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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 22, Issue 6 - Dec 2015
Volume 22, Issue 5 - Oct 2015
Volume 22, Issue 4 - Aug 2015
Volume 22, Issue 3 - Jun 2015
Volume 22, Issue 2 - Apr 2015
Volume 22, Issue 1 - Feb 2015
Selecting the target year
Storage characteristics of watermelon before and after removing the T-shaped stalk
Kim, Nak-Ku ; Chang, Young-Ho ; Yu, Su-Pil ; Ha, Ki-Jeong ; Je, Hee-Jeong ; Hong, Kwang-Pyo ; Lee, Sang-Dae ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 159~166
DOI : 10.11002/kjfp.2015.22.2.159
This study was carried out to compare the storage characteristics of watermelon (Citrullus lanatus) before and after removing the T-shaped stalk. For the investigation of the physiochemical properties of the watermelo, the watermelaon was stored at room temperature and
, respectively. The average weight of the watermelon (7.8 kg) decreased by 0.6~0.7% at
and by 1.9~2% at room temperature during the storage period of 30 days. The hardness of watermelon reduced from 755 g to 542~549 g at room temperature for 30 days. However, the existence of T-shape stalk did not significantly affect on their weight and hardness. In addition, the pH, total acid content, and inner moisture of the watermelon were not significantly changed during the storage periods while the soluble solid at room temperature was significantly decreased from
after 30 days of storage. The internal redness of the watermelon decreased from 36.7 to 31.7~33.6. The total amount of its free sugar was increased from the original amount (8,133 mg/100 g) and then decreased. However, the stalk did not significantly affect on the amount of total free sugar under the same storage condition, too. Thus, there was no significant difference between the results of leaving the T-shaped stalk and removing it after harvesting the watermelon.
Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi
Song, Jung-Hee ; Cho, Jungeun ; Chung, Youngbae ; Seo, Hye-Young ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 167~173
DOI : 10.11002/kjfp.2015.22.2.167
This study was conducted to evaluate effect of adding cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi. Powdered Kimchi was prepared by adding 1.5% cryoprotectant (glucose, maltose, lactose, and sucrose) and freeze-dried. For the preparation of micro-sized particle of Kimchi powder, the freeze-dried Kimchi was powered at 14,000 rpm for 2 min. The survival ratio of lactic acid bacteria in the powdered Kimchi was monitored during storage period of 4 months at -20, 0, 4, and
after the capsulation of the powedered Kimchi. The number of lactic acid bacteria in the powdered Kimchi capsule was the greatest stored at
, and the addition of glucose in cryoprotectant showed higher survival rate of lactic acid bacteria than that of control. More than
of lactic acid bacteria were survived in the powdered Kimchi stored at 0 and
. However, the lactic acid bacteria were not detected in the powdered Kimchi stored at
. As a results, the addition of cryoprotectant agents in the manufacturing process improved the survival rate of lactic acid bacteria in powered Kimchi products with accompanying with a cold-chain system for the distributon of powdered Kimchi products.
Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
Choi, Ok Ja ; Jung, Hee Nam ; Shim, Ki Hoon ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 174~181
DOI : 10.11002/kjfp.2015.22.2.174
This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter`s color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.
Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
Nam, Sanghae ; Kang, Suji ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 182~189
DOI : 10.11002/kjfp.2015.22.2.182
Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and
for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at
according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and
-tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on
-glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at
for 20 min. The inhibitory effect on
-amylase showed similar results. Taken together, the optimum roasting conditions were determined to be
and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.
Quality characteristics of dumpling shell with sea tangle powder
Park, In-Duck ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 190~196
DOI : 10.11002/kjfp.2015.22.2.190
This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at
was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.
Quality characteristics of dumpling shell added with dropwort powder
Park, Geum-Soon ; Kim, Ji-Young ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 197~203
DOI : 10.11002/kjfp.2015.22.2.197
We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.
Quality characteristics of sponge cake with buckwheat powder
Lee, Seon-Ho ; Bae, Jong-Ho ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 204~210
DOI : 10.11002/kjfp.2015.22.2.204
This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.
Quality characteristics of cookies added with Spergularia marina Griseb powder
Son, Hee-Kyoung ; Kong, Hyeon-Mi ; Cha, Seon-Suk ; Choi, You-Jung ; Lee, Jae-Joon ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 211~217
DOI : 10.11002/kjfp.2015.22.2.211
In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter`s color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.
Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions
Kim, Eun-Mi ; Lim, Jeong-Ho ; Chang, Yoon-Je ; An, Seong-Hwan ; Ahn, Mi-Young ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 218~224
DOI : 10.11002/kjfp.2015.22.2.218
Crickets have been used as crude drug for treating fever and hypertension in East Asia. This study was carried out to investigate the quality characteristics such as the microbial and nutrient contents of crickets (Gryllus bimaculatus) prepared with various processing conditions for use as food. These conditions included the lyophilization process (LP), hot-air process (HP,
for 7 hr), roasting process (RP,
for 40 min), and frying process (FP,
for 30 sec). The total bacterial population of the crickets was 5~7 log CFU/g, but Coliform and E. coli were not detected. The major fatty acids in all the samples were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). The level of polyunsaturated fatty acids was highest (63.55 g/100 g) in the LP-processed crickets. As for the amino acid content, the glutamic acid level was highest in all the samples, and the RP and FP decreased by 12.01% and 53.88%, respectively, compared to that of the LP. The mineral contents were highest in the LP-processed crickets. Hg was detected at about 1.0 ppb in all the samples, but its level was lower than the residue tolerance level in the Korean Food Code. Such conditions should be considered to better understand the quality characteristics of crickets in food processing.
Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2
Lee, Dae-Hoon ; Park, Hye-Mi ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 225~231
DOI : 10.11002/kjfp.2015.22.2.225
This study was conducted to examine the physicochemical properties and micro-encapsulation process of rice fermented with Bacillus subtilis CBD2. The viable bacterial cell, pH, and amylase activity of the rice liquid culture were 7.61 log CFU/mL, pH 5.08 and 159.43 units/mL, respectively. The micro-encapsulated rice liquid culture was manufactured via spray drying with different forming agents: i.e., alginic acid 1.0% and chitosan 0.3%, 0.5%, and 1.0%. The moisture contents of the spray-dried powders were approximately 2.90~3.68%. The color of the L and a value decreased whereas that of the b and
value increased. The particle size and outer topology of the spray-dried rice liquid culture were
and globular, respectively. The water absorption index of the spray-dried powder (2.40~2.65) was lower than that of the freeze-dried powder (2.66). The water solubility index of the spray-dried powder (9.17~10.89%) was higher than that of the freeze-dried powder (7.12%). The in vitro dissolution was measured for five hours in pH 1.2 simulated gastric fluid, and pH 6.8 and pH 7.4 simulated intestinal fluids, using a dissolution tester at
with 50 rpm agitation. The amylase survival in the fermented rice was 85.93% through the spray-drying and it was very effectively controlled.
Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time
Park, Jin Ju ; Yang, Hye Jeong ; Han, Kyu-Jai ; Lim, Jeong-Ho ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 232~240
DOI : 10.11002/kjfp.2015.22.2.232
This study investigated the microbiological and nutritional characteristics of bimonthly radish sprouts purchased at a local market. The total bacteria and coliform measurements were highest in summer (June and August) and lowest in winter (February and December). The total phenol content was
, and it did not significantly differ during the investigation period. The total carotenoid contents were highest in February (about
-carotene mg/g) and lowest in April (about
-carotene mg/g). However although total glucosinolates content differ between the total crude glucosinolate and the sum of the individual glucosinolates, it was highest in December. The individual glucosinolates were found to have been gucoraphenin, glucoerucin, glucobrassicin and gluconasturtiin in radish sprouts via HPLC analysis. The purchasing time of the glucoraphenin content did not significantly differ. The measured glucoerucin was highest in February and lowest in October. The gucobrassicin and gluconasturtiin were higher in summer than in winter, but did not significantly differ. The antioxidant activity (i.e., the
values of the DPPH radical scavenging) was highest in February. In conclusion, the microbial contamination, total carotenoids, and antioxidant activity changed according to the purchasing season, but the total phenolic compounds and total glucosinolates were maintained regardless of the time in the radish sprouts.
Sensory properties of Satsuma mandarin by quantitative descriptive analysis
Ku, Kyung Hyung ; Lee, Kyung-A ; Choi, Jeong Hee ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 241~250
DOI : 10.11002/kjfp.2015.22.2.241
This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.
Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
Chang, Bo Yoon ; Han, Ji Hye ; Kim, Ju-Hee ; Cha, Bum-Suk ; Ann, Sung-Ho ; Kim, Sung Yeon ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 251~255
DOI : 10.11002/kjfp.2015.22.2.251
To optimize the medium composition of Undaria pinnatifida as a pH modulator the growth of Lactobacillus plantarum industrial scale, we analyzed the pH and growth characteristics of L. plantarum in basal medium. Subsequently, the medium compositions addition of carbon, nitrogen sources and buffering agents were optimized. When 0.5% yeast extract and 2% glucose, L. plantarum grew to maximum cell density in experimental condition. However, the growth of L. plantarum rapidly pH 4.0 in basal medium. A high alkali-ash value and low cost-effective utilization n the waste part as examined. ddition of U. pinnatifida extract alleviated the serious decrease. Among them, juice of U. pinnatifida was most helpful for the growth of L. plantarum (
). These results show that U. pinnatifida be large-scale cultivation of L. plantarum. This optimized U. pinnatifida medium can be used for safe and economical production of Lactobacillus.
Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method
Jang, Hye-Lim ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 256~260
DOI : 10.11002/kjfp.2015.22.2.256
This study investigated the optimum pH condition for the efficient extraction of protein from Gastrodia elata Blume. Five extraction pH values (8, 9, 10, 11, and 12) and three precipitation pH values (2, 4, and 6) were used. The protein content, browning degree, and recovery yield of the protein obtained under each pH condition were determined. Most of the G. elata Blume was made up of carbohydrates, and its protein content was also high. The amount of the extracted protein increased according to the increase in the extraction pH, but did not significantly differ between pH 8 and pH 9. The browning degree of the protein significantly increased as the extraction pH increased. The greatest amount of protein was precipitated at pH 4, the recovery yield of which was also the highest. As a result, it was found that the combination of extraction pH 9 and precipitation pH 4, which resulted in a 38.7% recovery yield and a low browning degree, is the optimum condition for the efficient extraction of protein from G. elata Blume.
Physiological activities of Agrimonia pilosa extract
Kim, Hyun-Soo ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 261~266
DOI : 10.11002/kjfp.2015.22.2.261
In this study, we investigated the applicability of functional materials by examining various physiological activities with an extract from the Agrimonia pilosa root. The A. pilosa extract showed low cytotoxicity against murine melanoma B16F10 cells. With little or no cytotoxicity at various concentrations, the A. pilosa extract showed high levels of DPPH radical scavenging activity (
, 20.70 mg/L) and anti-microbial activity against Bacillus subtilis, Escherichia coli, and Candida albicans. In particular, it had a high level of anti-microbial activities against Gram-positive bacteria. These results suggest that the A. pilosa extract can be used as a natural preservative. It also showed inhibition of tyrosinase activity (
, 90.18 mg/L), as does kojic acid (
, 89.13 mg/L), and especially, a higher decrease in melanin content (
, 62.5 mg/L) than the arbutin level (
, 100.7 mg/L) as a positive control. These findings suggest that the A. pilosa extract inhibits melanin synthesis by suppressing the intracellular tyrosinase expression. These results indicate that the A. pilosa extract may be an effective material for functional cosmetics, such as skin whitening materials.
Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
Jeong, Da-Som ; Back, Da-Ae ; Kwon, Yu-Ri ; Kwon, Gi-Man ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 267~274
DOI : 10.11002/kjfp.2015.22.2.267
This study was conducted to evaluate the antioxidant activities and the quality characteristics of 70% ethanol extracts from onion peels with different extraction methods (autoclave extraction, AE; low temperature high pressure extraction, LTPE; reflux extraction, RE; and stirrer extraction, SE). The yields of AE, LTPE, RE and SE were 9.00%, 5.39%, 13.21% and 12.41%, respectively. The total polyphenol and flavonoid contents in the AE were significantly higher than in the other extracts. The DPPH radical scavenging abilities with a concentration of 100 mg% (w/v) were : AE, 28.9%; RE, 26.07%; LTPE, 24.35%; and SE, 19.53%. The ABTS radical scavenging ability and the nitrite scavenging activity showed the same tendency as that of the DPPH radical scavenging ability. The angiotensin-converting enzyme (ACE) inhibitory activities of the LTPE and AE were higher than those of the RE and SE. The
-Glucosidase inhibitory activity of the RE was higher than that of the extracts with other extraction methods. The nitrite scavenging activities with a concentration of 10 mg/mL were: AE. 33.97%; RE, 35.47%; LTPE, 21.86%; and SE, 21.71%. The ferrous ion chelating activity of the LTPE (54.73%) was significantly higher than that of the other extracts. These results suggest that AE is the superior method for the enhancement of anti-oxidant activity, and onion peel can be used as a natural antioxidant material for health foods and can be a good ingredient of functional foods.
Antioxidant and α-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions
Lee, Eun-Woo ; Kim, Taewan ; Kim, Hyun-Seok ; Park, Youn-Moon ; Kim, Seong-Ho ; Im, Moo-Hyeog ; Kwak, Jae Hoon ; Kim, Tae Hoon ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 275~280
DOI : 10.11002/kjfp.2015.22.2.275
Among the naturally occurring antioxidants, polyphenols are widely distributed in various fruits, vegetables, wines, juices, and plant-based dietary sources and divided into several subclasses that included phenolic acid, flavonoids, stilbenes, and lignans. As part of our continuing search for bioactive food ingredients, the antioxidant and
-glucosidase inhibitory activities of the aqueous ethanolic extract from the aerial parts of Ainsliaea acerifolia were investigated in vitro. The antioxidant properties were evaluated via radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (
) radicals. In addition, the anti-diabetic effect of A. acerifolia extracts was tested via
-glucosidase inhibitory assay. Furthermore, the total phenolic contents were determined using a spectrophotometric method. All the tested samples showed dose-dependent radical scavenging and
-glucosidase inhibitory activities. In particularly, the
-glucosidase inhibitory and radical scavenging properties of the ethyl acetate (EtOAc)-soluble portion from the aerial parts of the A. acerifolia were higher than those of the other solvent-soluble portions. These results suggest that A. acerifolia could be considered a new potential source of natural antioxidants and antidiabetic ingredients. More systematic investigation of the aerial parts of A. acerifolia will be performed for the further development of anti-oxidative and antidiabetic drugs.
Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin
Park, Heyun-Sook ; Kong, Hyun-Joo ; Lee, Eon-Hee ; Choi, Eun-Mi ; Jang, Joung-Hyeon ; Lee, Myoung-Hee ; Hong, Ju-Yeon ; Hwang, Su-Jung ; Jung, Hyeon-A ; Yang, Kyung-Mi ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 281~289
DOI : 10.11002/kjfp.2015.22.2.281
This study was conducted to examine the effects of a supplemented Chungkukjang diet on oxidative stress and antioxidant nutrients in Streptozotocin (STZ, 45 mg/kg of BW, IP injection)-induced diabetic rats. Diets that contained soybean Chungkukjang powder (SC), Yakkong Chungkukjang powder (YC), and Yakkong Chungkukjang powder with black food added (YCB) were administered to the STZ-induced diabetic rats for seven weeks. The increased lipid peroxide contents of their serum and liver were slightly controlled by providing them three types of Chungkukjang. The retinol level in the serum was 7.5 times higher in the STZ-induced diabetic group after the provision of YC. The total antioxidant capacity (TAC) level in the serum was higher in the STZ-induced diabetic group after the provision of YCB. Also, the retinol and tocopherol levels in the liver of the STZ-induced diabetic rats increased after they were provided YCB, and the decreased reduced glutathione (GSH) /oxidized glutathione (GSSG) level in their liver improved after they were fed a diet that contained YC. Moreover, the decreased anthocyanin level in the liver of the STZ-induced diabetic group improved after the provision of three types of Chungkukjang powder. These findings suggest that the Chungkukjang diet is a valuable food for the management of the health of diabetic patients and for the prevention of diabetic complications.
Antioxidant and α-glucosidase inhibition activity of seaweed extracts
Kim, Jin-Hak ; Kang, Hye-Min ; Lee, Shin-Ho ; Lee, Ju-Young ; Park, La-Young ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 290~296
DOI : 10.11002/kjfp.2015.22.2.290
The antioxidant and
-glucosidase inhibition activities of 10 kinds of seaweeds Ecklonia cava (EC), Ecklonia stolonifera (ES), Eisenia bicyclis (EB), Capsosiphon fulvescens (CF), Sargassum fulvellum (SF), Undaria pinnatifida (UP), Sargassum thunbergii (ST), Codium fragile (CFr), Hizikia fusiformis (HF), and Enteromorpha prolifera (EP) were investigated. Among all the tested seaweed extracts, the total polyphenol and flavonoid contents of the EB extract were highest 150.81 mg/g and 77.02 mg/g, respectively. The DPPH and ABTS radical scavenging abilities of the EB ethanol extract (1 mg/mL) were 86.26% and 99.71%, respectively, and its SOD-like activity and reducing power were 21.34% and 1.710 (
-glucosidase inhibition activities of the EC, EB, and ST were above 98% at the 0.1 mg/mL concentration. These results suggest that seaweed extracts effectively prevent the what of antioxidants and decrease the blood glucose level, and may be used to develop various functional products.
Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates
Jung, Seung Hun ; Song, Kyung Bin ;
Korean Journal of Food Preservation, volume 22, issue 2, 2015, Pages 297~302
DOI : 10.11002/kjfp.2015.22.2.297
Calcium is one of the essential mineral for the humans due to its crucial physiological functions in the body. Calcium deficiency results in many diseases, such as osteoporosis. Therefore, calcium supplements are available as a functional food. However, most calcium supplements in the market have a limitation due to poor absorption and low bioavailability. Thus, calcium-chelated peptides for improving the absorption rate of calcium have been isolated from foods including porcine meat and bone meal (MBM), and mussel using the enzymatic hydrolysis of their protein. The hydrolysates of food were ultra-filtered in order to obtain small peptides less than 3 kDa and the Ca-binding peptides were isolated via the anion exchange chromatography. The binding activity and concentration of Ca-binding pepetides were determined. In particular, the MBM and mussel protein hydrolysates were fractionated by mono Q and Q-Sepharose, respectively. As a result, among the fractions, the fractions of MBM F2 and mussel F3 showed the highest Ca-binding activity. These results suggest that MBM and mussel protein hydrolysates can be used as calcium supplements.