• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

• Journal of Microbiology and Biotechnology
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• v.33 no.10
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• Food Science and Preservation
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• v.31 no.4
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• pp.518-526
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• 2024

This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190℃ and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and chewiness were similar across rice types, but higher for flour than for starch. White rice TVP had a lower water absorption capacity than glutinous rice TVP. Turbidity was lowest for white rice flour and highest for corn starch. Using rice flour instead of starch in TVP production can simplify processing and contribute to promoting the consumption of rice.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.127-131
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• 2015

This study aimed to calculate the required sample size to monitor food items during risk assessment studies. Based on a data set from a previous study (2,400 data points for heavy metal assessment from 17 food items), the required sample size was estimated by using a single equation with the standard deviation value, error range, and 95%-99% confidence intervals. The required sample size was calculated with each of the heavy metals for the assessment. The results showed that cadmium, lead, and mercury of required sample sizes for further monitoring were range of 7-90, 7-1, 062, and 11-238, respectively. We found that the required sample size varied depending on the standard deviation of the previous monitoring data. This study provides a basic method to determine the minimum sample size required in food monitoring to devise practical sampling strategies.

• Biomolecules & Therapeutics
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• v.23 no.6
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• pp.597-603
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• 2015

Synthetic cannabinoids JWH-018 and JWH-250 in 'herbal incense' also called 'spice' were first introduced in many countries. Numerous synthetic cannabinoids with similar chemical structures emerged simultaneously and suddenly. Currently there are not sufficient data on their adverse effects including neurotoxicity. There are only anecdotal reports that suggest their toxicity. In the present study, we evaluated the neurotoxicity of two synthetic cannabinoids (JWH-081 and JWH-210) through observation of various behavioral changes and analysis of histopathological changes using experimental mice with various doses (0.1, 1, 5 mg/kg). In functional observation battery (FOB) test, animals treated with 5 mg/kg of JWH-081 or JWH-210 showed traction and tremor. Their locomotor activities and rotarod retention time were significantly (p<0.05) decreased. However, no significant change was observed in learning or memory function. In histopathological analysis, neural cells of the animals treated with the high dose (5 mg/kg) of JWH-081 or JWH-210 showed distorted nuclei and nucleus membranes in the core shell of nucleus accumbens, suggesting neurotoxicity. Our results suggest that JWH-081 and JWH-210 may be neurotoxic substances through changing neuronal cell damages, especially in the core shell part of nucleus accumbens. To confirm our findings, further studies are needed in the future.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.174-179
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• 2013

Three low-molecular compounds were isolated from methanol extracts of pear (Pyrus pyrifolia N. cv. Chuhwangbae) fruit peels using solvent fractionation, various types of column chromatogrphy (Diaion HP-20, Sephadex LH-20, and silica gel), and high performance liquid chromatography with an assay guided by 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity. The isolated compounds were identified as 2-carboxyl-4(1H)-quinolinone (kynurenic acid, 1) from butanol fraction, cis-p-coumaric acid (2) from ethyl acetate-acidic fraction, and vanillin (3) from the ethyl acetate-phenolic fraction, respectively. These isolated compounds were confirmed on the basis of the spectroscopic data of electrospray ionization mass spectrometry and nuclear magnetic resonance. This is the first time that compounds 1-3 were isolated and identified in pear.

• Biomolecules & Therapeutics
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• v.25 no.3
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• pp.288-295
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• 2017

The incidence of polypharmacy-which can result in drug-drug interactions-has increased in recent years. Drug-metabolizing enzymes and drug transporters are important polypharmacy modulators. In this study, the effects of bosentan and rifampin on the expression and activities of organic anion-transporting peptide (OATP) and cytochrome P450 (CYP450) 2C9 and CYP3A4 were investigated in vitro. HEK293 cells and primary human hepatocytes overexpressing the target genes were treated with bosentan and various concentrations of rifampin, which decreased the uptake activities of OATP transporters in a dose-dependent manner. In primary human hepatocytes, CYP2C9 and CYP3A4 gene expression and activities decreased upon treatment with $20{\mu}M$ $bosentan+200{\mu}M$ rifampin. Rifampin also reduced gene expression of OATP1B1, OATP1B3, and OATP2B1 transporter, and inhibited bosentan influx in human hepatocytes at increasing concentrations. These results confirm rifampin- and bosentan-induced interactions between OATP transporters and CYP450.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.364-364
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• 2016

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.83.1-83.1
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• 2006

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.216.1-216.1
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• 2003