Author
Jin Young Lee
Bio: Jin Young Lee is an academic researcher from Rural Development Administration. The author has contributed to research in topics: Gallic acid & Polyphenol. The author has an hindex of 7, co-authored 20 publications receiving 114 citations.
Topics: Gallic acid, Polyphenol, Fermentation, Adipogenesis, Yield (engineering)
Papers
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TL;DR: It is suggested that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars.
Abstract: Background The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potato cultivars after heat treatment with distilled water or prethanol A. Results The highest total polyphenol content (134.67 mg gallic acid equivalents/g extract residue) and flavonoid content (65.43 mg catechin equivalents/g extract residue) was observed in the 'Jami' (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid content was generally observed in the purple sweet potato cultivars. Salicylic acid was the major phenolic acid, followed by protocatechuic acid or chlorogenic acid in almost all untreated sweet potato cultivars. The salicylic acid, vanillic acid, gallic acid, and caffeic acid content of the sweet potatoes increased after the heat treatment, whereas the protocatechuic acid and chlorogenic acid content decreased. The highest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity levels were observed in the JM cultivar subjected to heat treatment with prethanol A (48.15 and 80.00 mg TE/g extract residue, respectively). Conclusion These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry.
32 citations
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TL;DR: The most preferred food were Bulgogi and Galbi and the least preferred one was ginger, while Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Gal Bitang and Japchae, and Western participants preferredGalbitang, Mandu and Bibimbap.
Abstract: To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.
26 citations
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TL;DR: The results suggest that some cereals efficiently suppress adipogenesis in 3T3-L1 adipocytes, and the effect of P. miliaceum L. on adipocyte differentiation is associated with the downregulation of adipogenic genes and fatty acid accumulation in adipocytes.
Abstract: The dietary intake of whole grains is known to reduce the incidence of chronic diseases such as obesity, diabetes, cardiovascular disease, and cancer. To investigate whether there are anti-adipogenic activities in various Korean cereals, we assessed water extracts of nine cereals. The results showed that treatment of 3T3-L1 adipocytes with Sorghum bicolor L. Moench, Setaria italica Beauvois, or Panicum miliaceum L. extract significantly inhibited adipocyte differentiation, as determined by measuring oil red-O staining, triglyceride accumulation, and glycerol 3-phosphate dehydrogenase activity. Among the nine cereals, P. miliaceum L. showed the highest anti-adipogenic activity. The effects of P. miliaceum L. on mRNA expression of peroxisome proliferator-activated receptor-γ, sterol regulatory element-binding protein 1, and the CCAAT/enhancer binding protein-α were evaluated, revealing that the extract significantly decreased the expression of these genes in a dose-dependent manner. Moreover, P. miliaceum L. extract changed the ratio of monounsaturated fatty acids to saturated fatty acids in adipocytes, which is related to biological activity and cell characteristics. These results suggest that some cereals efficiently suppress adipogenesis in 3T3-L1 adipocytes. In particular, the effect of P. miliaceum L. on adipocyte differentiation is associated with the downregulation of adipogenic genes and fatty acid accumulation in adipocytes.
21 citations
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TL;DR: The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars and provides useful information for the food industry regarding the application of sweet potato starches.
Abstract: The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi). Jeonmi and Jinyulmi had amylose contents of 40.04% and 37.39%, respectively, whereas Juhwangmi and Pungwonmihad amylose contents of 30.95% and 32.37%, respectively. As a result of amylopectin polymerization, the seven cultivars were found to have high (>48%) contents of the degree of polymerization (DP) 13∼24 fraction, whereas the DP≥37 fraction content was 30%) and lowest in Pungwonmi (<5%). The in vitro digestibility of Pungwonmi was greater than that of the other cultivars. Starch X-ray patterns did not differ among the cultivars. The results of this study provide useful information for the food industry regarding the application of sweet potato starches.
13 citations
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TL;DR: The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HAN SIK regardless of the origin.
