Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 18, Issue 6 - Dec 2011
Volume 18, Issue 5 - Oct 2011
Volume 18, Issue 4 - Aug 2011
Volume 18, Issue 3 - Jun 2011
Volume 18, Issue 2 - Apr 2011
Volume 18, Issue 1 - Feb 2011
Selecting the target year
Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi.
Kang, Seong-Gook ; Park, Nan-Hee ; Ko, Do-Ock ; Li, Jing-Lei ; Kim, Bo-Sub ; Park, Yang-Kyun ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 1~6
DOI : 10.11002/kjfp.2011.18.1.001
Kochujang-gulbi, a Korean traditional food, was prepared with kochujang and freeze-dried gulbi slices. Kochujang-gulbi was treated with high hydrostatic pressure (200, 400 and 600 MPa) and gamma-irradiation (7, 10, 20 and 30 KGy) to improve its quality and shelf-life. The pH of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly different compared to that of control. However, Hunter L value slightly increased, and Hunter a and b values decreased by high hydrostatic pressure and gamma-irradiation treatment. During storage, the pH and color of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly changed. The VBN and TBA level decreased by the increase treatment of high hydrostatic pressure and then slowely increased during storage. The VBN and TBA level of kochujang-gulbi samples treated by the strong gamma ray emission slowely increased during storage. In particular, gamma-irradiation treatment was very effective to sterilize microorganisms when compared to that of high hydrostatic pressure in kochujang-gulbi products. In addition, the high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples shown significantly lower total viable cell number than control for the 20 days of storage at room temperature with retort pouch packaging.
Microbiological Monitoring of Paprika, and Bacterial Contamination Levels with Respect to Storage Temperature
Yu, Yong-Man ; Youn, Young-Nam ; Choi, In-Uk ; Lee, Young-Ha ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 7~12
DOI : 10.11002/kjfp.2011.18.1.007
Paprika is a major export of Korea, but biosafety is important if exports are to grow. To date, few paprika biosafety data are available. We evaluated microbiological contamination of paprika, and determined bacterial levels with respect to storage temperature. Mean counts of total aerobic bacteria were
, but coliforms were not isolated. Staphylococcus aureus, Salmonella spp., Listeria spp., and Escherichia coli O157 were also not detected. When bacterial contamination of paprika stored at room temperature or
for 20 days was evaluated, the numbers of total aerobic bacteria peaked at 14-16 days at room temperature (4 times more than those of
). However, aerobic bacteria grew slowly at
. Coliforms were also detected twice at room temperature, but not upon storage at
. The results indicate that the paprika exported from Korea is relatively biosafe. However, food hygiene issues must be addressed to reduce contamination during storage and distribution.
Change in the Polyphenol Content of Cheongdobansi Persimmon Fruit during Development
Lee, Yun-Rae ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 13~17
DOI : 10.11002/kjfp.2011.18.1.013
The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.
Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)
Kwon, O-Jun ; Kim, Mi-Ae ; Kim, Tae-Wan ; Kim, Dae-Gon ; Son, Dong-Hwa ; Lee, Seon-Ho ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 18~25
DOI : 10.11002/kjfp.2011.18.1.018
We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.
Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions
Lee, Su-Won ; Kwon, Joong-Ho ; Yoon, Sung-Ran ; Woo, Seung-Mi ; Yeo, Soo-Hwan ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 26~32
DOI : 10.11002/kjfp.2011.18.1.026
We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.
Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
Jung, Samuel ; Kang, Woo-Won ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 33~38
DOI : 10.11002/kjfp.2011.18.1.033
We investigated the quality characteristics of cookies prepared after addition of various concentrations of used coffee grounds (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. As coffee grounds concentration rose, decrease in the pH of cookie dough was evident. In terms the water-holding capacity of dough, cookies prepared 3% (w/w) coffee grounds yielded the highest value. With an increase in coffee grounds concentration, the color a value rose, but the L and b values fell. The gelatinization temperature became higher, but both peak viscosity and 15 min-height values declined. The spread and loss ratios decreased but the leavening rate rose significantly with elevation of coffee grounds concentration. The hardness of cookies rose but slightly, as coffee grounds concentration rose. Upon sensory evaluation of all of appearance, flavor, and overall preference, cookies prepared with addition of used coffee grounds were superior to those without grounds, whereas those prepared using 1%-3%(w/w) coffee grounds showed the highest overall acceptability. Thus cookies made using coffee grounds can be economically competitive. In addition, the ingredients of coffee powder and used coffee grounds were shown to be very similar, except that coffee grounds contain 15-fold less caffeine than dose coffee powder. As health concerns are popular today, the use of coffee grounds to manufacture processed food may be acceptable.
Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder
Kim, Mee-Jin ; Chung, Hai-Jung ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 39~45
DOI : 10.11002/kjfp.2011.18.1.039
We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.
Development of Fermented Acidic Beverage using Wild Grape Juice
Kim, Mi-Lim ; Choi, Mi-Ae ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 46~52
DOI : 10.11002/kjfp.2011.18.1.046
Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level:
Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at
for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.
Pancreatic Lipase Inhibitors in the Roots of Taraxacum ohwianum, a Herb Used in Korean Traditional Medicine
Kim, Tae-Wan ; Kim, Tae-Hoon ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 53~58
DOI : 10.11002/kjfp.2011.18.1.053
Activity-guided isolation from an ethylacetate-soluble fraction of a 70% (v/v) ethanolic extract from the roots of Taraxacum ohwianum, using a pancreatic lipase inhibition assay, resulted in isolation and identification of five phenolic metabolites of previously known structure; these were 3,5-di-O-caffeoylquinic acid, chicoric acid, caffeic acid, protocatechuic aldehyde, and luteolin. All structures were confirmed by NMR and MS scpectroscopic data. Of these compounds 3,5-di-O-caffeoylquinic acid exhibited the most potent inhibitory activity, with
against pancreatic lipase.
Antioxidant Activities of Various Solvent Extracts from Canola Meal
Jun, Hyun-Il ; Wiesenborn, Dennis P. ; Kim, Young-Soo ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 59~64
DOI : 10.11002/kjfp.2011.18.1.059
This study was performed to investigate antioxidant activity of various solvent extracts (methanol, ethanol, acetone and water) from canola meal. As the concentration of all extracts increased, antioxidant activities increased gradually. Among solvent extracts from canola meal, methanol extract showed the highest antioxidant activities with
values of 0.9, 3.5, 1.3, and 8.5 mg/mL for DPPH radical scavenging ability, ABTS radical scavenging ability, reducing power, and chelating ability, respectively, and it had the highest total phenolics and total flavonoids contents. Furthermore, methanol extract was fractionated into three fractions (MF 1, MF 2, and MF 3) using Sephadex LH-20 column. The highest antioxidant activity was found on MF 2 for DPPH radical scavenging ability, on MF 3 for ABTS radical scavenging ability and reducing power, and on MF 1 for chelating ability at the same concentration of 1.5 mg/mL. The results indicated that each fraction containing various antioxidant materials seemed to have different influence at each antioxidant activity.
Inhibitory Effect of Extracts of Platycodon grandiflorum (the Ballon Flower) on Oxidation and Nitric Oxide Production
Jang, Joo-Ri ; Hwang, Seong-Yeon ; Lim, Sun-Young ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 65~71
DOI : 10.11002/kjfp.2011.18.1.065
We explored the effect of extracts of dried Platycodon grandiflorum on production of reactive oxygen species (ROS), glutathione (GSH) and nitric oxide (NO). To determine antioxidant activity in the presence of
-induced oxidative stress, DCFH-DA (dichlorodihydrofluorescin diacetate) assay was employed. Acetone/methylene chloride (A+M) and methanolic (MeOH) extracts of P. grandiflorum reduced intracellular ROS levels. Of the various tested fractions, n-BuOH fraction showed the highest protective effect in terms of lipid peroxide production. Total GSH levels were measured after treatment of HT1080 cells with the A+M and MeOH extracts, and other solvent fractions, at various concentration. The A+M extacts and 85% (v/v) aqueous MeOH fraction significantly increased GSH levels (p<0.05). When lipopolysaccharide (LPS)-induced NO production was evaluated, all tested crude extracts, and fractions thereof, significantly reduced NO production (p<0.05), and the n-BuOH and 85% (v/v) aqueous MeOH fractions (at 0.05 mg/mL) showed the strongest inhibitory effects. The results showed that the n-BuOH fraction inhibited both cellular oxidation and NO production, and this fraction may thus contain valuable active compounds.
