• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.927-935
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• 2012

This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at $25^{\circ}C$ by adjusting the initial sugar concentration to $15^{\circ}Brix$, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at $30^{\circ}C$. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 mg%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 mg%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 ${\mu}g/mL$ and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and $ABTS^+$ radical-scavenging ability, reducing power, and ${\beta}$-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 mg/100 mL. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.578-583
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• 2007

The purpose of this research was to study the effects of feeding TMR (total mixed ration) dietary citrus by-products on nutritional composition and palatability of Hanwoo loin. Samples for the experiment consisted of Hanwoo loin that was not fed citrus by-products (TMR-0) and Hanwoo loin that was fed citrus by-products during fattening periods (TMR-1). The control (TMR-0) Hanwoo loin was fed by general practical feeding (roughages and concentrates were fed separately); the TMR-1 Hanwoo loin was fed identically to TMR-0 until 17 months yearling, but fed citrus by-products for 10 months after then. The levels of the moisture, crude protein, crude ash, cholesterol, Mg, K, vitamin $B_1$, vitamin $B_2$, total amino acids ($17.81{\sim}17.98%$), and total free amino acids ($139.46{\sim}149.15mg/100g$) were not significantly different between TMR-0 and TMR-1. The contents of the crude fat, Ca, and Na of TMR-1 were greater than those of TMR-0 (p<0.05). Oleic acid ($45.01{\sim}49.38%$) was the most abundant anions unsaturated fatty acid while palmitic acid ($26.52{\sim}28.39%$) was tile most abundant saturated fatty acid in both groups. In case of sensory scores, taste, flavor, and juiciness were not significantly different between TMR-0 and TMR-1. However, tenderness and palatability preference of TMR-1 were higher than those of TMR-0 (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.105-113
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• 2010

Ixeris dentata var. albiflora Nakai, a herbal plant, is often used to make a strong stomach as an antiphlogistic used when dyspepsia and to improve appetite in Korea and China. And also it is used for adult diseases such as diabetes and liver diseases as Korean traditional medicine. In this study, the composition and DPPH radical scavenging activities of the root of Ixeris dentata var. albiflora Nakai and its effects on cell viability on vero and chang cells were investigated. Moisture, crude ash, crude protein and crude lipid were 79.14, 2.49, 8.28 and 2.56 g/100 g respectively. The highest mineral content was K. The major free sugars were glucose, fructose and sucrose. Major fatty acid are linoleic acid, palmic acid and linolenic acid. Major amino acids were glutamic acid, arginine and aspartic acid and the total contents of amino acids were 28.12 mg/g. The methanol extracts were further fractionated with n-hexane, chloroform, ethylacetate, butanol and water to get an active fraction. In addition, cell viabilities in each fraction were determined. Methanol extract, butanol, and aqueous fraction showed strong survival rates in vero cell and chang cell viability test, and hexane, chloroform, and ethylacetate fraction were examined for toxin in a cell. The root of Ixeris dentata var. albiflora Nakai had scavenging activities against DPPH radicals in a dose-dependent assay. Ethylacetate fraction's SC50 was $6.8\{\mu}g/mL$, very strong DPPH radical scavenging activities, but water fraction did not show any activity.

• Food Science and Preservation
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• v.16 no.6
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• pp.946-952
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• 2009

We investigated the physicochemical properties and antioxidant activities of green tea with respect to extraction conditions. The values of pH, and the L, a, and b Hunter parameters of green tea beverage 1 (GTB 1), green tea beverage 2 (GTB 2), and commercial green tea beverage (CGTB) were 6.22, 96.91, -1.06, and 7.77 5.40, 96.39, -1.73, and 13.68 and 6.20, 95.40, -4.75, and 25.51, respectively. The total free amino acid content of GTB 1 and 2, and CGTB, were 253.21, 262.65, and 58.36 mg/100 mL, and the major free amino acids were aminoadipic acid (102.56, 136.29, and 27.02 mg/100 mL), arginine (23.32, 30.75, and 7.31 mg/100 mL), and serine (18.22, 17.96, and 5.94 mg/100 mL). The levels of total phenolics and caffeine were higher in GTB 2 (852.58 and $225.51\;{\mu}g/mL$) than in GTB 1 (500.65 and $317.34\;{\mu}g/mL$) or CGTB (387.14 and $164.53\;{\mu}g/mL$). The catechin content of GTBs 1 and 2, and CGTB, were 294.8, 415.7, and $130.99\;{\mu}g/mL$, respectively. The major catechins of GTB 1 and 2, and CGTB were epigallocatechin, catechin, and epigallocatechin gallate, in that order, and the epigallocatechin contents were 186.50 in GTB 1, 268.10 in GTB 2, and $82.26\;{\mu}g/mL$ in CGTB. GTB 1 and 2 and CGTB showed substantial dose-dependent antioxidative activities. The DPPH radical-scavenging activities of GTB 1 and 2, and CGTB, were 85.48, 87.09, and 87.03%, respectively at a concentration of $125\;{\mu}g/mL$. The ferric reducing/antioxidant activities (FRAPs) of GTB 1 and 2 and CGTB were 2.66, 2.70 and 2.67 absorbance at a concentration of $1,000\;{\mu}g/mL$. Sensory evaluation tests revealed no significant differences among the three green tea beverages.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Journal of Life Science
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• v.19 no.2
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• pp.277-283
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• 2009

