Food Science and Biotechnology
한국식품과학회 (Korean Society of Food Science and Technology)
- 월간
- /
- 1226-7708(pISSN)
- /
- 2092-6456(eISSN)
과학기술표준분류
- 농림수산식품 > 식량작물과학
- 농림수산식품 > 식품과학
Aim & Scope
The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published monthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers; Food chemistry/food component analysis Food microbiology and biotechnology Food processing and engineering Food hygiene and toxicology Biological activity and nutrition in foods Sensory and consumer science s Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
http://www.fsnb.or.kr/submission/ KSCI KCI SCOPUS SCI SCIE제17권1호
-
Lee, Jin-Hwan;Baek, In-Youl;Ko, Jong-Min;Kang, Nam-Suk;Shin, Seong-Hyu;Lim, Sea-Gyu;Oh, Ki-Won;Shin, Sang-Ouk;Park, Keum-Yong;Park, Ki-Hun;Ha, Tae-Joung 1
Soybeans with brown, black, and yellow seed coats were compared to total phenolic contents and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radicals. Also, 3 seed coats were examined for inhibitory activities on tyrosinase and lipoxygenase-1 on the basis of spectrophotometric and polarographic methods. Among seed coat extracts, 80% methanol extract of brown soybean seed coat showed the highest total phenolic contents ($68.9{\pm}3.29\;mg$ GAE/g) as well as exhibited potent scavenging effects on the DPPH ($IC_{50}=4.3\;{\mu}g/mL$ ) and ABTS ($IC_{50}=3.7\;{\mu}g/mL$ ) radicals. In a polarographic experiment, this extract was potentially inhibited the oxidation of L-tyrosine and L-3,4-dihydroxy-phenylalanin (L-DOPA) catalyzed by mushroom tyrosinase with$IC_{50}$ values of 12.4 and$63.7\;{\mu}g/mL$ , respectively. It was also detected inhibition of the tyrosinase catalyzed oxidation of L-DOPA with an$IC_{50}$ value of 120.3 mg/mL in UV spectrophotometric experiment. In addition, this extract inhibited the linoleic acid peroxidation catalyzed by lipoxygenase-1 with an$IC_{50}$ value of$4.0\;{\mu}g/mL$ . These results suggest that brown soybean may possess more beneficial effect on human health than black and yellow soybeans. -
The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets (
$d > 10\;{\mu}m$ ) in the emulsions stabilized by 0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing${\leq}2.8\;wt%$ CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of$CaCl_2$ (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions. -
This research was conducted to develop a quick and sensitive method of detecting carbamate residues using the immobilization of antibody-antigen interactions with surface plasmon resonance (SPR). We have used commercialized surface plasmon resonance equipment (Biacore 3000). The antibody used for the immunoassay was specific for glutathione-s-transferase (GST) and the antigens included several carbamate pesticides (carbofuran, carbaryl, and benfuracarb). When antigens were applied to the protein GST, the detection limit was 2 ng/mL of carbamate pesticide. The fabricated protein GST maintained its activity for over 200 measurements. Thus we determined that the SPR biosensors could detect the specific reversible binding of a reactant in solution to a binding partner immobilized on the surface of the sensor and allow real-time detection and monitoring.
-
Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.
