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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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Beneficial Effects of Acanthopanax senticosus Extract in Type II Diabetes Animal Model via Down-Regulation of Advanced Glycated Hemoglobin and Glycosylation End Products
Kwon, Han Ol ; Lee, Minhee ; Kim, Yong Jae ; Kim, Eun ; Kim, Ok-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 929~937
DOI : 10.3746/jkfn.2016.45.7.929
The purpose of this study was to investigate the effect of Acanthopanax senticosus extract (ASE) (ethanol : DW=1:1, v/v) on inhibition of type 2 diabetes using an OLETF rat model via regulation of HbA1c and AGEs levels. Supplementation with ASE 0.1% and 0.5% effectively lowered levels of glucose, insulin, oral glucose tolerance test, and Homa-insulin resistance, suggesting reduced insulin resistance. Blood levels of HbA1c and AGEs were significantly reduced in a dose-dependent manner. As oxidative stress plays a key role in accelerating production of HbA1c and AGEs, which worsen symptoms of type 2 diabetes, levels of malonaldehyde and pro-inflammatory cytokines were measured. Lipid peroxidation in both blood and liver tissues was significantly reduced, and induction of pro-inflammatory cytokines interleukin-
and tumor necrosis factor-
, which elevate production of HbA1c and AGEs, was inhibited (P<0.05). To evaluate the possible cellular events after AGEs receptor activation, genetic expression of protein kinase C (PKC)-
and transforming growth factor (TGF)-
was measured by real-time polymerase chain reaction. Supplementation with both ASE 0.1% and 0.5% significantly inhibited mRNA expression of PKC-
, indicating that ASE may have beneficial effects on preventing insulin-resistant cells or tissues from progressing to diabetic complications. Taken together, ASE has potential to improve type 2 diabetes by inhibiting insulin resistance and protein glycosylation, including production of HbA1c and AGEs. Anti-oxidative activities of ASE are a main requisite for reducing production of HbA1c and AGEs and are also related to regulation of the PKC signaling pathway, resulting in suppression of TGF-
, which increases synthesis of collagen, prostaglandin, and disease-related proteins.
Neuronal Cell Protective Effect of Dendropanax morbifera Extract against High Glucose-Induced Oxidative Stress
Kim, Jong Min ; Park, Seon Kyeong ; Guo, Tian Jiao ; Kang, Jin Yong ; Ha, Jeong Su ; Lee, Du Sang ; Kwon, O-Jun ; Lee, Uk ; Heo, Ho Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 938~947
DOI : 10.3746/jkfn.2016.45.7.938
Antioxidant activities and neuroprotective effects of ethyl acetate fraction from Dendropanax morbifera (EFDM) against high glucose-induced oxidative stress and neurotoxicity were investigated to confirm their physiological activities. An 80% ethanolic extract of D. morbifera showed the highest contents of total phenolic compounds as well as 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities. The extract was fractionated using several solvents, and the ethyl acetate fraction showed the highest activities in ferric reducing/antioxidant power and malondialdehyde inhibitory assays. To evaluate the neuroprotective effect based on antioxidant activities, cell viability was assessed using PC12 and MC-IXC cells in
- and high glucose-induced cytotoxic assays, respectively. EFDM evidently showed neuroprotective effects in all cells (neuron-like PC12 cells and human brain-originated neuroblastoma MC-IXC cells). Inhibitory effect of the extract on acetylcholinesterase (AChE) as an acetylcholine-hydrolyzing enzyme was performed to examine the effect on cognitive function. EFDM presented an AChE inhibitory effect. Finally, high-performance liquid chromatography analysis showed that the major phenolic compound of EFDM is probably a rutin.
