• Culinary science and hospitality research
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• v.22 no.2
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• pp.13-28
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• 2016

This study performed quantitative analysis of isoflavone glycoside contents on Buseoktae, Daewon, Wooram beans and cheonggukjang made of Buseoktae beans from the LC/MS/MS. Also, the experiment carried out by means of RSM(response surface methodology), which included 10 experimental points for the two independent variables addition(40, 55, 70 g) and time(2, 3, 4 min) from the beginning point to boil of cheonggukjang. These were optimized using a Face-centered central composite design. Daidzein contents were $212.16{\mu}g/mL$ in Buseoktae, $212.21{\mu}g/mL$ in daewon, $158.54{\mu}g/mL$ in wooram beans. Genistein contents were $318.84{\mu}g/mL$ in Buseoktae, $310.50{\mu}g/mL$ in daewon, $262.71{\mu}g/mL$ in wooram beans. Total isoflavone contents were $532.50{\mu}g/mL$ in Buseoktae, $524.19{\mu}g/mL$ in Daewon, $422.71{\mu}g/mL$ in Wooram beans. Isoflavone contents of Buseoktae and Daewon were quite similar, relatively contents of Wooram beans were low. Total isoflavone contents of Buseoktae cheonggukjang (for business use) was $430.10{\mu}g/mL$ in A ($32^{\circ}C$, 96 h fermentation), $460.09{\mu}g/mL$ in B ($36{\sim}40^{\circ}C$, 30 h fermentation), $417.46{\mu}g/mL$ in C cheonggukjang($36{\sim}38^{\circ}C$, 72 h fermentation), B cheonggukjang was just a bit more than A, C cheonggukjang. The estimated response surfaces confirmed that the amount and time had significant effects on taste. The optimum condition of Buseoktae cheonggukjang taste was predicted to be 55.20 g addition at 2.92 min.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.219-227
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• 1997

This research aims to reveal the attitude of day-care center and preschool teachers to nutrition, while understanding the influence of their experience of participation in nutrition education programs or taking nutrition courses in school days on the degree of their nutrition knowledge scores. The 204 subjects answered the questionnaire by a self-administration method from April 3 through April 30, 1997. Following are the results of this study : The teachers thought higher of social life(50.5%) and health life(37.3%) among the 5 item of child's living guidance. 58.8% answered 'necessary' and 36.3% 'very necessary' about nutrition education in one's childhood. As to the participation in nutrition education programs, 28.4% answered 'without fail' and 55.9% 'will try'. About the meaning of the meal time, 55.4% regarded it as an occasion for the child's socialization and 30.9% as an opportunity of nutrition education. Looking into their nutrition knowledge scores in four parts, 5 points each, the average totaled 10.9$\pm$3.0 : basic nutrition as 2.7$\pm$1.2, child's nutrition as 3.0$\pm$1.2, food and cookery as 2.4$\pm$1.2, food storage and hygiene as 2.8$\pm$0.8. Those teachers who had some experience of participation in nutrition education programs earned 11.0$\pm$3.1, while the rest scored 10.3$\pm$2.7-no significant difference. On the other hand, those teachers who had experience of taking nutrition courses received in school days 11.1$\pm$2.9, whereas the rest got 10.6$\pm$3.2-no significant difference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Food Science and Preservation
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• v.21 no.1
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• pp.129-139
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• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Food Science and Preservation
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• v.20 no.5
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• pp.668-683
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• 2013

In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm ($OD_{475}$) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter $L^*$, $a^*$, $b^*$ values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the $R^2$ values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the $a^*$, $b^*$ and $OD_{475}$ values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a $90.02^{\circ}C$ extraction temperature and a 4.03 minute extraction time ($R^2$: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration, $83{\sim}93^{\circ}C$ for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an $88^{\circ}C$ extraction temperature and a 3.9-min extraction time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.939-948
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• 2008

