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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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Sorghum Extract Lowers Lymphatic Absorption of Trans Fat and Cholesterol in Rats
Kim, Juyeon ; Noh, Sang Kyu ; Woo, Koan-Sik ; Seo, Myung-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 783~788
DOI : 10.3746/jkfn.2016.45.6.783
Excessive intake of trans fats is a risk factor for cardiovascular diseases. Previously, we showed that green tea extract lowers intestinal absorption of cholesterol and elaidic acid in rats. This study was conducted to investigate a possible role for sorghum extract on lymphatic absorption of trans fat and cholesterol in rats. Adult male rats with lymph cannulae were infused at a rate of 3.0 mL/h for 8 h via a duodenal catheter with a lipid emulsion containing
cholesterol labeled with
of cholesterol, and
of Na-taurocholate without or with 100.0 mg of sorghum extract in phosphate-buffered saline buffer (pH 6.4). Lymph was collected hourly for 8 h. No significant difference was noted in lymph flow. However, the lymphatic absorption of elaidic acid and linoelaidic acid for 8 h was significantly lower in rats infused with sorghum extract than in those infused with no sorghum extract. Further, lymphatic absorption of
was reduced by sorghum extract, which was observed previously. These data indicate that sorghum extract has an inhibitory effect on the intestinal absorption of trans fat and cholesterol. The mechanism(s) by which sorghum extract lowers intestinal absorption of trans fat warrants further study.
Anti-Lipogenic Effect of Functional Cereal Samples on High Sucrose Diet-Induced Non-Alcoholic Fatty Liver Disease in Mice
Lee, Ko-Eun ; Song, Jia-Le ; Jeong, Byung-Jin ; Jeong, Jong-Sung ; Huh, Tae-Gon ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 789~796
DOI : 10.3746/jkfn.2016.45.6.789
The anti-lipogenic effect of cereal samples on high sucrose diet (HSD)-induced non-alcoholic fatty liver disease (NAFLD) in mice was studied. We divided C57BL/6 mice into various groups based on 8 weeks of treatment with three types of cereal samples (HSD+WR, HSD diet containing 40% white rice; HSD+MCG, HSD diet containing 40% mixed cereal grain; HSD+AO-MCG, HSD diet containing 40% mixed antiobesity-cereal grain). After the experimental period, body weight changes, liver weights, serum lipid profiles, and hepatic fatty acid metabolism-related gene expression levels were determined. We found that HSD+WR, HSD+MCG, and HSD+AO-MCG treatments reduced body weight and liver weight, especially HSD+MCG and HSD+AO-MCG effectively reduced levels of serum triglycerides, total cholesterol, and low-density lipoprotein cholesterol. However, high density lipoprotein cholesterol levels increased compared to the control group. Furthermore, expression of hepatic lipogenic genes such as sterol regulatory element-binding protein-1c, acetyl-coenzyme A carboxylase, fatty acid synthase, stearoyl-coenzyme A desaturase-1, cluster of differentiation, and
(peroxisome proliferator activated receptor
) decreased, whereas expression of
genes such as
and carnitine palmitoyl transferase-1 increased following HSD+MCG and HSD+AO-MCG treatment compared with levels in HSD+WR and control groups. These results suggest that the functional cereal samples, especially HSD+AO-MCG treatment, improved hepatic steatosis triggered by an HSD-induced imbalance in hepatic lipid metabolism.
Anti-Gout Effect of Ethanol Extracts from Chrysanthemum indicum Linne
Park, So-Young ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 797~804
DOI : 10.3746/jkfn.2016.45.6.797
In an acute toxicity test for Chrysanthemum indicum Linne, 0.5~10 g/kg of Chrysanthemum indicum Linne extracts were administered. Chrysanthemum indicum Linne did not produce acute toxicity even at high doses of 10 g/kg, making it a highly safe material. In the chronic toxicity test, oral administration of Chrysanthemum indicum Linne up to 2 g/kg was carried out for 13 weeks, showing liver non-toxicity. The gout inhibitory effect of Chrysanthemum indicum Linne extracts was measured by inflammatory cytokine expression and foot thickness after 24 h of monosodium urate crystal (MSU) oral administration when inflammatory cytokine production reached a maximum. The group administered 2~4 g/kg of Chrysanthemum indicum Linne extract showed an inhibitory effect on gout inflammation and edema, whereas the 10 g/kg administered group showed an increase in inflammation. Therefore, the moderate concentration of Chrysanthemum indicum Linne extract for gout inhibitory effect was under 4 g/kg. Chrysanthemum indicum Linne extract showed an anti-inflammatory effect on MSU as a relatively safe material at high capacity. These results indicate that Chrysanthemum indicum Linne extract is thought to be an excellent substance for gout prevention.