Physiological Properties of Oak Mistletoe (Loranthus yadoriki) Extracts by Microwave Extraction Condition
Lee, Hye-Jin ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 72~78
DOI : 10.11002/kjfp.2011.18.1.072
The physiological properties of oak mistletoe slice extracts were investigated. The total polyphenol content of mistletoe extracts was 50.28-109-69 mg%, depending on extraction conditions. The polyphenol content increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). The electron-donating ability (EDA) of the 60% (v/v) ethanolic extract was 68.88% at 25 mL/g; this was the highest value of all extracts tested (p<0.05). The SOD-like activities of water, 30%, 60%, and 90% (all v/v) ethanolic extracts were 15.24-30.84% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Tyrosinase inhibitory activities of all samples were 3.40-30.92% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Nitrite-scavenging abilities measured at pH 1.2 and pH 3.0 were highest when the water, and the 30%, 60% and 90% (all v/v) ethanolic extracts, were tested. The results expand our understanding of the physiological properties of oak mistletoe slice extracts.
The Physiological Activities of Bark Extract of Albizia julibrissin
Lee, Yang-Suk ; Kim, Kwang-Kon ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 79~86
DOI : 10.11002/kjfp.2011.18.1.079
Three bark extracts of Albizia julibrissin were prepared using water (AW), 70% (v/v) ethanol (AE), and hot water (AHW). Organic solvent fractions were analyzed for total flavonoids and polyphenols, antioxidant activities, and inhibitory activities against xanthine oxidase. Total flavonoid and polyphenol contents of the AHW extract were 8.57 mg/g and 108.67 mg/g, respectively. The SOD-like activities of all extracts, assayed at 1.0 mg/mL, were 10.46-16.73%. The nitrite-scavenging ability of the AHW extract, assayed at pH 1.2, was 60.82%, and the
/mL. The electron-donating ability of the AHW extract, at 0.3 mg/mL, was 92.30%; the
values of the AW and AHW extracts were
/mL, respectively; thus higher than that of ascorbic acid (
/mL). Xanthine oxidase inhibition by the AHW extract, at 1.0 mg/mL, was 94.05%. These results indicate that the AHW of A. julibrissin has potential as a natural antioxidant, for addition to foods and nutraceuticals.
Antibacterial Activity of Herbal Medicine Extracts against Edwardsiella tarda
Kim, Ah-Ra ; Kim, Do-Kyun ; Byun, Tea-Hwan ; Jo, Eun-Jee ; Lee, Eun-Woo ; Kwon, Hyun-Ju ; Kim, Byung-Woo ; Kim, Tae-Hoon ; Lee, Kyung-Bon ; Kim, Young-Man ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 87~90
DOI : 10.11002/kjfp.2011.18.1.087
The methanol extracts of 19 commercial herb medicines was analyzed to antibacterial activities against Edwardsiella tarda, causing several fish diseases. Rhus javanica showed most strong antibacterial activity against E. tarda and Escherichia coli. Methanol extract of R. javanica was further extracted using several organic solvents having different polarity. Extract from ethyl acetate fraction showed strong activity against E. tarda as well as E. coli. Minimal inhibitory concentration, MIC of R. javanica extract was measured and resulted showing
for E. tarda and
for E. coli. It is needed that, from these results, further purification and isolation of reposible compound of these activities and further study on the synergy effect using combination with antibiotics against pathogenic bacteria.
Characteristics of Sourdough Bread Prepared using Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus as a Combination Starter
Chae, Dong-Jin ; Lee, Kwang-Suck ; Jang, Ki-Hyo ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 91~97
DOI : 10.11002/kjfp.2011.18.1.091
The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.
Microbial Inactivation of Chicken Cage Litter by Aqueous Chloride Dioxide
Yu, Dong-Jin ; Kim, Hyun-Jin ; Song, Hyeon-Jeong ; Shin, Yoon-Ji ; Chae, Hyun-Seok ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 98~102
DOI : 10.11002/kjfp.2011.18.1.098
We evaluated microbial inactivation in chicken cage litter, to ensure microbial safety, using aqueous chloride dioxide. Contamination by coliforms, Escherichia coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. was detected in fresh cage litter, and microbial populations increased if litters were repeatedly used. Aqueous
treatment (500 ppm) significantly decreased the populations of coliforms, E. coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. in all litter samples tested. In particular, aqueous
treatment on fresh litter reduced the initial populations of coliform, E. coli, Listeria spp., yeasts and molds, and total aerobic bacteria by 4.47, 1.29, 1.23, 3.24, and 5.2 log CFU/g, respectively. In addition, when litters used for 1 and 5 weeks were tested, treatment significantly reduced microbial populations. The results suggest that aqueous
treatment is useful to reduce microbial hazards in chicken cage litter and to improve the microbial safety of slaughtered chickens.
