• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1015-1021
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• 2000

Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.619-627
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• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.295-305
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• 2020

Treatment for beauty using oxidizing agents damages hair with inducing structural alteration in cuticle layer, degradation of protein, and loss of lipid. This study connects a frictional coefficient upon the damaged hair by an instrumental test to the texture test by human being, and considered a moisture as a factor of the damage. A friction coefficient has been measured upon the hair with successive treatment of dye, perm, and bleach. The friction coefficient from the hair dye-treated three times was defined with 0.60, where 58% of answerer indicated an initial damage point as the hairs of iteration of dye-treatment increased. Even bleach treated three times results in 0.84 of friction coefficient corresponding to 88% of answerer attributed the hair to an initially damaged hair. In order to figure out a lipid loss in hair for human being to respond damage, a friction coefficient of the hair was controlled by removing 18-methyleicosanoic acid (18-MEA). The initial damage has been recognized by 0.60 of the friction coefficient for the 68% of answerer. Since moisture is the largest portion of the components in hair, moisture analysis has been performed to study a relationship between texture of damage and the friction coefficient from an instrumental evaluation. As an iteration of dye increases, the hair became hydrophilic with smaller contact angle. It is found that a damaged hair by dyeing possessed more than 0.42% of moisture compared to a healthy hair. Finally, it is elucidated that an increase of moisture in hair induced higher adhesive force corresponding to the friction coefficient, and the friction coefficient above 0.6 is attributed to the preception of hair damage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.76-82
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• 2009

Wheat is the most widely cultivated cereal and an important source of dietary protein worldwide. Wheat allergy, defined as an adverse immunologic reaction to wheat, encompasses a broad spectrum of disorders with different pathomechanisms and clinical manifestation. The Nuruk, a traditional Korean Koji for brewing, was made with wheat flour and fermenting microbes such as bacteria, yeast and mold. The strains grown on Nuruk secrete various enzymes as amylase and protease. By the activation of such enzymes, starch and proteins in Nuruk are hydrolyzed to sugar and amino acid. Therefore, it is supposed to reduce allergic proteins in wheat. To study quality properties and degradation degree of allergenicity in Nuruk by fermentation, we investigated the changes of general ingredients and allergenicity in Nuruk during fermentation. Moisture contents was decreased from 24.2% to 13.6% during fermentation. Crude lipid and protein contents were gradually increased during fermentation. After 15 days of fermentation, reducing sugar and total sugar contents were reached its maximum level, and they were 27.45% and 39.00%, respectively. Acid and neutral protease activity were significantly increased during fermentation, but alkaline protease activity was not detected. ${\alpha}$-amylase activity was gradually increased and showed maximum level about 2,833.00 U/g after 15 days of fermentation. Glucoamylase activity was the highest level about 497.9 U/g after 10 days of fermentation. The increase of these proteolytic and saccharogenic enzyme activities will provide efficient condition for production of rice wine. Also, protein fractions were isolated from Nuruk, and degradation of these proteins during fermentation were confirmed by SDS-PAGE. IgE immunoblotting using patient's sera with wheat allergy was performed to confirm allergenic protein in Nuruk. These results as fermentation of Nuruk will provide a useful tool for developing safer wheat products to prevent wheat allergy.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1214-1221
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• 1998

The study was carried out to investigate the antioxidant effects of ethanol, methanol, and water extracts or fractions of ethanol extract of Ligularia fischeri on low density lipoprotein(LDL) and ethanol extract was further fractionated. The methanol extract and ethyl acetate fraction showed strong antioxidant effect with 71.7% (13.36 nmol/mg) and 95% (1.35 nmol/mg) inhibition in the presence of $15\;{\mu}g/mL$, respectively. In the value of malondialdehyde(MDA) with oxidation time, ethanol, methanol and water extract in the presence of $25\;{\mu}g/mL$ inhibited the oxidation up to 4h incubation and ethyl acetate fraction showed strong antioxidant effect up to 8h incubation. Also, the ethanol, methanol and water extract showed antioxidant effects in the agarose gel electrophoresis test. The conjugated diene formation by lipid oxidation with addition of $Cu^{2+}$ in the Ligularia fischeri extracts and their fractions was decreased approximately 1.1 to 2.8 times and 2.2 to 3.2 times, respectively compared to control. In the degradation of apo B-100 by oxidation using SDS-PAGE, ethanol, methanol and water extract showed similar degradation band pattern compared to that of native LDL band. Apo B-100 contents using densitometer were 77.8, 92.5% and 82.3% in the ethanol, methanol and water extract, respectively, compared to 100% of native LDL. In the meanwhile, apo B-100 contents in hexane, ethyl acetate and water fraction were 38.8, 94.5 and 65.5% respectively. This results indicated that ethyl acetate fraction showed the strongest antioxidant effect on MDA value or apo B-100 contents of LDL.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.74-81
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• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Journal of Nutrition and Health
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• v.48 no.4
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• pp.319-326
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• 2015

