Showing papers in "Korean Journal of Food Science and Technology in 2012"
TL;DR: In this article, the authors investigated total polyphenols, total flavonoid, and DPPH radical scavenging activity in 26 species of Korean natural plants and 14 species of medicinal plant extracts.
Abstract: The purpose of this study was to investigate total polyphenols, total flavonoid, and DPPH radical scavenging activity in 26 species of Korean natural plants and 14 species of medicinal plant extracts. The plant containing the highest total polyphenols and total flavonoids were Plantago asiatica, and Lespedeza cuneata G. Don, respectively. The content of polyphenols and flavonoids in natural plants was the highest in Lespedeza cuneata G. Don, which also demonstrated high DPPH radical scavenging activity. In medicinal plant extract, Saururus chinensis (Lour.) Baill and Artemisiae Asiaticae Herba had the highest level of total polyphenols (194.60 and 203.92 mg/g extract, respectively) and DPPH radical scavenging activity. Diospyros kaki Thunb and Dryopteris crassirhizoma did not contain high levels of total polyphenols (112.98, 121.46 mg/g extract, respectively) and flavonoids (46.10, 58.69 mg/g extract respectively), but DPPH radical scavenging activity was relatively high. Further study regarding plants that exhibit higher total polyphenols, total flavonoid, and DPPH radical scavenging activity is needed.
115 citations
TL;DR: In this paper, the authors reported that 80% of the users were satisfied with DPPH (4.1-40.3 mg QE/g dw), while only 20% were satisfied.
Abstract: 국내에서 시판되는 11 종의 과일을 선별하여 과일 껍질에 함유된 항산화 성분과 항산화 활성을 측정하여 이들 인자간의 상관성을 평가하였다. 동결건조 시료의 80% 에탄올 추출물에 함유된 총 폴리페놀(44.1-178.3 mg GAE/g dw), 플라보노이드(4.1-40.3 mg QE/g dw), 비타민 C의 함량(0.12-4.60 mg/g dw)을 측정하고, DPPH(...
47 citations
TL;DR: For example, this article reported that 6-8% of the users were satisfied with the performance of the PSP-RN algorithm, while 13.2% were unsatisfactory.
Abstract: 막걸리는 한국 전통주로 쌀로부터 알코올 함량 6-8%로 발효시킨 술이다. 누룩은 분쇄된 밀 혹은 쌀에 물을 가하고 성형하여 자연의 미생물로 번식시킨 발효제이다. 본 연구에서는 기능성이 밝혀져 있는 자색고구마를 첨가하여 쌀누룩을 제조하고 이 누룩을 이용하여 막걸리를 제조하였다. 자색고구마-쌀누룩(PSP-RN)은 PSP를 0-10%로 쌀에 첨가하여 제조하였고 막걸리 발효 과정 중 품질 특성과 항산화 효과를 확인하였다. 막걸리 발효 중 pH는 발효 초기 각각 4.27(0% PSP-RN), 4.59(2.5%), 4.50(5.0%), 4.46(7.5%) 및 4.43(10.0%)에서 발효 종기 4.12, 3.82, 3.67, 3.71 및 3.66로 감소하였다. 당도는 발효 초기 0.4°Bx에서 8.0-8.4°Bx로 증가하였고 알코올 함량은 발효 종기 13.0%(0% PSP-RN), 13.2% (2.5%) 및 12.8%(5.0-10.0%)로 증가하였다. 한편, 수용성 anthocyanin과 phenolics 함량은 발효 초기 각각 0.001-0.121 g/L와 0.2-0.27 g/L에서 발효 종기 0.002-0.166 g/L와 1.65-1.87 g/L로 증가하였고 이에 상응하여 항산화 활성은 20-50% 증가하였다.
25 citations
TL;DR: In this paper, the optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pome granatum (Punica granatum L) juice concentrate were investigated.
Abstract: The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L) juice concentrate were investigated The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli
22 citations
TL;DR: The water extract of the fermented Rhus verniciflua stem bark (FRVSB) was prepared by hot water extracting at 100 o C for 8 h as discussed by the authors.
