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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 :
Volume & Issues
Volume 19, Issue 6 - Dec 2012
Volume 19, Issue 5 - Oct 2012
Volume 19, Issue 4 - Aug 2012
Volume 19, Issue 3 - Jun 2012
Volume 19, Issue 2 - Apr 2012
Volume 19, Issue 1 - Feb 2012
Selecting the target year
Effects of Ultrasound and Ascorbic acid Cotreatment on Browning of Fresh-cut 'Tsugaru' Apples
Cho, Jeong-Seok ; Jeong, Moon-Cheol ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 323~327
DOI : 10.11002/kjfp.2012.19.3.323
The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag (
cm) and were stored at
for eight days. The AA+US treated samples showed high
values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.
Effects of Packaging Method on the Quality of Blanched Namul during Storage
Jo, In-Hee ; Kim, Hye-Sun ; Kim, Gyoung-Mi ; Kim, Jin-Sook ; Kim, Gi-Chang ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 328~336
DOI : 10.11002/kjfp.2012.19.3.328
The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at
. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.
Comparison of the Physicochemical Quality Characteristics of Strawberry Jams by Processing Methods
Jung, Nan-Jung ; Kang, Yoon-Han ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 337~343
DOI : 10.11002/kjfp.2012.19.3.337
The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33
, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from
(HM-AP jam) to
(jam B) dyne/
, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.
Dough Properties and Quality Characteristics of Breads added with Barley Flour
Ha, Dung-Minh ; Park, Yang-Kyun ; Kang, Jeong-Hwa ; Kim, Myung-Hee ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 344~353
DOI : 10.11002/kjfp.2012.19.3.344
This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.
Quality Characteristics of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights
Kim, Do-Hee ; Choi, Hye-Jin ; Jo, Woo-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 354~360
DOI : 10.11002/kjfp.2012.19.3.354
The effect of the wavelength of the light emitted by the light-emitting diode (LED) on the growth characteristics and physicochemical and sensory qualities of Pleurotus eryngii were investigated. Pleurotus eryngii were grown under different light sources: blue light (450 nm), red light (650 nm), green light (525 nm), UV-A (365 nm), and mixed light (
). The quantity of LED light was set up at 50% (LED: 64.9-108.0
;fluorescentlight:11.7lux). Fluorescent light was used as control. There were no significant differences in the flesh firmness. In the case of the Pleurotuseryngii cultivated under red, green, and mixed light (
), the color of the pileus and the length of the stipe were similar to those of the control group. The sensory scores were not significantly different between the LED lights (red, green, and
) and the control. Among the three LED light conditions, the sample cultivated under red light recorded the highest score. The samples under UV-A, blue, and mixed light (
) had a dark pileus color and had a short stipe. These results showed that the wavelength of LED light affected the growth and quality characteristics of Pleurotus eryngii, and that using red LED light is preferable for the cultivation of Pleurotus eryngii with better quality.
Rheological Properties of Pound Cake with Ginger Powder
Chung, Yoon-Kyung ; Lee, Jae-Joon ; Lee, Hyun-Joo ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 361~367
DOI : 10.11002/kjfp.2012.19.3.361
The purpose of this study was to investigate the rheological properties of pound cake cotaining ginger powder. Ginger powder was added to pound cake bases at 1, 3 and 5%. concentrations. The physical properties of the pound cake with ginger powder were tested by rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The falling numbers were increased with the increment of ratio of ginger powder, but they did not show a significant difference. The higher quantity of ginger powder with cake flour made MTI value the higher and these results showed typical cake flour. The farinogram quality number did not show a significant difference between the control and the other samples. The highest initial gelatinization temperature was that of the control, and the increment of ginger powder on the cake flour made initial gelatinization temperature lower. The peak and final viscosities, however, were higher with the quantity increment of ginger powder. The holding strength did not show a significant difference. As the 5% - ginger-powder pound cake showed the highest setback, it was predicted that the addition of ginger powder to the flour would not play the role of anti-retrogradation. The Pmax and L value of the alveogram decreased with the ginger powder increments.
Physicochemical Changes of Beef Loin by Different Cooking Methods
Yang, Jong-Beom ; Lee, Kyoung-Hae ; Choi, Sung-Up ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 368~375
DOI : 10.11002/kjfp.2012.19.3.368
To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE
(lightness) value increased markedly during boiling, the CIE
(redness) value decreased markedly during both boiling and steaming, and the CIE
(yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.