Purpose: Borage oil (BO) and safflower oil (SO) are efficacious in reversing epidermal hyperproliferation, which is caused by the disruption of epidermal barrier. In this study, we compared the antiproliferative effect of dietary BO and SO. Altered metabolism of ceramide (Cer), the major lipid of epidermal barrier, was further determined by measurement of epidermal levels of individual Cer, glucosylceramide (GlcCer), and sphingomyelin (SM) species, and protein expression of Cer metabolizing enzymes. Methods: Epidermal hyperproliferation was induced in guinea pigs by a hydrogenated coconut diet (HCO) for 8 weeks. Subsequently, animals were fed diets of either BO (group HCO + BO) or SO (group HCO + SO) for 2 weeks. As controls, animals were fed BO (group BO) or HCO (group HCO) diets for 10 weeks. Results: Epidermal hyperproliferation was reversed in groups HCO + BO (67.6% of group HCO) and HCO + SO (84.5% of group HCO). Epidermal levels of Cer1/2, GlcCer-A/B, and ${\beta}$-glucocerebrosidase (GCase), an enzyme of GlcCer hydrolysis for Cer generation, were higher in group HCO + BO than in group HCO, and increased to levels similar to those of group BO. In addition, epidermal levels of SM1, serine palmitoyltransferase (SPT), and acidic sphingomyelinase (aSMase), enzymes of de novo Cer synthesis and SM hydrolysis for Cer generation, but not of Cer3-7, were higher in group HCO + BO than in group HCO. Despite an increase of SPT and aSMase in group HCO + SO to levels higher than in group HCO, epidermal levels of Cer1-7, GlcCer-A/B, and GCase were similar in these two groups. Notably, acidic ceramidase, an enzyme of Cer degradation, was highly expressed in group HCO + SO. Epidermal levels of GlcCer-C/D and SM-2/3 did not differ among groups. Conclusion: Dietary BO was more prominent for reversing epidermal hyperproliferation by enhancing Cer metabolism with increased levels of Cer1/2, GlcCer-A/B, and SM1 species, and of GCase proteins.

• Journal of Life Science
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• v.24 no.5
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• pp.505-514
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• 2014

To examine the anti-obese activity of miscellaneous cereal grains, 80% ethanol extracts from eight selected miscellaneous cereal grains were compared for their cytotoxic effects on 3T3-L1 murine preadipocytes. The ethanol extract of proso millet exhibited the highest cytotoxicity. Further fractionation of the ethanol extract with methylene chloride, ethyl acetate, and n-butanol showed that the cytotoxicity of the ethanol extract was mainly partitioned into the butanol fraction. As compared with differentiated mature adipocytes, 3T3-L1 preadipocytes were more susceptible to the cyctotoxicity of the butanol fraction. When each organic solvent fraction (25 ${\mu}g/ml$) was added during the differentiation period for 6 days, the cell viability was not affected significantly except for the butanol fraction, but the intracellular lipid accumulation declined to a level of 81.5%~50.3% of the control. The Oil Red O staining data also demonstrated that the ethanol extract as well as the butanol fraction could inhibit the differentiation of 3T3-L1 preadipocytes into mature adipocytes. The presence of the butanol extract during the induced adipocytic differentiation also resulted in a significant reduction in the expression levels of critical adipogenesis mediators $(C/EBP{\alpha}$, $PPAR{\gamma}$, aP2, and LPL) to a barely detectable or undetectable level and the cells retained the fibroblast-like morphology of 3T3-L1. In 3T3-L1 cells, the cytotoxicity of the butanol fraction (50-100 ${\mu}g/ml$) was accompanied by mitochondrial membrane potential (${\Delta}{\psi}m$) loss, caspase-3 activation, and PARP degradation. Taken together, these results indicate that proso millet grains possess pro-apoptotic and anti-adipocytic activities toward adipocytes, which can be applicable to prevention of obesity.

• Clinical and Experimental Pediatrics
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• v.51 no.6
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• pp.650-654
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• 2008

Glycogen storage disease (GSD) and mucopolysaccharidosis (MPS) are both independently inherited disorders. GSD is a member of a group of genetic disorders involving enzymes responsible for the synthesis and degradation of glycogen. GSD leads to abnormal tissue concentrations of glycogen, primarily in the liver, muscle, or both. MPS is a member of a group of inherited lysosomal storage diseases, which result from a deficiency in specific enzymatic activities and the accumulation of partially degraded acid mucopolysaccharides. A case of a 16-month-old boy who presented with hepatomegaly is reported. The liver was four finger-breadth-palpable. A laboratory study showed slightly increased serum AST and ALT levels. The liver biopsy showed microscopic features compatible with GSD. The liver glycogen content was 9.3% which was increased in comparison with the reference limit, but the glucose-6-phosphatase activity was within the normal limit. These findings suggested GSD other than type I. Bony abnormalities on skeletal radiographs, including an anterior beak and hook-shaped vertebrae, were seen. The mucopolysaccharide concentration in the urine was increased and the plasma iduronate sulfatase activity was low, which fulfilled the diagnosis criteria for Hunter syndrome (MPS type II). To the best of the authors' knowledge, this is the first case of GSD and Hunter syndrome being identified at the same time.