• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.455-460
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• 1991

In order to identify hard distinct 12 fish species(shiba shrimp Metapenaeus joyneri, fleshy shrimp Penaeus orientalis, ridgetail prawn Palaemon carinicauda, yellow croaker Pseudosciaena manchurica, croaker Niber albiflora, Colichthyes fragilis, brown sole Limanda herzensteini, frog flounder Pleuronichthys cornutrs, Areliscus rhomaleus, stone flounder Kareius bicoloratus, harvest fish Pampus argenteus, flag fish Goniistius zonatus) by seeing with naked eye in Kunsan coastal area, sarcoplasmic protein in the supernatant was used for isoelectric focusing. For getting supernatant, fish muscle tissue was blended with two times deionized water and centrifuged (at $4^{\circ}C$, 12,000rpm for 15min). Isoelectric focusing of sarcoploasmic protein carried out on a LKB Multiphor II using polyacrylamide gel plate (2mm thickness, pH $3.5~10^{\circ}C$, pH 5~8 gradient, at $10^{\circ}C$ for 1.5, 3 hours). In case of uncertain protein pattern, pH gradient was modified to narrow pH gradiet, and excuted 2-D electrophoresis using conventional polyacrylamide gel electrophoresis. Most of fishes except yellow croaker and Collichthyes fragilis were distingushed by isoelectric focusing. The protein maps of 2-D electrophoresis for analyzing two protein bands at aimilar positions(pH 5, 6) between the two fish species showed the diffeences of the estimated molecular weights, 11,700(pH5.0) and 87,000(pH6.0)

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.460-465
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• 2016

The market for potato chips has expanded due to increased consumption of seasoned potato chips. However, the deep-frying process facilitates development of a browning color and formation of acrylamide. The objective of this work was to minimize browning color and acrylamide formation by fermentation prior to deep-frying. Potato slices were fermented by using three Bacillus strains, B. licheniformis (BL), B. methylotrophicus (BM), and B. subtilis, for 6 h at $30^{\circ}C$. In all fermentation groups, contents of total sugars in potato slices decreased. The color of fermented potato chips improved compared to the control. BM potato chips showed the best color values (76.33 in L value, 5.67 in a value, and 34.79 in b value). All fermentation processes reduced levels of acrylamide in deep-fried potato chips. Fermentation of potato slices for 2 h by BL reduced up to 96.1% acrylamide content. It was concluded that the fermentation process can positively affect color development and acrylamide formation.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

• Food Science and Preservation
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• v.19 no.4
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• pp.463-469
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• 2012

In this study, the anti-oxidant and anti-elastase activities of four abalone viscera extracts were investigated to screen the most promising extract. This extract was further studied in terms of its anti-skin-aging properties. In the DPPH-scavenging assay, the Tris-HCl extract showed a $58.60{\pm}0.88%$ radical-scavenging activity, which was followed closely by the ethanol extract that had a $55.40{\pm}0.62%$ scavenging activity. In the anti-elastase assay, however, the ethanol extract showed the significantly highest elastase inhibition activity. Furthermore, none of the extracts had a harmful effect on the human dermal fibroblast, as revealed in the MTT assay. In the cell study, the effect of the ethanol extract at various concentrations on the human dermal fibroblast was investigated. At the 10 ${\mu}g/mL$ concentration, the ethanol extract boosted the pro-collagen type I synthesis to $705.30{\pm}3.06$ ng/mL and reduced the MMP-1 to $54.30{\pm}0.80$ ng/mL, which was considered the optimum concentration. This is the first study that focused on the anti-oxidant and anti-skin-aging effects of abalone viscera extract. Its results may provide fundamental data for further study.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Food Science and Preservation
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• v.16 no.4
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• pp.499-505
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• 2009

Quality changes in fresh-cut potatoes during storage at $4^{\circ}C$ after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at $60^{\circ}C$, with subsequent cooling for 1.5 min and storage at $4^{\circ}C$. The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at $4^{\circ}C$. During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at $4^{\circ}C$ increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at $4^{\circ}C$.