A Survey of Purchasing Management for School Foodservice Foods in Daegu and Gyeongbuk Province
Kim, Yun-Hwa ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 376~384
DOI : 10.11002/kjfp.2012.19.3.376
This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.
A Study on Components Related to Flavor and Taste in Commercial Broiler and Korean Native Chicken Meat
Lee, Kyung-Haeng ; Kim, Hyun-Joo ; Lee, Hyun-Jung ; Kang, Min-Gu ; Jo, Cheo-Run ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 385~392
DOI : 10.11002/kjfp.2012.19.3.385
The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of
but lower amounts of
. The thigh meat from CB showed a higher amount of
but lower amounts of
. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.
Antioxidant and Anti-wrinkling Effects of Aruncus dioicus var. kamtschaticus extract
Youn, Jin-Suk ; Shin, Seung-Yong ; Wu, Yongxiang ; Hwang, Ju-Young ; Cho, Jae-Ho ; Ha, Yong-Geun ; Kim, Jin-Ki ; Park, Min-Jeong ; Lee, Seon-Ho ; Kim, Tae-Hoon ; Kim, Tae-Wan ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 393~399
DOI : 10.11002/kjfp.2012.19.3.393
In this study, the antioxidant and anti-wrinkling effects of extracts from Aruncus diocius var. kamtschaticus (ADV) were investigated. According to the results, the ethanol extract has better antioxidant and anti-wrinkling effects than the water extract. The amounts of total polyphenol and flavonoid compounds in the ethanol extract were 122 and 36 mg/g, respectively, while those in the water extract were 87 and 26 mg/g. The antioxidant activities of the ethanol and water extracts were 395 and 4,682
values for the DPPH radical scavenging activity, and 227 and 366
radical scavenging activity, respectively. The reducing power of the ethanol extract (1.58 at 2 mg/mL) was higher than that of the water extract (0.88 at 2 mg/mL). The astringent activities of the ethanol and water extracts were 91.27 and 16.35% at 10 mg/mL, respectively. Furthermore, the ADV ethanol extract treatment of the fibroblast cell after UV irradiation resulted in increased cell viability (10% at 100
) and collagen biosynthesis (33% at 100
), with a lowering in the MMP-1 expression level (16.8 % at 100
). These results demonstrate that AVD provides a remarkable and significant tensor and anti-wrinkling effect on the skin, which could be of a great use in anti-aging skin care products.
Comparison of Anti-Diabetic Activities by Extracts of Grape Cultivar
Kim, Min-A ; Son, Hyeong-U ; Yoon, Eun-Kyung ; Choi, Yong-Hee ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 400~405
DOI : 10.11002/kjfp.2012.19.3.400
To investigate the anti-diabetic activity of ethanol and aqueous peel and seed extracts obtained from three different grape species (Cambell Early, MBA, and Kyoho), alpha-glucosidase inhibitory activity was examined. All extracts showed anti-diabetic activity, especially aqueous extract exhibited inhibitory effect above 70%. Thus, we used aqueous extract to check the potential hypoglycemic effects in a streptozotocin (STZ)-induced diabetic mice model. The results showed that the blood glucose level of STZ-induced diabetic mice decreased drastically after 3 hr when the aqueous extract of Cambell Early seed was treated to the mice model. The aqueous extract of Kyoho seed lessened blood glucose level by 60%. Together, these data indicate that extracts of grape peel and seed (aqueous or ethanol) may have potential in improving hypoglycemic effects in the diabetic symptoms, suggesting that further investigation on biomarker expressions should be rewarding.
Physiological Activities of Fermented Garlic Broth during Fermentation
Jung, Kyung-Ae ; Park, Chan-Sung ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 406~412
DOI : 10.11002/kjfp.2012.19.3.406
The purpose of this research is to develop functional food with garlics(Allium sativum var. pekinense) as a healthy food. Fermented garlic broth(FGB)s were prepared with whole bulb of garlics preserved in sugar and sugar syrup, then fermented and aged at room temperature for 36 months. Biological activities of FGBs were tested antibacterial, antioxidative, fibrinolytic activities and analyzed for polyphenol contents. The total polyphenol contents of FGBs in 12~36 month fermented broth(870~885 mg/100 mL of broth) had significantly higher than those of 1~6 months fermented broths(p<0.001). The electron donating abilities(EDAs) and SOD-like activities of 24~36 month fermented broth had significantly higher than those of 1~6 months fermented broths(p<0.05). FGBs had shown strong antibacterial activities against four kinds of pathogenic bacteria(L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The fibrinolytic activities of 24~36 months fermented broth had more than twice of the fibrinolytic activity of plasmin. FGBs had increasing activities in antibacterial, antioxidative and fibrinolytic activity as the progress of fermentation period. FGBs can be used as natural antioxidant to prevent oxidative damage on normal cells probably because of their antibacterial, antioxidative and fibrinolytic activities.
Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89
Choi, Sang-Hoon ; Baek, Seong-Yeol ; Yeo, Soo-Hwan ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 413~419
DOI : 10.11002/kjfp.2012.19.3.413
Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36
was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6
, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.
Effect of Immersion in Rhus verniciflua Stokes Extract on the Total Reducing Ability, Protein Oxidation and Myoglobin Oxidation of Hanwoo Beef Steak Stored with Modified-atmosphere Packaging
Kang, Sun-Moon ; Song, Young-Han ; Jeong, Cheon-Soon ; Cho, Soo-Hyun ; Park, Beom-Young ; Jung, Seok-Geun ; Lee, Sung-Ki ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 420~427
DOI : 10.11002/kjfp.2012.19.3.420
The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75%
) and low oxygen-MAP (LOMAP, 0%
for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE
value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE
values. HOMAP maintained a lower TRA, MetMb concentration, and CIE
value but had higher R630-R580 and CIE
values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.
Quality Characteristics of Soybean Sprouts Cultivated with Carbonated water
Hwang, Tae-Young ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 428~432
DOI : 10.11002/kjfp.2012.19.3.428
This study was carried out to investigate the effect of carbonated water on the yield, weight, length, thickness, and vitamin C and isoflavone contents of soybean sprouts cultivated for 6 days. 100 g Junjori cultivar soybeans were cultivated at
with carbonated water (pH 4.5) and drinking water (pH 7.8) for 6 days, respectively, after 6h presoaking treatment. The yield of the soybean sprouts cultivated with carbonated water for 6 days was 255.1 g, approximately 1.45 times higher than the 176.1 g soybean sprouts cultivated in drinking water. The weight and length of the soybean sprouts cultivated with carbonated water were 1.3 and 1.2 times higher, respectively, than those of the soybean sprouts cultivated with drinking water. The same can be said of the thickness of the carbonated- and drinking-water soybean sprouts. The vitamin C contents of the soybean sprouts cultivated with carbonated water was about two times (1.13 mg%) higher than those of the soybean sprouts cultivated with drinking water. The genistein and daidzeinin contents of the soybean sprouts cultivated for 6 days with carbonated water were higher than those of the soybean sprouts cultivated for 6 days with drinking water. The growth characteristics and contents of the useful components of the soybean sprouts were affected more by carbonated water than by drinking water.
Volatile Compounds of Potato Sojues Produced by Different Distillation Condition
Jeong, Yong-Jin ; Seo, Ji-Hyung ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 433~437
DOI : 10.11002/kjfp.2012.19.3.433
The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).
Isolation of Calcium-Binding Peptides from Barley Protein Hydrolysates
Lee, Ji-Hye ; Choi, Dong-Won ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 438~442
DOI : 10.11002/kjfp.2012.19.3.438
To prepare calcium-binding peptides as calcium supplement, barley proteins were hydrolyzed using Flavourzyme for 18 h and the hydrolysates were ultra-filtered under 3 kDa as a molecular weight. The resultant filtered peptides were fractionated using ion exchange and normal-phase high performance liquid chromatography. Then each fraction that was obtained was determined for its calcium-binding activity to isolate the calcium-binding peptides. As a result, the highest calcium-binding peptide fraction was obtained, and the results suggest that barley protein hydrolysates can be used as a calcium supplement.
