Acetylcholinesterase inhibitor activity was highest (28.59%) in Hwasun O. javanica extract (H-OJE). H-OJE and Naju O. javanica extract (N-OJE) were not significantly different. SH-SY5Y cell death deceased to 37.23% and 36.68% for H-OJE and N-OJE, respectively, following treatment with the extracts. O. javanica extracts showed a protective effect against
-induced neurotoxicity. Treatment with O. javanica extracts slightly improved scopolamine-induced (1 mg/kg, i.p.) memory impairment in rats. H-OJE contained the highest total phenolic and flavonoid contents of 117 mg/g and 30 mg gallic acid equivalents/g, respectively, and had a DPPH radical scavenging activity (
and ABTS radical scavenging activity of
, which was higher than the other extracts. The thiobarbituric acid reactive substances value was highest (50.2%) in H-OJE. Antioxidant activity differed significantly among dropwort extracts. Isorhamnetin was known as one of the flavonoid and for having neuroprotective effect. So we analyzed acid-hydrolyzed O. javanica extract HPLC. The results were that peak at 14 min and spectrum of the extracts was consistent with standard solution. The results of LC/MS/MS analysis were that the extract and standard solution were confirmed total ion chromatogram at identical time, precursor ion was 317
m/z, product ion was 302
m/z. Overall, the results showed that the dropwort extract led to memory improvement and had antioxidant activity. Based on these finding, further research to investigate the production of ethanol extract of dropwort as a processed food is warranted.
Probiotic Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi
Lee, Kyung-Hee ; Bong, Yeon-Ju ; Lee, Hyun Ah ; Kim, Hee-Young ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 12~19
DOI : 10.3746/jkfn.2016.45.1.012
The probiotic effects of kimchi lactic acid bacteria (LAB), Lactobacillus plantarum (Lab. plantarum) and Leuconostoc mesenteroides (Leu. mesenteroides), were studied. Lab. plantarum KCCM 11352P (LPpnu) and Leu. mesenteroides KCCM 11353P (LMpnu) were isolated from kimchi and were the predominant LAB. We compared their probiotic effects with Lactobacillus rhamnosus GG (LRgg), a well-known probiotic LAB. LPpnu showed better probiotic activities than LRgg. LMpnu also exhibited almost equal activities as LRgg. These two kimchi LAB strains exhibited resistance to gastric and bile acid, adhesion to intestines, and thermal stability. In particular, LPpnu showed excellent probiotic properties. In addition, LPpnu showed greater antioxidant activity by scavenging DPPH radicals or hydroxyl radicals than LMpnu or LRgg. LPpnu also inhibited growth of HT-29 human colon cancer cells by inducing apoptosis, increasing Bax and suppressing Bcl-2 expression compared to LMpnu or LRgg. Taken together, LPpnu and LMpnu could be used as probiotics, and LPpnu exhibited the most beneficial probiotic activities with anti-oxidant and anti-cancer properties.
Anti-Inflammatory Activities of Extracts from Fermented Taraxacum platycarpum D. Leaves Using Hericium erinaceum Mycelia
Kim, Yon-Suk ; Joung, Mi-Yeun ; Ryu, Beom-Seok ; Park, Pyo-Jam ; Jeong, Jae-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 20~26
DOI : 10.3746/jkfn.2016.45.1.020
This study investigated the fermentation effect of Taraxacum platycarpum Dahlst. leaf extracts using Hericium ernaceum mycelia to test antioxidant and anti-inflammatory activities in vitro. The antioxidant activities of fermented or non-fermented extracts of T. platycarpum leaves were determined by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. The leaf extract of T. platycarpum showed higher antioxidant activity than extract of fermented leaves. However, ethanolic extract of fermented T. platycarpum leaves decreased levels of nitric oxide production and pro-inflammatory cytokines such as interleukin-6 and tumor necrosis factor-
in lipopolysaccharide-stimulated RAW 264.7 cells. Moreover, fermented leaf extract suppressed protein expression of inducible nitric oxide synthase in RAW 264.7 cell culture. Therefore, the enhanced anti-inflammatory activity of ethanolic extracts of fermented T. platycarpum leaves might be attributed to the molecular conversion of leaf ingredients during fermentation and the active ingredients might have specific affinity with ethanol during extraction.