Abstract: The water extract of the fermented Rhus verniciflua stem bark (FRVSB) was prepared by hot water extracting at 100 o C for 8 h. The urushiol content of the FRVSB water extract was determined by HPLC. The urushiol was not contained in FRVSB water extract, whereas Rhus verniciflua stem bark (RVSB) water extract contained 3.4 mg%. At the lab scale size, suitable water extraction condition for a total solid, polyphenol and flavonoid from FRVSB was at over 100 o C for 6-8 h. The total solid contents was reduced in pilot scale processing system, with 5.7% of the extraction yield. The proximate composition (%) of FRVSB water extract obtained from industrial installation was moisture 4.34, crude fat 1.69, crude protein 10.21, and crude ash 15.80. Gallic acid (1,090.5 mg%) was the most abundant compound in phenolic acids, while fisetin (135.7 mg%) was the predominant flavonoid. The free sugar content was mannitol of 3.48%, glycerol of 0.19%, and glucose of 0.19%. Alanine (244 ppm), serine (231 ppm), and leucine (218 ppm) were predominant amino acids.
22 citations
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TL;DR: In this article, the authors evaluated the quality properties of brown rice and Germinated brown rice of some cultivars in Korea for rice processing products, including amylose, alkali digestion value, and amylogram.
Abstract: The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was 67.93-68.05℃. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.
20 citations
TL;DR: Results indicate that CFCOJ exert anticancer effects on human colon cancer SW480 cells through a caspase-dependent apoptotic pathway.
Abstract: This study was performed to elucidate the anticancer activities and the mechanism of chloroform fractions from cultivated Orostachys japonicus (CFCOJ) in human colon cancer cells. CFCOJ markedly decreased viable cell numbers in both a dose-dependent and time-dependent manner within SW480 cells. Cell death induced by CFCOJ increased cell populations in the sub-G1 phase, as well as the formation of apoptotic bodies, nuclear condensation, and induced DNA fragmentation. CFCOJ-induced apoptosis was associated with the activation of initiator caspase-8 and -9, as well as the effector caspase-3. CFCOJ also stimulated Bid cleavage, indicating that the apoptotic action of caspase-8-mediated Bid cleavage leads to the activation of caspase-9. CFCOJ increased the expression of the proapoptotic protein, Bax, and decreased the expression of the antiapoptotic protein, Bcl-2. These results indicate that CFCOJ exert anticancer effects on human colon cancer SW480 cells through a caspase-dependent apoptotic pathway.
20 citations
Journal Article•
TL;DR: For instance, this article reported that 3, 5, 7% of the respondents were satisfied with the performance of the proposed method, while 65% were dissatisfied with the results of the experiment.
Abstract: 최근 막걸리 소비량이 증가함에 따라 막걸리의 기능성 및 기호도가 증진되고 있어 막걸리에 석류의 기능성을 부여하고 색택을 향상시키고자 석류즙 농축액을 이용하여 석류 막걸리를 제조하였다. 막걸리 제조를 위해 첨가 시기 및 농축액 첨가량(3, 5, 7%)을 달리하여 석류 막걸리를 제조하였으며, 제조된 석류즙 막걸리의 ...
20 citations
TL;DR: In this article, the inhibitory effects of acetylcholinesterase (AChE) activity, radical scavenging activities, and the contents of GABA and glutamate in the plant extracts were investigated.
Abstract: In order to investigate the efficacies for cognitive function of edible plants, we measured the inhibitory effects of acetylcholinesterase(AChE) activity, radical scavenging activities, and the contents of GABA and glutamate in the plant extracts. Among the plant extracts, Schizandra chinensis contained the highest GABA 14.8 mg/g and the extracts of Cnidium officinale and Polygonum multiflorum also had a relatively high GABA. On the other hand, plant extracts except, Acorus gramineus, showed similar glutamate contents. S. chinensis, Hovenia dulcis, Thuja orientalis, and Eleutherococcus senticosus exhibited high inhibition against AChE activities at about 18-33% at 1 mg/mL. In addition, strong radical scavenging activities were also detected in those extracts which showed high AChE inhibition. Taken together, H. dulcis, T. orientalis, E. senticosus, and S. chinensis could be effective resources for enhancing cognitive function. Further, it was suggested that the AChE inhibitory activities of plant extracts might be related to antioxidative activity.
