• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.143-148
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• 1992

The antimutagenic effects of green-yellow vegetables toward aflatoxin B$_1$(AFB$_1$) and 4-nitroquinoline-1-ox-ide (4-NQO) using the Ames assay system with Salmonella typhimurium TA98 and TA100 were studied. Forty six to fifty percent of the methanol extracts of the vegetable samples inhibited the mutagenicity induced by AFB$_1$in TA98 and TA100. Perilla leaf, lettuce, broccoli, crown daisy, water dropwort, small water dropwort, red pepper, red pepper leaves, amaranth, spinach and radish root were significantly reduced the mutagenicity of AFB$_1$(p< 0.01). Whereas 25 out of 27 samples (93%) exhibited antimutagenicity toward a direct mutagen of 4-NQO (p< 0.01. 0.05). The samples which showed the strong antimutagenicity (>60%) were cabbage, kale, lettuce, broccoli, mustard leaf, green red pepper, green sweet pepper, spinach, amaranth, soybean sprout and immature pumpkin. The juices from the several samples also showed antimu-tagenic activity toward AFB$_1$. Cabbage, perilla leaf, small water dropwort and spinach reduced TAT100 revertants dose dependently in the range of 50-500$m\ell$/plate, however, cucumber and carrot showed little effect.

• Journal of Life Science
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• v.16 no.1
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• pp.141-147
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• 2006

The effect of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) on the taste component and microbial properties was investigated. The DHMs were divided to four group. Fatty acid compositions were similar between DHMs and control as ratio of each fatty acid to total fatty acids. Concentration of total free amino acid from groups II , III and IV was higher than that of control. Major organic acids were phytic acid, lactic acid, and butyric acid. In isoflavone of DHMs, free daidzein and genistein contents were mostly similar among the groups, and groups m and W were slightly higher as compared with control. Viable cell count of DHMs was shown to be $2.5\times10^7\;CFU/ml$, a similar trend of control. Protease activity of DHMs was higher than that of control(67.65 units), but amylase activity between DHMs and control was almost identical Sensory scores of group II and IV were shown to be brighter than those of group I and II, and decreasing off-odor was more effective. In over all eating-quality, group III and IV were evaluated to be favorable as compared with control and the other DHMs because of supplementing the sweet taste of extracts to Korean indigenous Doenjang.

• Journal of Life Science
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• v.26 no.2
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• pp.174-180
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• 2016

Dicumarol is a coumarin derivative isolated from sweet clover (Melilotus alba), and has anti-coagulant activity with the inhibitory activity of NAD(P)H quinone oxidoreductase1 (NQO1). NQO1 catalyzes the two-electron reduction of quinones to hydroquinones. Dicumarol competes with NAD(P)H for binding to NQO1, resulting in the inhibition of NQO1 enzymatic activity. The expression of matrix metalloproteinases (MMPs) has been implicated in the invasion and metastasis of cancer cells. The expression of MMPs is regulated by cytokines and signal transduction pathways, including those activated by phorbol myristate acetate (PMA). However, the effects of dicumarol on metalloproteinase (MMP)-9 expression and activity are not investigated here. This study investigated whether dicumarol inhibits MMP-9 expression and activity in PMA-treated human renal carcinoma Caki cells. Dicumarol markedly inhibited the PMA-induced MMP-9 mRNA expression and MMP-9 activity. NF-κB and AP1 promoter activity, which is important in MMP-9 expression, also decreased in dicumarol-treated cells. Furthermore, dicumarol markedly suppressed the ability of PMA-mediated migration in Caki cells. When the relevance of NQO1 in the dicumarol-mediated inhibitory effect on PMA-induced MMP9 activity was elucidated, knock-down of NQO1 with siRNA was found to have no effect on PMA-induced MMP9 activity, suggesting that the stimulating effect of dicumarol on PMA-induced MMP9 activity is independent of NQO1 activity. Taken together, the present studies suggested that dicumarol may inhibit PMA-induced migration via down-regulation of MMP-9 expression and activity.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.413-422
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• 2003