-
Park, Beom-Young;Park, Kyoung-Mi;Kim, Jin-Hyung;Cho, Soo-Hyun;Kim, Nam-Kuk;Song, Min-Jin;Lee, Chang-Soo;Cho, In-Kyung;Choe, Ho-Sung;Ryu, Kyeong-Seon;Hwang, In-Ho 26
This study was conducted to identify the effect of chilling temperature (-3 and$6^{\circ}C$ ) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at$6^{\circ}C$ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids. -
The distributions and content of geometrical isomers of conjugated linoleic acids (CLA) in dairy foods such as milk, yogurt, and cheese, produced or being sold in the Quebec province of Canada, were investigated by gas chromatographic analysis. The mean contents of total CLA (mg/g fat) were
$5.06{\pm}0.74$ in 4 low-fat milk samples,$14.14{\pm}4.95$ in 6 yogurt samples, and$18.22{\pm}7.89$ in 5 natural ripened cheeses. Among the yogurt samples, YY contained the highest content of total CLA ($20.68{\pm}5.17\;mg/g$ fat). Among the cheese samples, Gruyere contained the highest amount of total CLA ($29.86{\pm}0.62$ ) as well as c-9,t-11 ($22.03{\pm}0.36\;mg/g$ fat), followed by Jarlsberg ($22.76{\pm}0.14$ ), Provolone ($16.42{\pm}0.52$ ), Cheddar ($13.83{\pm}0.81$ ), and Swiss ($8.23{\pm}1.11$ ). Based on the distribution ratios of CLA isomers in these dairy foods, the c-9,t-11 isomer appeared to be the major CLA isomer in both the low-fat milk ($89.87{\pm}2.39%$ ) and yogurt ($90.98{\pm}4.42%$ ). In the cheeses, however, the ratio of c-9,t-11 ($54.86{\pm}13.06%$ ) was slightly higher than that of c-10,c-12 ($40.81{\pm}13.40%$ ). -
Antioxidant and anti-rheumatoid activities of Cirsium japonicum leaf extract (CJLE) were investigated in this study. CJLE had similar DPPH radical scavenging activity and reducing power to ascorbic acid and several flavonoids. Rheumatoid arthritis (RA) is a chronic inflammatory tissue-destructive disease, partly related with functions of hyaluronidases (HAases) and collgenases. CJLE (
$1,000\;{\mu}g/mL$ ) had approximately 60.7 and 31.9% inhibition of HAase and collagenase activity, respectively. Also, CJLE inhibited lipopolysaccharide (LPS)-induced nitrite production in a dose-dependent manner, and CJLE ($1,000\;{\mu}g/mL$ ) suppressed approximately 70% of LPS-induced nitrite production effectively in RAW 264.7 macrophage cells. CJLE had inhibitory effects on the adherence of monocytic THP-1 to human umbilical vein endothelial cell (HUVEC) monolayers to the basal level. Inhibitory effect of CJLE on the adhesion was caused by suppression of tumor necrosis factor-a-upregulated expression of vascular cellular adhesion molecule-1 (VCAM-1) and E-selectin. We expect that CJLE may alleviate the inflammatory process in rheumatoid synovium, and these findings will raise the possibility of the usage of C. japonicum as a traditional pharmaceutical of anti-rheumatoid arthritis. -
The objective of this study was to investigate antioxidant activities of freeze-dried, main root, and fine root of ginseng (Panax ginseng CA. Meyer), which were extracted with various solvents including ethanol, methanol, and water. Ethanol extracts in both parts showed the most powerful scavenging activities against DPPH radicals. Especially, ethanol extract of fine root had higher reducing power and antioxidant capacity than that of main root. The highest antioxidant activity in linoleic acid emulsion system was also observed in fine root extracted with ethanol, followed by methanol and water. Both ferrous ion chelating activity and ferric reducing antioxidant power (FRAP) of extracts were increased with the increase of extracts concentration. These results suggest that ethanol extract of fine root of ginseng has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus it can be applied for the effective extraction of functional material from ginseng for the usage of pharmaceutical and/or food industries.
