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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 21, Issue 6 - Dec 2014
Volume 21, Issue 5 - Oct 2014
Volume 21, Issue 4 - Aug 2014
Volume 21, Issue 3 - Jun 2014
Volume 21, Issue 2 - Apr 2014
Volume 21, Issue 1 - Feb 2014
Selecting the target year
Changes in the quality and secondary metabolites of kohlrabi during storage
Park, Me Hea ; Seo, Jeong Min ; Kim, Sun Ju ; Kim, Won Bae ; Lee, Jung Soo ; Choi, Ji Weon ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 601~608
DOI : 10.11002/kjfp.2014.21.5.601
To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage (
). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.
Choosing quality indicators for quality prediction of egg in circulation
Lee, Hye-Ok ; Kim, Ji-Young ; Kim, Byeong-Sam ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 609~617
DOI : 10.11002/kjfp.2014.21.5.609
This study was conducted to identify quality indicators of the freshness of chicken eggs circulating in domestic markets. We first stored freshly-laid eggs at temperatures of 0, 10, 20, and
, investigated their weight-loss rate, specific gravity, color, york index, albumen index, Haugh unit (HU), pH, and sensory evaluation, and finally analyzed the correlation between each quality characteristic and the sensory preference. At all the storage temperatures, the quality characteristics of the weight-loss rate, specific gravity, yolk index, albumen index, and HU showed significant correlations (p<0.05) with the preference. In particular, the temperature-dependent correlation between the quality characteristics and the sensory preference was significantly higher with increasing storage temperatures and weight-loss rates (r = -0.78; r = -0.93; r = -0.95; and r = -0.99), albumen index (r = 0.66; r = 0.89; r = 0.89; and r = 0.93), and HU values (r = 0.64; r = 0.92; r = 0.96; and r = 0.98) at 0, 10, 20, and
, respectively (p<0.01). The Color and pH examinations yielded disparate results, and further research is needed to determine the methods of using the characteristics as quality indicators. We believe that the changes in the weight-loss rate, specific gravity, yolk index, albumen index, and HU are adequate quality indicators of the freshness of egg in circulation.
Identification of ideal size and drivers for consumer acceptability of apple
Jung, Hee-Yeon ; Kim, Sang-Sook ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 618~626
DOI : 10.11002/kjfp.2014.21.5.618
The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.
Quality characteristics of low salted garlic Doenjang during fermentation
Cho, Kye-Man ; Kang, Jae-Ran ; Kim, Gyeong-Min ; Kang, Min-Jung ; Hwang, Chung-Eun ; Jeong, Young-Shim ; Kim, Jeong-Hwan ; Lee, Chang-Kwon ; Shin, Jung-Hye ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 627~635
DOI : 10.11002/kjfp.2014.21.5.627
We investigated the changes in the quality characteristics of Doenjang with low salt contents (6, 8, 10, and 12%) and 10% garlic. The Doenjang was analyzed at an interval of a week during its fermentation for six weeks, at room temperature. Its L color gradually decreased, but its a and b colors did not change significantly. Its salinity increased by about 1% after six weeks. In contrast, immediately after its preparation, its pH was gradually decreased and its acidity was increased for the fermentation. The reducing sugar was significantly increased from 1.34~1.88 g/100 g immediately after its preparation to 7.25~9.13 g/100 g after six weeks, which was higher as the salt concentration decreased. The amino-type nitrogen doubled from 100~130 mg% at 0 week to 210~290 mg% at six weeks, which were lower with the higher salt concentrations. The growth curve of the Bacillus fermentation strains of Doenjang increased to two weeks but gradually decreased since, and the growth of the Bacillus was favorable for up to two weeks in the Doenjang with 10% and 12% salt added. Otherwise, the yeast was reduced rapidly during the early fermentation of the Doenjang, and slightly changed after three weeks of fermentation. The results of this study showed that the reducing sugar and amino-type nitrogen contents of the low-salt garlic Doenjang were higher with the lower salt dose, and the physicochemical quality of the 6%-salt Doenjang was not significantly affected. Thus, we suggest that low-salt Doenjang can be manufactured with the addition of 6% salt and 10% garlic.
Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
Jang, Dong Hyun ; Lee, Keun Taik ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 636~645
DOI : 10.11002/kjfp.2014.21.5.636
Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at
for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the
values tended to decrease, whereas the
value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.
Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
Kwon, Yu-Ri ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 646~651
DOI : 10.11002/kjfp.2014.21.5.646
To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at
for 6 hr), steaming after hot-air drying (SHD, steaming at
for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at
for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.
Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
Kang, Ji-Hoon ; Kim, Nam-Ho ; Song, Kyung Bin ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 652~660
DOI : 10.11002/kjfp.2014.21.5.652
To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at
for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter
values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.
Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
Choi, Young-Sim ; Kim, Sun-Kyung ; Mo, Eun-Kyoung ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 661~667
DOI : 10.11002/kjfp.2014.21.5.661
The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
Park, Hyo-Jung ; Chung, Hai-Jung ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 668~675
DOI : 10.11002/kjfp.2014.21.5.668
This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.
Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
Lim, Ji Hoon ; Jung, Jee Hee ; Kim, Dong Soo ; Kim, Young Myoung ; Kim, Byoung Mok ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 676~687
DOI : 10.11002/kjfp.2014.21.5.676
This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.
The quality and sensory characteristics of tofu with various levels of black garlic extract
Sim, Hye-Jin ; Hwang, Cho-Rong ; Kang, Min-Jung ; Kim, Gyeong-Min ; Shin, Jung-Hye ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 688~693
DOI : 10.11002/kjfp.2014.21.5.688
The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with
(MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to
deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.
Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
Kim, Jae-Won ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 694~701
DOI : 10.11002/kjfp.2014.21.5.694
The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.
Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
Kim, Ki-Woong ; Hwang, Jae-Ho ; Oh, Myung-Joo ; Kim, Min-Yong ; Choi, Myeong-Rak ; Park, Wook-Min ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 702~709
DOI : 10.11002/kjfp.2014.21.5.702
This study was conducted to provide basic date on the proximate composition and amino acid, fatty acid, sugar, and mineral contents of commercial dried lavers cultivated in Korea (in Seocheon, Wando, Goheung and Busan). The moisture, crude ash, crude fat, crude protein, and carbohydrate content ranges of the dried lavers were 5.67~7.43%, 8.01~8.95%, 1.54~2.25%, 37.77~39.98%, and 43.83~46.24%, respectively. The total amino acid, free amino acid, and essential amino acid concentrations were highest (25,982.15 mg/100 g, 4,545.44 mg/100 g, and 9,048.28 mg/100 g) in the dried lavers cultivated from Wando. The compositions of the fatty acids in four dried lavers were 16.30~22.15% saturated fatty acids, 6.04~7.73% monounsaturated fatty acids, and 70.33~76.03% polyunsaturated fatty acids. The sugar contents per 100 g of dried lavers were 3,678.84~4,052.52 mg of galactose, 2,112.30~2,473.86 mg of fructose, 1,103.74~1,648.39 mg of mannose, 361.67~590.21 mg of glucose, 8.63~10.38 mg of ribose, and 21.43~48.32 mg of xylose. The mineral concentrations in the dried lavers cultivated from Wando and Busan were low (Cu < Mn < Zn < Fe < Ca < Mg < Na < K), as were those in the dried lavers cultivated from Seocheon and Goheung (Cu < Mn < Zn < Fe < Mg < Ca < Na < K).
Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
Jang, Hye-Lim ; Kim, Na-Hyung ; Im, Hee-Jin ; Park, Chu-Ja ; Woo, Sang-Cheul ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 710~717
DOI : 10.11002/kjfp.2014.21.5.710
This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts' utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.
