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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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Protective Effects of Ethanol Extract of Allium hookeri Root on Acute Alcohol-Induced Intoxication in ICR Mice
Kang, Hae-Young ; Lee, Cho-Eun ; Ly, Sun-Yung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 625~633
DOI : 10.3746/jkfn.2016.45.5.625
Allium hookeri is known as a healthy food since it contains larger amounts of sulfur compounds than commonly known alliaceous plants. The antioxidant and anti-inflammatory effects of A. hookeri were compared between two types of extracts,
water and 95% ethanol extracts of A. hookeri roots. A. hookeri root 95% ethanol extracts displayed superior total polyphenol content, antioxidant activity [1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity], and anti-inflammation activity than those of water extracts (P<0.05). We studied the effects of A. hookeri root 95% ethanol extracts (95% ethanol extracts group: AHE) on acute alcohol-induced intoxication in mice. AHE [250, 500, and 1,000 mg/kg body weight (BW)/d] was orally administered to the study group once a day for 1 week. On the last day of AHE treatment, 40% ethanol (10 mL/kg BW) was orally administered to induce acute liver injury. The blood alcohol concentration of mice treated with AHE was significantly lower compared to the control group (P<0.05). The levels of hepatic aspartate aminotransferase and alanine aminotransferase were lower in the AHE-treated group than the control group (P<0.05). The RT-PCR results for alcohol dehydrogenase and aldehyde dehydrogenase measured based on mRNA in liver tissues showed that enzyme activities were higher in the AHE-treated group than in the control group at a low blood alcohol concentration.
Effect of Mulberry Extract Complex on Degenerative Arthritis In Vivo Models
Li, Hua ; Yun, Sat-Byul ; Shin, So Hee ; Jeong, Jong-Moon ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 634~641
DOI : 10.3746/jkfn.2016.45.5.634
The objective of this research was to investigate the in vivo effects of treatment with mulberry extract complex (MEC) on cartilage degeneration and pain severity in an experimental model of rat degenerative arthritis. Monosodium iodoacetate (
) was injected into right knee joints of rats, followed by administration of MEC for 8 weeks at 400 mg/kg or 800 mg/kg of body weight. The experimental data show that treatment with MEC inhibited degradation of glycosaminoglycan and collagen in cartilage. On the other hand, concentrations of cartilage oligomeric matrix protein, C-terminal telopeptide-2, matrix metalloproteinase (MMP)-2, MMP-9, and MMP-13 in serum decreased in comparison with the control. The MEC at all dose levels could inhibit formation of xylene-induced ear edema. In this study, MEC demonstrated significant anti-arthritis activity, which is required for improvement of degenerative arthritis. Based on these results, MEC may be employed for the development of new health foods to ease symptoms of degenerative arthritis.
Physiological Activities and Inhibitory Effect of Extracts of Cynanchi wilfordii Radix and Perilla sikokiana against Cell Differentiation in 3T3-L1 Adipocytes
Kim, Seon Jeong ; Kang, Seung Mi ; Ko, Keon Hee ; Nam, Sanghae ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 642~650
DOI : 10.3746/jkfn.2016.45.5.642
Cynanchi wilfordii Radix (CW) and Perilla sikokiana (PS) were extracted under different conditions to study their antioxidant, anti-diabetic, and anti-obesity activities. Their potentials as functional food ingredients were investigated. The highest total phenol contents were
for CW100 [100% fermented ethanol (FE) extract from CW] and
for PS50 (50% FE extract from PS). When extracts were processed at 1 mg/mL, DPPH radical scavenging activities were
, respectively, at CW100 and PS50. ABTS radical scavenging activities were
, respectively, at CW100 and PS50. However, ferric reducing antioxidant power activities at 1 mg/mL were higher than 80% for PS under all extraction conditions. The highest
-amylase inhibitory activities were
at CW50 and
at PS0. Cell differentiation inhibitory effects in 3T3-L1 adipocytes were
at CW100 and
at PS50. The inhibitory effect of the CW100-PS50 mixture was
, which was significantly higher than those of individual extracts.
