• Proceedings of the Korean Society of Organic Agriculture Conference
• /
• 2009.12a
• /
• pp.103-113
• /
• 2009

This present study was carried out to investigate the biological effects of soybean extracts comparing organic and conventional cultivation. Cellular and molecular analysis was performed to determine anti-oxidative, anti-inflammatory, anti-apoptotic, and anti-inflammatory effects of both soybean extracts. First, we obtained various solvent extracts of soybeans such as water, ethanol, and methanol. Molecular and cellular analysis were performed with 0.1 mg/ml concentration of each solvent extracts. The results of anti-oxidative, anti-inflammatory and anti-apoptotic effects of organic cultivated soybean extracts were prominent than conventional cultivated soybean extracts. However, discrepancy between organic and conventional cultivated soybean extracts was not observed in anti-allergic effects determined by releasing histamine from rat mast cell line, RBL-2H3. Conclusively, organic cultivated soybeans have stronger effects than conventional cultivated soybeans in suppression of inflammation. In addition, organic soybeans could be applied as a functional food ingredient for treatment of chronic inflammation, asthma, and atopic dermatitis with enhanced anti-inflammatory activities.

• Journal of Life Science
• /
• v.21 no.6
• /
• pp.884-892
• /
• 2011

This study was performed to investigate the increase of S-allylcysteine content, a biomarker of black garlic, during its aging period, as well as the serum lipid-lowering effects of black garlic extract in high fat diet fed rats. The highest content of S-allylcysteine was observed on the 15th day of the aging period. Sensory evaluation was also estimated to be extremely good on the 15th day of the aging period. High fat diet rats with induced hyperlipidemia were fed diets containing black garlic extract of low, medium, and high doses for 6 weeks. No significant difference in body weight gain and food efficiency was observed between normal, placebo and black garlic fed groups. Liver weight was significantly higher in black garlic fed groups than in the normal group. Total serum cholesterol and triglyceride were significantly lower in low, medium, and high dose groups than in the normal group. Also, HDL-cholesterol was significantly higher and LDL-cholesterol was significantly lower in black garlic diet fed groups than in the normal group. Hepatic levels including total lipid and cholesterol were especially decreased in the black garlic diet fed group than in the placebo group. These results suggest that black garlic intake reduces the levels of serum and hepatic cholesterol in high fat diet fed rats. In conclusion, black garlic has a potential to be used as a functional health food ingredient with beneficial effects on lowering cholesterol and triglyceride levels.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.98-105
• /
• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.707-716
• /
• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.422-427
• /
• 2013

The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.

• Horticultural Science & Technology
• /
• v.32 no.5
• /
• pp.702-709
• /
• 2014

Luffa cylindrica Roem (sponge gourd) belongs to the Cucurbitaceae family and has been cultivated as an ornamental plant in Korea. Recently, its cultivation area has been increased with an increase in demand for it as an ingredient in cosmetics, herbal medicines, and health supplements. We analyzed inorganic components of sap collected from land race sponge gourds. We also measured antioxidant enzyme activities and antimicrobial activities of the plant, seed, and sap to examine functional properties of sponge gourd. The sap of the sponge gourd contained high levels of K, Ca, P, and Mg, with the most abundant mineral in the sap being K ($470mg{\cdot}L^{-1}$). The amounts of Ca and Mg were 2 and 1.7 times more than those found in cucumber (Cucumis sativus), respectively. Ascorbate peroxidase was more active than catalase and superoxide dismutase in various plant parts of sponge gourd. Antioxidant activities were much lower in stems than in other plant parts such as leaves, roots, flowers, fruits, seeds, and sap. In addition, sap showed a very low level of antimicrobial activity against two food-borne pathogens, Vibrio parahaemdyticus and Propionibacterium acne, and none against the other eight tested food-borne pathogens. Antimicrobial activities against Candida albicans and Malassezia furfur, which causes dermatitis, appeared to be higher in sap than in other parts of sponge gourd plants. Overall, the antimicrobial activity against Malassezia furfur appeared to be higher than against Candida albicans.

• Journal of Life Science
• /
• v.25 no.5
• /
• pp.607-614
• /
• 2015

Cancers are the largest cause of mortality and morbidity all over the world. Cordycepin, an adenosine analog, is a major functional component of the Cordyceps species, which has been widely used in traditional Oriental medicine. Over the last decade, this compound has been reported to possess many pharmacological properties, such as an ability to enhance immune function, as well as anti-inflammatory, antioxidant and anti-cancer effects. Recently, numerous studies have reported interesting properties of cordycepin as a chemopreventive agent as well. There is an accumulating body of experimental evidences suggesting that cordycepin impedes cancer progression by promoting apoptosis, inducing cell cycle arrest, modulating intracellular signaling pathways, and inhibiting invasion and metastasis of cancer cells. In many cancer cell lines, cordycepin inhibits growth and cell cycle progression by inducing arrest of the G2/M phase, resulting from the inhibition of retinoblastoma protein phosphorylation and induction of cyclin-dependent kinase inhibitors. To induce apoptosis, cordycepin activates the extrinsic and intrinsic pathways, which promotes reactive oxygen species generation and the downstream activation of kinase cascades. Cordycepin also can activate alternative pathways to cell death such autophagy. In addition, cordycepin can inhibit the pro-metastatic processes of cancer cell detachment, migration, and invasion through a variety of mechanisms, including the nuclear factor-kappa B and activated protein-1 signaling pathways. In this review, we summarized the variety of action mechanisms by which cordycepin may mediate chemopreventive effects on cancer and discussed the potential of this natural product as a promising therapeutic inhibitor of cancer development.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.179-189
• /
• 2016

This study investigated the quality characteristics of cookies containing Aronia powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aronia powder(AP). To analyze quality characteristics, pH of dough, moisture content, color(L, a, b), hardness, and sensory properties were measured. Qualities, such as moisture content, redness and yellowness and hardness increased significantly (p<0.001). whereas pH and lightness of the cookies significantly decreased (p<0.001). The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of AP increased (p<0.001). The results of sensory properties showed that cookies made with 2% and 4% AP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 2% and 4% AP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 4% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.31 no.3 s.52
• /
• pp.219-236
• /
• 2005

Glycolic acid, an alpha-hydroxy acid derived from fruit and milk sugars, has been commonly used as a cosmetic ingredient since it was known to have photo-protective, anti-inflammatory effects, and anti-oxidant effect in UV-irradiated skin. However, little has been know about the functional role of glycolic acid on UV-induced skin cell proliferation. It was previously found that glycolic acid inhibited UV-induced skin tumor development in hairless mouse. As a possible mechanism of glycolic acid on the UV-induced skin tumor development, the ability of glycolic acid to inhibit the UVB-induced cell growth and possible mechanisms were investigated. Glycolic acid treatment attenuated the UV-induced cell proliferation and apoptotic cell death in the skin. In vitro study, glycolic acid inhibited the UVB-induced cell growth and apoptotic death through inhibiting caspase-3 activity. These results suggest that glycolic acid may exert the Inhibitory effect on the UVB-induced skin tumor development by regulating cell growth and apoptotic cell death.

• Food Science and Preservation
• /
• v.19 no.5
• /
• pp.688-695
• /
• 2012

The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.