• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.2
• /
• pp.209-215
• /
• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.876-881
• /
• 1999

Fresh onions were extracted by two methods of conventional extraction(CE) and microwave assisted extraction(MAE) under different extraction conditions. Onion extracts obtained by CE and MAE were examined in oleoresin yield and physiological activities. The optimal extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. Therefore extraction time was shortened drastically by MAE but there was no significance in oleolesin yield. The electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 45% level in CE and 50% level in MAE. The nitrite scavenging effect was diminished while pH was increasing, and showed a high elimination effect over 85% at pH 1.2. The tyrosinase inhibitory effect was 20% level in both CE and MAE when water was used and 40% level when ethyl alcohol was used. The angiotensin I converting enzyme inhibitory effect showed higher activity with 70% level in MAE than 60% level in CE. The pyruvic acid content was 6.8 and 6.4 moles per 1g of fresh onion by CE and MAE when water was used, and was 4.3 and 5.6 moles by CE and MAE when ethyl alcohol was used.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1084-1089
• /
• 2015

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.881-888
• /
• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.10
• /
• pp.1241-1247
• /
• 2007

Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 mg/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 mg/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low ($26.3{\sim}36.8%\;at\;1,000{\mu}g/mL$ concentration) Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at $1,000{\mu}g/mL$ concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon's seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2+1.1; a, 3.2+0.2; b, 13.6+0.3.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.1022-1030
• /
• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.350-356
• /
• 2011

Styela plicata of large (9.82~11.66 g) and small (0.93~2.21 g) sizes harvested at different times was extracted with 4 different solvents (methanol, ethanol, acetone, and water). DPPH radical scavenging and reducing power was the highest in acetone extracts of small ones (38.98% and 1.724, respectively) harvested in November. The lowest radical scavenging activity was found in water extracts of large ones (12.03% and 0.114) in December. On the other hand, large ones harvested in September showed significantly higher inhibition rate of DNA damage (water, 56.54%; methanol, 55.83%; ethanol, 48.63%) than others. Overall, the water extraction of S. plicata tended to show a higher antigenotoxic effect. In addition, water extracts of large S. plicata from November showed the highest angiotensin converting enzyme (ACE) inhibitory activity (64.38%), while that of small ones from December exhibited the lowest (51.33%). Overall the results indicate that antioxidant and antihypertensive activities S. plicata are variable depending on harvesting time, size, and extraction solvent.

• Journal of Ginseng Research
• /
• v.31 no.2
• /
• pp.102-108
• /
• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Advances in Traditional Medicine
• /
• v.4 no.2
• /
• pp.104-111
• /
• 2004

Sasang Constitutional Medicine is a major branch of Korean Traditional Oriental Medicine. The differences of disease susceptibility to be shown in Sasang constitution may be due to genetic factors. Therefore, we examined interrelationship among cerebral infarction (CI), apolipoprotein E (apoE) gene polymorphism, and Sasang constitutional classification. ApoE is a key protein modulating the highly atherogenic apoB containing lipoproteins and is a candidate gene for the development of coronary artery disease (CAD). The ${\varepsilon}2\;and/or\;{\varepsilon}4$ alleles were the first to be implicated in premature CAD, which resulted in this polymorphism being extensively studied. We investigated the association between apoE genotype and CI by case-control study in a Korean population. We also classified CI patients and control group into groups according to Sasang Constitutional Medicine. 196 CI patients and 379 controls without CI were examined. ApoE genotype was determined by 8% polyacrylamide gel separation after DNA amplification. A significant difference in the apoE genotype distribution was observed in the CI patients compared with that in controls ($X^{2}$=14.920, df=4, P=0.005). Also, the frequency of Taeumin constitution in patients with CI was significantly higher than that in controls (58.0% vs. 36.9%; P<0.001). However, the Taeumin constitution did not enhance the relative risk for CI in the subjects with apoE ${\varepsilon}2\;and/or\;{\varepsilon}4$ alleles. No differences in the apoE genotypes frequencies were observed in the Taeumin compared with that in the other constitutions. In addition, we investigated whether the DD genotype of angiotensin converting enzyme (ACE) gene, a candidate gene for CI, was associated with CI, Taeumin constitution, and apoE polymorphism. As a result, the frequency of Taeumin constitution was significantly higher in CI patients with both apoE ${\varepsilon}3/{\varepsilon}4$ and ACE ID/DD genotypes than in the remaining Sasang constitutions (14.5% vs. 8.3% and 0%) ($X^{2}$=13.521, df=6, P=0.035). In summary, we concluded that the apoE polymorphism is a major risk factor for CI in Koreans and the ACE ID/DD genotype enhanced the relative risk for CI in the subjects with apoE ${\varepsilon}3/{\varepsilon}4$ genotype and Taeumin constitution.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.4
• /
• pp.570-578
• /
• 2009

The present study was conducted to investigate the antioxidant and antimicrobial activities of green tea at different harvest time. The leaves were collected in late March(Ilro), early April(Okro and Ujeon), late April(Sejak), and early May(Eoksu and Hanra). The total polyphenol content of Sejak was highest (28.87mg TAE/g). Electron donating abilities toward $\alpha$,$\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were approximately 80%. SOD-like activities were above 30%, where ujeon showed the highest activity ($38.95{\pm}0.96%$). The nitrite scavenging ability was pH-dependent and shown to be highest at pH 1.2, and lowest at pH 6.0. The inhibitory effects against the angiotensin I converting enzyme were over 85%, except for Okro ($58.22{\pm}4.66%$) and Hanra ($77.96{\pm}3.83%$). The tyrosinase inhibition rate increased with harvest time. Okro showed the highest caffeine content ($3.86{\pm}0.32%$) and had the highest antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The combined results of this work revealed that the antioxidant and antimicrobial activities of green tea were independent of harvest time.