-
Ahn, Hyun-Joo;Kim, Jae-Hyun;Chang, Yoon-Hyuk;Steffe, James F.;Ng, Perry K.W.;Park, Hee-Ra 52
The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars ('Sharpshooter', 'Russ', and 'AcAriss') blended with barley (40%) or soy (20%) flour were investigated. In the rapid visco-analyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G') and loss (G") moduli of the sample pastes increased with an increase in frequency ($\omega$ ), while complex viscosity (${\eta}*$ ) decreased. In all wheat cultivars, G', G", and$\eta$ were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour. -
Ham, Jun-Sang;Shin, Ji-Hye;Noh, Young-Bae;Jeong, Seok-Geun;Han, Gi-Sung;Chae, Hyun-Seok;Yoo, Young-Mo;Ahn, Jong-Nam;Lee, Wan-Kyu;Jo, Cheo-Run 58
To see the possibility of irradiation as an alternative to ultra high temperature (UHT) sterilization, the quality characteristics of milk were analyzed. Milk treated by UHT ($135^{\circ}C$ for 4 sec) and irradiation at higher than 3 kGy showed no viable counts after 7 days of storage at$4^{\circ}C$ . The contents of certain amino acids of milk, such as Arg, Asp, Glu, Ile, Leu, Lys, Pro, Ser, Thr, and Tyr, were lower in irradiated groups at 10 kGy than in UHT-treated one, but no difference was observed between irradiated milks at less than 5 kGy and UHT. The capillary electrophoresis (CE) patterns of the milk irradiated at 10 kGy showed a similar trend to the raw milk, low temperature long time (LTLT,$63^{\circ}C$ for 30 min), and high temperature short time (HTST,$72^{\circ}C$ for 15 sec) treated. However, the CE pattern of UHT-treated milk was different. Rennet coagulation test agreed with the CE results, showing that all milk samples were coagulated by rennet addition except for UHT-treated milk after 1 hr. These results suggest that irradiation of milk reduce the content of individual amino acids but it may not induce severe conformational change at a protein level when compared with UHT treatment. -
A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.
-
In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin,
$\beta$ -carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver. -
The effect of gellan (GE), xanthan (XA), and
$\lambda$ -carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ. -
Jiang, Cheng-Kui;Jeong, Kyu-Jae;Park, Dong-Ki;Paik, Hyun-Dong;Yoon, Yoh-Chang;Lee, Si-Kyung 85
This study was carried out to examine the antioxidant effects of cheonggukjang combined with Phellinus linteus extract. The electron-donating activity (EDA) of cheonggukjang containing 0.3% P. linteus extract (0.3% CPLE) was higher than that of cheonggukjang only. EDA of the ethanol extract from cheonggukjang was higher than that of the water extract. The water and the ethanol extracts showed strong antioxidant activity with regard to peroxide value. However, the ethanol extract showed a higher peroxide value than the water extract. The nitrite scavenging activity of the ethanol extract was greater than that of the water extract, crresponding to the EDA and peroxide values for each extract. Therefore, the antioxidant effects were enhanced by adding 0.3% of extract from P. linteus in manufacturing cheonggukjang. It is suggested that P. linteus extract could be put into practice as an effective antioxidant agent. -
Dynamic rheological properties of honey samples with 3 different moisture contents (17.2, 19.0, and 21.0%) were evaluated at various low temperatures (-15, -10, -5, and
$0^{\circ}C$ ) using a controlled stress rheometer. The honey samples displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency ($\omega$ ). The magnitudes of G' and G" decreased with an increase in temperature and water content while a predominant increase of G' was noticed at$-15^{\circ}C$ . The time-temperature superposition (TTS) principle was applied to bring G" values for honeys at various temperatures together into a master curve. The G" over the temperature range of -15 to$0^{\circ}C$ obeyed the Arrhenius relationship with a high determination coefficient ($R^2=0.98-0.99$ ). Activation energy value (Ea=112.4 kJ/mol) of honey with a moisture content of 17.2% was higher than those (Ea=98.8-101.1 kJ/mol) of other honey samples with higher moisture contents. -
Some biological activities of Beauveria bassiana were studied to elucidate pharmacological function of B. bassiana-infected larva of the silkworm. The mycelium consisted mainly of carbohydrate (65.8%), followed by protein (15.9%) and fat (8.3%). Glucose (68.8%), mannose (7.1%), and galactose (6.1%) were major components in carbohydrates. Ten amino acids including glutamine, threonine, valine, aspartic acid, alanine, leucine, serine, glycine, arginine, and isoleucine were found in protein as major amino acids. Various extracts were prepared from the freeze-dried mycelium of B. bassiana by systemic extraction and their biological activities were investigated. Among tested fractions, the hot-water extract (HW) contributed significantly to the anti-coagulant activity, anti-complementary activity, and stimulation of intestinal immune system. The methanol extract (ME) increased acetylcholinesterase (AChE) inhibition activity and reactive oxygen species (ROS) scavenging activity.
