• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.41-47
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• 2012

Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1487-1494
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• 2010

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at $60^{\circ}C$ and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at $0^{\circ}C$. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (${\beta}'$ form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.115-123
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• 1993

Mechanically deboned chicken meat(MDCM ) from necks and backs was blended with 0.1% oleoresin rosemary, 0.1% oleoresin sage and 0.05% rosemary combined with 0.05% sage to evaluate retardation of oxidative rancidity during storage at$3^{\circ}C$ and $-25^{\circ}C$, respectively. 1. Moisture content of MDCM was 66.3%. protein 17.6%, fat 15.0% and ash 1.10%. Several types of bone particles such as angular and needle like shape in MDCM were observed by light microscope. 2. Lipid oxidation of MDCM started to increase after 2 day and increase rapidly after 6 day of storage at $3^{\circ}C$. Oleoresin sage and rosemary apparently retarded oxidative rancidity of MDCM during refrigerated and frozen storage, TBA and total carbonyl values demonstrated that sage was more effective antioxidant than rosemary, and sage /rosemary combination was the most effective antioxidant among them. 3. The oxidative rancidity of MDCM apparently accelerated after 50 days of storage at $-25^{\circ}C$. The addition of oleoresin sage and rosemary inhibited oxidizing changes stored for 100 days at -$25^{\circ}C$.

• Biomolecules & Therapeutics
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• v.14 no.4
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• pp.226-234
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• 2006

Disturbance of antioxidant system is very common in chronic alcoholics and herbal or natural products with antioxidant activity have been used for its treatment. This study was to investigate the effect of Vitis vinifera extract(V), Schisandra chinensis extract(S), Taraxacum officinale extract(T), Gardenia jasminoides extract(G), Angelica acutiloba extract(A) and Paeonia japonica extract(P), and their combinations on the antioxidant and ethanol oxidation system. Male Sprague-Dawley rats were subjected to Lieber-DeCarli ethanol liquid diet(ED) and were then given different herbal extract mixtures for 6 weeks including VST(V 100+S 150+T 150mg/kg/day), VSG(V 100+S 150+G 150mg/kg/day), VTG(V 100+T 150+G 150mg/kg/day), and VAP(V 100+A 150+P 150mg/kg/day). When the activity of alcohol dehydrogenase(ADH) and acetaldehyde dehydrogenase(ALDH) were compared between ED only group and herbal extracts treatment group, the differences were statistically significant. Phase I and II(glutathione-S-transferase, phenol sulfatransferase) enzyme activities were found to be significantly higher in the VAT treatment group compared to the ED group. Herbal extracts not only repressed the ethanol-induced elevation of malondialdehyde level, but also protected against ethanol-induced decrease in glutathione content, glutathione reductase, glutathione peroxidase, catalase and superoxide dismutase activities. The administration of the herbal extracts was found to be effective in eliminating lipid-peroxides induced by long-term consumption of alcohol by activating various enzyme systems and physiological active compound formation system. After a chronic consumption of alcohol, Angelica Radix protected the liver via activating the ethanol-metabolism enzyme system, and Paeoniae Radix via activating the ethanol-metabolism enzyme and the phase I, II-metabolism enzyme system. Taraxaci Herba was also effective in liver protection via activating the ethanol-metabolism enzyme system and the phase I, II-metabolism enzyme system, Gardeniae Fructus via activating the phase II-metabolism enzyme system and the anti-oxidation system enzyme, and Schisandra Fructus and a grapestone via activating the anti-oxidation system. Our data suggest that these herbal extracts may be useful as a health functional food or new drug candidate for fatty liver and hepatotoxicity induced by chronic alcohol consumption.