Biogenic amines are generally formed through the decarboxylation of specific free amino acids by exogenous decarboxylases released by microbial species associated with the fish products and fermented feeds. This study was conducted to investigate the properties of e tuna waste regarding the control of degradation of biogenic amines (histamine, tyramine, tryptamine, putrescine, and cadaverine) that might be related with the anti-nutritional factor of the tuna waste that is used for manufacturing domestic fish meal. The values of pH and the salt content were 6.51, 3.35% in tuna waste and 5.58 and 5.83% in tuna fish meal, respectively. The strains and dominant bacteria tested in the tuna waste sample were 9.20, 9.29, 5.67, 7.82 and 7.58 log CFU/g of total bacteria, aerobic plate count (APC), total coliform (TC), Lactobacillus spp. and Bacillus spp., respectively. The main histamine forming-bacteria (HFB) in tuna waste were detected by silica gel thin-layer chromatography (TLC) and 7 histamine-forming bacterial species were isolated among microbes grown in selective medium. The histamine concentration was determined by detection of fluorescence of ο-phthaldialdehyde (OPA) derivatives using HPLC and the date were used to reconfirm the identities of the amine-producing bacteria. The 15 histamine- forming bacteria strains grown in trypicase soy broth (TSB) supplemented with 1% L-histidine (TSBH) were identified as Lactococcus(L.) lactis subsp. lactis, Klebsiella pneummonlae, L. garvieae 36, Vibrio olivaceus, Hafnia alvei and L. garvieae which were main dominant amine - producing strains, and Morganella morganii identified by 16S ribosomal RNA (rRNA) sequencing with PCR amplification. A Phylogenetic tree generated from the 16S rRNA sequencing data showed different phyletic lines that could be readily classified as biogenic amine forming gram-positive and negative bacteria.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.475-482
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• 2006

The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin $B_2$ content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.123-129
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• 1991

The skipjack and Alaska pollack meat were packed in square No. 3B can, and thermally processed at $121.1^{\cir}C$ so far as to reach Fo values of 5, 10 and 20, respectively. Also the another samples which were heated at $98^{\cir}C$ for 30 minutes were prepared. We have examined the changes of nitrogenous extractives and texture by thermal processing at high temperature in both fish meats. Moisture contents of both fish meats decreased slightly with the increasing of Fo values. When the samples were heated at $98^{\cir}C$ and $121.1^{\cir}C$, pH and VBN contents increased markedly in both fish meats; increasing ratio of pH and VBN contents in skipjack meat was larger than those of Alaska pollack meat. Histamine were detected in concentration of 6.1mg/100g, 0.1mg/100g in raw skipjack and Alaska pollack meat, 8.2mg/100g, 0.1mg/100g in Fo 20 samples of these fish meats, respectively. The contents of total free amino acids in skipjack and Alaska polack meat were 984.8mg/100g, 282.3mg/100g, and these total contents decreased slightly with increasing of Fo values. Little changes were observed in free amino acid composition, but only His, Tau, Ala in skipjack meat and Tau in Alaska pollack meat decreased significantly by heat treatment. Also the degredation of IMP were Proceeded during Preparation and heat treatment of samples, and TMAO changed into TMA almost equivalently. In changes of textures, as compared with heating of 98t for 30 minutes; Fo 5 heat treatment became more softened these fish meats.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.