• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.605-612
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• 2010

The dietary effects of chicken treated with Hwangki-Beni Koji sauce (HBS) on reactive oxygen species (ROS) generating and scavenging related enzyme activities in rats fed with a high-fat and high-cholesterol diet were investigated. The rats (five rats per group) were divided into a normal control diet group (NC), a high-fat and high-cholesterol diet control group (HFC), HFC plus base sauce-treated chicken supplemented diet group (HFC-BS), and a HFC plus HBStreated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Total type T (T) and type O (O) hepatic xanthine oxidoreductase in HFC-HBS were 27.91-35.78% and 24.57-31.84% lower than those of HFC and HFC-BS, respectively. In HFC-HBS compared with HFC and HFC-BS, superoxidase dismutase activity was 62.89-64.50% higher, glutathione S-transferase activity was 19.29-25.17% higher, glutathione content was 25.11-53.30% higher, and lipid peroxide content was 20.29-24.19% lower. Therefore, chicken treated with HBS may prevent liver damage by the ROS formed from a high-fat and high -cholesterol diet.

• Journal of Life Science
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• v.23 no.4
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• pp.569-577
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• 2013

Soy sauce is a traditional fermented seasoning in several oriental countries, such as Korea and Japan, and recently it has been reported to have biological activities. In Korean soy sauce, soybeans and wheat are the two main raw materials. Polysaccharides that originate from the cell wall of soybeans are resistant to enzymatic hydrolysis. These polysaccharides remain in the soy sauce even after fermentation and are termed Kanjang polysaccharides (KPS). In this study, polysaccharides were obtained from dialysate of different soy sauces labeled as A~T and manufactured by fermentation or the acid-hydrolyzate method. We investigated anti-inflammatory activities by examining the effects of these KPS on proinflammatory cytokine release and mRNA expression in mast cells. Histamine and ${\beta}$-hexosaminidase release were strongly decreased by the KPS treatment in RBL-2H3 cells. Treatment with KPS clearly reduced mRNA expression and the release of the proinflammatory cytokines interleukin (IL)-6, IL-8, and tumor necrosis factor-alpha (TNF-${\alpha}$) in PMACI-stimulated HMC-1 cells. In particular, KPS derived from fermented Kanjang products showed a significant anti-inflammation effect on mast cells compared to the acid-hydrolyzed Kanjang products. This study suggests that KPS appear to be effective in suppressing allergic inflammatory reactions.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.82-87
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• 1990

To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

• Food Science and Preservation
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• v.14 no.3
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• pp.294-300
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• 2007

Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.

• Food Science and Preservation
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• v.22 no.5
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• pp.636-643
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• 2015

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.417-422
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• 2009

The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.

• Food Science and Preservation
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• v.18 no.6
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• pp.853-858
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• 2011

Soybean-based food items have been developed as common fermented side dish sauces in South Korea, Japan, and China. Each of these countries, however, has its own fermentation method, including a microorganism-based fermentation process, the mixing of ingredients, the fermentation process, and the mixing of starch. The purpose of this study was to determine the quality characteristics of the commercial product. Fourteen kinds of rice soybean paste (Korea, 2 Japan, 12) were prepared, and their physiochemical properties (ammonium nitrogen, amino nitrogen, amylase, protease, and reducing-sugar contents) were analyzed. JRD-1 was found to contain the highest amount of amino-type nitrogen (426.45 mg%) while KRD-2 showed 316.10 mg%. For the protease activities, the following results were obtained: JRD-9, 695.10 unit/g JRD-11, 671.45 unit/g and JRD-5, 665.03 unit/g. As for the amylase activities, the results that were obtained were JRD-7, 53.65 unit/g JRD-8, 50.71 unit/g KRD-1, 46.52 unit/g JRD-1, 46.29 unit/g and JRD-11, 33.61 unit/g. This research provided information for the quality characteristics of commercial rice soybean paste.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.3
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• pp.217-223
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• 2022

Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×10⁷~1.0×10⁸ CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.82-92
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• 2006

The purpose of this study was to investigate sensory characteristics of brown sauce made with different ratio of chicken bone. Brown sauces made from chicken bone and beef bone respectively were evaluated by pH, viscosity, turbidity, Hunter's color and sensory evaluation. With chicken bone increased, pH of brown sauce changed from 5.11 to 5.72 (p<0.05) that was lower than optimal bacterial growth condition between 6.8 and 7.0. Viscosity increased with higher chicken bone ratio (p<0.05) and desired viscosity can be obtained by controlling chicken bone content. Turbidity increased with chicken bone (p<0.05), which might be caused by the thick chicken bone extract. Lower Hunter "L" value and higher "a" and "b" value were shown with increase of chicken bone (p<0.05). The sensory evaluation was performed with scoring tests for color, flavor, viscosity and taste by 20 professional panels who were professional cooks working in I hotel. Better scores of color, flavor, taste and overall evaluation except viscosity were observed with increase of cattle bone (p<0.05). There was not a significant difference between chicken bone and beef bone 0.0 : 10.0 and 2.5 : 7.5 (p>0.05). Brown sauce made with 2.5 : 7.5 can be prepared without reducing sensory quality.