• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.52-57
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• 2003

Nutritional compositions of the raw materials, such as well-milled rice, milled upland glutinous rice, milled barley, glutinous millet, SoRiTae, red beans and mung beans were analysed, and cooking characteristics and sensory attributes of mixed cereals were measured. Crude protein and crude fat in SoRiTae were 31.6% and 16.16%, respectively, and the highest among the raw materials. Crude ash was 3~11 times higher and crude fiber was 5~7 times higher in legumes than in grains. Iron content in SoRiTae was the highest as 7.8 mg/100 g, and calcium content was the highest as 71.0 mg/100 g in SoRiTae and mung beans. Phosphorus content was higher in glutinous millet and mung beans, and potassium content was greatly higher in legumes than in grains and the highest as 934 mg/100 g in red beans. Vitamin B$_1$ and B$_2$ contents were higher in legumes than in grains, and niacin content was the highest as 5.51 mg/100 g in mung beans and was 3.77 mg/100 g in glutinous millet. Water uptake of the raw materials increased greatly after 5 min of soaking in water and then stayed at the almost same level. Water uptake was the highest in SoRiTae and decreased in the order of milled barley, milled upland glutinous rice, glutinous millet and well-milled rice. Hardness was the lowest as 142.8 g/cm$^2$ in cooked SoRiTae, and the highest as 206.3 g/cm$^2$ in cooked milled barley compared with 169.4 g/cm$^2$ in cooked well-milled rice. Cooking time increased and hardness of cooked mixed cereals decreased with the increase of water added. Moisture content decreased, while crude protein, crude ash and crude fiber increased as the increase of mixing ratio of SoRiTae and red beans in mixed cereals. Lightness decreased, while red and blue color increased, and hardness increased with the increase of mixing ratio of SoRiTae and red beans. Sensory evaluation showed greater preference in terms of color, roasted nutty, sweet taste and overall acceptance in the cooked mixed cereals with 8 and 10% of SoRiTae and red beans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.380-388
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• 2005

Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied by determining total lipid (TL) contents, lipid classes, and fatty acid composition. The highest yield of bone was obtained from ST frame (64.2%), followed by CS frame (57.9%), CE frame (54.6%), A W frame (41.6%), SM frame (41.7%), and CM frame (32.6%). The highest neutral lipid content was also found in total lipid (TL) from SM bone (23.3 g/100 g), followed by TL from CE bone (21.5 g/100 g), CS bone (16.0 g/100 g), and CM bone (15.5 g/100 g), while those from ST and A W bones were 7.2 g/100 g and 0.4 g/100 g, respectively. The prominent lipid classes of neutral lipids (NL) from all fish bones and muscles were triglyceride (TG), however, which was much lower in AW than in other fishes. The percentages of EPA and DHA in NL from fish bone were in the descending order of CS (29.3%), ST (27.1%), AW (27.0%), CM (25.7%), SM (21.6%), and CE (14.9%). Based on the lipid characteristics, the CS frame was the best resource for extraction of a functional lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.256-262
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• 2003

In order to design and develop a product that can treat the fatty liver, natural complex food with all natural ingredients was developed and supplemented to rats with high fat diet to induce fatty liver. As a result, when the amount of natural complex food was increased in diet of subjects, the activities of the blood serum AST, ALT, ALP, 3-GT and LDH were decreased. The total protein concentration levels of the 30% and the 50% natural complex food groups did not show changes in respect to the control group, but the 100% natural complex food groups showed significant decrease (p<0.05). Likewise, the amount of blood serum albumin in the 30% and the 50% natural complex food groups did not show improvement, but the 100% natural complex food did showed significant changes (p<0.05). The amount of blood serum triglyceride decreased as the amount of natural complex food was increased. In order to investigate the appearances of the accumulated fat in the liver, the animals were dissected. Livers of the control group (no natural complex food) were appeared as a white color, which means serious fat accumulation. However, all the natural complex food groups (30,50 and 100% natural complex food) showed noticeable decrease of fat content. Even the histology showed that livers of the control group had expansion of the fat, but a11 the natural complex food groups had e decreased as the contents and continued to show destroyed fatty cells. By observing the biological numeric data, the physical appearance and the history of the fatty liver, it is highly expected that natural complex food is very effective in treating the liver damaged -by the to fat and the cholesterol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.182-187
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• 1985

This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 mg% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic $acid(C_{16:0})$, stearic acid $(C_{18:0})$, oleic $acid(C_{18:1})$, docosahexaenoic $acid(C_{22:6})$, eicosapentaenoic $acid(C_{20:5})$ and eicosatetraenoic $acid(C_{20:4})$. Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.47-52
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• 1982

