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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
Selecting the target year
Effects of Oleanolic Acid and Hederagenin on Acute Alcohol-Induced Hepatotoxicity in Mice
Jung, Suhan ; Lee, Sanghoon ; Ko, Kwang Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 307~312
DOI : 10.3746/jkfn.2016.45.3.307
We studied the effects of oleanolic acid and hederagenin on acute alcohol-induced hepatotoxicity in mice. Oleanolic acid [10 and 20 mg/kg body weight (BW)/d] or hederagenin (10 and 20 mg/kg BW/d) was orally administered to the study group for 1 week. On the last day of treatment, ethanol (5 g/kg BW) was orally administered to induce acute liver injury. The oleanolic acid-treated group showed lower levels of alanine aminotransferase compared to the ethanol-treated group (EtOH). The mRNA expression level of alcohol dehydrogenase was significantly increased in the high dosage oleanolic acid-treated group compared with the control and EtOH groups. The glutathione levels of the oleanolic acid or hederagenin-treated groups were elevated significantly compared with those of the control and EtOH groups. The mRNA expression levels of glutathione synthetic enzymes were also elevated in the oleanolic acid-treated groups. The oleanolic acid or hederagenin-treated groups also showed lower levels of mRNA expression of tumor necrosis factor alpha. Thus, these results show that oleanolic acid and hederagenin could reduce oxidative stress and hepatotoxicity in ethanol-treated mouse liver.
Attenuation Effects of Herbal Mixture Extract on Stress and Sleep Disturbance in Rats
Jung, An Na ; Lee, Bo Kyung ; Lee, Doo Yi ; Lee, Ji In ; Jung, Yi-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 313~320
DOI : 10.3746/jkfn.2016.45.3.313
In the present study, we examined whether or not an herbal mixture extract (HME) has attenuation effects on immobilization stress and sleep disturbance in rats. Immobilization stress was induced by restricting movement using a constraint box for 2 h, and sleep disturbance was induced by exposure to 300 lx of constant light for 24 h and injection of caffeine (1 mg/kg, i.p.). Rats were orally treated with distilled water (vehicle) or HME for 3 weeks at different doses of 10, 30, and 100 mg/kg/d (HME I, II, and III, respectively). In the immobilization model, HME III treatment significantly decreased adrenal gland weight, whereas HME II and III treatment reduced plasma levels of cortisol. HME II and III also reduced the level of IL-6. In the sleep disturbance model, HME II and III meaningfully reduced the plasma level of cortisol, and the increased plasma level of melatonin. HME III significantly increased body weight. HME reduced immobilization stress and ameliorated disturbance in rats. These findings suggest that HME may have beneficial potential for attenuation of sleep disturbance and stress.
Safety Study of Yeast Hydrolysate on a Postmenopausal Animal Model
Jung, Eun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 321~326
DOI : 10.3746/jkfn.2016.45.3.321
The objective of this study was to obtain data on safety-in-use of yeast hydrolysate with a molecular weight of 10~30 kDa as a dietary supplement by assessing its subacute oral toxicity in ovariectomized rats. Yeast hydrolysate did not produce mortality or significant changes in general behavior or gross appearance of internal organs of rats. There were no significant differences in organ weights between control and yeast hydrolysate groups. Hematological analysis and blood chemistry revealed no toxic effects of yeast hydrolysate. Neither gross abnormalities nor histopathological changes were observed. These results show that yeast hydrolysate possesses very low toxicity as indicated in a postmenopausal animal model.
Antioxidant Activities and Antimicrobial Effects of Extracts from Auricularia auricula-judae
Yu, Sang-Cheol ; Oh, Tae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 327~332
DOI : 10.3746/jkfn.2016.45.3.327
This study investigated the antioxidant and antimicrobial activities of various solvents (acetone, ethyl acetate, and ethanol) for extraction of Auricularia auricula-judae. Antioxidant activity was evaluated by determining total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity. Total polyphenol and flavonoid contents were not significantly different among the extracts, whereas DPPH radical scavenging activity and ABTS cation radical scavenging activity were significantly higher in ethanol and acetone extracts. DPPH radical scavenging activities of ethanol and acetone extracts showed high values (58.7% and 46.7%, respectively). The antimicrobial properties of these extracts were determined against six bacterial pathogens (Bacillus subtilis, Staphylococcus aureus, Micrococcus luteus, Escherichia coli, Pseudomonas aeruginosa, and Enterobacter cloacae) by the disc diffusion method. The acetone extracts showed antimicrobial activities against all tested bacteria, and all extracts showed the highest antimicrobial activity against B. subtilis.