Protective Effects of New Herbal Composition (MH-30) against Radiation Injuries in Hematopoietic and Self-Renewal Tissues
Jung, Uhee ; Park, Hae-Ran ; Lee, Ho-Yong ; Baek, Ga-Young ; Jo, Sung-Kee ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 948~957
DOI : 10.3746/jkfn.2016.45.7.948
We previously developed an herbal composition (HemoHIM) based on the water extracts of Angelica gigas radix, Cnidium officinale rhizoma, and Paeonia japonica radix to protect and recover hematopoietic and intestinal tissues against radiation injuries. In this study, to develop a composition with improved activities based on enhanced fat-soluble polyphenol contents, we prepared a new herbal composition, MH-30, from the above three herbs by 30% ethanol extraction and hot water extraction. HPLC analysis of the ethanol fractions of MH-30 and HemoHIM revealed that MH-30 had higher contents of many fat-soluble polyphenol compounds than HemoHIM (8.7-fold increase for decursin), whereas contents of water-soluble polyphenol compounds showed little differences between the two compositions. Then, we evaluated MH-30 and HemoHIM for their in vitro antioxidant and immune cell-stimulating activities as well as in vivo protective effects against radiation injuries in hematopoietic and self-renewal tissues. In antioxidant activity assays, MH-30 showed higher hydroxyl radical scavenging activity than HemoHIM (1.4- to 1.9-fold for compositions and 2.3- to 4.5-fold for ethanol fractions). On the other hand, MH-30 and HemoHIM exhibited similar immune cell-stimulating activities as measured by in vitro lymphocyte proliferation. MH-30 increased endogenous spleen colony formation, decreased bone marrow cell apoptosis, and enhanced survival of intestinal crypts in irradiated mice, demonstrating effective protection of MH-30 against radiation-induced injuries in hematopoietic and self-renewal tissues. The 30-day survival rate of lethally irradiated mice, a comprehensive index for radioprotective efficacy, was also elevated by MH-30. Noticeably, MH-30 showed higher protective effects than HemoHIM in all mouse experiments. These results demonstrate that MH-30 can protect hematopoietic and self-renewal tissues against radiation injuries more effectively than HemoHIM. Therefore, MH-30 can be a good candidate to reduce radiation injuries in hematopoietic and self-renewal tissues incurred by radiation accidents or cancer radiation therapy.
Antioxidant and Neuroprotective Effects of Green Tea Seed Shell Ethanol Extracts
Sung, Nak-Yun ; Song, Hayeon ; Ahn, Dong-Hyun ; Yoo, Yung-Choon ; Byun, Eui-Baek ; Jang, Beom-Su ; Park, Chulhwan ; Park, Won-Jong ; Byun, Eui-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 958~965
DOI : 10.3746/jkfn.2016.45.7.958
The objective of this study was to evaluate the antioxidant activity of green tea seed shell as an industrial byproduct. Green tea seed shell extract (GTSSE) was obtained by ethanol extraction, and the yield was
. The radical scavenging activities [1,1-diphenyl-picrylhydrazyl and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)], xanthine oxidase inhibition activity, and reducing power of GTSSE dose-dependently increased. To estimate the neuroprotective effect of GTSSE, viability was tested in HT22 mouse hippocampal cells. GTSSE treatment induced cytotoxicity at a concentration higher than
but not at a concentration lower than
. Using this optimal concentration range, GTSSE treatment significantly increased cell viability in
-treated HT22 cells. Further, GTSSE treatment increased superoxide dismutase activity and decreased the malonaldehyde level, a product of lipid peroxidation, in HT22 cells. Therefore, these results indicate that green tea seed shell extract may be useful for the development of antioxidant materials and have potential activity to prevent and treat neuro-degenerative diseases such as Alzheimer's disease.
In Vitro Screening for Anti-Dementia Activities of Seaweed Extracts
Son, Hyun Jung ; Um, Min Young ; Kim, Inho ; Cho, Suengmok ; Han, Daeseok ; Lee, Changho ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 966~972
DOI : 10.3746/jkfn.2016.45.7.966
We investigated that methanolic extracts of 20 kinds of seaweeds from Jeju Island for their antioxidant activities, acetylcholinesterase and
-secretase inhibitory activities, and neuronal survival in order to evaluate their potentials as anti-dementia agents. Ecklonia cava extracts had the highest total polyphenol content among the 20 seaweed extracts. The antioxidant activity of seaweed extracts was measured by using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. It was found that Ecklonia kurome extracts had the highest ABTS scavenging activity (
). As a result, Ecklonia cava, Ecklonia kurome, and Myelophycus simplex extracts were found to be the most effective in terms of acetylcholinesterase inhibitory activity. In the
-secretase activity assay, Ecklonia cava and Ecklonia kurome extracts were effectively inhibited (
, respectively). As expected, neuronal cell death induced by
in SH-SY5Y cells was diminished by Ecklonia cava, Ecklonia kurome, and Sargassum yezoense extracts. Taken together, these results showed that Ecklonia cava extract has potential anti-dementia activity, which suggests that it might provide an effective strategy for improving dementia.
