Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.381
Hoon Kim, Lee Se Eun, Dong Chul Kim, D. Keum, Soojin Park
The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice ® is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice ® in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice ® was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH (-0.27±0.03), and significantly weaker (p＜0.05) at 26 DAH (0.07±0.01) and at 42 DAH (5.25±0.08). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice ® than in brown rice, without variations among the 23 and 26 DAH Green rice ® . Overall, the optimum harvest time of Jinbu Green Rice ® at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice ® .
{"title":"Effect of Harvesting Time on the Yield, Color, and Proximate Compositions of Jinbu Variety Green Rice ®","authors":"Hoon Kim, Lee Se Eun, Dong Chul Kim, D. Keum, Soojin Park","doi":"10.3746/JFN.2011.16.4.381","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.381","url":null,"abstract":"The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice ® is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice ® in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice ® was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH (-0.27±0.03), and significantly weaker (p＜0.05) at 26 DAH (0.07±0.01) and at 42 DAH (5.25±0.08). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice ® than in brown rice, without variations among the 23 and 26 DAH Green rice ® . Overall, the optimum harvest time of Jinbu Green Rice ® at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice ® .","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"29 1","pages":"381-385"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88344797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.370
Yoonsook Kim, Hee‐Don Choi, I. Choi
The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), ‘Fuji’, ‘Tsugaru’, ‘Hongro’ and ‘Kogetsu’, and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.
{"title":"Antioxidative Activities of Korean Apple Polyphenols","authors":"Yoonsook Kim, Hee‐Don Choi, I. Choi","doi":"10.3746/JFN.2011.16.4.370","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.370","url":null,"abstract":"The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), ‘Fuji’, ‘Tsugaru’, ‘Hongro’ and ‘Kogetsu’, and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":"370-375"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88799554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.333
Saerom Lee, Hana Jung, Hyunnho Cho, Changho Jhin, K. Hwang, S. Jeong, Tae-young Kim
In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on H2O2-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the H₂O₂-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.
{"title":"Bioactivities of the Herb Extracts Used for Gamhongroju, a Korean Liqueur","authors":"Saerom Lee, Hana Jung, Hyunnho Cho, Changho Jhin, K. Hwang, S. Jeong, Tae-young Kim","doi":"10.3746/JFN.2011.16.4.333","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.333","url":null,"abstract":"In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on H2O2-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the H₂O₂-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"128 1","pages":"333-338"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79227783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.307
Soo-jung Seo, Mi-ra Han, Yang-Suk Lee
In this study, we evaluated the antioxidant activities and xanthine oxidase inhibition effects of water and ethanol extracts of Cynomorium songaricum. The ethanol extract of C. songaricum (EE) contained more phenolic and flavonoid compounds than the water extract (WE). The antioxidant activities of the extracts were increased as the concentration of the extract increased. The WE has better effectiveness than the EE for DPPH free radical scavenging activity and nitrite scavenging ability. The nitrite scavenging abilities of WE were 90.02% (EC50 653.15 ㎍/mL) at conditions of pH 1.2 and 2,000 ㎍/mL, and 84.34% (EC50 817.17 ㎍/mL) at pH 3.0. The EE has more effective SOD-like activity and XO inhibition than WE. The SOD-like activity of EE was 81.47% at a concentration of 2,000 ㎍/mL, EC50 was 951.70 ㎍/mL. The xanthine oxidase inhibition of the EE, with an EC50 of 112.47 ㎍/mL, is greater than that of ascorbic acid, which was 192.50 ㎍/mL (p＜0.05). These results suggest that the C. songaricum is a potentially useful antioxidant source for the development of nutraceuticals and medicines.