Beauty Food Activities of Isolated Phenolic Compounds from Tetragonia tetragonioides
Jo, Jae-Bum ; Lee, Eun-Ho ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 333~341
DOI : 10.3746/jkfn.2016.45.3.333
This study examined the beauty food activities of water and ethanol extracts from Tetragonia tetragonioides. Content of phenolic compounds extracted with water and 50% ethanol extracts were 3.29 mg/g and 4.14 mg/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging activities of water and ethanol extracts were 98.45% and 91.20%, respectively, at
of phenolics. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical decolorization activity was 97.28% for water extracts and 97.83% for ethanol extracts at
of phenolics. Antioxidant protection factor (PF) was 1.77 PF for water and ethanol extracts at
of phenolics. Thiobarbituric acid reactive substances of water and ethanol extracts were 94.77% and 95.64%, respectively, at
of phenolics. Tyrosinase inhibitory activity, which is related to skin-whitening, was confirmed to be 34.96% for ethanol extracts at
of phenolics. Elastase inhibitory activity and anti-wrinkle effect of 50% ethanol extracts were 78.9% at
of phenolics. Collagenase inhibitory activity of ethanol extracts was 61.29% at
of phenolics. Astringent effect was not detected in water extracts but was 7.82% for 50% ethanol extracts at
of phenolics. Hyaluronidase inhibitory activity as a measure of anti-inflammation was confirmed to be 81.04% for water extracts at
of phenolics. Based on these results, Tetragonia tetragonioides extracts can be used as a functional material and functional beauty food with antioxidant effects.
Validation and Uncertainty Evaluation of an Optimized Analytical Method Using HPLC Applied to Canthaxanthin, a Food Colorant
Suh, Hee-Jae ; Kim, Kyung-Su ; Hong, Mi-Na ; Lee, Chan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 342~351
DOI : 10.3746/jkfn.2016.45.3.342
This study was carried out to develop an optimized analytical method using high-performance liquid chromatography (HPLC) applied to canthaxanthin, which is not yet designated as a food colorant in Korea, as well as to perform validation and uncertainty evaluation of this method. Official methods of AOAC, UK, and Japan with HPLC-UV detection were evaluated for the analysis of canthaxanthin by comparison of linearity, resolution, selectivity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision, recovery, inter-laboratory tests, and uncertainty measurement. The calibration curves showed high linearity with an
value of over 0.999 for canthaxanthin standard solutions in all three official methods. The official method of Japan exhibited the best results in terms of resolution and selectivity, including the lowest LOD and LOQ. The average coefficients of variation were calculated as less than five of three institutes with a precision value less than 1, accuracy near 100%, and recovery ratio between
. The expanded uncertainty for canthaxanthin was estimated to be
(95% confidence level, k=2), and the uncertainty of measurement was 13.4%. In this study, official methods of canthaxanthin were compared and the validities verified. The results will be further applied to establish an authorized analytical method for canthaxanthin in Korea.
Effects of Hemicellulase on White Bread Added with Brown Rice Fiber
Yeom, Kyung-Hun ; Bing, Dong-Joo ; Kim, Mun-Yong ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 352~359
DOI : 10.3746/jkfn.2016.45.3.352
White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.
Quality Characteristics of Bagel Added with Tomato Powder
Kim, Kyoung-Hee ; Kim, Young Shik ; Hong, Min-Seo ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 360~365
DOI : 10.3746/jkfn.2016.45.3.360
This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.
Quality Characteristics of Meringue Cookies Added with Tomato Powder
Kim, Kyoung-Hee ; Kim, Young Shik ; Hong, Min-Seo ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 366~371
DOI : 10.3746/jkfn.2016.45.3.366
This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.
Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract
Park, Seong-Eun ; Seo, Seung-Ho ; Yoo, Seon-A ; Na, Chang-Su ; Son, Hong-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 372~379
DOI : 10.3746/jkfn.2016.45.3.372
This study was performed to investigate the quality characteristics of various salted (8, 10, and 12%) Doenjang prepared with fermented Hwangchil (Dendropanax morbifera) extract as well as the effect of Bacillus methylotrophicus S8 strain, isolated from soy sauce, as a starter culture. After fermentation, the total cell number of low-salted Doenjang (8% and 10%) prepared with fermented Hwangchil was lower than that of Doenjang without fermented Hwangchil. Low-salted Doenjang (8% and 10%) showed higher total acidity, amino acid, and organic acid levels as well lower pH levels than high-salted Doenjang (12%), indicating active fermentation. The highest levels of lactic acid (48.1 mg/L) and glutamic acid (549.0 mg/L) were observed in low-salted Doenjang (8%) fermented with B. methylotrophicus S8 strain. The low-salted Doenjang (8%) fermented with B. methylotrophicus S8 also showed the highest score in overall preference of sensory evaluation. These results indicate that Hwangchil extract fermented with B. methylotrophicus S8 can be used as a starter for making low-salted Doenjang, resulting in improved palatability, and inhibition of abnormal fermentation.
Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill
Gil, Sun-Kook ; Shin, Joong-Yup ; Kang, Dae-Il ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 380~385
DOI : 10.3746/jkfn.2016.45.3.380
This study analyzed changes in
-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and
) were adjusted.
-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of
was higher compared to other extrusion conditions.
-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of
treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of
Optimal Lactic Acid Fermentation Conditions and Quality Properties for Rubus coreanus Miquel (Bokbunja) and Chlorella Mixtures
Kim, Jae-Young ; Lee, Sang-Uk ; Kim, Na-Hyung ; Moon, Kwang-Hyun ; Baek, Seung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 386~395
DOI : 10.3746/jkfn.2016.45.3.386
To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was
. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.
Effects of Thermal Treatments on Inactivation of Histidine Decarboxylase from Morganella morganii and Photobacterium phosphoreum
Pak, Won-Min ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Park, Ji-Hye ; Bae, Nan-Young ; Park, Sun-Hee ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 396~401
DOI : 10.3746/jkfn.2016.45.3.396
This study was performed to investigate the effects of various thermal treatments on the growth of Morganella morganii and Photobacterium phosphoreum and activity of crude histidine decarboxylase (HDC) obtained from M. morganii and P. phosphoreum. Crude HDC and the two strains were treated at
/10 min, and
/10 min. Activity of crude HDC decreased with increasing temperature. Viable cells counts of M. morganii and P. phosphoreum were not detected in any heated samples. SDS-PAGE patterns of heated HDC did not show significant differences up to
. However, at
, protein band intensity was weakened. In native-PAGE, there was a major change in the pattern of HDC at
. These results suggest that thermal treatment can help to reduce histamine production by reducing HDC activity and growth of M. morganii and P. phosphoreum.
Effect of Active Master Packaging System on Preservation of Fresh Shiitake Mushrooms in Supply Chain
An, Duck Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 402~408
DOI : 10.3746/jkfn.2016.45.3.402
Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature (
), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual
thick polypropylene film bags of 500 g shiitake mushrooms inside a
low-density polyethylene bag. Carbon dioxide absorbent material [
] and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h,
concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with
and/or moisture absorbents improved mushroom preservation and particularly reduced decay.
Major Dishes Contributing Absolute and Between-Person Sodium Intake Variations in University Students in Gyeonggi-do
Chung, Eun-Jung ; Ryu, Ha-Jung ; Shim, Eugene ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 409~419
DOI : 10.3746/jkfn.2016.45.3.409
The objective of this study was to investigate dietary sodium sources at the dish level in 228 university students (71 men, 157 women) in Gyeonggi-do. Daily sodium intake was estimated from a validated 125-dish frequency questionnaire. In men, body mass index, systolic blood pressure, and sodium intake were significantly higher than in women. Men showed higher sodium intake from soups, fish or shellfish dishes, meat dishes, and soybean dishes than women. The dishes that most largely contributed to daily sodium intake were Napa cabbage kimchi and ramen in both men and women. In addition, relatively higher amounts of sodium from ramen were consumed in men, whereas cookies were the 5th highest sodium source in women. In both men and women, the high sodium intake groups consumed more sodium from kimchi, dishes cooked with kimchi, dishes with broth, and salted mackerel than the low sodium intake group. There were significant differences in major dishes contributing to between-person sodium intake variations between men and women. Short rib soup for men and Korean sausage for women were the largest contributors to sodium variations, which are common dishes served with salt. Men consumed more drinks and also more sodium from drinks than women. In conclusion, there were significant differences in major dishes contributing to absolute and between-person sodium intake variations in university students between men and women. Further studies on effects of gender on blood pressure, sodium and drink intake, and obesity are necessary.
Actual Status of Task Performance and Need for System Improvement for Nutrition Teachers
You, Ji Eun ; Lee, Young Eun ; Park, Eun Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 420~436
DOI : 10.3746/jkfn.2016.45.3.420
The purpose of this study was to identify the status of task performance and working conditions for nutrition teachers in order to determine new ways to improve the current nutrition system and increase job satisfaction among teachers. From the 14th of July to the 26th of September 2014, email questionnaires were distributed to and collected from 311 nutrition teachers nationwide, including teachers at elementary, middle, and high schools. The results are as follows. First, over 90% of nutrition teachers indicated that their work was demanding. In particular, 63.5% of nutrition teachers at high schools worked more than 40 hours of overtime per month. Second, 73% of nutrition teachers provided nutrition education, but the percentage significantly decreased at upper levels of school. Nutrition teachers had difficulties teaching due to the absence of standard teaching materials and a lack of time due to excessive work. Teachers also wanted 30 hours of job training once per year during their vacation organized by the regional Department of Education. Third, around half of the nutrition teachers considered that promotion and transfer professions are necessary for systematic foodservice and education. An additional allowance was demanded by nutrition teachers at schools that serve two or three meals per day. Considering the results, alleviating the workload of nutrition teachers and more time preparing nutrition classes for student are required. Fair evaluation of job performance that considers work conditions of nutrition teachers should be considered.
