• 한국식품영양학회지
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• 제14권1호
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• pp.20-27
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• 2001

십자화과 식물인 무(Raphanus sativus L.)의 어린싹(무순)이 독특한 향과 맛으로 소비가 증가하고 있는바 그 향기성분을 SDE(simultaneous steam disti-llation/extraction) 법과 P&T(purge and cryogenic trapping)법으로 추출하여 비교, 분석하였다. 향기성분 포집시 SDE법에서는 diethyl ether 및 diethyl ether-pentane mixture(2:1, v/v)를 용매로 사용하고 P&T법에서는 diethyl ether를 사용하였다. GC와 GC-MS를 사용하여 동정한 결과 diethyl ether로 추출한 SDE법에서는 함황화합물(19종, 76.6%)이 주성분이었고, diethyl ether-pentane mixture로 추출한 경우 함황화합물(15종, 44.0%)과 탄화수소류(23종, 23.8%)가 주성분이었으며, P&T법으로 추출할 경우는 탄화수소류(25종, 84.1%)가 주성분이었다. 또한 신선한 무순의 주 향기성분은 hydrocarbon류인 n-heptane, methyl pentane이었으며, 익은 무순의 주 향기성분은 sulfur compound에 속하며 무의 주성분이기도 한 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide 등이었다. SDE법 보다 P&T법에 의해 추출할 경우 향기성분의 종류와 상대적인 양은 적어 분리능은 떨어지는 편이나 저분자 휘발성 물질은 오히려 더 많이 검출되어 추출방법에 따라 포집되는 향기성분의 종류와 양에 차이가 있었다.

• 한국식품영양과학회지
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• 제37권1호
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• pp.48-52
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• 2008

복분자, 복분자즙, 설탕, 펙틴을 원료로 하여 복분자잼을 제조하였으며 제조된 복분자잼에 대한 이화학적 특성 및 관능적 특성을 조사하였다. pH, 총산의 함량, 당도는 복분자, 복분자즙, 복분자와 복분자즙에 펙틴을 첨가하여 제조한 잼에서 차이가 없는 것으로 나타났다. 색도 중 L값은 복분자즙을 원료로 하여 제조된 잼이 높게 나타났고, 펙틴을 첨가하여 제조한 잼은 a값은 증가, b값은 감소되는 것으로 나타났다. 기계적 강도는 펙틴을 첨가한 시험구가 크게, spreadmeter value는 펙틴을 첨가한 시험구가 작게 나타났다. 관능검사 중 종합적 기호도는 복분자즙에 0.5%의 펙틴을 첨가한 시험구가 가장 높게 나타났다. 복분자잼 제조 시 복분자 즙에 0.5% 펙틴을 첨가하여 제조하는 것이 바람직하다고 생각된다.

• 한국식품영양학회지
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• 제34권2호
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• pp.174-180
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• 2021

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

• 한국식품영양학회지
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• 제36권2호
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• pp.87-92
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• 2023

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

• Journal of Nutrition and Health
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• 제36권1호
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• pp.83-92
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• 2003

Improving dietary patterns, na, in turn, improving nutritional status, is now viewed as a key to improve public health and to prevent chronic diseases. There has been a peat needs to assess diet quality to identify nutritional risk group, however, little research has been done on methods to assess overall diet quality. The purpose of this study was to develope a mini dietary assessment (MDA) index for evaluation of overall dietary quality. A 10-component system was devised based on dietary guidelines and food Tower for Koreans. The system contained 4 food elements of which use is encouraged, such as milk, meat, vegetables, fruits, and 3 food elements of which use is limited, such as fat, salt, or sugar. Also the included were elements on dietary regulation and variety. A subject is to check one of ‘always' 'generally'seldom', which has score of 5, 3, and 1, respectively, so the total possible index score is 50. This index is to use without dietary survey and is to use even by non-nutritionist. A sample of 432 healthy males and females in their 30's and 40's contributed diet intake data based on 24-hour recall for the validation of MDA. The mean MDA score was 31.34 of a possible 50 points. The main nutrients for each MDA component was correlated very well with the results of 24-hour recall. Also, very good correlation was found between healthy eating index (HEI) score and MDA score. However, some of MDA components were needed a modification of term or/and statement. So the Uh was revised and another effort for validation was made with new sample of 169 subjects and even better correlation was found. The revised MDA could be used with minor modification to assess diet quality and to screen nutritional status. (Korean J Nutrition 36(1): 83-92, 2003)

• 한국식품영양학회지
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• 제22권2호
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• pp.313-319
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• 2009

To improve the growth of human mesenchymal stem cells(hMSCs) under general cell culture conditions(20% $O_2$ and 5% $CO_2$), we examined the effect of s-allylcysteine(SAC), which is known as an antioxidant and the main component of aged-garlic extract, on hydrogen peroxide-induced cellular stress in hMSCs. We found that SAC blocked hydrogen peroxideinduced cell death and cellular apoptosis, but that SAC did not improve the growth of hMSCs during short-term culture. To evaluate the protective effect of SAC, we examined the endogenous expression of the antioxidant enzymes catalase (CAT), superoxide dismutase(SOD), and glutathione peroxidase(Gpx) in hMSCs. Hydrogen peroxide was found to downregulate the expression of CAT, SOD, and Gpx at the protein level. However, in the pre-treatment group of SAC, SAC inhibited the hydrogen peroxide-induced down-regulation of CAT, SOD, and Gpx. Unfortunately, treatment with SAC alone did not induce the up-regulation of antioxidant enzymes and the cell proliferation of hMSCs. Surprisingly, SAC improved cell growth in a single cell level culture of hMSCs. These results indicate that SAC may be involved in the preservation of the self-renewal capacity of hMSCs. Taken together, SAC improves the proliferation of hMSCs via inhibition of oxidative-stress-induced cell apoptosis through regulation of antioxidant enzymes. In conclusion, SAC may be an indispensable component in an in vitro culture system of human MSCs for maintaining self-renewal and multipotent characterization of human MSCs.