Oxidative Stress Inhibitory Effects of Low Temperature-Aged Garlic (Allium sativum L.) Extracts through Free Radical Scavenging Activity
Hwang, Kyung-A ; Kim, Ga Ram ; Hwang, Yu-Jin ; Hwang, In-Guk ; Song, Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 27~34
DOI : 10.3746/jkfn.2016.45.1.027
Garlic has drawn attention as a food material for its anti-oxidative and anti-inflammatory properties as well as for prevention and treatment of cancer. In order to increase efficiency, various aging methods for garlic have been attempted. In particular, thermally processed garlic is known to have higher biological activities due to its various chemical changes during heat treatment. Therefore, in this study, we investigated the anti-oxidative effects of garlic extracts aged at low temperature (
). In the results, 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging activities and ferric reducing ability of low temperature-aged garlic (LTAG) were similar to those of raw garlic. LTAG also showed decreased lipopolysaccharide (LPS)-induced production of reactive oxygen species, although there were not significant differences among samples. In addition, xanthine oxidase activity was inhibited by LTAG; the 15 days and
extract showed outstanding inhibition compared with the others. To understand the molecular mechanisms behind the anti-oxidative activity of LTAG, we performed quantitative real-time PCR analysis. The 30 days and
extract upregulated mRNA expression of antioxidant enzymes such as Cu/Zn-superoxide dismutase (SOD), Mn-SOD, glutathione peroxidase, and catalase in LPS-stimulated RAW 264.7 cells. This result indicates that LTAG can be a functional food as a nature antioxidant and antioxidant substance.
Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans
Lee, Soo-Jung ; Kim, In-Sung ; Hu, Wen-Si ; Ha, Eun-Seon ; Chung, Jong-Il ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 35~43
DOI : 10.3746/jkfn.2016.45.1.035
To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang (
) made from LOX-free cultivars than in Taekwang (
). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.
Antioxidant Activities of Dianthus chinensis L. Extract and Its Inhibitory Activities against Nitric Oxide Production and Cancer Cell Growth and Adhesion
Lee, Jungjae ; Seo, Younggeo ; Lee, Junho ; Ju, Jihyeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 44~51
DOI : 10.3746/jkfn.2016.45.1.044
The aim of the study was to investigate the antioxidant content and activities of ethanol extract of the edible flower Dianthus chinensis L. (DCE) as well as its inhibitory activities against nitric oxide (NO) production in macrophages and growth and adhesion of human cancer cells. The total polyphenol, flavonoid, and carotenoid levels of DCE were 19.0 mg gallic acid equivalent/g, 65.7 mg quercetin equivalent/g, and
, respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power of DCE at a concentration of
were 44% and 51%, respectively. In lipopolysaccharide-treated RAW 264.7 macrophages, treatment with DCE at concentrations of 500 and
resulted in significantly reduced NO levels (to 7~23% of the control). In H1299 human lung carcinoma cells and HCT116 human colorectal carcinoma cells, treatment with DCE at concentrations of 250, 500, and
resulted in dose-dependent growth inhibition. DCE was also effective in inhibiting adhesion of both H1299 cells (to 55% of the control at concentration of
) and HCT116 (to 26~40% of the control at concentrations of 250, 500, and
). These results suggest that DCE exerts antioxidant, anti-inflammatory, and anti-cancer activities in vitro.
