• 한국식품영양학회지
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• 제31권1호
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• 한국생활과학회지
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• 제20권5호
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• pp.1009-1023
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• 2011

This study was carried out to investigate the variations of catechu dyed fabrics under UV irradiation. Catechu dyed cotton and silk fabrics mordanted with Fe and Cu were irradiated with UV under dry and wet conditions, and then were evaluated on color changes and mechanical properties. Owing to UV irradiation, the K/S values of catechu dyed cotton fabrics increased until a certain amount of time but those of catechu-dyed silk fabrics increased continuously. Cu mordanting cotton fabrics showed the smallest changes due to the UV treatment, and silk fabrics mordanted with Fe showed the largest changes. Wetted fabrics were accelerated maillard browning by UV. Un-mordanted cotton fabrics treated with UV under dry conditions changed its YR color to Y, but changed its Y color to YR under wet conditions. However, mordanted cotton fabrics treated with UV didn't change their color. Dyed silk fabrics except those Fe mordanted and in wet conditions continued to keep their color after UV irradiation. Silk fabric mordanted with Fe under wet conditions changed its Y color to YR by UV irradiation. UV irradiation didn't affect the mechanical properties of catechu-dyed cotton and silk fabrics in any significant way.

• Journal of Microbiology and Biotechnology
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• 제27권7호
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• pp.1359-1366
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• 2017

(E)-2-Methoxy-4-(3-(4-methoxyphenyl)prop-1-en-1-yl)phenol (MMPP), derived from butenal, is a recently synthesized Maillard reaction product. Owing to its novelty, little is known about the function of MMPP. In this study, we elucidated the effects of MMPP on apoptosis in cervical cancer by using the HeLa cervical cancer cell line, which is widely used in cancer research. We observed that MMPP was cytotoxic to HeLa cells and induced activation of caspase-3, -8, and -9, without affecting the expression of the viral oncogenes E6 and E7. In particular, the expression of the death receptors DR5 and FAS was significantly increased by MMPP treatment. There were no significant alterations of mitochondrial intrinsic factors. Taking all these results together, our findings show that MMPP primarily induces apoptosis in HeLa cervical cancer cells via the extrinsic apoptotic signaling pathway, accompanied by an enhanced expression of death receptors.

• Applied Biological Chemistry
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• 제11권
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• pp.101-104
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• 1969

Partition chromatography의 방법(方法)으로는 우선 cellulose powder colume을 시도해 보았으나 이는 얻어진 fraction의 용매제거의 난점(難點)이 있으므로 결국(結局) paper chromatography 방법(方法)만을 사용(使用)하였다. 연구결과(硏究結果)로는 우선 갈색색소의 fraction에 있어서 발효초기(醱酵初期)에 약간의 활성(活性)을 관찰(觀察)할수 있었으며 glycine이 함유된 fraction 에서는 발효초기에 벌써 상당한 활성을 보였으며 이는 또한 발효의 진행(進行)에 따라 점차 증가되었다. 그리고 N-glycoside의 fraction에서는 발효초기에 미약(微弱)한 활성(活性)을 관찰할 수 있었다. 그러나 paper chromatography의 방법(方法)은 본실험(本實驗)에 적합하지 않다고 생각되며 그 이유(理由)는 일회(一回)에 fractionation 할수있는 시료(試料)의 양(量)이 극(極)히 제한되어 있다는 점(點)과 또 fractionation 도중에 타물질(他物質)의 오염으로 인(因)해서 시료(試料)의 정확(正確)한 발효 활성(活性)을 측정(測定)할수 없다는 것이다.

• Applied Biological Chemistry
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• 제11권
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• pp.105-108
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• 1969

본(本) 실험(實驗)에 사용(使用)된 Gel로는 Sephadex G-200, G-100과 G-75로써 fractionation은 대체(大體)로 호조건에서 이루어 졌다. G-200과 G-100의 경우에 있어서는 갈색색소의 분자크기가 서로 다른 2개(個)의 Peak를 얻을 수 있었고 Colume에 투입된 시료(試料)는 완전(完全)히 회수(回收)되었다. G-75의 경우에는 갈색색소와 분자 크기가 작은 다른 물질(物質)과를 분리(分離)할 수 있었으나 약간의 시료(試料)는 Gel에 흡착되어 완전(完全)히 회수(回收)할 수 없었다. 발효실험의 결과를 종합해 보면 우선 갈색색소를 함유하늘 모든 fraction은 발효초기에 활성(活性)을 보이며 분자크기가 작은 물질의 구획(區劃)에서는 강하고도 점증되는 활성(活性)을 관찰할 수 있었다. Sephadex Gel에 의(依)한 fractionation은 첫째로 작업(作業)도중에 시료(試料)의 변질현상(變質現象)이 없다는 것과 둘째로 갈색색소를 그들의 분자크기에 따라 분획(分劃)할 수 있다는 이점(利點)들이 있다.

• 한국축산식품학회지
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• 제21권1호
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• pp.56-63
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• 2001

In this study, three domestic and one foreign formulas for the infants up to 5 month old were examined to detect chemical changes such as pH, reactive sulfhydryl groups(RSH) content, 5-hydroxymethylfurfral(HMF) content, available lysine content, electrophoresis, and surface color caused by heat treatment for long term storage. In the SDS-polyacrylamide gel electrophoresis, A and B products showed similar pattern, while C product had a clearly distinguishable $\beta$-lacto-globulin band, but in casein, only D product showed a few strong casein band. RSH content, which indicate the extent of whey protein denaturation, ranged from 4.40 to 5.93 mmole/g protein. HMF content. which indicate the extent of Maillard reaction, ranged from 192 to 432 $\mu$mole/100g in formulas. B product showed the highest RSH and HMF content. Available lysine content ranged from 31 to 46 mg/g protein. Among them D product contain the highest available lysine content and others showed no significant difference. In conclusion, the domestic infant formulas showed higher RSH and HMF content than the foreign product and the available lysine content of the domestic products were lower than of the foreign product.