Hepatoprotcetive Effects of Oyster (Crassostrea gigas) Extract in a Rat Model of Alcohol-Induced Oxidative Stress
Osaki, Kenji ; Arakawa, Teruaki ; Kim, Bumsik ; Lee, Minjae ; Jeong, Changsik ; Kang, Namgil ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 805~811
DOI : 10.3746/jkfn.2016.45.6.805
This study was conducted to investigate the protective effects of water extract from Crassostrea gigas (CGW) against ethanol-induced hepatic toxicity in rats. Seventy-two male Wistar rats (6-week-old) were divided into six groups of 12 animals each: control group (1 mL saline/d), ethanol-treated group, positive control group (ethanol+Hovenia dulcis Thunb extract), CGWL group (ethanol+low dosage of CGW), CGWM group (ethanol+medium dosage of CGW), and CGWH group (ethanol+high dosage of CGW). All groups except the control group received ethanol (40% ethanol 5 g/kg) orally. CGW administration with ethanol resulted in prevention of ethanol-induced hepatotoxicity by increasing levels of serum alanine aminotransferase and
. CGW supplementation significantly reduced formation of malonaldehyde and inhibited reduction of hepatic glutathione and peroxidase levels, as compared with the ethanol-administration group. Further, CGW suppressed expression of CYP2E1, which was elevated by ethanol administration. Consequently, our results indicate that Crassostrea gigas may exert hepatoprotective effects against alcohol-induced hepatocyte injury by intensifying the anti-oxidative defense system.
In Vitro Hepatoprotective Effects of Fermented Curcuma longa L. by Aspergillus oryzae against Alcohol-Induced Oxidative Stress
Sung, Heami ; Lee, Yoo-Hyun ; Jun, Woojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 812~818
DOI : 10.3746/jkfn.2016.45.6.812
Protective effects of fermented Curcuma longa L. (CL) against alcoholic liver damage were investigated in HepG2/2E1 cells. Fermented CL was extracted by cold water (FCC), hot water, 80% ethanol, and methanol. Of the four extracts, the strongest hepatoprotective effect against ethanol-induced oxidative stress was observed in FCC. Pretreatment with FCC also reduced intracellular reactive oxygen species formation compared to ethanol-alone treated cells. FCC also enhanced catalase, glutathione-S-transferase, glutathione reductase, glutathione peroxidase, and superoxide dismutase, and non-enzymatic antioxidative activities such as glutathione compared to alcohol-treated HepG2/2E1 cells. Our findings suggest that FCC might be considered as a useful agent in the prevention of liver damage induced by oxidative stress by increasing the antioxidant defense mechanism.
Anti-Diabetic, Alcohol-Metabolizing, and Hepatoprotective Activities of Moringa (Moringa oleifera Lam.) Leaf Extracts
Choi, Young Ju ; Jung, Kyung Im ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 819~827
DOI : 10.3746/jkfn.2016.45.6.819
This study was carried out to investigate anti-inflammatory, anti-diabetic, alcohol metabolizing, and hepatoprotective effects of hot water (MOW) and 80% ethanol (MOE) extracts from moringa (Moringa oleifera Lam.) leaf. The total phenol content of MOW and MOE were 45.49 and 63.06 mg tannic acid equivalents/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of MOW and MOE were remarkably elevated in a dose-dependent manner, and about 60.8% and 71.3% at 1 mg/mL, respectively (P<0.01). Superoxide dismutase-like activities of MOW and MOE were 2.8% and 7.4% at 5 mg/mL, respectively (P<0.05).
inhibitory activity also increased in a dose-dependent manner in both extracts, and MOE was higher about two times than MOW at 5 mg/mL (P<0.001). The effects of MOW and MOE on alcohol metabolizing activity were determined by measuring generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities significantly increased upon addition of MOW and MOE (P<0.05). Anti-inflammatory activity was examined in lipopolysaccharide-stimulated RAW 264.7 cells. Nitric oxide production was reduced to 32.1% and 81.2% by addition of MOW and MOE at 1 mg/mL, respectively (P<0.05). MOW and MOE showed significant protective effects against tacrine-induced cytotoxicity in Hep3B cells at
. These results suggest that moringa leaf extracts have great potential as natural health products.