Convenient Method for Selective Isolation of Immuno-Stimulating Polysaccharides from Persimmon Leaves
Lee, Sue Jung ; Hong, Hee-Do ; Shin, Kwang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 52~60
DOI : 10.3746/jkfn.2016.45.1.052
The biological activity of polysaccharide is greatly influenced by polysaccharide structure and molecular distribution. Here, we developed a rapid and convenient isolation method for fractionating polysaccharides with different characteristics and optimized it using a polysaccharide mixture from Korean persimmon leaves. A crude polysaccharide mixture, persimmon leaves-enzyme (PLE) fraction, was isolated from persimmon leaves digested with pectinase and ethanol precipitation. The PLE fraction was further fractionated with a serially diluted ethanol solution (ethanol : deionized water=4:1, 2:1, 1.5:1, 1:1, and 0.5:1) to produce 10 subfractions (five precipitate fractions labeled from PLE-4 to PLE-0.5 and five supernatant fractions labeled from PLE-4S to PLE-0.5S). HPLC analysis indicated that PLE-4 and -2 consisted of diverse polysaccharides, whereas PLE-1.5, -1, and -0.5 contained high molecular weight (MW) polysaccharides. The fractions from PLE-4 to PLE-1 were mostly composed of 13 different characteristic sugars in rhamnogalacturonan (RG) I and II, and the sugars contained an arabino-
-3,6-galactan moiety. However, PLE-0.5 did not contain RG-II or
-arabino-3,6-galactan. Treatment of macrophages with fractions PLE-1.5S and PLE-1S led to a
increase in interleukin (IL)-6 production, whereas treatment with PLE-4S and PLE-2S fractions composed of low MW polysaccharides resulted in reduced levels of IL-6. These results indicate that this isolation method may be useful for the rapid and convenient fractionation of bioactive RGs from polysaccharide mixtures with various properties.
Method for Validation of Caffeoylquinic Acid Derivatives in Ligularia fischeri Leaf Extract as Functional Ingredients
Kwon, Jin Gwan ; Kim, Jin Kyu ; Seo, Changon ; Hong, Seong Su ; Ahn, Eun-Kyung ; Seo, Dong-Wan ; Oh, Joa Sub ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 61~67
DOI : 10.3746/jkfn.2016.45.1.061
An HPLC analysis method was developed for standard determinations of chlorogenic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 4,5-di-O-caffeoylquinic acid as functional health materials in Ligularia fischeri extract. HPLC was performed on a
Kromasil column (
column) with a gradient elution of 0.1% (v/v) trifluoroacetic acid and acetonitrile at a flow rate of 1.0 mL/min at
. The analytes were detected at 330 nm. The HPLC method was validated in accordance with the International Conference on Harmonization guideline of analytical procedures with respect to specificity, precision, accuracy, and linearity. The limits of detection and quantitation for the four compounds were 3.0~14.6 and
, respectively. Calibration curves showed good linearity (
> 0.999), and the precision of analysis was satisfied (less than 0.9%). Recoveries of quantified compounds ranged from 98.96 to 101.81%. This result indicates that the established HPLC method is very useful for the determination of marker compounds in Ligularia fischeri leaf extracts.
Functional Activities of Cacao Nibs and Couvertures according to Process Conditions
Choi, Soo-Young ; Son, Yang-Ju ; Yoo, Kyung-Mi ; Lee, Ki-Won ; Hwang, In-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 68~75
DOI : 10.3746/jkfn.2016.45.1.068
This study was conducted to provide information regarding changes in antioxidant activity in response to conching temperatures, conching times, and cacao mass content (CMC) in dark chocolate. The radical scavenging activities and functional components of cacao nibs were highest for raw cacao nib (R0) under all conditions. Moreover, antioxidant activities and functional compounds increased during roasting for 25 min. As the conching temperature increased, the radical scavenging activities and functional components increased. Quantitative analysis of major catechin-derived compounds by HPLC revealed that R0 had the highest value for other roasted cacao nibs in all aspects (P<0.05). The content of procyanidin B2, catechin, and epicatechin increased during roasting for 25 min. Finally, evaluation of couvertures revealed that procyanidin B1 content increased as conching time increased to 48 h, except for 70% CMC and conched at
(HH) and 70% CMC and conched at
. Overall, HH48 contained the richest catechin-derived components.
Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder
Kim, Byeong-Guk ; Park, Na-Young ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 76~83
DOI : 10.3746/jkfn.2016.45.1.076
This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.