-
The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance (
$^1H$ NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to$-40^{\circ}C$ ) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around$0^{\circ}C$ . When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above$-20^{\circ}C$ . However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC. -
The antioxidant and anti-inflammatory protective effects of
$\beta$ -glucan from barley on RAW 264.7 murine macrophage cells induced by lipopolysaccharide (LPS) were examined. The RAW 264.7 murine macrophages were preincubated with various concentrations ($0-200\;{\mu}g/mL$ ) of$\beta$ -glucan and stimulated with LPS to induce oxidative stress and inflammation. The$\beta$ -glucan treatments were found to reduce thiobarbituric acid-reactive substance (TBARS) accumulation, and enhance glutathione levels and the activities of antioxidative enzymes, including superoxide dismutase (SOD), catalase, glutathione reductase, and glutathione peroxidase (GSH-px) in the LPS-stimulated macrophages as compared to the LPS-only treated cells. Nitric oxide (NO) production was significantly suppressed in a dose-dependent manner (p<0.05) with an$IC_{50}$ of$104\;{\mu}g/mL$ . Further treatment with$\beta$ -glucan at$200\;{\mu}g/mL$ suppressed NO production to 2% of the LPS-control, and suppressed the levels of inducible nitric oxide synthase (iNOS) protein and mRNA in a dose-dependent manner. The specific DNA binding activity of nuclear factor${\kappa}B\;(NF{\kappa}B)$ was significantly suppressed by$\beta$ -glucan treatment with an$IC_{50}$ of$220\;{\mu}g/mL$ in a dose-dependent manner. Finally, barley$\beta$ -glucan ameliorates NO production and iNOS expression through the down-regulation of$NF{\kappa}B$ activity, which may be mediated by attenuated oxidative stress in RAW 264.7 macrophages. -
Moon, Kyung-Whan;Kim, Seong-Yeong;Kim, Jin-Man;Chang, Un-Jae;Bae, Song-Hwan;Suh, Hyung-Joo 114
Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg ($1.98{\times}10^4\;{\mu}g/g)$ , K ($1.36{\times}10^4\;{\mu}g/g)$ , and Ca ($6.66{\times}10^2\;{\mu}g/g)$ . In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce. -
The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at
$140^{\circ}C$ ) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at$140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color. -
To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution (
$10^{-1}$ ) of kochujang was heated at$85^{\circ}C$ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing.$D_{100^{\circ}C}$ -Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at$85^{\circ}C$ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment ($85^{\circ}C$ , 15 min) and its heat resistance characteristics could be used to count the number in kochtjang. -
Lee, Soo-Kyung;Hwang, Ji-Yeon;Kang, Ming-Jung;Kim, Young-Mee;Jung, Suk-Hee;Lee, Jai-Hyun;Kim, Jung-In 130
Hypoglycemic effect of onion skin extract in vitro and in vivo was investigated. A methanol extract of onion skin inhibited yeast$\alpha$ -glucosidase with an$IC_{50}$ of 0.159 mg/mL. A single oral administration of the onion skin extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg, p<0.05). Three-week-old db/db mice were fed an AIN-93G diet or a diet supplemented with a 0.5% onion skin extract for 7 weeks after a 1-week adaptation period. Consumption of onion skin extract significantly reduced the levels of plasma glucose, insulin, and blood glycated hemoglobin as compared with the control group (p<0.05). These findings suggest that onion skin is effective in controlling hyperglycemia in animal models of type 2 diabetes mellitus, at least in part by inhibiting$\alpha$ -glucosidase activity. -
Kim, Sun-Lim;Koo, Han-Mo;Chun, Se-Cheol;Kim, Jung-Tae;Kim, Min-Young;Chi, Hee-Youn;Kim, Eun-Hye;Kim, Hyun-Bok;Kim, Mi-Jung;Seo, Bo-Ram;Kang, Eun-Young;Seo, Su-Hyun;Chung, Ill-Min 135
The ratio between 11S Sand 7S globulins was greater in large seed size varieties (LSSVs) of soybean than in small seed size varieties (SSSVs) or medium seed size varieties (MSSVs) but did not differ between MSSVs and SSSVs. The cysteine and methionine contents of 11S globulins were greater than those of total seed proteins and 7S globulins. The acidic monoamino monocarboxylic amino acids were the most abundant class of amino acid in soybean seed (27.2%) and soybean curd protein (29.3%). Isolated 7S and 11S fractions were analyzed by HPLC. Of the 12 peaks detected, 4 constituted 64.1% of the proteins of the SSSVs, 65.6% of the proteins of the MSSVs, and 70.5% of the proteins of the LSSVs. The 11S/7S globulin ratio was related to the yield and hardness of soybean curd. The MSSVs had the greatest yield of soybean curd, but the soybean curd hardness of the MSSVs was greater than that of the SSSVs. These results show that the 11S/7S ratio and color of soybean seeds can be used to predict the yield, hardness, and color of soybean curd. -
The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.