Component Analysis and Anti-Proliferative Effects of Ethanol Extracts of Fruits, Leaves, and Stems from Elaeagnus umbellata in HepG2 Cells
Kim, Min-Ju ; Lim, Jong-Soon ; Yang, Seun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 828~834
DOI : 10.3746/jkfn.2016.45.6.828
The aim of this study was to evaluate the physicochemical properties and antioxidant and anti-proliferative activities of different plant parts of Elaeagnus umbellata Thunb. extracted with ethanol (EtOH). EtOH extract of stems presenting the highest content of polyphenols showed the strongest 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (
). The total content of free amino acids decreased in the order of leaves (6,179.12 mg/100 g)> stems (1,211.69 mg/100 g)> fruits EtOH extract (378.88 mg/100 g), and asparagine (1,907.57 mg/100 g),
acid (300.17 mg/100 g), and proline (233.48 mg/100 g) were the major free amino acid in leaves, stems, and fruits, respectively. Five phenolic compounds in each extract were measured by using liquid chromatography- tandem mass spectrometry, and gallic acid (98.95 mg/100 g) and (+)-catechin (1,575.99 mg/100 g) were present as major components in leaves and stems, respectively. EtOH extract of leaves showed the highest anti-proliferative activity against HepG2 cells as measured by 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyltetrazoliumbromide and lactate dehydrogenase assay but had no effects on Chang liver cells.
Inhibition of PI3K/AKT Signaling Pathway Enhances Cordycepin-Induced Apoptosis in Human Gastric Cancer Cells
Lee, Hye Hyeon ; Jeong, Jin-Woo ; Choi, Yung Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 835~842
DOI : 10.3746/jkfn.2016.45.6.835
The phosphatidylinositol 3-kinase (PI3K)/Akt signaling pathway plays a crucial role in cancer occurrence by promoting cell proliferation and inhibiting apoptosis. In the present study, we evaluated the effect of a PI3K inhibitor, LY294002, on the chemosensitivity of gastric cancer cells to cordycepin, a predominant functional component of the fungus Cordyceps militaris, in AGS human gastric cancer cells and investigated possible underlying cellular mechanisms. Our results revealed that cordycepin inhibited viability of AGS cells in a concentration-dependent manner and induced apoptosis, as determined by apoptotic cell morphologies and fluorescence-activated cell sorting analysis associated with attenuated activation of the PI3K/Akt signaling pathway. Treatment with cordycepin in combination with a subtoxic concentration of LY294002 enhanced cordycepin-induced cytotoxicity and apoptotic potentials in AGS cells. Sensitization of LY294002 to cordycepin-induced apoptosis was accompanied by activation of caspases (caspases-3, -8, and -9) and was concomitant with poly(ADP-ribose) polymerase cleavage. Moreover, LY294002 up-regulated pro-apoptotic Bax and enhanced truncation of Bid in cordycepin-treated AGS cells, which was connected with increased loss of mitochondrial membrane potential and release of cytochrome c from mitochondria to the cytosol. Taken together, these results indicate that inhibition of the PI3K/Akt signaling pathway could augment cordycepin-induced apoptosis in human gastric cancer cells by up-regulating caspase activity through mitochondrial dysfunction.
Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9
Lee, Kyung Ha ; Song, Jin ; Jang, Yeon Jeong ; Lee, Eun Jun ; Kim, Hyun Joo ; Oh, Sea Kwan ; Woo, Koan Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 843~850
DOI : 10.3746/jkfn.2016.45.6.843
This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation,
activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to
. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase
activity with a view towards development of functional foods.
