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Lee, Soo-Kyung;Hwang, Ji-Yeon;Kang, Ming-Jung;Kim, Young-Mee;Jung, Suk-Hee;Lee, Jai-Hyun;Kim, Jung-In
- Food Science and Biotechnology
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- v.17 no.1
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- pp.130-134
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- 2008
Hypoglycemic effect of onion skin extract in vitro and in vivo was investigated. A methanol extract of onion skin inhibited yeast $\alpha$-glucosidase with an $IC_{50}$ of 0.159 mg/mL. A single oral administration of the onion skin extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg, p<0.05). Three-week-old db/db mice were fed an AIN-93G diet or a diet supplemented with a 0.5% onion skin extract for 7 weeks after a 1-week adaptation period. Consumption of onion skin extract significantly reduced the levels of plasma glucose, insulin, and blood glycated hemoglobin as compared with the control group (p<0.05). These findings suggest that onion skin is effective in controlling hyperglycemia in animal models of type 2 diabetes mellitus, at least in part by inhibiting $\alpha$-glucosidase activity.
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Kwon, Soon-Sung;Oh, Seon-Min;Kim, Hui-yun;Bae, Ji-Eun;Ye, Sang-Jin;Kim, Byung-Yong;Hur, Nam-Yoon;Choi, Sung-Won;Kim, Chang-Nam;Baik, Moo-Yeol
- Korean Journal of Food Science and Technology
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- v.51 no.1
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- pp.48-51
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- 2019
The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.
https://doi.org/10.9721/KJFST.2019.51.1.48 인용 PDF KSCI HTML

Lee, Jong-Kyung;Jung, Da-Wa;Kim, Yun-Ji;Cha, Seong-Kwan;Lee, Myung-Ki;Ahn, Byung-Hak;Kwak, No-Seong;Oh, Se-Wook
- Food Science and Biotechnology
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- v.18 no.1
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- pp.12-17
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- 2009
The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or $20^{\circ}C$ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at $20^{\circ}C$, while L. monocytogenes were inactivated in kimchi fermented at $0^{\circ}C$ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.
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