Polyphenol Contents and Antioxidant Activities of Lentil Extracts from Different Cultivars
Lee, So-Hee ; Lee, Syng-Ook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 973~979
DOI : 10.3746/jkfn.2016.45.7.973
Lentils (Lens culinaris) have been gaining increasing attention recently as a top five superfood, as they are high in protein and other essential nutrients, including folate, iron, potassium, and various antioxidants. In the present study, phenolic extracts from four different lentil cultivars (green, red, French, and beluga) were evaluated for their total phenolic contents and in vitro antioxidant activities. Total polyphenol and flavonoid contents of four different lentil extracts were 27.30~30.30 mg tannic acid equivalents (TAE)/g and 13.14~16.29 mg quercetin equivalents (QUE)/g, respectively. Beluga and red lentil extracts showed higher polyphenol contents than others (P<0.05), whereas there was no significant difference in flavonoid contents among the four lentil cultivars.
values of the lentil extracts for DPPH radical, ABTS radical, and
, respectively. Among the four lentil extracts, beluga lentil extract showed the most potent scavenging effect in all three reactive oxygen species (ROS) scavenging assays, and thus beluga extract was further tested for its inhibitory effect on early peroxidation of linoleic acid. The results showed that beluga lentil extract significantly inhibited linoleic acid peroxidation in a dose-dependent manner (concentration required for 50% reduction=
). In addition, beluga lentil extract showed a significant protective effect against alcohol-induced cytotoxicity in AML-12 cells (normal mouse hepatocyte cell line). Taken together, these results suggest that lentil extracts represent potential sources of natural antioxidants, and further studies will be necessary to determine their protective effects against oxidative stress in vivo.
Comparison of Nutritional Compositions between Amaranth Baby-Leaves Cultivated in Korea
Jang, Hye-Lim ; Yoo, Min ; Nam, Jin-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 980~989
DOI : 10.3746/jkfn.2016.45.7.980
In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and
-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The
-carotene contents of A. cruentus and A. hypochondriacus leaves were
, respectively. In vitamin B complex,
were detected in the two amaranth leaves whereas vitamins
were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.
True Retention and β-Carotene Contents in 22 Blanched Vegetables
Hwang, Keum-Hee ; Shin, Jung-Ah ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 990~995
DOI : 10.3746/jkfn.2016.45.7.990
In the present study, reversed-phase HPLC was utilized to quantify the
-carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of
-carotene in samples was obtained. For quantification of
-carotene, external standard curve was obtained with limit of detection and limit of quantitation. The
-carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to
(spinach, field culture). After blanching,
-carotene contents of 13 vegetables increased up to 103.05% while nine vegetables resulted in reduced content, ranging from -2.17 to -29.16%. However, even though increased
-carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of
-carotene was found from blanched cabbage (164.46%) while the lowest TR was found from Turcz (Gomchwi) at 59.35%. TR is an effective method to evaluate retention of nutrients in cooked foods, considering changes of nutrient content and weight.
Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment
Ji, Yeong Mi ; Kim, Min Young ; Lee, Sang Hoon ; Jang, Gwi Yeong ; Yoon, Nara ; Kim, Eun Hee ; Kim, Kyung Mi ; Lee, Junsoo ; Jeong, Heon Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 996~1000
DOI : 10.3746/jkfn.2016.45.7.996
Effects of copigments (succinic acid,
, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and
. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at
maintained stability of anthocyanin by about 100% for 8 days at
. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at
. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.
Quality Characteristics of Modified Doenjang and Traditional Doenjang
Jeon, Hyeonjin ; Lee, Sanghoon ; Kim, Sangsook ; Kim, Yoonsook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1001~1009
DOI : 10.3746/jkfn.2016.45.7.1001
This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as
(umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=
with a coefficient of 0.882.