Quality Characteristics of Wet Noodles with Allium hookeri Powder
Cheon, Se-Young ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 84~90
DOI : 10.3746/jkfn.2016.45.1.084
This study investigated the quality of wet noodles added with Allium hookeri powder. Wet noodles were prepared by addition of 0, 2, 6, and 10% powder to flour of the basic formulation. The water binding capacity of Allium hookeri powder was higher than that of flour. Swelling power and solubility increased with increased temperature. The weight, water absorption, volume, and turbidity values of cooked noodles showed no significant differences. The lightness value decreased with an increase in Allium hookeri powder content. The redness and yellowness values increased with an increase in Allium hookeri powder content. The textural properties of cooked noodles decreased with an increase in Allium hookeri powder content. Antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of wet noodles increased as the concentration of Allium hookeri powder increased. The highest quality noodles were obtained with 2% Allium hookeri powder in the wet noodle formula.
Quality of White Bread Containing Aster yomena Powder
Kim, Yong-Joo ; Jeong, Ji-Suk ; Kim, Eun-Ha ; Son, Byeong-Gil ; Go, Geun-Bae ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 91~99
DOI : 10.3746/jkfn.2016.45.1.091
Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.
Quality Characteristics of Factory-Style and Handmade-Style Ssamjang
Kim, Seok Young ; Park, Bo Ram ; Yoo, Seon Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 100~108
DOI : 10.3746/jkfn.2016.45.1.100
This study investigated the quality characteristics of factory-style ssamjang (FSS) and commercial handmade-style ssamjang (HSS) products. Moisture, crude protein, and crude fat contents were significantly higher in the HSS groups (49.37~62.12%, 9.39~13.46%, and 4.40~8.35%) than the FSS groups (41.94~45.83%, 7.50~9.09%, and 1.81~3.36%). Salt content was higher in the HSS groups (6.33~11.18%) than the FSS groups (6.10~7.57%). Moreover, the average salt content (7.51%) of the HSS groups and the FSS groups was lower than that of commercial ssamjang (8.73%). Hunter's color value was also significantly higher in the FSS groups. However, free sugar, organic acid, and free amino acids contents varied greatly between the FSS groups and the HSS groups, which was likely due to the different manufacturing method, ripening degree of doenjang and the main material used for ssamjang.
Quality Characteristics of Low-Dose X-Ray Irradiated-Imported Navel Oranges during Storage at Room Temperature (20℃)
Noh, Dan-Bi ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 109~116
DOI : 10.3746/jkfn.2016.45.1.109
This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at
for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C content, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar content, reducing sugar content, and vitamin C content. Difference in hardness between non-irradiated and irradiated samples decreased at the end of storage. Reducing sugar content was reduced as storage period increased. The sensory evaluation scores of non-irradiated and irradiated samples were not significantly different according to storage period, except for sweetness and texture. Overall acceptability was not significantly different by irradiation dose or storage period. These results suggest that X-ray irradiation does not affect quality characteristics or sensory evaluation.
Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi
Kang, Kyung Hun ; Lee, Soo-Jung ; Ha, Eun-Seon ; Sung, Nak-Ju ; Kim, Jeong Gyun ; Kim, Sung Hyun ; Kim, Sang-Hyun ; Chung, Mi Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 117~125
DOI : 10.3746/jkfn.2016.45.1.117
Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were
, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.
Survey on Menu Preferences of Adults for Korean Food Made from Korean Traditional Sauces
Boo, Goun ; Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 126~136
DOI : 10.3746/jkfn.2016.45.1.126
This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.