This experiment was carried out to investigate the minerals content and post-mortem biochemical change of broiler leg and breast muscle during hot and cold storage period. The leg and breast muscle samples were stored at $2^{\circ}C$and $30^{\circ}C$ for 32 hours, and analyzed 0, 4, 8, 32 hours after slaughter, the results obtained as follows (1) Minerals composition were different between breast and leg muscle. (2) Total nitrogen content changed according to the storage period and temperature in the breast (P<0.005) and the leg (P<0.005) (3) The Content of phosphate (P<0.005), magnesium (P<0.005), sodium (P<0.025) in breast muscle was higher than in the leg mucle, and did not change according to the storage period and temperature. (4) Calcium and iron contents were not different between breast and leg muscle but significantly changed according to the storage period and temperature. (5) Sodium content was not different among the various factors, and pH was different between leg and breast (P<0.005) muscle, and ultimate pH was appeared at 8 hours of slaughter, but 20 hours of slaughter in hot stored breast muscle. (6) pH decline in cold stored breast muscle was faster than in the hot stored. (7) Penetration value was higher in the breast muscle than in the leg muscle (P<0.005) (8) Regormortis were not occurred in cold stored breast muscle and hot stored leg muscle, but occurred in cold stored leg muscle and hot stored breast muscle at 4 hours after slaughter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.866-873
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• 2007

To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first Principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1${\sim}$77.9 mole%), palmitic (11.7${\sim}$16.5 mole%), linoleic (4.7${\sim}$9.7 mole%), stearic (2.5${\sim}$2.9 mole%), Palmitoleic (0.8${\sim}$2.4 mole%), and linolenic acid (0.7${\sim}$1.2 mole%). In color study, extra virgin olive oil showed $L^{\ast}$ value of 81.7${\sim}$92.9, $a^{\ast}$ value of -28.3${\sim}$13.5 and $b^{\ast}$ value of 52.2${\sim}$139.0. Total phenol and ${\alpha}-tocopherol$ contents were 6.2${\sim}$24.9 mg/100 g and 5.5${\sim}$12.8 mg/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76${\sim}$54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1326-1333
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• 2007

For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.625-634
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• 2011

Green tea seed coat (GTSC) was extracted with 100% ethanol for 4 hr and then fractionated with petroleum ether (PE), ethyl acetate (EtOAC) and butanol (BuOH). The EtOAC fraction showed the highest level in total phenol contents and the lowest level in nitric oxide (NO) production in LPS-stimulated RAW264.7 macrophage cell. Thus, this study was carried out to investigate the anti-inflammatory and its mechanisms of GTSC EtOAC fraction in LPS-stimulated RAW264.7 macrophage cell. GTSC EtOAC fraction contained EGC ($1146.48{\pm}11.01\;{\mu}g/g$), tannic acid ($966.99{\pm}32.24\;{\mu}g/g$), EC ($70.88{\pm}4.39\;{\mu}g/g$), gallic acid ($947.61{\pm}1.03\;{\mu}g/g$), caffeic acid ($37.69{\pm}1.46\;{\mu}g/g$), ECG ($35.46{\pm}3.19\;{\mu}g/g$), and EGCG ($15.53{\pm}0.09\;{\mu}g/g$) when analyzed by HPLC. NO production was significantly (p<0.05) suppressed in a dose-dependent manner with an $IC_{50}$ of $80.11\;{\mu}g$/mL. Also prostaglandin $E_2$ level was also inhibited in a dose-dependent manner. Moreover, iNOS protein expression was suppressed in dose-dependent manner but COX-2 gene expression was not affected. Total antioxidant capacity and glutathione (GSH) levels were enhanced more than the LPS-control. Expressions of antioxidative enzymes including catalase, GSH-reductase and Mn-SOD were elevated compared to LPS-control. Nuclear p65 level was decreased in the GTSC EtOAC fraction in a dose-dependent manner. These results indicate that GTSC EtOAC fraction inhibit oxidative stress and inflammatory responses through elevated GSH levels, antioxidative enzymes expressions and suppression of iNOS expression via NF-${\kappa}B$ down-regulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.393-400
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• 2011

This study investigates the effects of a hangover beverage (MIX) that contains minerals (highly-salty mineral water, HSMW) and several medicinal plant extracts, on antioxidant and alcohol-metabolizing enzymes in alcohol administered Sprague-Dawley rats. HSMW is pumped from below the sedimentary rock layer of Dadaepo, Busan, South Korea, which is 1,050 m below the land surface; it tastes salty, like sea water. In terms of medicinal plant extracts, the total phenolic and flavonoid contents of Rubus coreanus and Cornus officinalis were measured as being significantly higher than those in Curcuma longa. The results suggest that treatment with MIX significantly increases superoxide dismutase (SOD) activity and DPPH radical scavenging activity. In the 10% HSMW-, for MIX- and company product (CP)-treated groups, the concentration of blood alcohol was significantly reduced 1~5 hr after alcohol loading, compared to that in the control group. In hepatic alcohol-metabolizing enzyme activities, alcohol dehydrogenase (ADH) activity was found to be higher in the MIX- and CP-treated groups than in controls, whereas acetaldehyde dehydrogenase (ALDH) activity was significantly higher in the CP-treated groups than other groups. This study concludes, therefore, that MIX (HSMW) minerals, like as Zn, Ca, Mg, Mn, and others stimulate alcohol-metabolizing enzymes, while the antioxidants of plant extracts prevent the damage otherwise incurred by alcohol toxicity. These results suggest that the hangover beverage (MIX) alleviates alcohol hangover symptoms by stimulating activities related to hepatic alcohol-metabolizing enzymes and antioxidant effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.474-479
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• 2010

The content levels of taurine, DHA, and EPA of dried cuttlefish powder were $11.67{\pm}6.62\;g/kg$, $3001.11{\pm}11.42\;mg/100\;g$ and $688.13{\pm}10.51\;mg/100\;g$, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.