• Nutritional Sciences
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• v.4 no.1
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• pp.47-54
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• 2001

This survey was carried out using a self-administered questionnaire in order to investigate the flavor enhancer products questionnaires were used out of 505 collected (collection rate : 84.2%). Most housewives used flavor enhancer products. Housewives with higher educations and employed housewives used significantly less flavor enhancer. The main reason for nonuse of flavor enhancer products was their perceived negative health effects. Housewives mainly used flavor enhancer products in stews and whole dishes. Most housewives used flavor enhancer products 1-2 times per day and housewives with higher educations and employed housewives used flavor enhancer products less frequently. As for the quantity of flavor enhancer products used, most housewives reported small to moderate amounts. Housewives with higher educations used significantly smaller amounts of flavor enhancer products. There was a significant difference in the kinds of flavor enhancer products used by housewives, depending on education level, household income, food expenditures and residence type. Most housewives purchased flavor enhancer products at wholesale marts. There was a significant difference in the places where flavor enhancer products were purchased among those of different education and household income levels. Therefore, these results may be useful in the development of safer and more variously flavored flavor enhancer products.

• Korean Journal of Environmental Biology
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• v.32 no.2
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• pp.129-137
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• 2014

In order to understand the Heterosigma akashiwo (Raphidophyceae) bloom, we investigated the cell division pattern of its strains under various physicochemical conditions from three different origin. Among the three tested strains, HYM06HA and NFHTS-AK-1, are belong to South Korea and CCMP452 strain was from USA. Interestingly among three strains, HYM06HA was established from the cyst in Korea. Our study results showed that these three strains were indistinguishable under various salinity and iron (Fe) conditions. All strains were survived at 10 to 40 psu and the growth patterns under different iron (Fe) concentrations were observed to be similar. The growth patterns under different N:P ratios and selenium (Se) concentrations led to classification of strains into Korean and USA strain. Briefly these results indicated that the growth pattern from different strains of H. akashiwo could be dominant using their salinity tolerance. Furthermore nutritional enhancer seemed to be different based on geographical origin.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.615-622
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• 2015

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

• Korean Journal of Veterinary Research
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• v.57 no.2
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• pp.97-104
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• 2017

Solanum lycopersicum, commonly known as tomato, is widely used in raw, cooked, or liquid forms because it contains nutritional compounds that are beneficial for human health, including carotenoids, lycopene, ascorbic acid, vitamins, and minerals. The tomato is perhaps the most widely studied fruit, especially with respect to its cardioprotective effects. In this study, we aimed to identify the anti-inflammatory mechanisms by which the tomato elicits its anti-inflammatory properties. We treated murine macrophage RAW 264.7 cells with a tomato ethanol extract and performed various biochemical assays including nitric oxide inhibition, cell viability, RNA extraction, expression of pro-inflammatory mediators and cytokines, and immunoblotting, as well we assessed cell survival rates. Our results have shown for the first time that a tomato ethanol extract treatment can suppress nitric oxide production in a dose-dependent manner without cytotoxicity. Moreover, it inhibits the expression of pro-inflammatory mediators and cytokines and elicits its anti-inflammatory effects via the nuclear factor kappa-light-chain-enhancer of activated B cells ($NF-{\kappa}B$) and mitogen-activated protein kinase (MAPK) pathways. In addition, administration of tomato syrup potently rescued mice from septic shock induced by lipopolysaccharide injection. Collectively, our results elucidate details regarding the anti-inflammatory mechanisms of tomato.

• KSBB Journal
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• v.19 no.1
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• pp.1-11
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• 2004

Chlorella contains a rich source of biochemical products with applications in the feed, food, nutritional, cosmetic, pharmaceutical and even fuels industries. Chlorella is one of unicellular green algae and is mostly grown in fresh water such as pond and lake. It grows in a manner of nonsexual reproduction so that it multiplies 4~16 times overnight. Large-scale culture is conducted by open pond culture or pure culture using fermenter. Chlorella has various efficacies such as heavy metal removal, degradation of toxic materials, control of arteriosclerosis, immunoprotective effects, anticancer activity and growth-stimulating activity of intestinal bacteria. Chlorella can be used as a taste enhancer and foodstuff, as it has a plenty of essential amino acids, polyunsaturated fatty acids, sterols and chlorella growth factor (CGF). Chlorella is a potential organism which can be utilized for CO$_2$ removal and H$_2$ Production in environmental area and energy Production.