Abstract: This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namulsukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jangyangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myenmandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea. (Korean J Community Nutr 17(5) : 555~578, 2012)
11 citations
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TL;DR: An update based on the latest literature on the nutritional value, phytochemical composition and health beneficial properties of sweet potato is offered.
Abstract: Background Sweet potatoes (Ipomoea batatas [L.] Lam) have become a trending research topic in recent years due to their special nutritional and functional properties. The bioactive carbohydrates, proteins, carotenoids, flavonoids, anthocyanins, phenolic acids and minerals are diverse nutrients present in the leaves and roots of sweet potato. Scope and approach This review offers an update based on the latest literature on the nutritional value, phytochemical composition and health beneficial properties of sweet potato. In addition to the beneficial nutritional composition of sweet potatoes, a number of constituents capable of promoting health well-being and preventing lifestyle-related diseases are present in the sweet potatoes (roots and leaves). The findings of in vitro and in vivo research on the health benefits of sweet potato bioactives reported in the last decade have been collected and updated. Key findings and conclusions A number of different health benefits, such as antioxidant, cardioprotective, anti-inflammatory, anti-cancer, anti-diabetic, antimicrobial, anti-obesity and prevention of vitamin A malnutrition have been reported due to the ingestion of different parts of sweet potato. Compositional analysis revealed the orange-fleshed sweet potato varieties are superior source of β-carotene while the purple-fleshed sweet potato varieties have the excellent levels of anthocyanins. Whereas, the white-fleshed sweet potato varieties nearly contain no β-carotene. The dietary intakes of sweat potatoes are strongly recommended for their undeniable health-promoting properties. They also offer potential application in food industries for novel value-added food products and products prepared with or from sweet potato are compiled.
59 citations
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TL;DR: A comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies is revealed, yielding five dimensions of Destination food image: “food safety and quality,” “attractiveness of food,’ “health benefits of food”, “ food culture,�” and “unique culinary arts.”
Abstract: Purpose – Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies. Design/methodology/approach – The procedure in this study followed two steps: first, item generation including literature review and focus groups; and second, scale purification. Scale purification included exploratory factor analysis to derive an initial factor structure and reliability assessment and confirmatory factor analysis to test the theoretical factor structure and assess validity. Findings – The scale development procedure yielded five dimensions of destination food image: “food safety and quality,” “attractiveness of food,” “health benefits of food,” “food culture,” and “unique culinary arts.” Research limitations/implications – This study contributes to the food-related tourism literature by measuring destination food image based on...
53 citations
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TL;DR: Investigating sensory attributes of Bulgogi, one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods.
Abstract: : Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers’ acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes.
Practical Application: The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as “adventurous and spicy,” appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades.
52 citations
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TL;DR: It is shown that the major lipopeptide product of BP-KJS-2 is the surfactin isoform, and that this lipopePTide showed strong antimicrobial activity against bacteria at the level of 0.05 mg/mL.
Abstract: Bacillus polyfermenticus KJS-2 (BP-KJS-2) was used to produce a lipopeptide-type surfactin. To accomplish this, a surfactin-producing BP-KJS-2 was fermented by soybeans. The surfactin was then purified by a procedure including ethanol treatment and preparative chromatography. Next, the biochemical structure of the purified surfactin was analyzed by electrospray ionization mass spectrometry (ESI-MS) and high-resolution ESI Q-Tof mass spectrometry (Q-Tof MS). In addition, the masses of the four peaks were determined to be 1007, 1021, 1035, and 1049 m/z revealing that the compound was mixture with quasi-molecular ions. Taken together, these findings indicated that the lipopeptide had a cyclic structure and amino acid composition of Gln-Leu-Leu-Leu-Val-Asp-Leu-Leu, and that the major lipopeptide product of BP-KJS-2 is the surfactin isoform. In addition, this lipopeptide showed strong antimicrobial activity against bacteria at the level of 0.05 mg/mL.
47 citations
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TL;DR: The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color.
Abstract: During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
38 citations