18 citations
TL;DR: Artemisia iwayomogi extract was extracted with 100% ethanol and water and the antioxidative and skin whitening effects of these extracts were determined with in vitro assays by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method assessing the inhibitory effects on tyrosinase activity and melanogenesis in B16 melanoma cells.
Abstract: The purpose of this study was to investigate the antioxidant and skin whitening effects of Artemisia iwayomogi extract. Artemisia iwayomogi was extracted with 100% ethanol and water. The antioxidative and skin whitening effects of these extracts were determined with in vitro assays by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method assessing the inhibitory effects on tyrosinase activity and melanogenesis in B16 melanoma cells. Radical scavenging activity of the extracts was tested by DPPH assay which showed a high DPPH radical scavenging activity (; 17.1 ppm in EtOH, 198.4 ppm in water). In term of tyrosinase inhibitory activity, Artemisia iwayomogi ethanol extract showed high inhibition activity (: 481.8 ppm). In B16 mouse melanoma cells, the ethanol extract significantly inhibited melanin synthesis by 36.8% at a concentration of 50 ppm. These results suggest that Artemisia iwayomogi ethanol extract has significant antioxidant activity and whitening activity.
17 citations
TL;DR: A review of the application of various methods for a clear geographical origin of foods can be found in this article, where the limitation of discrimination analysis for geographical origin was also discussed, as well as the limitations of statistical analysis for food origin.
Abstract: Consumers are increasingly concerned about the origin of foods, so the geographical origin of foods has been a major topic of debate and extensive research. Various instrumental methods (e.g. high performance liquid chromatography (HPLC), gas chromatography (GC), capillary electrophoresis (CE), electronic nose, near-infrared spectroscopy (NIRS), nuclear magnetic resonance spectroscopy (NMR), DNA analysis, multi-isotope analysis) in conjunction with statistical analysis, were developed and applied in attempt to provide reliable answers to their geographical origin. This study reviews current developments in the application of various methods for a clear geographical origin of foods. The limitation of discrimination analysis for geographical origin was also discussed.
TL;DR: In this paper, a study was carried out to isolate and identify of antioxidants from makgeolli (3 L), where the combined filtrates and MeOH extracts were successively solvent-fractionated by n-hexane, EtOAc, and BuOH.
Abstract: The present study was carried out to isolate and identify of antioxidants from makgeolli. Makgeolli (3 L) was filtered and the residue was extracted by MeOH. The combined filtrates and MeOH extracts were successively solvent- fractionated by n-hexane, EtOAc, and BuOH. In the antioxidative activity against DPPH and ABTS + radicals of each fraction obtained after solvent-fractionation, EtOAc and BuOH layers showed higher activities than other fractions. Therefore, the two layers were respectively purified by column chromatography and HPLC. The isolated compounds were subjected to NMR and MS analyses and identified as 4-hydroxybenzaldehyde (1, 2.0 mg), 2-(4-hydroxyphenyl)ethanol (2, tyrosol, 15.3 mg), trans- and cis-ferulic acids (3 and 4, 1.2 mg), 1H-indole-3-ethanol (5, tryptophol, 3.4 mg), dimethyl succinate (6, 14.9 mg), succinic acid (7, 7.4 mg), and mono-methyl succinate (8, 7.8 mg). The presence of 1-5 in makgeolli have never before been reported.
TL;DR: Steeping and germination conditions were investigated in order to produce barley containing a high γ- aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were evaluated in this study.
Abstract: Steeping and germination conditions were investigated in order to produce barley containing a high γ- 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 o 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. β-glucan contents of three barleys were slightly decreased after germination. Keywards: germination, barley, GABA, nutritional component, β-glucan
TL;DR: In this article, the functional properties of 50% methanol extracts from four parts (root, stem, leaf and fruit) of Acanthopanax sessiliflorus by means of measuring the contents of eleutheroside B, E,and total polyphenols as well as determining electron donating ability (EDA), nitrite scavenging ability (NSA), and anticancer activity.