The effects of goat's beard (Aruncus dioicus var ramtschaticus Hara) ethanol extracts (AD) on the streptozotocin-induced diabetic symptoms and oxidative stress in rats were assessed. Experimental plots were divided into normal controls (NC), diabetes controls (DM), diet with 0.3% AD after diabetes induction (SA), and diet with 0.6% AD after diabetes induction (SB), then fed for 5 weeks. In the SA and SB groups as compared with the DM group, diabetic symptoms including weight loss, increase in feed and water intake, and enlargement of the liver and kidney were improved. The levels of blood glucose and serum fructosamine were reduced by $17.9{\sim}27.2%$ and $25.6{\sim}32.6%$, respectively. The activities of alanine aminotransferase, aspartate aminotransferase and the levels of triglycerides, total cholesterol, and LDL-cholesterol in the serum were reduced by $25.6{\sim}30.3$, $42.37{\sim}55.51$, $26.85{\sim}30.44$ and $37.29{\sim}39.11%$, respectively, whereas the level of HDL-cholesterol was increased by $37.29{\sim}39.11%$. Hepatic total (T) and O type (O) activities of xanthine oxidoreductase, O/T ratio(%) and level of lipid peroxide were significantly decreased, while the level of glutathione was increased, and also the activities of superoxide dismutase and glutathione S-transferase were increased by $56.84{\sim}94.90%$ and $57.14{\sim}68.92%$, respectively. In the above results, it was noted that AD has an antidiabetic effect which alleviated hyperglycemia and the AD reduced and/or prevented the tissue damage caused by diabetes yia the inhibition of reactive oxygen species (ROS) generating systems concurrent with an increase in ROS scavenging.

• Food Science and Preservation
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• v.15 no.1
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• pp.161-168
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• 2008

The effects tea beverages (TBs) prepared from powdered green tea (Gt), oolong tea (Ot), black tea (Bt), or pure tea (Pt) with lemon, orange, grenadine etc on cadmium toxicity in rats were investigated Sensory evaluations of the TBs are better than those of each water extracted teas. Cadmium (50 ppm) was administered to experimental rats fed a basic diet, or a diet with various TBs (15% w/v), for 5 weeks. Although body weight gains, feed intakes, and fecal weights in all Cd-treated groups were lower than those in the normal control group (NC), feed efficiency ratio, urine volumes, liver weights, and kidney weights did not differ significantly between groups. The serum ALT and AST levels in the Cd-treated control group (Cd-Co) were higher than those in the NC animals. Serum ALT and AST levels in all Cd-treated rats fed TB-supplemented diets were lower than in animals of the Cd-Co group. Tibia and femur weights in Cd-Co animals were lower than those in NC rats. Tibia and femur weights in Cd-treated rats fed TB-supplemented diets were higher than those in Cd-Co animals. There were no between-group differences in tibia lengths; animals in the NC and TB-supplemented diet groups showed femur lengths longer than those of Cd-Co rats. Although the contents of crude ash and cadmium in the femurs of Cd-Co mts was markedly higher than in the femurs of NC animals, the cadmium content in femurs of Cd-Co rats was significantly lower than that in the femurs of NC animals. The changes in mineral levels caused by Cd administration were alleviated by every TB-supplemented diet tested Whereas fecal calcium excretion by Cd-Co animals was significantly higher than that of NC rats, calcium excretion by Cd-treated rats fed TB-supplemented diets was significantly lower than that of Cd-Co animals. Fecal cadmium excretion by all Cd-treated rats fed TB-supplemented diets was significantly higher than that of Cd-Co animals. In conclusion, this study provides experimental evidence that various TBs may regulate cadmium-induced organ toxicity by reducing cadmium accumulation in tissues through the mechanism of increasing the fecal excretion of cadmium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.706-713
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• 2012

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.243-247
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• 2006

The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts $(26.8{\pm}0.35\;mg/g)$ with thyme leaf was higher than water extracts $(25.7{\pm}0.20\;mg/g)$. This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in $50\;{\mu}g/ml$ of phenol content, 10 mm in $100\;{\mu}g/ml$, 13 mm in $150\;{\mu}g/ml$ and 16 mm in $200\;{\mu}g/ml$, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.

• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.85-94
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• 2012

The anti-obese, hypolipidemic and hepatoprotective effects of post-fermented green tea by Monascus pilosus was tested with mice fed with high-fat diet for 7 weeks. The body weight gain and feed efficiency ratio (FER) in normal control group (NC), CHA (2% non-fermented green tea powder supplemented high-fat diet group) and mCHA (2% green tea powder post-fermented by M. pilosus supplemented high fat diet group) groups were significantly lower than those of high fat diet control group (HC). Epididymal fat weight in mCHA and NC were significantly lower than HC. The hepatic lipid peroxide was dramatically higher in HC than that of NC and was significantly lower in CHA and mCHA. In addition, dehydrogenase type activity of xanthine oxidoreductase in HC was lower than that of NC, but significantly higher than CHA and mCHA. In histopathological findings, hepatic fat accumulation in HC was higher than that of NC, CHA and mCHA. Antiobese, hypolipidemic and antifatty liver effect of green tea powder post-fermented by M. pilosus was slightly higher than that of non-fermented green tea. In conclusion, the constituents of green tea fermented by M. pilosus has been proven to not only inhibit obesity and hyperlipidemia but also decrease the hepatic fat accumulation in high fat diet-induced obese mice.