Quality Characteristics of Seasoned Pork with Fermented Oenothera biennis Juice
Ahn, Yoo-Bok ; Park, La-Young ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1010~1016
DOI : 10.3746/jkfn.2016.45.7.1010
The quality characteristics of seasoned pork with sauces containing different concentrations of fermented Oenothera biennis juice such as 5% (5-SP), 10% (10-SP) and 15% (15-SP) during storage for 15 days at
were investigated. The pH level decreased after storage for 6 days and pH 4.83~4.90 after storage for 15 days in all tested seasoned pork. The titratable acidity increased significantly after 6 days but did not show significant differences between seasoned pork. The total bacteria of seasoned pork were
(5-SP and 10-SP) after storage for 9 days. The total bacteria showed a lower 1~2 log cycle in seasoned pork with fermented Oenothera biennis juice compared to control. The volatile basic nitrogen contents of seasoned pork were 18.02 mg% (control), 15.41 mg% (5-SP), 14.47 mg% (10-SP), and 17.51 mg% (15-SP) after storage for 15 days at
, respectively. The a value (red) of pork seasoned with fermented Oenothera biennis juice was higher than that of control and decreased during storage. Cooking loss and water holding capacity of 5-SP and 10-SP were better than those of control and 15-SP during storage. The 5-SP showed the best sensory score in taste (4.00), color (4.00), flavor (3.91), and overall acceptability (4.09) among various seasoned pork groups.
Changes in Platycoside Components and Antimicrobial Activities of Bronchus Disease-Inducing Bacteria of Fermented Platycodon grandiflorum Root by Lactic Acid Bacteria
Lee, Ka Soon ; Seong, Bong Jae ; Kim, Sun Ick ; Jee, Moo Geun ; Park, Saet Byeol ; Park, Myeong Hee ; Park, Shin Young ; Kim, Hyun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1017~1025
DOI : 10.3746/jkfn.2016.45.7.1017
This study was performed in order to investigate changes in platycosides, as well as antimicrobial activities of bronchus diseases-inducing bacteria (Corynebacterium diphtheriae, Klebsiella pneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of Platycodon grandiflorum root (PGR) fermented by lactic acid bacteria (Leuconostoc mesenteroides N12-4, Leuc. mesenteroides N58-5, Lactobacillus plantarum N76-10, L. plantarum N56-12, Lactobacillus brevis N70-9, and L. brevis E3-8). Growth of L. plantarum on PGR was most active during lactic acid fermentation using different strains. Total platycoside, platycoside E, platycodin A, polygalacin
, polygalacin D, and diapioplatyco-side E contents of PGR fermented for 96 h at
by Leuc. mesenteroides and L. plantarum increased, whereas contents of platycodin D and platycodin
were reduced. The antimicrobial activity on PGR fermented by L. plantarum N56-12 exhibited strong microbial proliferation for all four kinds of bronchus disease-inducing bacteria and was higher than that of non-fermented PGR extract. MIC of fermented PGR extract by L. plantarum N56-12 on C. diphtheriae, K. pneumoniae, S. aureus, and S. pyogenes were 45, 10, 50, and 25 mg/mL, respectively. Thus, this result shows that the antimicrobial activities of bronchus disease-inducing bacteria and platycoside content of PGR by L. plantarum N56-12 were higher than that of non-fermented PGR extract.
Antimicrobial Effect of Caesalpinia sappan L. Extract on Foodborne Bacteria
Kim, Yi-Seul ; Shim, Hye-Mee ; Kim, Kwang-Yup ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1026~1034
DOI : 10.3746/jkfn.2016.45.7.1026
To develop a natural antimicrobial agent, we investigated the antimicrobial activities of 13 species of edible herbal plant extracts against major Gram-positive foodborne bacteria. Among the 13 screened edible herbal plants, Caesalpinia sappan L. showed the highest antimicrobial activity. In the paper disc agar diffusion assay, Caesalpinia sappan L. extracts had strong antibacterial activities against most Gram-positive bacteria but did not have antibacterial activities against most Gram-negative bacteria. Minimum inhibitory concentrations of the ethanol extract were 0.06 mg/mL against Clostridium difficile and Listeria monocytogenes and 0.03 mg/mL against Staphylococcus aureus. Their inhibitory activities were not reduced by heat treatment or pH adjustment against C. difficile, L. monocytogenes, and S. aureus. Antimicrobial activities were higher in ethanol extract than in distilled water extract. These results support the potential use of Caesalpinia sappan L. ethanol extract as an antimicrobial agent or functional food components against Gram-positive bacteria.
Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus
Jeon, Doo-Young ; Yoon, Gi-Bok ; Yoon, Yeon-Hee ; Yang, Soo-In ; Kim, Jung-Beom ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1035~1040
DOI : 10.3746/jkfn.2016.45.7.1035
This study investigated the prevalence of foodborne pathogens and the bacterial community of traditional Doenjang collected from a longevity area in Korea as well as the antagonistic effect of traditional Doenjang isolates against Bacillus cereus to estimate the microbiological safety of traditional Doenjang. Aerobic bacteria showed
, whereas coliform bacteria was not detected. Foodborne pathogens were not detected except B. cereus, which was detected in seven samples out of 10 Doenjang samples. A total of 327 isolates were identified from traditional Doenjang. The isolates consisted of Bacillus subtilis 155 (47.4%), Bacillus licheniformis 68 (20.8%), Bacillus amyloliquefaciens 46 (14.1%), and Bacillus pumilus 18 (5.5%). Antagonistic effect against B. cereus was detected in 20 (6.1%) of 327 isolates, which consisted of B. subtilis (12 strains), B. amyloliquefaciens (5 strains), and B. licheniformis (3 strains). The inhibitory zone for the antagonistic effect was 9.0~12.0 mm in diameter. Although a small amount of traditional Doenjang was tested in this study, these results indicated that the potential risk of B. cereus in traditional Doenjang is lower than generally presumed. It is necessary to monitor the antagonistic effect of traditional Doenjang isolates against B. cereus.
Behavior of Campylobacter jejuni Biofilm Cells and Viable But Non-Culturable (VBNC) C. jejuni on Smoked Duck
Jo, Hye Jin ; Jeon, Hye Ri ; Yoon, Ki Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1041~1048
DOI : 10.3746/jkfn.2016.45.7.1041
Biofilm cells and viable but non-culturable (VBNC) state may play a role in the survival of Campylobacter jejuni under unfavorable environmental conditions. The objective of this study was to investigate the behavior of C. jejuni biofilm cells and VBNC cells on smoked duck. The transfer of C. jejuni biofilm cells to smoked duck and its ability to resuscitate from biofilm and VBNC cells on smoked duck was investigated. Transfer experiments were conducted from C. jejuni biofilm cells to smoked duck after 5 min, 1 h, 3 h, and 24 h contact at room temperature, and the efficiency of transfer (EOT) was calculated. In addition, smoked duck was inoculated with C. jejuni biofilm and VBNC cells and then stored at 10, 24, 36, and
to examine the cells' ability to resuscitate on smoked ducks. The 5 min contact time between C. jejuni biofilm cells and smoked duck showed a higher EOT (0.92) than the 24 h contact time (EOT=0.08), and the EOT decreased as contact time increased. Furthermore, C. jejuni biofilm cells on smoked duck were not recovered at 10, 24, and
, and C. jejuni VBNC cells were not resuscitated at
. Although the resuscitation of C. jejuni biofilm and VBNC cells was not observed on smoked duck, microbial criteria of C. jejuni is needed in poultry and processed poultry products due to risk of its survival and low infectious dose.
Consumption of Dairy Foods and Risk of Pre-Diabetes in Subjects that Visited Health Examination Center in Gwangju
Kim, Kyoung Yun ; Yun, Jung Mi ; Yang, Soo Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1049~1056
DOI : 10.3746/jkfn.2016.45.7.1049
The prevalence of diabetes is increasing worldwide, particularly in Asian regions such as Korea. It is estimated that the number of diabetic patients will exceed 5 million by 2030 and that about 30% of people with diabetes are unaware of their condition. A comparative analysis was conducted to determine the relationship between dairy food intake and pre-diabetes risk factors in subjects that visited the health examination center of Sunhan Hospital, Republic of Korea. Subjects were classified into two groups according to fasting blood glucose concentrations: 1) normal (fasting blood glucose <100 mg/dL, n=57) and 2) pre-diabetes (100 mg/dL
fasting blood glucose
, n=56). Total dairy food intake tended to be lower in females and subjects with pre-diabetes compared with males and normal subjects, respectively; however, differences between groups were not significant due to a wide range of variations. HbA1c, systolic and diastolic blood pressures were significantly associated with the prevalence of pre-diabetes. Odds ratios for pre-diabetes were significantly reduced per incremental increases in dairy food intakes after adjusting for confounding factors. Findings in the current study suggest that appropriate intake of dairy foods may need to be considered for the prevention of pre-diabetes.