-
Park, Cheon-Ho;Kwon, Oh-Yun;Shim, Hyun-Jung;Kim, Min-Hee;Lee, Jeung-Hee;Lee, Kun-Jong;Liu, Xi-Wen;Sok, Dai-Eun;Kim, Mee-Ree 151
Oxidation of low density lipoprotein (LDL) is regarded to play an important role in the development of atherosclerosis. In the present study, salad vegetables with a remarkable DPPH radical-scavenging activity were extracted with methanol, and the methanol extracts were evaluated for the inhibition of$Cu^{2+}$ -induced oxidation of human LDL. Separately, the amount of total phenolics was determined colorimetrically using Folin-Ciocalteu reagent. The vegetable extracts, expressing a strong inhibition of LDL oxidation ($IC_{50}$ values, <$100\;{\mu}g/mL$ ), were from angelica, dandelion, mustard leaf, and water spinach, which contained relatively high level of polyphenol content. Noteworthy, a highly positive correlation was observed between inhibition of LDL oxidation and amount of total polyphenol (p<0.01). Based on these results, it is suggested that salad vegetables, especially angelica, dandelion, and mustard leaf, may be used as easily accessible sources of natural antioxidants, especially in anti-atherosclerosis. -
Kang, Yoon-Seok;Hong, Kwon-Pyo;Jung, Dong-Chae;Hong, Sung-Won;Lee, Jun-Ho;Nah, Seung-Yeal;Lim, Yoong-Ho;Bae, Dong-Ho 156
This study was conducted to evaluate the hypotensive properties of the extract of Chinese balloon flower (Platycodon grandiflorum)'s root. In the studies for calcium channel-blocking using Xenopus oocytes, the ethanol-extract ($26.2{\pm}5.2%$ ) showed higher activity than water-extract. Twenty female rats were fed 25, 35, and 45 mg/kg BW/day of the ethanol-extract for 14 days to observe the changes in blood pressures and heart pulses. Ethanol-extract decreased the systolic, diastolic, and mean blood pressures of the rats. Especially, the rats fed with 45 mg/kg BW/day of the ethanol-extract showed significant decreases in the blood pressures. These results suggested that a decrease in blood pressures was due to the extension of a blood vessel with calcium channel-blocking by ethanol-extract of Chinese balloon flower. Forty %-ethanol showed the highest efficiency for ethanol-extraction of Chinese balloon flower. -
Kim, Mi-Yeon;Son, Chan-Wok;Shim, Hyun-Jung;Lee, Jeung-Hee;Lee, Kun-Jong;Sok, Dai-Eun;Kim, Hyoung-Chin;Yoon, Won-Kee;Kim, Hwan-Mook;Kim, Mee-Ree 161
The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the$IT_{50}$ (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The ITso of moist heating was estimated to be 0.34 min at$100^{\circ}C$ , whereas for deep-fat frying the$IT_{50}$ was 0.13 min at$180^{\circ}C$ and 5.28 min for oven baking at$100^{\circ}C$ . The$IT_{50}$ value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at$120^{\circ}C$ (0.185 min). Moreover, there was a negative relationship between temperature (${\geq}80^{\circ}C$ ) and$IT_{50}$ values ($R^2=0.99$ , p<0.01). The TIA of potato was completely inactivated by moist heating at$100^{\circ}C$ within 5 min, whereas the pressure cooking at$120^{\circ}C$ and deep-fat frying at$180^{\circ}C$ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes. -
Kim, Hye-Jung;Lee, Na-Kyoung;Lee, Dong-Sun;Hong, Wan-Soo;Lee, Sang-Rak;Kim, Cheon-Jei;Paik, Hyun-Dong 166
Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at$3^{\circ}C$ , no development of mesophilic microorganisms was observed. However, at$10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout. -
Yang, Seung-Ok;Lee, Seung-Wook;Park, Young-Woo;Lee, Sang-Jun;Chang, Pahn-Shick;Choi, Sung-Seen;Lee, Jae-Hwan 172
Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang. -
Han, Young-Joo;Park, Jong-Tae;Le, Quang Tri;Shim, Jae-Hoon;Nguyen, Van Dao;Kim, Yong-Ro;Park, Kwan-Hwa 176
Amylose contents and amylopectin chain architecture of sorghmn and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of com and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of com and waxy com, respectively. The$k_{cat}/K_m$ values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility. -
Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.