Consumer's Perception and Utilization of Food Labels by Age and Gender
Jung, Hyun-Young ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 437~444
DOI : 10.3746/jkfn.2016.45.3.437
This study was carried out to investigate food label perception and utilization classified by age and sex. Questionnaires were collected from 938 male and female customers aged in their 20's to 50's from February 4th to March 30th 2014. Regarding checking food labels at the time of purchase, 73.8% of consumers checked food labels, and there was a significant difference by age and sex. Female more often checked food labels than males, and the 40's group showed a higher ratio of checking food labels than other age groups. The main reason for checking food label was 'confirming expiration date' (60%), 'ingredients' (16.4%), and 'nutrition contents' (13.7%). The main reason not checking food labels was 'too small and insufficient to understand' (50.3%), 'too difficult to understand' (16.4%), and 'have no concern' (14.9%). There was a significant difference by age, as in the 50's group showed a higher ratio of 'too small and insufficient to understand' than the other age groups, and 20's and 30's groups showed a higher ratio of 'too difficult to understand'. The overall satisfaction score was 2.96, awareness score was 2.88, and reliability score was 2.93. A total of 96% answered that food labelling education is needed. Therefore, food labelling education for consumers is required to encourage consumers to purchase healthy foods.
Enhancing Effect of Pteridium aquilinum and Aster scaber Added Doenjang on Immunomodulatory Activity
Sung, Nak-Yun ; An, Eun-Ju ; Park, Won-Jong ; Park, Woo-Young ; Byun, Eui-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 445~451
DOI : 10.3746/jkfn.2016.45.3.445
This study demonstrated the immunological effects of methanol extracts from Doenjang added with wild plants (Pteridium aquilinum and Aster scaber) on bone-marrow derived macrophages and mouse splenocytes. Doenjang (DJ) and wild plant added Doenjang (WPDJ) extracts were treated to bone-marrow derived macrophages (BMDM) and splenocytes, and cell proliferation and cytokine production were measured. Cell proliferation of BMDM and splenocytes was more highly elevated in the WPDJ-treated group compared to the DJ-treated group. Cytokine [tumor necrosis factor (TNF)-
, interleukin (IL)-6, IL-
, IL-10, and IL-12] production in BMDM also significantly increased in the WPDJ-treated group. Similarly, in the case of cytokine production in splenocytes, WPDJ treatment highly increased production of Th 1 type cytokines [interferon (IFN)-
and IL-2] but did not affect production of Th 2 type cytokines (IL-4). These results suggest that wild plants could improve the immunomodulatory activity of Doenjang and may be effective for the development Doenjang.
Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels
Lim, Ho-Jeong ; Kim, Mi So ; Yoo, Hak Soo ; Kim, Jae-Kyeom ; Shin, Eui-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 452~459
DOI : 10.3746/jkfn.2016.45.3.452
Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were
in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at
. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.
Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.
Lee, Joongjae ; Oh, Myeonggeun ; Chang, Yoon Hyuk ; Lee, Youngseung ; Jin, Yong-Ik ; Chang, Dong-Chil ; Kim, Sung-Hwan ; Jeong, Yoonhwa ; Kim, Misook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 3, 2016, Pages 460~465
DOI : 10.3746/jkfn.2016.45.3.460
The market for potato chips has expanded due to increased consumption of seasoned potato chips. However, the deep-frying process facilitates development of a browning color and formation of acrylamide. The objective of this work was to minimize browning color and acrylamide formation by fermentation prior to deep-frying. Potato slices were fermented by using three Bacillus strains, B. licheniformis (BL), B. methylotrophicus (BM), and B. subtilis, for 6 h at
. In all fermentation groups, contents of total sugars in potato slices decreased. The color of fermented potato chips improved compared to the control. BM potato chips showed the best color values (76.33 in L value, 5.67 in a value, and 34.79 in b value). All fermentation processes reduced levels of acrylamide in deep-fried potato chips. Fermentation of potato slices for 2 h by BL reduced up to 96.1% acrylamide content. It was concluded that the fermentation process can positively affect color development and acrylamide formation.