Chemical Components Composition on Different Parts of Fruit in Schisandra chinensis Baillon
Lee, Ka Soon ; Lee, Bo Hee ; Seong, Bong Jae ; Kim, Sun Ick ; Han, Seung Ho ; Kim, Gwan Hou ; Park, Saet Byeol ; Kim, Hyun Ho ; Choi, Taek Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 851~858
DOI : 10.3746/jkfn.2016.45.6.851
The effective components of Schisandra chinensis are lignans (schizandrins and gomisins), which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. This study was carried out to determine the different parts of fruits in Schisandra chinensis to elevate their usefulness. Schisandra chinensis was separated into skin (epicarp), pulp (mesocarp), and seeds, and raw Omija and hot-dried Omija (HDO) were used as control. The most abundant component was nitrogen free extract (6.88~56.70%) followed by crude lipids (1.65~19.04%). The main mineral was K (383.10~2,024.10 mg/100 g), except in seeds where P was the main mineral. The main lignan in all parts of fruit was schizandrin, and the highest content of schizandrin was 9.46 mg/g in dried seeds. Total lignan content was 25.97 mg/g and 14.97 mg/g in dried seeds and HDO, respectively. A total of 17 components of fatty acids in seeds and HDO were detected, of which linoleic acid (72.66~73.78%), oleic acid (14.78~17.39%), palmitic acid (2.88~3.54%), and capric acid (1.70~4.93%) were determined as the major components. Main lignans and fatty acids of Schisandra chinensis fruit contain mainly seeds. Therefore, it is more efficient to use seeds than pulp and extract of fruit itself to use the components of Omija.
Physicochemical and Sensory Characteristics of Tarakjuk with Stachys sieboldii Miq Root Powder
Tae, Mi Hwa ; Kim, Kyoung Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 859~864
DOI : 10.3746/jkfn.2016.45.6.859
The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.
Physicochemical Properties of Yanggaeng with Lentil Bean Sediment
Noh, Dan-Bi ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 865~871
DOI : 10.3746/jkfn.2016.45.6.865
This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content (
) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.
Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder
Jung, Kyung Im ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 872~879
DOI : 10.3746/jkfn.2016.45.6.872
This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.
Changes in Quality Characteristics of Gochujang Prepared with Different Ingredients and Meju Starters
Park, Eui-Seong ; Heo, Ju-Hee ; Ju, Jaehyun ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 880~888
DOI : 10.3746/jkfn.2016.45.6.880
Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at
and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.
Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk
Ahn, Sung-Il ; Chung, In-Ae ; Chung, Woon-Si ; Jhoo, Jin-Woo ; Kim, Gur-Yoo ; Jeon, Jung-Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 889~893
DOI : 10.3746/jkfn.2016.45.6.889
This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at
for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2~4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.
Assessing Relative Importance of Laver Attributes for Infants Using Conjoint Analysis
Lee, Ho-Jin ; Lee, Min-A ; Park, Hye-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 894~902
DOI : 10.3746/jkfn.2016.45.6.894
The purpose of this study was to analyze the attributes considered as important by parents in the selection of laver for infants through conjoint analysis techniques. A total of 917 questionnaires were distributed in January 2016, of which 211 were completed (23.0%). Statistical data analyses were performed using SPSS/Win 21.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical laver for infants. According to the analysis of attributes and levels of laver for infants, the relative importance of each attribute was follows: seasoning (26.55%), flavor (19.33%), texture (18.75%), oil (15.15%), size (10.61%), and certification (9.61%). The results of the conjoint analysis indicate that parents raising infants preferred laver with the characteristics of non-seasoning, general flavor, softness, half-size, organic certification, and perilla oil. The most preferred laver for infants gained a 53.7% potential market share from choice simulation compared with laver being sold. Using utility and relative importance, the laver market for infants was classified into two segments. As a result of market segmentation, parents of cluster 1 preferred the laver model being sold (soy seasoning) while parents of cluster 2 preferred the optimized laver model (non-seasoning).