-
S-Adenosyl-L-methionine (SAM) is an important metabolic intermediate in living organisms and participates in many reactions as a methyl group donor. SAM has been used as a dietary supplement and is proposed to have beneficial effects on the liver and brain. The aim of this study was to find lactic acid bacteria with high SAM-producing ability to be used as SAM enhancing probiotics. We used high performance liquid chromatography (HPLC) to quantify the amount of SAM produced, and found that Bifidobacterium bifidum BGN4 produced a significantly higher amount of SAM than other Bifidobacterium or Lactobacillus strains. The effect of various carbon and nitrogen sources on SAM production was examined. This study confirmed that Bifidobacterium may be utilized as a source of SAM in the functional food industry.
-
Jang, Mi-Gyeong;Park, Soo-Young;Lee, Sun-Ryung;Choi, Soo-Youn;Hwang, Joon-Ho;Ko, Hee-Chul;Park, Ji-Gweon;Chung, Wan-Seok;Kim, Se-Jae 188
In east Asia, the leaves of various Sasa species have been used in folk medicine for centuries. The effects of the methanolic extract and its subsequent fractions derived from the leaves of Sasa quelpaertensis Nakai on cell proliferation in human leukemia HL-60 cells were evaluated. The ethyl acetate fraction of this extract (ESQL) significantly reduced cell viability in a dose-dependent manner ($0-250\;{\mu}g/mL$ ). ESQL ($IC_{50}=24.8\;{\mu}g/mL$ ) exhibited growth inhibition comparable to the main constituent of green tea, epigallocatechin ($IC_{50}=26.2\;{\mu}g/mL$ ), which was used as a positive control. ESQL treatment induced apoptosis, which was confirmed by the presence of nuclear condensation and annexin V-staining. These results demonstrate that ESQL contains chemopreventive phytochemicals that may be useful in neutraceutical applications. -
Lee, Hyeon-Yong;Xu, Hua;Lee, Hak-Ju;Lim, Tae-Il;Choi, Young-Beom;Ko, Jeong-Rim;Ahn, Ju-Hee;Mustapha, Azlin 191
The antagonistic activity of probiotic strains (Bifidobacterium animalis BB-12, Bifidobacterium bifidum A, Bifidobacterium longum B6, Lactobacillus acidophilus ADH, Lactobacillus paracasei ATCC 25598, and Lactobacillus rhamnosus GG) against nalidixic acid resistant ($NA^R$ ) Escherichia coli O157:H7 MF1847, E. coli O157:H7 H2439, E. coli O157:H7 ATCC 43894, and E. coli O157:H7 C7927 was investigated using the agar-overlay, well diffusion, and broth culture tests. L. paracasei ATCC 25598 was the most effective probiotic strain in terms of in vitro antagonistic activity against$NA^R$ E. coli O157:H7, followed by L. rhamnosus GG, B. longum B6, and L. acidophilus ADH. The use of selected probiotic strains could be an effective pre-harvest intervention strategy to reduce the risk of$NA^R$ E. coli O157:H7 by maintaining a balanced microflora in animals and might provide many potential benefits in lieu of using antimicrobials. -
This study was carried out to investigate the potential use of Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. as a source of antimicrobial agents against food borne pathogens. Essential oils of Z. schinifolium and Z. piperitum A.P. DC. were collected by steam distillation and analyzed by GC-MS. The antimicrobial activity of the essential oils was examined using the agar diffusion and micro-dilution assays. The effectiveness of Z. schinifolium essential oil was greater against Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus than other pathogens, and the minimal inhibitory concentration (MIC) values were 1.25, 2.5, and 1.25, 2.5, and