Abstract: Department of Food Science and Technology, Chungbuk National UniversityAbstract This study was carried out in order to investigate the functional properties of 50% methanol extracts from fourparts (root, stem, leaf and fruit) of Acanthopanax sessiliflorus by means of measuring the contents of eleutheroside B, E,and total polyphenols as well as determining electron donating ability (EDA), nitrite scavenging ability (NSA), andanticancer activity. The highest contents of eleutheroside B and E were found in the fruit (538.99 µg/g) and the stem(556.00 µg/g). The root extract demonstrated the highest polyphenol content (2.97 mg/g). EDA of the stem and rootextracts were 90.21% and 85.71%. All of the extracts showed 81.5-93.0% of NSA at pH 1.2. In addition all extractsindicated no cytotoxicity to normal cell line (DC2.4). The root extract had a 23% inhibitory effect against the stomachcancer cell line (SNU-719). These results revealed that 50% methanol extracts from A. sessiliflorus can be used as apotential resource of nutraceuticals.Keywords: Acanthopanax sessiliflorus, electron donating ability, nitrite scavenging ability, anticancer
TL;DR: In this article, the authors present a method to measure pH 3.8-3.9, pH 4.16-4.4oBx, pH 3,9, 3.6, pH 2.8, pH 1.9.
Abstract: 본 연구에서는 쌀 막걸리의 발효제 종류 및 배합비율에 따른 담금유형을 설정하고 품질특성을 비교하였다. 알코올 함량은 담금 (C)형이 13.6%로 가장 높았으며, (D)형 13.5%, (A)형 13.1%, (B)형 12.9% 및 (E)형 12.7% 순이며, 담금 (F)형에서 12.1%로 가장 낮게 나타났다. 발효 후 당도는 담금 (A)-(E)형은 약 8.6oBx로 비슷하였으나 담금 (F)형에서는 5.4oBx로 낮게 나타났다. 적정산도는 발효 중 큰 변화는 없었으며, pH는 담금 (A)-(E)형에서는 pH 3.8-3.9, 담금 (F)형에서 pH 4.16으로 조금 높게 나타났다. 환원당 함량은 담금 (A)형에서 401.6 mg%로 가장 높았으며, 담금(B)-(E)형에서는 337.3-380.9 mg%, 담금 (F)형에서는 119.2 mg%로 가장 낮게 나타났다. 알코올 성분 중 methanol, 1-propanol, 2-methyl-1-propanol 및 iso-amylalcohol이 검출되었으며, 발효 동안 증가하는 경향을 나타내었다. 올리고당 함량은 담금 (D)형에서 1251.27 mg%로 가장 높았으며, (E)형 1,219.2 mg%, (C)형 1,141.4mg%, (A)형 1,049.9 mg%, (B)형 973.8 mg% 순이며, (F)형에서는 608.0 mg%로 가장 낮았다. 총 유리아미노산 함량은 담금 (B)형에서 781.4 mg%로 가장 높았으며, (C)형 703.2 mg%, (D)형 702.6mg%, (E)형 678.7 mg%, (A)형 630.4 mg% 및 (F)형 328.7 mg% 순으로 나타났다. 휘발성 향기성분은 담금 (A)와 (B)형은 16종, (C)형 15종, (D)형과 (E), (F)형은 14종이 검출되었다. 전반적 기호도는 담금 (A)형과 (C)형에서 유의적인 차이를 나타내었으며, 쓴맛이 강한 (D)형과 (E)형, 단맛이 적은 (F)형에서는 전반적인 기호도 수치가 낮게 나타났다.
TL;DR: In this paper, the authors examined properties regarding polysaccharides isolated from commercial soy sauce made by the process (CSP-0) and Korean traditional soy sauce (KTSP-1) as well as their immuno-stimulating activities.
Abstract: The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of and . We examined properties regarding polysaccharides isolated from commercial soy sauce made by the process (CSP-0) and Korean traditional soy sauce made by the process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D--2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at . C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations only classical pathway while KTSP-0 caused complementary activations both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at and IL-12 at on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.