In vitro Anticancer Effect of Salt on HepG2 Human Hepatocellular Carcinoma Cells
Kim, Hee-Young ; Ju, Jaehyun ; Lee, Kyung Hee ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 137~142
DOI : 10.3746/jkfn.2016.45.1.137
We investigated the anti-proliferative effects of solar salt and purified salt (PS) on HepG2 human hepatocellular cancer cells as well as their effects on mRNA and protein expression of apoptosis- and cell cycle-related genes, including Bcl-2, Bax, p53, and p21. Each salt sample suppressed cancer cell proliferation when treated at a concentration of 0.5% or 1%. Especially solar salt from T salt field (SS-T) and solar salt from Y salt field (SS-Y) significantly suppressed proliferation of cancer cells in comparison with PS. Treatment of HepG2 cells with salt samples at a concentration of 1% suppressed expression of Bcl-2 and promoted expression of Bax, p53, and p21 at the mRNA and protein levels in comparison with the control group. Inductively coupled plasma optical emission spectrometry (ICP-OES) showed that SS-T and SS-Y had higher concentrations of Ca, Mg, S, and K than PS, and SS-T contained higher concentrations of these minerals than SS-Y. It seems that Na and mineral contents in solar salt may contribute to regulation of the genes. Taken together, salt, especially mineral rich solar salt, inhibits cancer cell growth by regulating apoptosis and cell cycle-related genes.
Changes in Lignan Content and Antioxidant Activity of Fermented Sesame (Sesame indicum L.) by Cultivars
Jung, Tae-Dong ; Shin, Gi-Hae ; Kim, Jae-Min ; Oh, Ji-Won ; Choi, Sun-Il ; Lee, Jin-Ha ; Cho, Myoung-Lae ; Lee, Sang Jong ; Heo, In Young ; Park, Seon Ju ; Kim, Sung-Up ; Jung, Chan-Sik ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 143~148
DOI : 10.3746/jkfn.2016.45.1.143
This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to
TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.
Effect of Unpolished Rice Vinegar Containing Monascus-Fermented Soybean on Inhibitory Activities of Tyrosinase and Elastase
Hwang, Ji-Young ; Cho, Ho-Youn ; Pyo, Young-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 149~154
DOI : 10.3746/jkfn.2016.45.1.149
Cosmeceutical potentials of unpolished rice vinegars containing different amounts of Monascus-fermented soybean powder (soy-koji) were investigated. Four different vinegar types were prepared using 0, 10, 30, and 50% soy-koji addition. Soy-koji vinegar showed stronger cosmeceutical properties, in terms of tyrosinase and elastase inhibitory activities as well as antioxidant capacities, than unpolished rice vinegars (P<0.05). Bioactive effects of soy koji vinegar increased with increasing concentrations of total phenolics and isoflavone aglycones (P<0.05). Results indicate that unpolished rice vinegar supplemented with soy-koji can be an efficient strategy to improve bioactivities in vinegar with associated enhancement of cosmeceutical functionality.
Effect of Fermentation Temperature on Quality Characteristics of Apple Wine
Kwak, Han Sub ; Seo, Jae Soon ; Bae, Haejung ; Lee, Hwajong ; Lee, Youngseung ; Jeong, Yoonhwa ; Kim, Misook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 1, 2016, Pages 155~159
DOI : 10.3746/jkfn.2016.45.1.155
The objective of this study was to investigate the effect of fermentation temperature on quality characteristics of apple wine. Apple wine mashes were fermented in 15, 20, and
water bathes for 9 days. The pH levels of all samples were below 4 from 24 h of fermentation until the end. Total acidities of 0.05% acetic acid solution were 7.8, 7.4, and 7.0% in the 15, 20, and
fermented samples, respectively. The evaporation of esters generated by combining alcohol and organic acids might be the reason for lower total acidity for high temperature fermentation. Alcohol contents of the 20 and
fermented samples were 6.5 and 6.6% (v/v), respectively, whereas that of the
fermented sample was 5.6% (v/v) and significantly lower than the others (P<0.05). Methanol contents were 0.68, 0.82, and 1.69 mg/L in the 15, 20, and
fermented samples, respectively. Fermentation at higher temperatures generated higher methanol content in apple wine. On the other hand, acetaldehyde contents were 3.43, 2.39, and 1.02 mg/L in the 15, 20, and
fermented samples, respectively, due to the lower boiling point of acetaldehyde (
). Based on the results, a fermentation temperature of
is effective for apple wine fermentation.