• Journal of Life Science
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• v.26 no.7
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• pp.772-781
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• 2016

Dung beetle (Catharsius molossus, CA) is a well-known group of insects thanks to their exploitation of animal feces, a behavioral trait with a global impact on earth′s ecosystems. This study was conducted to investigate the effect of CA extract on a high-fat diet in SD rats. Male rats were divided into 5 groups. Animals were fed on a high-fat diet for seven weeks before and dung beetle extract for a month during the administration. Weight gain was decreased in ethanol extract from CA group. Administration of CA extract reduced the organ weight of testis and kidney, and adipose tissue weight. Lipid oxidative stress was evaluated measuring malondialdehyde level in liver. There were no significant differences in groups. Protein oxidative stress was evaluated measuring protein carbonyl content in blood. The protein carbonyl in blood was significantly decreased in ethanol and acetone extracted dung beetle groups (p<0.05). Meanwhile, the protein carbonyl in hepatocyte was not significant among the groups. Fibronectin and laminin by using D-HUVEC cell in vitro were measured by ELISA assay. There was significance in CA extract. The level of IL-10, IL-1β, VEGF, eNOS was evaluated by ELISA. There was significance in IL-10 compared to control (p<0.05). SOD and GPx tended to increase by CA extract. Furthermore, CAT was increased significantly by CA extract (p<0.05). After administration of CA extracts the composition of saturated fatty acid in adipose tissue tend to decrease, while unsaturated fatty acid increases. In conclusion, dung beetle had anti-hyperglycemia effects of oxidative stress and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.231-240
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• 1974

The growth of a mixed yeast culture consisting of Canda tropicalis var. KIST 76 and Tricosporon cutaneum KIST 76-H was compared with that of pure cultures under pilot plant conditions. The mixed culture was judged stable based on the nearly constant ratio of the two organisms at the completion of fermentation. We obtained higher cell yields, protein content and productivity in the mixed culture on n-paraffin than the pure culture of C. tropicalis var. KIST 76. T. cutaneum KIST 76-H did not grow on n-paraffin medium. With the batch cultivation of mixed organisms on n-paraffin, the specific growth rates during the exponential growth phase were 0.24-0.33 $hr^{-1};$ cell yields were 96-106% and productivities were 2.9-3.6g/l. hr. The cells obtained contained 55-58% crude protein and 5.5-6.3% lipid. The critical value of dissolved oxygen concentration Ccrit. and saturation constant, km, are approximately 1.5 ppm and 0.228 ppm respectively. Also we established the optimal conditions for the mixed culture in batch fermentation.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.544-548
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• 2014

This study was conducted to investigate the nutritional components and quality characteristics of the root of Allium hookeri grown in Korea and Myanmar. The root of A. hookeri grown in Hadong, Korea (KR), contained higher levels of carbohydrate, crude ash, and crude lipid, but the root of A. hookeri grown in Shan, Myanmar (MR), contained higher levels of crude protein and crude fiber. The free sugar and organic acid contents were higher in KR than in MR. Fructose, glucose, and sucrose were the major free sugars and arginine was the major free amino acid. KR contained higher amounts of essential amino acids, non-essential amino acids, ${\gamma}$-amino butyric acid, and citrulline than MR. Potassium was a prominent mineral constituent in both KR and MR, and KR contained higher mineral content than MR. KR contained twice the amount of sulfur and crude saponin, relative to MR.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.286-291
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• 2018

This study aimed to investigate the antioxidant ability of a cumin seeds ethanol extract (CE). The DPPH and ABTS radical scavenging activities of 0.25, 0.5, and 1.0 mg/mL of CE were found to be 24.6, 41.4, and 73.4 and 14.5, 27.2, and 50.1%, respectively (p<0.05), suggesting a dose-dependent effect. Moreover, the total phenolic content of CE was $61.0{\mu}M$ tannic acid equivalent/g extract and the FRAP value was $429{\mu}M$ ascorbic acid equivalent/g extract. In 9 hours of oil oxidation, CDA and ${\rho}-AV$ was significantly reduced to 13.4 and 59.1%, respectively, at a CE concentration of 100 ppm compared with that in the control (p<0.05). Major volatile compounds of CE were found to be ${\alpha}$-pinene, 2-butenal, cyclohexene, ${\beta}$-pinene, cis-sabinene, ${\rho}$-cymene, and limonene. These results suggest that CE containing volatile compounds has excellent antioxidant ability and oxidation stability, and thus could be used as a natural antioxidant to prevent oxidation in lipid foods.