TL;DR: In this article, the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean and black soybean (seoritae, BSB) were investigated.
Abstract: We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity (SC50, 50% scavenging concentration) of SWB was 13.1 µg/mL, whereas that of positive control (α-tocopherol) was 8.3 µg/mL.
TL;DR: Overall level of mercury exposure for Koreans through food intake is below levels recommended by JECFA, indicating the least possibility of risk, and is less than or similar to levels reported in other countries.
Abstract: Hoon Choi, Sung-Kug Park, and Meehye Kim*Food Contaminants Divisions, Food Safety Evaluation Department, National Institute of Food and Drug Safety EvaluationAbstract The present study was conducted to assess the dietary exposure to mercury and the associated risks for Koreansresulting from their food intake. The probabilistic approach in the Monte Carlo simulation was used to estimate dietaryexposures. Based on several reports regarding heavy metals published by KFDA in the 2000s, 178 types of representativefoods were selected and data were collected on the occurrence of mercury. The contents of mercury in foods ranged:agricultural products 0.1 (fruits)-45.4 µg/kg (mushrooms), 3.7 µg/kg (meat), and 9.3 (Echinodermata, chordata)-194.9 µg/kg(fish). Others categories investigated were alcoholic beverages (0.7 µg/kg) and processed food (4.4 µg/kg). The mean and95th percentile for exposure to dietary mercury were 4.29 and 12.48 µg/day, corresponding to 13.6% and 39.7% of PTWI(Provisional Tolerable Weekly Intake), respectively. Therefore, overall level of mercury exposure for Koreans through foodintake is below levels recommended by JECFA, indicating the least possibility of risk, and is less than or similar to levelsreported in other countries.Keywords: mercury, risk assessment, food
TL;DR: In this article, the quality characteristics of spray-dried (SD) and frozen (FD) powders were compared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima).
Abstract: This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.
TL;DR: The results suggested that C. tinctorius seed has considerable potential as a natural functional ingredient with a depigmentation effect as well as the inhibition of tyrisin enzyme, MITF, tyrosinase, TRP-1, andTRP-2 expression.
Abstract: The objective of the present study was to evaluate the skin depigmentation effect of the extracts of three herbs, Carthamus tinctorius seed, Cyperus rotundus and Schizonepeta tenuifolia. Their effects on tyrosinase and melanin synthesis inhibitory action were assessed. We found that the C. tinctorius seed ethanol extracts reduced the tyrosinase activity and melanin formation of B16F10 melanoma cells. The C. tinctorius seed suppressed the expression in microphthalmia associated transcription factor (MITF), tyrosinase, tyrosinase related protein 1 (TRP-1), and tyrosinase related protein 2 (TRP-2) in B16F10 melanoma cells. These results show that C. tinctorius seed inhibited melanogenesis on the B16F10 melanoma cell. The underlying mechanism of C. tinctorius seed whitening activity may be the inhibition of tyrisinase, MITF, tyrosinase, TRP-1, and TRP-2 expression. The results suggested that C. tinctorius seed has considerable potential as a natural functional ingredient with a depigmentation effect.
TL;DR: The physicochemicalcharacteristics and enzyme activities of cheonggukjang during fermentation were compared, and the acidic- and neutral-protease activities of ungerminated soybean-cheonggucjang were higher than those of germinated Soybean germination time.
Abstract: Sunchang CountyAbstract To investigate the effects of soybean germination time on the quality of cheonggukjang, the physicochemicalcharacteristics and enzyme activities of cheonggukjang during fermentation were compared. B. subtilis SCD 115035 strainisolated from traditional cheonggukjang was selected for making cheonggukjang. Germinated (12-h) soybean-cheonggukjang produced the highest amount of viscous substance (13.22%) after 48 h of fermentation, and the contentswere inversely proportional to the germination time of the soybeans. The acidic- and neutral-protease activities ofungerminated soybean-cheonggukjang were higher than those of germinated soybean-cheonggukjang. The amino nitrogencontent of ungerminated soybean-cheonggukjang was the highest (436.93 mg%) at 48 h of fermentation, and its contentwas similar to that of 12-h germinated soybean-cheonggukjang. However, the total isoflavone content of 36-h germinatedsoybean-cheonggukjang was the highest after 72 h of fermentation, and its content was higher than those of cheonggukjangmade from soybeans germinated for 0, 12, and 24 h.Keywords: cheonggukjang, soybean, germination, enzyme activity, isoflavone
TL;DR: In this paper, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products, and the response trace plots showed that the gel texture and water retention ability of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased.