Natural Substance MS-10 Improves Women's Health via Regulation of Estrogen Receptor
Noh, Yoo-Hun ; Lee, Ji Won ; Park, Jiae ; Lee, Sang Hyung ; Lee, Jun Young ; Kim, Sung-Su ; Park, Kwang-Kyun ; Kim, Tae Jin ; Myung, Soon-Chul ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 903~910
DOI : 10.3746/jkfn.2016.45.6.903
In this study, the expression level of estrogen receptor in an ovariectomized rat model was effectively enhanced by MS-10, Cirsium japonicum and Thymus vulgaris extract complex, in a reversible manner. MS-10 plays a positive role in enhancing estrogen activity at low concentrations, leading to improved women's health. In order to determine whether or not MS-10 improves menopausal symptoms clinically, a randomized, double-blinded, and placebo-controlled clinical study was carried out on 62 middle-aged women treated with 500 mg of MS-10 or placebo daily for 12 weeks. Clinical menopausal symptoms were evaluated by Kupperman's index (KI) detecting various menopausal symptoms, including hot flushes, parenthesis, insomnia, nervousness, melancholia, dizziness, fatigue, rheumatic pain, palpitations, formication, and headaches. Total KI score decreased significantly by about 18% upon ingestion of MS-10. Colpoxerosis, a main symptom of menopause, was significantly reduced by about 21% upon ingestion of MS-10 in contrast to placebo. In addition, reduction of insulin-like growth factor-1 with age was improved by over 10% upon ingestion of MS-10, whereas there were no significant difference with placebo. No side effects appeared after treatment with MS-10. Thus, MS-10 can be suggested as a plausible natural substance for improving women's health.
Inhibition of Cell Proliferation and Induction of Apoptosis by Ethanolic Extract of Lespedeza cuneata G. Don in Human Colorectal Cancer HT-29 cells
Zhao, Qian ; Kim, Yeah-Un ; Han, In-Hwa ; Yun, Jung-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 911~917
DOI : 10.3746/jkfn.2016.45.6.911
Lespedeza cuneata G. Don is an edible perennial herb used in traditional Korean medicine. We investigated the anti-proliferative properties and mechanism of L. cuneata extract. The ethanolic extract of L. cuneata dose-and time-dependently inhibited human colorectal cancer cell proliferation. A 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide (MTT) assay was used to test the effect of the extract on proliferation of HT-29 colorectal cancer cells. The extract inhibited HT-29 cell proliferation with an
. L. cuneata extract suppressed production of pro-inflammatory cytokines interleukin-6 and tumor necrosis
. Apoptosis was evaluated by analysis of DNA fragmentation, poly(ADP-ribose) polymerase cleavage, caspase-3 activity, and protein expression of pro-apoptotic (Bax) and anti-apoptotic (Bcl-2). Our results demonstrated that the extract induced DNA fragmentation and characteristic morphological changes associated with apoptosis in HT-29 colorectal cancer cells. The extract also time- and dose-dependently up-regulated expression of the Bax and down-regulated expression of the Bcl-2. Furthermore, the extract dose- and time-dependently enhanced caspase-3 activity. Our findings provide evidence that L. cuneata extract may mediate its anti-proliferative effect via modulation of apoptosis.
Antioxidant and Anti-Proliferative Activities of Oats under Different Solvent Extraction Conditions
Ham, Hyeonmi ; Woo, Koan Sik ; Park, Ji-Young ; Lee, Byongwon ; Choi, Yong-Hwan ; Lee, Choonwoo ; Kim, Wook Han ; Lee, Junsoo ; Lee, Yu-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 918~922
DOI : 10.3746/jkfn.2016.45.6.918
The objective of this study was to determine the antioxidant and anti-proliferative activities of methanol, ethanol, acetone, and ethyl acetate extracts from oats (Avena sativa L.). Total polyphenol contents of extracts were analyzed by Folin-Ciocalteu assay. The antioxidant activities of extracts were determined by 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and reducing power. The anti-proliferative activities of colon (HCT116), lung (NCI-H460), and breast (MCF7) cancer cells were investigated. Among solvents, methanol extract showed the highest amount of total polyphenols, which was 8.2 mg gallic acid equivalents/g residue. High levels of ABTS radical [12.1 mg Trolox equivalent antioxidant capacity (TEAC)/g residue] and DPPH radical (4.4 mg TEAC/g residue) scavenging activity and reducing power (
) were found in methanol extracts. Moreover, methanol extracts indicated higher anti-proliferative activities against HCT116 (69.5%), NCI-H460 (75.2%), and MCF7 (84.8%) cells compared with other extracts. The results show that methanol was the best solvent for extraction of antioxidant and anti-proliferative compounds from oats. Moreover, notable antioxidant and anti-proliferative activities of oats could have significant health benefits.
Physicochemical Composition of Head-Type Kimchi Cabbage Leaves
Seong, Gi-Un ; Hwang, In-Wook ; Chung, Shin-Kyo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 6, 2016, Pages 923~928
DOI : 10.3746/jkfn.2016.45.6.923
To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas
acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.