$1.25\;{\mu}g/mL$ , respectively. Z. piperitum A.P. DC. essential oil was the most effective against all pathogens tested except for Escherichia coli O157:H7, and the MIC values against B. cereus, Salmonella choleraesuis, and V. parahaemolyticus were 1.25, 2.5, and$1.25\;{\mu}g/mL$ , respectively. Limonene, the major component of Z. piperitum A.P. DC. essential oils, had the highest inhibitory activity toward V. parahaemolyticus with a MIC value of$0.15\;{\mu}g/mL$ . Meanwhile, citronellal and geranyl acetate, major components of both essential oils, displayed antibacterial activity against only B. cereus with MIC values of 1.25 and$5\;{\mu}g/mL$ , respectively. Therefore, these essential oils could be useful as antimicrobial agents against foodborne pathogens. -
The effects of
$\beta$ -(1,6)-galactosyl trehalose trisaccharide ($\beta$ -GT) that was preferentially produced by Escherichia coli$\beta$ -galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8% (w/v). As compared to a control without sugar additive,$\beta$ -GT effectively enhanced 32-54% of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49% of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus,$\beta$ -GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein. -
Lee, Jong-Suk;Kim, Han-Sup;Lee, Yoon-Joo;Yong, Cheol-Soon;Choi, Han-Gon;Han, Gi-Dong;Kim, Jung-Ae;Lee, Jae-Sung 203
The present study aimed at assessing the protective effect of water extract from fruit body of the Grifola frondosa (GFW) on carbon tetrachloride ($CCl_4$ )-induced hepatotoxicity. Rats orally administered with GFW 0.5, 1.0, 2.0 g/kg for 14 days were treated with$CCl_4$ to induce hepatotoxicity. Pretreatment with GFW remarkably prevented the elevation of serum AST, ALT, ALP, LDH,$\gamma$ -GTP, and liver lipid peroxides in$CCl_4$ -treated rat and GFW administration in liver injured rats by$CCl_4$ showed significant (p<0.05) protection of liver as evidenced from normal serum enzymes and malondialdehyde (MDA) levels. In the ultrastructural changes, administration of$CCl_4$ -induced damage of hepatocytes with vacuolation, a highly damaged endoplasmic reticulum, and degenerating nuclei. However, pre-administration with GFW preserved normal ultrastructure of hepatocytes. These results suggest that GFW had an effect to inhibit$CCl_4$ -induced liver injury in rat, and that it could be used as an effective hepatoprotective agent against chemical-induced liver damage. -
Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at
$30^{\circ}C$ , and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions. -
Waje, Catherine;Kim, Mi-Yeung;Nam, Ki-Chang;Jo, Cheo-Run;Kim, Dong-Ho;Lee, Ju-Woon;Kwon, Joong-Ho 212
The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at$-6^{\circ}C$ , the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent. -
The present study was designed to determine how the phytochemical genistein activates caspase-3 to cause cell cycle arrest and apoptosis. When human ovarian cancer SK-OV-3 cells were treated with
$200\;{\mu}M$ genistein for 24 hr, cell growth decreased significantly (p<0.05). Conversely, genistein treatment significantly increased cytotoxicity (measured as lactate dehydrogenase release) under the same conditions (p<0.05). To elucidate the mechanism behind the induction of apoptosis by genistein, we studied the cell cycle and caspase-3 activation. When cells were treated with genistein, the population of cells in sub-G1 phase increased by 44.2% compared to untreated cells. Genistein caused decrease in precursor caspase-3, increase in cleaved caspase-3 and a significant increase in caspase-3 activity (p<0.05). Therefore, genistein may induce apoptosis via caspase-3 activation. However, high-dose genistein treatment must be viewed with caution because of its potential cytotoxicity.