Antioxidant and Anti-Adipogenic Activities of Bread Containing Corn Silk, Job's Tears, Lentinus edodes, and Apple Peel in 3T3-L1 Preadipocytes
Lee, Chang Won ; Park, Yong Il ; Kim, Soo-Hyun ; Lim, Heekyung ; Chung, Mi Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 651~663
DOI : 10.3746/jkfn.2016.45.5.651
Corn silk, Job's tears, Lentinus edodes, and apple peel 70% ethanol extracts (CS, JT, LE, and AP) were studied for their antioxidant activities. CS among all extracts showed the highest antioxidant activities based on total polyphenol and flavonoid contents, 2,2-diphenyl-
-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity, and reducing power. Adipocyte differentiation was investigated by Oil Red O staining assay using CS, JT, LE, AP, and extract of developed bread containing corn silk, Job's tears, Lentinus edodes, and apple peel (DB) treated to 3T3-L1 adipocytes. DB1 and DB2 showed anti-adipogenic and antioxidant effects. Triglyceride (TG) accumulation in 3T3-L1 cells was measured, and among the samples tested (CS, JT, LE, and AP), CS was found to have the highest inhibitory activity against TG accumulation of differentiated 3T3-L1 adipocytes and regulated factors associated with adipogenesis. CS suppressed lipid droplet formation and adipocyte differentiation in 3T3-L1 cells in a dose-dependent manner. We examined the effects of CS on the levels of CCAAT-enhancer-binding protein
, peroxisome proliferator activated receptor
, and adipocyte-specific lipid binding protein (aP2) mRNA as well as protein levels in 3T3-L1 cells treated with CS at various concentrations (0, 10, 50, and
) during adipocyte differentiation and treatment with CS in 3T3-L1 adipocytes down-regulated expression of
and aP2 mRNA. CS also significantly inhibited up-regulation of
, and aP2 proteins during adipocyte differentiation. These data indicate that DBs have anti-adipogenic activity induced by CS in 3T3-L1 preadipocytes, and CS exerts anti-adipogenic activity by inhibiting expression of
, and aP2 signaling pathway in 3T3-L1 adipocytes. JT, LE, and AP had no inhibitory effects on differentiation of 3T3-L1 preadipocytes but displayed strong antioxidant effects. These results suggest that the developed bread may be a health beneficial food that can prevent or treat obesity and diseases induced by oxidative stress.
Effects of Poly-Gamma Glutamate Contents Cheonggukjang on Osteoblast Differentiation
Lee, Ki Ho ; Sim, Mi-Ok ; Song, Yong Su ; Jung, Ho Kyung ; Jang, Ji-Hun ; Kim, Min-Suk ; Kim, Tae Mook ; Lee, Hyo Eun ; An, Byeong-Kwan ; Jung, Won Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 664~670
DOI : 10.3746/jkfn.2016.45.5.664
Cheonggukjang (CKJ) is a Korean traditional food made of fermented soybeans. In comparison to normal intake of soybeans, Cheonggukjang has high digestibility with bioactive, antioxidant substances, and thrombolytic enzymes. Recent studies have reported anti-oxidant, anti-cancer, anti-inflammatory, anti-obesity activities as well as inhibitory activities against osteoporosis for CKJ. In this study, we identified the effects of CKJ on osteoblast differentiation by increasing the polyglutamic acid (PGA) content of CKJ. Alkaline phosphatase (ALP) activity and mineralization significantly increased in response to treatment with both natural CKJ (CKJ A) and PGA-increased CKJ (CKJ B). However, CKJ B exhibited higher ALP activity and mineralization than CKJ A. Real-time reverse transcription PCR demonstrated that mRNA expression of osteoblastic-associated genes such as type I collagen, alkaline phosphatase, osteocalcin, and osteopontin in C2C12 cells was significantly up-regulated by CKJ A or B treatment. These results indicate that treatment with CKJ has an anabolic effect on bone by increasing osteoblastic differentiation and ALP activity. Increasing PGA content in CKJ had a greater effect than CKJ A on up-regulation of osteoblastic gene expression in osteoblast cells.