Abstract: A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.
TL;DR: In this article, the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata were evaluated and the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceola.
Abstract: This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing EC 50 values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC 50 50 50 <32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.
TL;DR: The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength) as mentioned in this paper, which may be due to difference in formulation and manufacturing procedures.
Abstract: The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.
TL;DR: The shelf-life of the low-salt (5%) squid sikhae at -1℃ based on pH was 142 days and the functional activities of the ethanol extract of squid skhae such as its antioxidant activity and inhibitions on α-glucosidase, β- glucuronidase and elastase were stronger than those of the water extract.
Abstract: Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelf-life. The shelf-life of the low-salt (5%) squid sikhae at -1℃ based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on α-glucosidase, β-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.
TL;DR: In this article, the authors evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed Water (LAlEW), and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria (Escherichia coli, Bacillus cereus, Salmonella Typhimurium, Stapylococcus aureus) on Chinese cabbage.
Abstract: This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria(Escherichia coli, Bacillus cereus, Salmonella Typhimurium, Stapylococcus aureus) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g (Sal. Typhimurium) and 2.7 log CFU/g(B. cereus), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.
TL;DR: In this paper, total antioxidant properties of extracts from different parts of Lespedeza bicolor were determined using techniques of measuring 1,1-diphenyl-2-picryl hydrazyl/2,2"-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)-radical scavenging activity and total phenolic contents.
Abstract: In this study, total antioxidant properties of extracts from different parts of Lespedeza bicolor were determined using techniques of measuring 1,1-diphenyl-2-picryl hydrazyl/2,2"-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)-radical scavenging activity and total phenolic contents. The total antioxidant activities of leaf, stem and root extracts from various solvents (water, 50, 70, 100% ethanol, and hot-water) indicated that 50 and 70% ethanol extracts have high radical scavenging activities and phenolic contents. A systematic approach was used to determine the total antioxidant activity of different solvent fractions of the Lespedeza bicolor extracts, partitioning with chloroform, ethyl acetate, n-butanol, and water, and the ethyl acetate fraction was found to have the strongest antioxidant activity. Antioxidant assay-guided isolation was carried out to isolate potential antioxidant compounds. The ethyl acetate fraction of the leaf extract was subjected to silica gel, LH-20 and RP-18 column chromatography successively, and afforded compound 1, which was identified as eriodictyol by NMR and MS analysis, after which its antioxidant activity was determined.
TL;DR: In this paper, the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products), were investigated.
Abstract: Jinmi Company LimitedAbstract The goal of this study was to investigate the chemical and microbiological characteristics of kimchi productsdistributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared,J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values innumber of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition,the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products,and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-productshad high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan producekimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidatesthe Japanese consumer’s taste preference as well as the manufacturing processes in Japanese companies.Keywords: kimchi, chemical characteristic, microbiological characteristic, Japan, Korea
TL;DR: In this paper, the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region were described, where grapes were separated into pulp, skin and seed, and physicochemical characteristics were compared among seven grape varieties.
Abstract: The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from 15.17-20.93°Bx with Seibel variety being highest at 20.93°Bx. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 ㎎/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 ㎎/L) and skin extract of Chardonnay variety (1720.06 ㎎/L). K content was highest with 379.13 and 828.01 ㎎/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 ㎎/L) and skin extract of Campbell Early variety (12.26 ㎎/L).
TL;DR: In this article, four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makegolli stored over 30 days at 4, 10 and 20 o C, respectively.
Abstract: Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and 20 o C, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at 4 o C over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at 20 o C. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.