• Journal of Pharmacopuncture
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• v.24 no.1
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• pp.14-23
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• 2021

Objectives: Pastinaca sativa (parsnip), is a plant with nutritional and medicinal properties which has been used in all over the world and study about it is rare. In Persian Medicine parsnip is named as zardak and has many uses such as laxative, libido enhancer, kidney stone crusher and diuretic. Because the wide traditional usage of parsnip, in this review the composition and pharmacological properties of this plant are discussed. Methods: Some data base such as Cochrane, Scopus, PubMed were searched up to 2018 for studies about Pastinaca sativa. In this review study after consider to exclusion criteria, all of the English review and clinical trial were included. Results: Finally, 46 articles were selected for extraction data about the parsnip. Data extraction based on these studies the most important active ingredients of parsnip include coumarins, furanocoumarins, polyacetylenes, essential oils and flavonoids. Different studies determined that Pastinaca sativa has pharmacological effects in CNS, respiratory, gastrointestinal, liver, skin, cardiovascular and urogenital diseases. Conclusion: The most important active ingredients in Pastinaca sativa are furanocoumarins, flavonoids and polyacetylenes, and it has many pharmacological properties, including anti-inflammatory, antispasmodic, vasodilator, antifungal, antimicrobial and antidepressant. A main mentioned side effect of parsnip is phototoxicity that was usually reported in direct skin contact. However, family and Some properties and compounds of Pastinaca sativa and Daucus carota are similar but carrots are very popular nowadays. Due to abundant active components and few clinical studies of parsnip, more Studies are recommended to evaluate the effects of it.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.448-458
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• 2021

Purpose: Mulberry (Morus alba L.) fruit is widely grown in Asia and consumed as fresh fruit, jam, and juices. The fruit has beneficial health effects, including anti-diabetic, anti-tumor, and anti-obesity properties. However, the mechanisms by which mulberry fruit juice powder (MJ) regulates inflammatory microRNAs (miRs) are not yet known. This study investigated the effect of mulberry fruit juice powder on the regulation of inflammation and miR-132/143 during 3T3-L1 adipocyte differentiation. Methods: The 3T3-L1 cells were induced to differentiate for 2 days and then treated with various concentrations of MJ for 7 days. Cytotoxicity was determined by evaluating cell viability using a water-soluble tetrazolium salt-8 assay kit. Intracellular lipid accumulation was evaluated by oil-red O staining. The levels of the expression of genes involved in adipogenesis and inflammation, and miR-132/143 were measured by quantitative real-time polymerase chain reactions. Results: MJ showed no cytotoxic effect on 3T3-L1 adipocytes at concentrations below 100 ng/mL. Intracellular lipid accumulation was reduced by MJ treatment at concentrations of 100 ng/mL. The messenger RNA (mRNA) levels of proliferator-activated receptor-γ, cytosine-cytosine-adenosine-adenosine-thymidine/enhancer-binding protein-α, and adipocyte protein 2, which are involved in adipogenesis, were suppressed by MJ. A reduction was also seen in mRNA levels of genes related to the inflammatory response, such as tumor necrosis factor-α, interleukin-6, monocyte chemoattractant protein-1, and inducible nitric oxide synthase. The expression of the inflammatory miR-132 and miR-143 was also decreased by MJ. Conclusion: These results suggest that MJ may suppress adipogenesis and inflammation through the regulation of miR-132/143 expression in 3T3-L1 adipocytes. Thus, MJ may be useful as a food agent that prevents obesity-associated inflammation.

• Journal of Life Science
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• v.31 no.12
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• pp.1094-1099
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• 2021

Hermetia illucens (Black soldier fly) is attracting attention as an environmental purification insect because it can supply a wide range of by-products of the agricultural food industry. Also, it has a potential feed for fish, birds, and pets due to a short life cycle and excellent nutritional components. Several pharmacological effects, including antimicrobial, of H. illucens have been reported. However, no study has focused on antiobesity effects of ethanol extract of H. illucens. In this study, we aimed to assess the anti-obesity effects of ethanol extract of H. illucens larvae (HIE) through inhibition of differentiation of 3T3-L1 preadipocytes into adipocytes. The amount of lipid accumulated in adipocytes was measured by oil red-O staining, and the inhibitory effect on adipogenesis was confirmed. The expression levels of factors related to adipocyte differentiation and fat synthesis were determined using Western blot analysis. Lipid droplet formation in adipocytes was remarkably inhibited by HIE. In addition, treatment with 400 ㎍/ml of HIE significantly reduced the expression levels of peroxisome proliferator-activated receptor γ and CCAAT/enhancer-binding protein α-transcription factors involved in adipocyte differentiation. Therefore, the results of this study indicate that HIE is a potential anti-obesity agent because it inhibits adipocyte differentiation.