The purpose of this study was to investigate the relationship between the dietary attitude and health on the stress status of office - workers in Seoul. This research was conducted on 389 office workers (224 males and 165 female). In relation to stress, it was found that the degree of stress as an office workers was ′slight′ and much for 45.2% and 40.6%, respectively, of the study population. Consequently, most office workers were found to be under stress. The amount of food intake under stress was found to be ′reduced′, unchanged and increased in 38.3, 37.0 and 24.7%, respectively, of those surveyed. The preferred foods when under stress were found to be alcoholic and non-alcoholic beverages, in 57.6% of cases, which was the highest proportion regardless of age, sex, marital status, occupation and educational level. The desired taste when under stress was found to be ′hot′ and sweet in 34.7 and 26.0%, respectively. As to the feeling after food intake, 51.7% responded that food intake was not useful for the relief of stress, which was the highest proportion and many salaried females worried about weight gain. With regard to the relationship between stress, health and nutrition, 69.9% of office workers responded that they thought the relationship of these factors was very high. As for the greatest cause triggering stress, 50.3% responded "due to workplace and job". The best method for relieving stress was to do exercise, with a 30.1 % response, The average score for the degree of stress and tension was 7.2, with 64.0% of office workers having an average level between 6- and 9. The degree of stress was higher for females than males, for unmarried salaried and hot-tempered persons. Those not doing exercise were subject to the highest levels of stress, and those a having sufficient sleep were found to be subject to less stress. Those interested in their health were found to have a good condition and lower levels of stress. In correlation with eating habits, stress, the degree of tension and personality, the F-value was found to be 43.505 (p<0.01), with an explanatory power of 0.294 (29.4%), indicating significant differences. This means that office workers with higher degrees of stress and tension tended to have poorer eating habits. Since bad eating habits have an adverse effect on both the state of physical health and individuals emotional development, for the purpose of correctly managing stress, office workers should make efforts to practice good eating habits.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.42-48
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• 2004

The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4％ w/v xylitol was fermented at 10$^{\circ}C$. The addition of 1％ xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1％ xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2％ xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1％ xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1％ xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.101-109
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• 2012

To investigate changes of components in salt-fermented anchovy sauce by long fermentation, various chemical properties were examined. The moisture, crude protein, crude lipid, and crude ash contents of the anchovy sauce by fermentation were 67.48~69.35%, 5.47~7.40%, 0.27~0.47% and 23.82~24.12%. The moisture and pH was decreased slightly, but the contents of crude protein, crude lipid, acidity and amino-N degree were increased gradually by long fermentation. And contents of crude ash, VBN and salinity showed almost no change. Total free amino acid contents of 1, 3, 6, 9 and 12 year fermented samples were 8,762.2 mg%, 9,484.6 mg%, 10,085.8 mg%, 10,650.7 mg% and 10,123.7 mg% respectively. Major free amino acid of samples were glutamic acid, leucine, lysine, alanine, valine, isoleucine in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the extracts of anchovy during long fermentation. In Hunter values, fermented samples were generally lower in L, b values whereas higher in a, ${\Delta}E$ values. And absorbance at 453 nm was increased gradually by fermentation. Sensory evaluation result of samples, 6 years sample was the highest than the others in overall acceptance.

• Food Engineering Progress
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• v.13 no.2
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• pp.110-116
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• 2009

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L$^{*}$, a$^{*}$, and b$^{*}$-values increased during aging in general with exception for b$^{*}$-values in some conditions. Initial yeast population was ranged 1.2-4.9${\times}10^{6}$CFU/g and increased to 1.1-5.9${\times}10^{7}$CFU/g after 90 days of aging.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Journal of Chitin and Chitosan
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• v.22 no.4
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• pp.254-263
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• 2017

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at $4^{\circ}C$ for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.