• 한국식품영양과학회지
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• 제22권2호
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• pp.246-252
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• 1993

Melanoidins, as brown colored polymers, are formed through the diversified reaction systems of Maillard type and other reactions. Melanoidins are important components in relation to food quality and also are known to have antioxidative, mutagenic and antimutagenic activities. Since these aspects have been extensively reviwed elsewhere, only the recent studies regarding to their antioxidative and antimutagenic activities are discussed in this review. Even though their mechanisms are not clearly identified, melanoidins or specific fractions isolated from their mixtures have shown varied antioxidative activities depending on the reaction systems and reaction conditions. Those activities presumely are derived from the complex functional properties of hydrogen / electron donors and metal chelating power, which are originated from their reductone structure and others. It is considered that pyrolysate and other mutagens are formed by the given conditions in some cases during browning reaction, whereas melanoidins and their fractions have antimutagenic effects on chemical and other mutagens. There are positive correlationship among the color intensity, antioxidative activity and antimutagenicity of melanoidins or their fractions. These suggest that the antimutagenicity of melanoidins could be attributed to their antioxidative properties, however, it might also be due to other factors, because the relevant responses for antimutagenicity are very complicate and not clear. Accordingly, further studies are required to determine the actual acitivities and mechanisms involved in antioxidation and (anti)mutagenicity of melanoidins by reaction systems / conditions and by the isolated fractions. And also, additional studies are needed to evaluate the applications of melanoidins and their relevant effects to food and human health.

• 한국자원식물학회지
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• 제31권6호
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• pp.704-713
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• 2018

Roasting has revealed coffee's potentials as a good source of bioactive compounds. This study was done to investigate the quantitative presence and activity of bioactive compounds including caffeine, chlorogenic acid (CGA), amino acids, and antioxidant capacity on Coffea arabica L. (Guatemala finca San Sebastian) and C. robusta L. (India Azad Hind). Analysis was performed on Green Bean (GB) Medium-Light (ML), Medium (ME) and Medium-Dark (MD) samples of both varieties. From the results, caffeine content was highest in ME samples of both varieties. GB samples of both varieties had high CGA content which decreased after increasing roasting time and temperature. Most amino acids in GB samples was highest, however, glutamic acid, valine, tyrosine, isoleucine, leucine and phenylalanine had highest quantitative increase in ME samples for both varieties. $IC_{50}$ of DPPH and ABTS radical scavenging activity was highest in ML samples of both varieties. $IC_{50}$ of reducing power and total phenolic content was highest in GB sample of both varieties but decreased after increasing roasting conditions. Generally Robusta had the highest quantity of bioactive compounds and antioxidant activity. From this study, the optimal roasting condition for coffee is ME above which there is a significant reduction of bioactive compounds and antioxidant activity.

• 한국축산식품학회지
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• 제42권6호
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• pp.915-927
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• 2022

Recently, protein-fortified milk powders are being widely consumed in Korea to prevent sarcopenia, and the demand for high-protein food powders is continuously increasing in the Korean market. However, spray-dried milk proteins have poor flowability and wettability owing to their fine particle sizes and high inter-particle cohesive forces. Fluidized bed agglomeration is widely used to improve the instant properties of food powders. This study investigated the effect of fluidized bed agglomeration on whey protein isolate (WPI)-fortified skim milk powder (SMP) at different SMP/WPI ratios. The fluidized bed process increased the particle size distribution, and agglomerated particles with grape-like structures were observed in the SEM images. As the size increased, the Carr index (CI) and Hausner ratio (HR) values of the agglomerated WPI-fortified SMP particles exhibited excellent flowability (CI: <15) and low cohesiveness (HR: <1.2). In addition, agglomerated WPI-fortified SMP particles exhibited the faster wetting time than the instant criterion (<20 s). As a result, the rheological and physical properties of the WPI-fortified SMP particles were effectively improved by fluidized bed agglomeration. However, the fluidized bed agglomeration process led to a slight change in the color properties. The CIE L^* decreased, and the CIE b^* increased because of the Maillard reaction. The apparent viscosity (η_a,10) and consistency index (K) values of the rehydrated solutions (60 g/180 mL water) increased with the increasing WPI ratio. These results may be useful for formulating protein-fortified milk powder with better instant properties.

• 동의생리병리학회지
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• 제23권1호
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• pp.121-126
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• 2009

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. In this study, pharmacological efficacy and ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of acidic-polysaccharide, phenolic compounds and inhibition of peroxide lipides. It was found that acidic-polysaccarides were increased by heat treatment. In addition, maltol of phenolic compounds, strong antioxidant, produced during the process of red ginseng by Maillard reaction. Acidic-polysaccarides and maltol were increased after the 1st and 3rd steaming and drying treatments, but they were decreased gradually after 5th, 7th, and 9th treatments. Antioxidant activity was increased as increasing treatment times of steaming and drying without significance. Effect of red ginseng extract on inhibition of peroxide was increased gradually until after the 7th treatment, but remarkably decreased after the 9th treatment.