Effect of Fermented Herbal Mixture against Oxidative Stress in HepG2 and PC12 Cells
Lee, Yunjeong ; Kim, Nan-Seul ; Shon, Myung-Soo ; Kim, Gyo-Nam ; Hwang, Yong-Il ; Park, Eunju ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1057~1064
DOI : 10.3746/jkfn.2016.45.7.1057
This study was carried out to investigate the effect of fermented herbal mixtures (FHMs) in HepG2 and PC12 cells. Two different types of fermented herbal mixtures consisted of Chrysanthemum morifolium, Ganoderma lucidum, Acanthopanax senticosus, Schisandra chinensis, Hovenia dulcis thumb, and Lycii fructus. FHM-A and FHM-B were separately fermented with Prunellae Spica, Portulaca oleracea (FHM-A) and Acorus gramineus, Pycnostelma paniculatum (FHM-B). Total phenolic content of FHM-B was higher than that of FHM-A. ORAC values in both FHM-A and FHM-B increased in a dose-dependent manner, and antioxidant activities against peroxyl radicals were higher in FHM-A than FHM-B. Both FHM-A and FHM-B effectively ameliorated AAPH- and ethanol-induced oxidative stress in HepG2 cells. They also suppressed lipid formation induced by ethanol treatment. In addition, FHM-A and FHM-B prevented
-induced PC12 cell death. FHM-B showed a relatively stronger protective effect than that of FMB-A. Taken together, these findings show that a fermented herbal mixture could be used in healthy and functional food design for oxidative stress-related diseases.
Assessment of Antioxidant Activity and Residue Level of Phenolic Antioxidants in Autoxidation of Linoleic Acid
Choi, Seung-Hyun ; Kim, Jae-Min ; Choi, Sun-Il ; Jung, Tae-Dong ; Oh, Ji-Won ; Cho, Bong-Yeon ; Lee, Jin-Ha ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1065~1070
DOI : 10.3746/jkfn.2016.45.7.1065
This study assessed the antioxidant activity and residue level of phenolic antioxidants in autoxidation of linoleic acid. The antioxidant activity of phenolic antioxidants was measured based on peroxide value of linoleic acid at
for 8 days. We further evaluated the residue level of phenolic antioxidants in the autoxidation period by HPLC-UV. The residue level of antioxidants changed with time starting on day 0 (100%) and was determined by 100-remaining of antioxidants (%). Our results showed that peroxide values ranged from 0.33 to 10.18 meq/kg in propyl gallate, from 0.67 to 11.01 meq/kg in dodecyl gallate, from 0.01 to 10.34 meq/kg in octyl gallate, from 0.01 to 4.17 meq/kg in butylated hydroxytoluene (BHT), from 1.00 to 5.85 meq/kg in butylated hydroxyanisole (BHA), from 0.33 to 4.18 meq/kg in 2,4,5-trihydroxybutyrophenone, and from 1.00 to 11.01 meq/kg in tert-butylhydroquinone (TBHQ). Among the residue levels of antioxidants, on day 8, BHT showed the highest level while TBHQ showed the lowest. BHT showed the highest correlation coefficient, whereas BHA showed the lowest. This study proves that the residual level of phenolic antioxidants has a good correlation with the degree of autoxidation in linoleic acid.
Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder
Lee, Jun Ho ; Choi, Ji Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1071~1076
DOI : 10.3746/jkfn.2016.45.7.1071
The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.
Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder
Choi, Ji Eun ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 7, 2016, Pages 1077~1081
DOI : 10.3746/jkfn.2016.45.7.1077
Feasibility of incorporation of licorice powder (LP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. LP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and LP. pH level decreased while soluble solid content significantly increased with increasing levels of LP (P<0.05). In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of LP. Hardness also decreased significantly with a higher amount of LP in the formulation (P<0.05). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activities were significantly elevated by LP addition, and they increased significantly as LP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of LP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of LP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of LP without sacrificing consumer acceptability.