Inhibitory Effects of Spinach, Cabbage, and Onion Extracts on Growth of Cancer Cells
Lee, Hae-Nim ; Shin, Seong-Ah ; Choo, Gang-Sik ; Kim, Hyeong-Jin ; Park, Young-Seok ; Kim, Sang-Ki ; Jung, Ji-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 671~679
DOI : 10.3746/jkfn.2016.45.5.671
Extracts from spinach, cabbage, and onion are known to possess various instructive characteristics, including antioxidant and anti-inflammation activities. Spinach, cabbage, and onion are consumed worldwide and represent important sources of dietary phytochemicals with proven antioxidant properties, such as flavonoids and phenolic acids. Food-derived flavonoids and phenolic compounds are expected to be promising drugs for cancer. In the present study, we investigated the effects of methanol extracts of spinach, cabbage, and onion on cell proliferation and apoptosis in human gastric and breast cancer cells. Proliferation rates of AGS, MDA-MB-231, and SK-BR-3 cells were determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The methanol extracts of spinach, cabbage, and onion inhibited proliferation of cancer cells in a dose-dependent manner. 4',6-Diamidino-2-phenylindole (DAPI) staining revealed that chromatin condensation significantly increased compared with the control. In the results of MTT assay and DAPI staining, onion extract was the most effective in inhibiting cancer cell proliferation and apoptosis. To assess changes in protein expression level by onion extract, we identified Bax (pro-apoptotic), Bcl-2 (anti-apoptotic), and poly(ADP-ribose) polymerase (PARP) protein by western blot analysis. The expression of Bax and cleaved-PARP increased, whereas expression of Bcl-2 was decreased compared with the control. These results suggest that spinach, cabbage, and onion extracts suppressed growth of human gastric cancer AGS, human breast cancer MDA-MB-231, and SK-BR-3 cells through induction of apoptosis. Among the extracts, onion extract had stronger anti-cancer and apoptosis induction effects than spinach and cabbage extracts. Further, onion extract more effectively induced apoptosis of human gastric cancer cells than human breast cancer cells. Therefore, further studies are needed to determine the anti-cancer effects of onion extracts in vivo. Onion extract can be developed as a chemopreventive or therapeutic agent for gastric cancer.
Assessment of Validation Method for Bioactive Contents of Fermented Soybean Extracts by Bioconversion and Their Antioxidant Activities
Jung, Tae-Dong ; Shin, Gi-Hae ; Kim, Jae-Min ; Oh, Ji-Won ; Choi, Sun-Il ; Lee, Jin-Ha ; Lee, Sang Jong ; Heo, In Young ; Park, Seon Ju ; Kim, Hyun Tae ; Kang, Beom Kyu ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 680~689
DOI : 10.3746/jkfn.2016.45.5.680
The present study evaluated the validation method for isoflavone contents of fermented soybean extracts by bioconversion as well as their antioxidant activities. Our results show that the total isoflavone contents of non-fermented and fermented soybean extract ranged between 119.8 to
and between 567.3 to
, respectively. Moreover, fermented soybean extracts had higher contents of isoflavone aglycones, including daidzein, glycitein, and genistein than non-fermented soybean extracts as well as lower contents of isoflavone glucosides such as daidzin, glycitin, and genistin. FRAP and ORAC values ranged between 0.15 to 0.22 and between 195.24 to
Trolox equivalents/g in non-fermented and fermented soybean extracts, respectively. These results indicate that fermented soybean extracts had higher total isoflavone contents and antioxidant activities than non-fermented soybean extracts. Bioconversion process in this study may have the potential to produce isoflavone-enriched natural antioxidant agents with high added value from soybean matrices.
