• Food Science and Biotechnology
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• 제14권5호
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• pp.672-675
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• 2005

Two anthocyanins were isolated from 1% HCl-20% methanol extracts of KG 97287 black common bean (Phaseolus vulgaris L.) using semipreparative, high-performance liquid chromatography (HPLC). The anthocyanins were identified using a combination of LC/ES-mass spectrometry (MS) and spectroscopic methods of UV-Vis, $^1H-$ and $^{13}C-$ nuclear magnetic resonance (NMR). The chemical structures of these two anthocyanins were elucidated as delphinidin 3-glucoside and petunidin 3-glucoside and their contents in KG 97287 black common bean seed coats were determined to be $2.614{\pm}0.11$ and $0.167{\pm}0.01\;mg/g$, respectively. These contents were lower than reported internationally and we recommend the introduction into Korea of high anthocyanin varieties of black common bean.

• Journal of Nutrition and Health
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• 제36권1호
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• pp.32-39
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• 2003

Phytoestrogens, especially soy-derived isoflavones, are receiving great scrutiny as a food supplement for preventing hormone dependent disease such as postmenopausal osteoporosis. Their beneficial effects are derived from aglycone form of isoflavones, such as daidzein, genistein or glycitein. In contrast to the common usage of soybean, black bean (Rhynchosia Molubilis : Yak-kong) has been used as a supplement for preventing postmenopausal osteoporosis in oriental medicine. To investigate the effects of the saliva, artificial stomach fluid, and digestive enzymes on the conversion of glycosidic isoflavone to aglycone form, soybean and black bean were extracted with 70% methanol and freeze-dried. The recovery yield of methanol extracts of black bean was 14.1% which was higher than that of soybean, 13.5%. In terms of total isoflavones, we routinely obtained larger amount of isoflavones from black bean than those from soybean. By incubating methanol extracts of soybean and black bean with IN HCI for 180 min, the proportions of aglycones relative to the total isoflavone were significantly increased (32.4% and 52.4%, respectively). In vitro conversion, digestive enzymes ($\beta$-glucosidase and $\alpha$-glucosidase) may hydrolyze glycosidic bond of isoflavone more effectively than saliva or artificial stomach fluid did. It seems to say that the activity of $\beta$-glucosidase was higher than those of $\alpha$-glucosidase. The rate of conversion of glucoside form to aglycone form in black bean and soybean was low in physiological condition (pH) tested, although the enzymatic hydrolysis of glucoside was active. These results demonstrated that the composition of aglycone in food may be the important factors in terms of the bioavailability of isoflavones. (Korean J Nutrition 36(1): 32-39, 2003)

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.12-17
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• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• 한국자원식물학회지
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• 제34권6호
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• pp.527-535
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• 2021

Legumes have been important components of the human diet. They contain not only protein, starch, and dietary fiber, but also various phenolic compounds such as flavonoids and phenolic acids. The importance of phenolic compounds to human health is well known due to their antioxidant activities. In this study, three legumes (adzuki beans, common beans, and black soybeans) frequently cultivated in Korea were evaluated for their total phenolic content (TPC) and antioxidant activities using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis (3-ethylbenzothiazoline 6-sulfonate)), and FRAP (ferric reducing antioxidant potential) assays. In addition, correlations between agricultural traits and antioxidant activities of these three legumes were analyzed. Antioxidant activities assessed by DPPH, ABTS, and FRAP assays and TPC showed wide variations among legumes types and accessions. Among the three legumes, adzuki beans showed higher TPC and antioxidant activity than the other two legumes. In correlation analysis, seed size showed negative correlations with antioxidant activities and TPC. In principal component analysis and hierarchical clustering analysis, each of the three legumes was clearly separate. Results of this study can be used as basic information for developing functional materials for each legume. They can also help us understand the overall antioxidant activity of the three legumes.

• 한국식생활문화학회지
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• 제22권6호
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• pp.696-704
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• 2007

To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Applied Biological Chemistry
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• 제50권4호
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• pp.276-280
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• 2007

메밀은 과민한 사람에게 식품알레르기를 일으킬 수 있다. 메밀 보통종의 BW10KD 단백질은 알레르기 유발단백질중의 하나로 알려져 있다. 가공식품에 함유된 메밀성분을 검출하기 위하여 메밀의 알레르기 유발단백질인 BW10KD의 유전자에 특이적인 primer를 사용하는 Polymerase Chain Reaction(PCR) 방법을 개발하였다. BW10KD유전자의 cDNA 염기서열을 이용한 5종의 primer sets로 7종의 다른 곡류 및 두류(보리, 밀, 조, 수수, 대두, 팥, 검은콩)에 대해 PCR을 수행한 결과, 사용한 primer set 모두 메밀에만 특이적인 반응을 나타냈다. 메밀 특이적 PCR방법을 이용하여 12종의 가공식품(메밀가루, 메밀국수, 메밀묵, 밀국수, 라면, 검은깨죽, 선식, 과자, 미숫가루 및 3종류의 시리얼)을 조사한 결과 메밀가루, 메밀묵 그리고 메밀국수가 메밀 성분을 함유하고 있는 것으로 나타났다. 메밀특이적 PCR 방법은 메밀 보통종의 DNA를 1 ng까지 검출할 수 있었다. 본 PCR 방법은 식품 중에 함유된 메밀 성분을 신속 정확하게 검출하는데 활용할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제22권6호
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• pp.713-720
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• 2007

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• 한국식생활문화학회지
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• 제6권4호
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• pp.369-380
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• 1991

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p<0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes${\cdots}$etc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.