The Perceptions and Purchase Intentions of Health Food Consumers
Lee, Jeung-Yun ; Chae, Soo-Kyu ; Kim, Kyu-Dong ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 103~110
DOI : 10.11002/kjfp.2011.18.1.103
We investigated consumer perceptions of and purchase intentions for health foods. Data were collected from 454 adults over the age of 20 years living in Seoul and Gyeonggi province, from May 10 to June 5, 2010. Those that "hardly ever drink" (41.4%) were most prevalent in terms of drinking activity, whereas 80.8% of respondents did not smoke. Also, those who responded "hardly ever exercise" ranked highest; although 43.8% in fact exercised frequently. Of all respondents, 44.5% admitted to suffering slightly from stress. A total of 59.5% of respondents opined "I am healthy but I do worry about health", and "exercise" topped the list of approved (37.2% of respondents) health care methods. We also found that 83.5% of respondents claimed to have tried health foods, whereas in the case of having no taking experience, 60% had not purchased such foods because, in their view, this was unnecessary. The extent of concerns about health foods scored 3.09, and the level of purchase intentions for health food was high, with a score of 3.40. Therefore, all of government, producers, distributors, and academic researchers must provide consumers with accurate and complete information, and need to collaborate in the development of consumer education programs on health foods. This will enhance consumer interest in such foods, and empower logical choices.
Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage
Lee, Ji-Yeon ; Kang, Sun-Hee ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 111~118
DOI : 10.11002/kjfp.2011.18.1.111
The purpose of this study was to develop functional breads added with spirulina, improvement of Quality Characteristics and for long-term storage of spirulina bread. Three different levels of spirulina (0.4, 0.8, 1.2 %) were added to the total amount of ingredient. The weight of spirulina containing bread decreased with spirulina level. During storage, moisture content was higher in spirulina containing breads compared with control bread. During storage, contents of phycocyanin increased with increasing spirulina powder. There was Hunter color value(
value) lightness of the crumb of bread with increasing spirulina powder was decreased during storage. Textural properties by TPA showed that hardness was increased during storage, but the hardness of spirulina bread decreased as spirulina addition amount increased. Also, springiness was decreased during storage. The antioxidant activities was decreased with increasing spirulina powder content. Sensory results showed that the scores of over-all preference buy in the bread with spirulina 0.8 % higher than the control and the other groups.
Comparison of Anti-Adipogenesis Activity by Several Grape Extracts
Lee, Si-Rim ; Park, Chul-Hong ; Kuan, Eun-Young ; Lu, Yan-Qing ; Kim, Hong ; Kim, Ki-Chan ; Son, Hyeong-U ; Lee, Hyun-Jin ; Heo, Jin-Chul ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 119~123
DOI : 10.11002/kjfp.2011.18.1.119
In order to compare what kinds of transcription factors are associated with the inhibition of preadipocyte cell proliferation, we prepared several grape extracts and tested the expression patterns by reverse transcription-polymerase chain reaction. As a result, 50% ethanol extract of Campbell early seed inhibited adipogenesis derived from the MDI solution. Extract of Campbell early seed was significantly inhibited lipid droplet formation and expression of molecular factors C/EBP-alpha and delta in 3T3-L1 cells. It is suggested that grape extracts of fractions would be a good candidate for the development of regional skin fat modulator.
Neuronal Cell Protective Effects of Hot Water Extracts from Guava (Psidium guajava L.) Fruit and Leaf
Jeong, Chang-Ho ; Jeong, Hee-Rok ; Choi, Gwi-Nam ; Kwak, Ji-Hyun ; Kim, Ji-Hye ; Park, Soo-Jeong ; Kim, Dae-Ok ; Shim, Ki-Hwan ; Choi, Sung-Gil ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 18, issue 1, 2011, Pages 124~129
DOI : 10.11002/kjfp.2011.18.1.124
PC12 neuronal cell-protective effects of hot water extracts of guava fruit and leaf were evaluated. Total phenolic levels in fruit and leaf were 11.75 and 293.25 mg/g, respectively. Gallic acid, the predominant phenoic, was detected in both extracts. Intracellular reactive oxygen species (ROS) accumulation after
treatment was significantly reduced when the hot water extract of guava leaf was added to cell medium, compared to PC12 cells treated with
only. In a cell viability assay using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), the hot water extracts of fruit and leaf protected against
-induced neurotoxicity. The leaf extract was more effective in terms of inhibition of lactate dehydrogenase (LDH) release into medium, compared to the fruit extract. These in vitro data suggest that hot water extracts of guava fruit and leaf may be useful in treatment of neurodegenerative conditions such as Alzheimer's disease.