Physiological activities of Aronia melanocarpa extracts on extraction solvents
Park, Hye-Mi ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 718~726
DOI : 10.11002/kjfp.2014.21.5.718
The objective of this study was to investigate the physiological activities of Aronia melanocarpa extracts on extraction solvents (through hot water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of 50% ethanol extract, 84.50%, was higher than that of the hot water extract (84.05%) and of the 50% methanol extract (76.20%). The total sugar content of the extraction solvent, 35.56~37.68 g/100 g, did not significantly differ. The total anthocyanin content of the 50% methanol extract, 395.10 mg/100 g, was higher than of 50% ethanol extract (318.61 mg/100 g) and of the hot water extract (252.82 mg/100 g). The anthocyanin composition of the cyanidin-3-galactoside, 364.65 mg/100 g, was higher than that of the cyanidin-3-arabinoside (163.06 mg/100 g) and of the cyanidin-3-glucoside (35.69 mg/100 g) in the 50% methanol extract. The DPPH radical scavenging activities of the 50% ethanol and the 50% methanol extracts at
were 7.96-70.01%, and 8.90-69.21%, respectively. The superoxide radical scavenging activities of all the extracts improved with an increase in the treatment concentration. The FRAP of the 50% ethanol extract and the 50% methanol extract at
, respectively. The tyrosinase inhibitory activity of the 50% ethanol extract, 23.03-33.82% (
), was higher than that of the other extracts. The cancer cell growth inhibition activity of the 50% ethanol extract (76.86% at
) on HeLa cell line was significantly higher than of the hot water and of the 50% methanol extracts. There results suggest that the 50% ethanol extract from Aronia melanocarpa may be a useful for functional food material in the food industry.
Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
Kim, Mi-Sun ; Lee, Ye-Seul ; Sohn, Ho-Yong ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 727~734
DOI : 10.11002/kjfp.2014.21.5.727
To investigate anti-thrombosis and anti-oxidation activities of the root of Arctium lappa L (RALL), which has been used as foodstuff and oriental medicine in Korea, the ethanol extract and its subsequent organic solvent fractions of the RALL were prepared. The yield of ethanol extraction was 10.94%, and the content of total polyphenol and total sugar of ethanol extract were 5.01 and 694.53 mg/g, respectively. The fraction yields of n-hexane, ethylacetate (EA), butanol and water residue were 1.62, 0.42, 5.98 and 85.38%, respectively. In anticoagulation activity assay, the ethanol extract of RALL did not show significant changes in thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT), whereas the EA fractions showed 13 folds extended TT, PT, and aPTT respectively. Interestingly, the water residue showed strong activation effect against blood clotting factors with shortened aPTT, which might provide the evidence of coagulation agent of RALL in folk remedy. In anti-platelet aggregation assay, the activity of the ethanol extract and its fractions were comparable to that of aspirin. Especially the EA fraction showed 2-folds higher inhibitory activity than aspirin. In anti-oxidation activity assay, the EA fraction also showed strong in DPPH, ABTS and nitrite scavenging activity, and reducing power activity. The extract and fractions of RALL have ignorable hemolytic activity against human RBC up to 0.5 mg/mL concentration. Our results suggest that the EA fraction of RALL have potentials as safe and novel anti-thrombosis agent.
Antiviral activity of methanol extract from Ephedra sinica Stapf
Lee, Doseung ; Lee, Dong-Sun ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 735~739
DOI : 10.11002/kjfp.2014.21.5.735
Ephedra sinica Stapf, known as a medicinal plant, inhibited not only syncytium formation, but also trafficking of viral glycoprotein, hemagglutinin-neuramidase (HN) to the cell-surface. Trafficking of viral glycoprotein to the surface of infected-cells results in syncytium formation in Newcastle disease virus (NDV)-infected baby hamster kidney (BHK) cells. Viral glycoprotein in the infected-cell is processed within the endoplasmic reticulum during routing into surface. The processing of viral glycoprotein like a N-linked oligosaccharide trimming by
-glucosidase in cell is necessary for virus infection. Methanol extracts showed inhibitory activities (
-glucosidase. This suggested that E. sinica extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.
Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lee, Eunsu ; Kim, Hyeongjeong ; Yu, Jae-Myo ; Cho, Yong-Hun ; Kim, Dong-In ; Shin, Yuhyeon ; Cho, Yeongje ; Kwon, O-Jun ; An, Bongjeon ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 740~746
DOI : 10.11002/kjfp.2014.21.5.740
The anti-inflammatory effects of Polygonum multiflorum water extracts (PMWs) and Polygonum multiflorum 70 % ethanol extracts(PMEs) were investigated using lipopolysaccharide-induce by inflammatory response. The inhibitory effects of PMWs and PMEs on the production of nitric oxide (NO) and pro - inflammatory cytokines in LPS - activated Raw 264.7 cells were investigated. The effects were examined after reducing production of Nitric oxide (NO), prostaglandin
), interleukin-6 (IL-6), tumor necrosis factor-
), nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein levels. RAW 264.7 cells were cultured with LPS (
) in the presence or absence of PMWs and PMEs for 24 h to determine their NO, iNOS, COX-2 levels. During the entire experimental period 10, 25, 50 and
of PMWs and PMEs showed no cytotoxicity. At these concentrations, PMWs and PMEs concentration dependently reduced the production of nitric oxide (NO), prostaglandin
), interleukin-6 (IL-6), tumor necrosis factor-
) and interleukin-
). PMWs and PMEs were inhibited the activittion of iNOS, COX-2 by 89%, 54%, 91% and 57% respectively, at
. These results indicate that PMWs and PMEs significantly reduces the effect of oxidative and inflammatory cytokines.
Effects of vitamin C on the formation of aflatoxin B
-DNA adduct in rat livers treated with radiation and aflatoxin B
Kim, Soyoung ; Kim, Hansoo ; Kang, Jin-Soon ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 747~756
DOI : 10.11002/kjfp.2014.21.5.747
The objective of this study was to examine the effects of vitamin C on the formation of aflatoxin
)-DNA adduct and
-induing cellular oxidative damage in rat livers treated with radiation and
. Six-week-old male Sprague-Dawley rats were randomly divided into five groups: the control group, the
-treated group, the group treated with
and vitamin C, the group treated with X-ray and
, and the group treated with X-ray and
with vitamin C. On the first day of the experiment, only one dose of X-rays was exposed to the entire liver at 1,500 cGy. Next, vitamin C was injected at 10 mg/kg body weight via intraperitoneal injection, followed an hour later by the administration of 0.4 mg/kg of
via intraperitoneal injection. These treatments were administered every three days for 15 days. On the 16th day, the animals were sacrificed. The
contents of the rat sera were determined via indirect competitive ELISA. In the quantitative analysis of
in the rat sera via ELISA,
was detected in the
-treated groups, but the amount decreased more significantly to
in the groups treated with
and vitamin C (p<0.01) than in the
-treated groups. The effect of vitamin C on
-DNA adduct formation was determined via ELISA. The values of
-DNA adduct formation were
-treated groups, but the amount decreased more significantly to
in the groups treated with
and vitamin C (p<0.01) than in the
-treated groups. Immunohistochemistry revealed that the accumulation of the
was not observed in the normal liver tissue (G1). The
-positive materials were observed in the central vein and the portal vein of the liver tissue from the
(G2) treatment or the X-ray and
(G4) co-treatment, but the
-positive materials were observed weakly in the group treated with vitamin C (G3 and G5). These results indicate that vitamin C had ameliorating effects on the
accumulation of liver tissue.
Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
Lee, Je-Bong ; Kim, Jin-Hee ; Yeo, Soo-Hwan ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 21, issue 5, 2014, Pages 757~765
DOI : 10.11002/kjfp.2014.21.5.757
Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.