Characterization of Styela clava Tunic after Alkaline Treatment
Kim, Min Jung ; Kim, Won Baek ; Hwang, Ji Hoe ; Kim, Suae ; Kim, Bo Ram ; Koo, Kyoung Yoon ; Son, Hong Joo ; Hwang, Dae Youn ; Jung, Young Jin ; Lee, Heeseob ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 690~695
DOI : 10.3746/jkfn.2016.45.5.690
This study was performed to evaluate the effect of alkaline treatment on Styela clava tunic (SCT). Considerable damage to the surface of alkali-treated SCT was observed by scanning electron microscopy (SEM) in a concentration-dependent manner upon alkaline treatment. The amount of crystalline region in SCT gradually increased with increasing NaOH concentration, which was analyzed by X-ray diffraction and thermogravimetric analysis. The initial enzymatic reaction of Celluclast toward SCT was elevated by treatment with NaOH up to 1.0 N concentration due to disruption of the SCT surface by promoting binding of enzymes with SCT. However, in the late stage of the enzyme reaction, hydrolysis rate decreased with elevation of NaOH concentration, thereby increasing the amount of non-reacted residuals. This result was due to the increase in the crystalline regions in SCT.
Tricin and Tricin 4'-O-(Threo-β-Guaiacylglyceryl) Ether Contents of Rice Hull (Oryza sativa L.) with Heat Treatment and Germination
Yoon, Nara ; Jang, Gwi Yeong ; Lee, Yoon Jeong ; Li, Meishan ; Kim, Min Young ; Kim, Hyun Young ; Lee, Junsoo ; Jeong, Heon Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 696~701
DOI : 10.3746/jkfn.2016.45.5.696
This study was conducted to evaluate the effects of heat treatment and germination on tricin and tricin 4'-O-(threo-
-guaiacylglyceryl) ether (TTGE) formation from rice hull (Oryza sativa L.). Heat treatments were conducted at
for 1~5 h. Germination periods were 1~6 days at
. Germinated rough rice extracts were classified as non-filtrated, filtrated, and residue after filtration. For heat treatment, the highest contents of tricin and TTGE were 253.12 and
after 1 h, respectively. For germination, the highest contents of tricin and TTGE in rice hull were 118.20 and
after 2 days, respectively. In the germinated rough rice extract treatment, the highest contents of tricin and TTGE were 361.76 and
, respectively, in residue after filtration of germinated rice extract for 6 days. Therefore, the optimum conditions for tricin and TTGE formation were heat treatment at
for 1 h, germination for 2 days, and addition of residue after filtration of germinated rough rice extract for 6 days.
Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains
Lee, Kyung Ha ; Choi, Hye Sun ; Hwang, Kyung A ; Song, Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 702~710
DOI : 10.3746/jkfn.2016.45.5.702
The bioactivity of soy grits cheonggukjang was enhanced by fermentation using three
-glucosidase-producing Bacillus subtilis strains (HJ 18-9, HJ 25-8, and HJ 18-9+HJ 25-8) for 48 h at
. The results indicate that protease, cellulase, and a-amylase activities significantly increased (P<0.05) with increasing fermentation time. In addition, the amino-type nitrogen content of B. subtilis-fermented soy grits cheonggukjang increased to 91.0~168.0 mg% after 48 h of fermentation. Among the isoflavones in soy grits cheonggukjang, contents of
-glucosides or acetyl-glucosides were reduced while aglycone content increased upon fermentation. In particular, soy grits cheonggukjang fermented with B. subtilis HJ18-9 and HJ25-8 showed the largest increases in aglycone content compared to complex treatment. These results provide useful information for development starter (single and complex) as well as for production of high quality fermented soybean food.
Quality Characteristics of Castella with Panax ginseng Sprout Powder
Kim, Ki-Ppum ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 711~716
DOI : 10.3746/jkfn.2016.45.5.711
The purpose of this study was to evaluate the quality of castella added with different concentrations (0%, 5%, 10%, and 15%) of Panax ginseng sprout powder. The specific gravity of castella made with 15% ginseng sprout powder was the highest (0.65), and baking loss rate was highest well. However, the height and weight of castella were highest in the control. The pH of castella decreased with increasing levels of Panax ginseng sprout powder, whereas sugar content of castella did not show significant differences. The Hunter L, a, and b values of crust decreased as the concentration of Panax ginseng sprout powder increased. The Hunter L and a values of crumb decreased as the concentration of ginseng sprout powder increased, whereas b values of crumb increased. The gumminess and chewiness of castella increased by addition of Panax ginseng sprout powder, whereas cohesiveness of castella decreased. The hardness and springiness of castella did not show significant differences. In the sensory evaluation, crust color, crumb color, aroma and moistness did not show significant differences among samples while sweet taste, and chewiness were highest in the control group. The overall acceptability of castella added with 5% Panax ginseng sprout powder was the highest. Therefore, the results suggest that castella added with 5% ginseng sprout powder could be helpful for improving physical quality and taste.
Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf
Kim, Ki-Ppum ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 717~722
DOI : 10.3746/jkfn.2016.45.5.717
The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.
Characteristics of Omegisul with Seeweeds (Sargassum fulvellum and Hizikia fusiformis) and Their Qualities
Shin, Seung-Shick ; Lim, He-Ran ; Shin, Dong-Bum ; Park, Sung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 723~730
DOI : 10.3746/jkfn.2016.45.5.723
In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days:
, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.
Development of Chicken Nuggets Added with Wheat Fiber
Kim, Hack-Youn ; Kim, Gye-Woong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 731~735
DOI : 10.3746/jkfn.2016.45.5.731
This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.
Inhibition of Bacillus cereus in Cheonggukjang Fermented with Bacillus Starters with Antimicrobial Activities
Lee, Jae Yong ; Shim, Jae Min ; Liu, Xiaoming ; Yao, Zhuang ; Lee, Kang Wook ; Cho, Kye Man ; Kim, Gyoung Min ; Shin, Jung-Hye ; Kim, Jong-Sang ; Kim, Jeong Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 736~745
DOI : 10.3746/jkfn.2016.45.5.736
Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at
. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at
. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.
Investigation of Food Safety Knowledge, Attitudes, and Behavior for Analyzing Food Safety Risk Factors in the Elderly
Choi, Jung-Hwa ; Lee, Yoon-Jin ; Lee, Eun-Sil ; Lee, Hye-Sang ; Chang, Hye-Ja ; Lee, Kyung-Eun ; Yi, Na-Young ; Kwak, Tong-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 746~756
DOI : 10.3746/jkfn.2016.45.5.746
The purpose of this study was to investigate food safety knowledge, food safety attitudes, and handling behavior in the elderly. The survey was conducted on 358 individuals over 65 years old in urban and rural areas. Data were analyzed with descriptive analysis and
test analysis of variance using SPSS. From the results on elderly's food safety knowledge, the item 'tangerines should be washed before eating' was correctly answered by urban subjects (75.4%) than rural subjects (49.7%). 'Is it okay to cook meat left on the sink since afternoon in the evening' showed the lowest correct answer rate in both urban (23.1%) and rural (31.9%) subjects. For the item related to food keeping, 'Bacterial cells do not multiply in Samgyetang when it is kept in a refrigerator right after boiling thoroughly', 58.5% of urban and 54.6% of rural elderly answered correctly. Most elderly people showed a tendency to think that boiled foods might be safe to eat. Secondly, for food safety attitudes, urban elderly had more proper attitude regarding the item, 'Namul is very tasty only when mixed with bare hands' (disagree rate 34.9%) than rural elderly (P<0.05)'. On the other hand, rural elderly had more positive attitudes regarding the store principle "first in, first out" compared to urban elderly (P<0.001). Thirdly, regarding food safety behaviors, only 67.9% of urban and 58.7% of rural elderly responded that they washed their hands right after answering the telephone while cooking. Exactly 33.8% of urban and 39.6% of rural older people replied 'defrost meat on top of sink or table' as the defrost method for frozen foods, showing that elderly did not recognize the risk of foodborne illness during improper defrosting at room temperature.
Study on the Salt and Sodium Content of Middle School Lunch Meals in Gyeongsangbuk-do Area - Focus on Application of 'SamSam Foodservice' -
Park, So-Young ; Lee, Kyung-A ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 757~764
DOI : 10.3746/jkfn.2016.45.5.757
The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbuk-do. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice noodles, soup stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice noodles (40.56%), soup stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. 'SamSam foodservice' should be initiated in school foodservice to reduce sodium intake.
Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities
Byun, Eui-Baek ; Park, Woo-Young ; Ahn, Dong-Hyun ; Yoo, Yung-Choon ; Park, Chulhwan ; Park, Won-Jong ; Jang, Beom-Su ; Byun, Eui-Hong ; Sung, Nak-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 765~770
DOI : 10.3746/jkfn.2016.45.5.765
This study compared the extracts of three varieties of red peppers in terms of their total polyphenol and flavonoid contents as well as antioxidant activities. In this study, two edible red peppers (Capsicum annuum var. angulosum and Capsicum annuum L.) and one flowering grass red pepper (Capsicum annuum var. abbreviatum), were individually extracted by using ethanol. Among three varieties of red peppers, the highest levels of total polyphenols and total flavonoids were observed in Capsicum annuum var. abbreviatum extract. Similarly, antioxidant activities resulted in
-diphenyl-picrylhydrazyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and reducing power significantly increased in extract of Capsicum annuum var. abbreviatum. Therefore, our results strongly suggest that Capsicum annuum var. abbreviatum can be used as a new natural antioxidant source.
Analysis of Vitamin E in Agricultural Processed Foods in Korea
Park, Yeaji ; Sung, Jeehye ; Choi, Youngmin ; Kim, Youngwha ; Kim, Myunghee ; Jeong, Heon Sang ; Lee, Junsoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 771~777
DOI : 10.3746/jkfn.2016.45.5.771
Accurate food composition data are essential for calculation of nutrient intake of a population based on its consumption statistics. In the Korean food composition database, there is a lack of reliable analytical data for tocopherols and tocotrienols. Therefore, this study was conducted to provide information on contents on vitamin E in agricultural processed foods in Korea. Tocopherols and tocotrienols were determined by the saponification extraction method followed by high performance liquid chromatography. Analytical method validation parameters were calculated to ensure the method's validity. Samples were obtained in the years of 2013 and 2014 from the Rural Development Administration. The samples included 34 grains and grain products, 14 snacks, 25 fruits, 5 oils, and 11 sources and spices. All vitamin E isomers were quantitated, and the results were expressed as
-tocopherol equivalent (
values of cereal and cereal products, snacks, fruits, oils and sauces and spices ranged from 0.03 to 17.53, 1.01 to 12.84, 0.01 to 1.52, 1.09 to 8.15, and 0.01 to
, respectively. Accuracy was close to 100% (n=3). Repeatability and reproducibility were 2.04% and 4.69%, respectively. Our study provides reliable data on the tocopherol and tocotrienol contents of agricultural and processed foods in Korea.
Preparation of Sea Urchin Skeleton Film Containing Robinia pseudoacacia Flower Extract
Yang, Hyun-Ju ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 778~781
DOI : 10.3746/jkfn.2016.45.5.778
Sea urchin skeleton (SUS) generated from production of sea urchin eggs was used as a biodegradable film base material, and its composite film with gelatin was prepared. In addition, Robinia pseudoacacia flower extract (RFE) was incorporated into the film-forming solution to provide antioxidant and anti-microbial activities. The tensile strength (TS) of the SUS/gelatin composite films increased with increasing gelatin content, whereas elongation at break (E) decreased. Among the composite films, SUS/gelatin film at a ratio of 8:2 (w/w) exhibited the most desirable TS and E values. Furthermore, SUS composite film containing RFE showed a reduced TS and increased E compared to the control film. Based on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays and disc diffusion results against growth of Listeria monocytogenes, antioxidant and anti-microbial activities of films increased with increasing RFE concentration. Consequently, SUS composite film containing RFE showed proper physical properties as well as antioxidant and anti-microbial activities. These results indicate that SUS can be used as a film base material while the SUS composite film containing RFE can be utilized as active packaging.
Erratum: Addition of Acknowledgement
Kim, Gwang-Hee ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 5, 2016, Pages 782~782
DOI : 10.3746/jkfn.2016.45.5.782