• 한국응용과학기술학회지
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• 제11권1호
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• pp.7-16
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• 1994

Some seeds of the Rutaceae family, Zanthoxylum piperitum, Z. schinifolium officinalis, Poncirus trifoliata, Citrus unshin, were investigated to clarify their antioxidative components. Finely powdered samples were extracted by hexane, followed by dichioromethane and then 70% methanol in a hot bath. Its unsaponifiables containing X-and Y-tocopherol with trace amount of ${\beta}-and$\;{\delta}-tocopherol$. also showed comparatively weak activity, although the hexane fraction itself had no significant antioxidative effect on lard. Levels of total tocopherols in the samples averages 42. 24-154. 11 mg/lOOg total extractives. The dichloromethane-and 70% methanol extractives showed strong antioxidative activity, from which antioxidative substances were purified with benzene-acetone(6:5, V/V) on a silica gel column, and with a solvent mixture of acetonitrile-methanol-$H_2O$(40:40:20, V/V/V) on a Sep-Pak $C_{18}$ hydrolyzed by 5% KOH-ethanol. The recovered unsaponifiables were, then, separated on a column of high performance liquid chromatography. The unsaponifiables produced by hydrolysis of the isolates from dichloromethane extractives has epi-catechin(40.0-57.1%) and (+)-catechin<$l9.1{\sim}24.4%$ to total phenolic substances, on area base) as major component, accompanied by chlorogenic acid, gallic acid(?), trans-p-coumaric acid and tralls-p-ferulic acid including some unknown components, and those derived from 70% methanol extractives also comprise (+)-catechin($31.3{\sim}39.6%$ to total components, on area base), epi-catechin($2O.2{\sim}36.4%$), trans-p-cournaric acid(8.4-15.3%) and trans-p-ferulic acid($7.7{\sim}14.1%$) as predominant component with some minor coponents, but the fraction supposed to be gallic acid(?) is not present. The antioxidative activities of the phenolic components isolated in this work were in order of epi-catechin>catechin>chlorogenic acid>trans-p-ferluic acid>trans-p-coumaric acid.

• Food Science and Biotechnology
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• 제14권6호
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• pp.866-870
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• 2005

The 14 lactic acid bacteria (LAB) have been evaluated to determine the binding capacity to HT29 cell and Aflatoxin $B_1$ ($AFB_1$). The interaction of LAB to HT29 cells has been further investigated to identify the possibility of competing the binding sites with $AFB_1$. Of 14 LAB strains, Lactobacillus casei KCTC 3260 demonstrated the higher adhesiveness to HT29 and $AFB_1$ with the rate of 19.6% and 46.3%, respectively. In competitive analysis for binding sites, the adhesion of L. casei KCTC 3260 to HT29 cells was reduced with 100 nmol $AFB_1$ by 31.2%. The protoplast of L. casei KCTC 3260 showed no binding capacity to HT29 cells with increment of $AFB_1$ concentration, indicating that cell wall components might serve as a critical factor for the binding. To discriminate the major component influencing on L. casei KCTC 3260 binding to HT29 cells and $AFB_1$, four different pre-treatments (lipase, pronase E, sodium m-periodate, and urea) were employed. Of those, sodium m-periodate treatment caused the lower adhesion of L. casei KCTC 3260 to HT29 cells with the increment of $AFB_1$ concentration. These results indicated that carbohydrate moiety on the cell wall of L. casei KCTC 3260 might be the most critical component in binding to both HT29 cells and $AFB_1$.

• 한국식품영양학회지
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• 제30권5호
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• 동아시아식생활학회지
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• 제16권1호
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• pp.23-28
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• 2006

The purpose of this paper was to clarify the actual conditions of the 'Dietary externalization' mainly by using the economic and nutrition-related data, accompanied by the economic development in Korea and Japan. 'Modernization of food style' and other modernization have taken place, among which 'Dietary externalization' in particular has recently drawn interest. At the time this paper clarified with econometric analysis whether there are differences between the two countries in term of the modernization of food style and dietary externalization trend. The trends of Dietary externalization of both Korea and Japan were studied using Principal Component Analysis method. The food subgroup were investigated based on the annual report on the household income and expenditure survey of Korea and the annual report on the family income and expenditure survey of Japan. The statistical data from both country were analyzed by SAS program. The results are as follows; 1. In Korea, the ratio of carbohydrates in the total calorie intake is quite high and animal protein is rather low compared to those in Japan. 2. Traditional food such as grains and vegetables are consumed much more in Korea than in Japan. 3. The Principal Component 1, 2 were extracted in both countries during the whole analysis period, which suggested the 'Dietary externalization' 4. Principal Component 1 has a positive factor loaded in all food items including meals outside the home and process food. In other words, it is apparent that the 'Dietary externalization' tread in Korea has a simple pattern suggesting that all externalization related items are on the rise. 5. Principal component 1, 2 which indicated the dietary externalization, were detected in Japan.