Antioxidant Effect of Hot water and Ethanol extracts from Cheonnyuncho (Opuntia humifusa) on Reactive Oxygen Species (ROS) Production in 3T3-L1 Adipocytes
Yoon, Bo-Ra ; Lee, Young-Jun ; Kim, Sun-Gu ; Jang, Jung-Young ; Lee, Hyo-Ku ; Rhee, Seong-Kap ; Hong, Hee-Do ; Choi, Hyeon-Son ; Lee, Boo-Yong ; Lee, Ok-Hwan ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 443~450
DOI : 10.11002/kjfp.2012.19.3.443
Recently, NADPH oxidase 4 (NOX4)-mediated generation of intracellular reactive oxygen species (ROS) was proposed to accelerate adipogenesis of 3T3-L1 cell. We have previously shown that Cheonnyuncho (Opuntia humifusa) extract significantly inhibited adipocyte differentiation via downregulation of
(peroxisome proliferator-activated receptor gamma) gene expression. In this study, we focused on the molecular mechanism(s) of NOX4, G6PDH (glucose-6-phosphate dehydrogenase) and antioxidant enzymes in anti-oxidative activities of 3T3-L1 adipocytes. Our results indicate that Cheonnyuncho extracts markedly inhibits ROS production during adipogenesis in 3T3-L1 cells. Cheonnyuncho extracts suppressed the mRNA expression of the pro-oxidant enzyme such as NOX4 and the NADPH-producing G6PDH enzyme. In addition, treatment with Cheonnyuncho extract was found to upregulate mRNA levels of antioxidant enzymes such as Mn-SOD (manganese-superoxide dismutase), Cu/Zn-SOD (copper/zinc-SOD), glutathione peroxidase (GPx), glutathion reductase (GR), and catalase, all of which are important for endogenous antioxidant responses. These data suggest that Cheonnyuncho extract may be effective in preventing the rise of oxidative stress during adipocyte differentiation through mechanism(s) that involves direct down regulation of NOX4 and G6PDH gene expression or via upregulation of endogenous antioxidant responses.
Radiation-induced Degradation and Immune Toxicity Reduction of Endosulfan
Kim, Hyun-Joo ; Kim, Tae-Hoon ; Ham, Jun-Sang ; Kim, Kee-Hyuk ; Jo, Cheo-Run ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 451~454
DOI : 10.11002/kjfp.2012.19.3.451
Endosulfan is an organochlorine pesticide that is widely used throughout the world for higher agricultural production. Its extreme toxicity, however, has caused health and environment concerns that have led to an interest in detoxification. In this study, the radiolytic degradation of endosulfan was investigated. Endosulfan in methanol solution (100 ppm) was irradiated at 0, 10, 30, and 50 kGy, and subsequent changes in immune toxicity and degradation of endosulfan were observed. The concentration of endosulfan that was used in this experiment did not affect the cell proliferation. The irradiation of endosulfan decreased the production of NO, indicating a decrease in the immune toxicity of endosulfan by irradiation. The concentration of endosulfan was significantly reduced by irradiation in a dose-dependent manner. The results suggest that gamma irradiation can degrade endosulfan and can reduce its immune toxicity.
Effect of Sargassum micracanthum extract on Lipid Accumulation and Reactive Oxygen Species (ROS) Production during Differentiation of 3T3-L1 Preadipocytes
Lee, Young-Jun ; Yoon, Bo-Ra ; Choi, Hyeon-Son ; Lee, Boo-Yong ; Lee, Ok-Hwan ;
Korean Journal of Food Preservation, volume 19, issue 3, 2012, Pages 455~461
DOI : 10.11002/kjfp.2012.19.3.455
Obesity, a strong risk factor for the development of chronic diseases, is characterized by an increase in the number and size of adipocytes differentiated from precursor cells, preadipocytes. Recent research suggests that increased reactive oxygen species (ROS) production in 3T3-L1 adipocyte facilitates adipocyte differentiation and fat accumulation. This study was to investigate whether reduced ROS production by Sargassum micracanthum extract (SME) could protect the development of obesity through inhibition of adipogenesis. 3T3-L1 preadipocytes were treated SME for up to 8 days following standard induction of differentiation. The extent of differentiation reflected by amount of lipid accumulation and ROS production was determined by Oil red O staining and nitroblue tetrazolium (NBT) assay. Treatment of SME significantly inhibited ROS production and adipocyte differentiation that is depend on down regulation of NADPH oxidase 4 (NOX4), a major ROS generator, and peroxisome proliferator-activated receptor gamma (
) and CCAAT/enhancer-binding protein alpha (
), a key adipogenic transcription factor. These results indicate that SME can inhibit adipogenesis through a reduced ROS level that involves down-regulation of NOX4 expression or via modulation of adipogenic transcription factor.