• Food Science and Preservation
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• v.16 no.4
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• pp.463-471
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• 2009

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$). We found that long heating time and high temperature, especially treatment at $90^{\circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{\circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{\circ}C$ for 60 min and at $70^{\circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.103-103
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• 2019

최근 식생활의 변화로 인한 동물성 포화지방, 고칼로리 식품의 섭취 증가와 운동 부족, 스트레스 등의 여러 요인으로 비만인구 비율이 증가 추세를 보이고 있다. 유자, 석류등 천연소재 추출액에는 플라보노이드 성분이 풍부하여 항암, 항산화, 항염증, 항미생물 활성 등 생리활성이 있는 것으로 보고된 바 있다. 발효유로 대표되는 유산균 제품은 장 건강, 항산화 등 다양한 장점을 지니고 있으나, 짧은 유통기간 및 냉장유통 등 보존성에 있어 취약점을 가지고 있다. 따라서 천연 추출물을 주원료로 Lactobacillus acidophilus로 발효한 천연소재발효물을 활용하여 항비만 효과에 관한 연구를 수행하였다. 유산균 발효유의 풍미 유지하면서 유통기간을 늘릴 수 있는 가공법을 개발하고 건강식품 소재 개발 및 산업화를 통하여 국민의 건강 증진을 도모하고자 본 연구를 수행하였다. 천연소재 프로바이오틱스 발효물을 제조하여 세포독성, NO생성 억제능, 항비만 활성, 관능검사를 수행한 결과는 다음과 같다. 천연소재 추출물 및 천연소재추출발효혼합물을 각각 10, 50, 100, $500{\mu}g/mL$의 농도로 처리한 시험구들의 세포생존율을 측정한 결과 가장 고농도인 $500{\mu}g/mL$의 농도에서 각각 96.2, 95.1, 97.3, 96.2, 98.1, 97.0 %로 확인되어, 높은 수준의 안전성이 확인되었다. 천연소재 추출물 및 천연소재추출발효혼합물의 항염증효과를 분석하고자 수행한 Nitrite 생성저해 효과를 분석한 결과, NO 생성율은 $500{\mu}g/mL$의 농도에서 각각 98.1, 98.2, 96.2, 97.3, 91.2, 95.3 %로 확인되어 시험구 D의 항염증 활성이 가장 높은 것으로 나타났다. 동일한 농도로 처리하였을 때 lipid accumulation은 각각 100.0, 99.1, 98.2, 98.5, 87.6, 91.8 %로 나타나 D시험구와 E시험구에서 지방세포 분화억제효과가 확인되었다. 관능검사 시행 결과, 농축비율에 따른 관능적 기호도는 5 brix > 3 brix > 1 brix > 10 brix 순으로 나타났다.

• Journal of Life Science
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• v.31 no.3
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• pp.338-345
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• 2021

Zizania latifolia has long been used as a tea for both edible and medicinal purposes. However, research into the use of Z. latifolia as a high value-added edible material is lacking. In a previous study, we confirmed that tricin is the major component in Z. latifolia. In this study, we investigated the protective effect of a Z. latifolia extract (ZLE). Toxicity tests of ZLE or tricin on HepG2 cells revealed no toxicity due to ZLE or tricin at all concentrations used. The reduction in cell viability by tert-butyl hydroperoxide (t-BHP) was suppressed by treatment with ZLE or tricin. In addition, ZLE or tricin effectively inhibited the production of reactive oxygen species (generation of hydrogen peroxide, alkoxy free radicals, and peroxyl free radicals by t-BHP) and oxidative damage. ZLE or tricin treatments also increased the protein expression of superoxide dismutase 1 (SOD1), catalase, heme oxygenase-1 (HO-1), and nuclear factor erythroid-related factor 2 (Nrf2), which are known as antioxidant enzymes, suggesting that the protective effect of ZLE is related to activation of tricin. Taken together, the results indicate that Z. latifolia can be developed as a functional food material for improving liver function.