{"title":"Antioxidant and Xanthine Oxidase Inhibition Activities of Cynomorium songaricum Extracts","authors":"Soo-jung Seo, Mi-ra Han, Yang-Suk Lee","doi":"10.3746/JFN.2011.16.4.307","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.307","url":null,"abstract":"In this study, we evaluated the antioxidant activities and xanthine oxidase inhibition effects of water and ethanol extracts of Cynomorium songaricum. The ethanol extract of C. songaricum (EE) contained more phenolic and flavonoid compounds than the water extract (WE). The antioxidant activities of the extracts were increased as the concentration of the extract increased. The WE has better effectiveness than the EE for DPPH free radical scavenging activity and nitrite scavenging ability. The nitrite scavenging abilities of WE were 90.02% (EC50 653.15 ㎍/mL) at conditions of pH 1.2 and 2,000 ㎍/mL, and 84.34% (EC50 817.17 ㎍/mL) at pH 3.0. The EE has more effective SOD-like activity and XO inhibition than WE. The SOD-like activity of EE was 81.47% at a concentration of 2,000 ㎍/mL, EC50 was 951.70 ㎍/mL. The xanthine oxidase inhibition of the EE, with an EC50 of 112.47 ㎍/mL, is greater than that of ascorbic acid, which was 192.50 ㎍/mL (p＜0.05). These results suggest that the C. songaricum is a potentially useful antioxidant source for the development of nutraceuticals and medicines.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"52 1","pages":"307-312"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77430349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.348
So-Young Lee, So-lim Park, S. Yi, Y. Nam, Seong-Il Lim
The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of α-amylase and β-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.
{"title":"Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea","authors":"So-Young Lee, So-lim Park, S. Yi, Y. Nam, Seong-Il Lim","doi":"10.3746/JFN.2011.16.4.348","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.348","url":null,"abstract":"The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of α-amylase and β-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"48 1","pages":"348-356"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81402112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.357
Y. Seo, K. Shin
Recently, we found that Arthrobacter crystallopoietes N-08 isolated from soil directly produces trehalose from maltose by a resting cell reaction. In this study, the optimal set of conditions and substrate specificity for the trehalose production using resting cells was investigated. Optimum temperature and pH of the resting cell reaction were 55℃ and pH 5.5, respectively, and the reaction was stable for two hours at 37～55℃ and for one hour at the wide pH ranges of 3～9. Various disaccharide substrates with different glycosidic linkages, such as maltose, isomaltose, cellobiose, nigerose, sophorose, and laminaribiose, were converted into trehalose-like spots in thin layer chromatography (TLC). These results indicated broad substrate specificity of this reaction and the possibility that cellobiose could be converted into other trehalose anomers such as α,β- and -trehalose. Therefore, the product after the resting cell reaction with cellobiose was purified by -glucosidase treatment and Dowex-1 (OH?) column chromatography and its structure was analyzed. Component sugar and methylation analyses indicated that this cellobiose-conversion product was composed of only non-reducing terminal glucopyranoside. MALDI-TOF and ESI-MS/MS analyses suggested that this oligosaccharide contained a non-reducing disaccharide unit with a 1,1-glucosidic linkage. When this disaccharide was analyzed by ¹H-NMR and 13 C-NMR, it gave the same signals with α-D-glucopyranosyl-(1,1)-α-D-glucopyranoside. These results suggest that cellobiose can be converted to α,α-trehalose by the resting cells of A. crystallopoietes N-08.
{"title":"Optimal Conditions and Substrate Specificity for Trehalose Production by Resting Cells of Arthrobacter crystallopoietes N-08","authors":"Y. Seo, K. Shin","doi":"10.3746/JFN.2011.16.4.357","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.357","url":null,"abstract":"Recently, we found that Arthrobacter crystallopoietes N-08 isolated from soil directly produces trehalose from maltose by a resting cell reaction. In this study, the optimal set of conditions and substrate specificity for the trehalose production using resting cells was investigated. Optimum temperature and pH of the resting cell reaction were 55℃ and pH 5.5, respectively, and the reaction was stable for two hours at 37～55℃ and for one hour at the wide pH ranges of 3～9. Various disaccharide substrates with different glycosidic linkages, such as maltose, isomaltose, cellobiose, nigerose, sophorose, and laminaribiose, were converted into trehalose-like spots in thin layer chromatography (TLC). These results indicated broad substrate specificity of this reaction and the possibility that cellobiose could be converted into other trehalose anomers such as α,β- and -trehalose. Therefore, the product after the resting cell reaction with cellobiose was purified by -glucosidase treatment and Dowex-1 (OH?) column chromatography and its structure was analyzed. Component sugar and methylation analyses indicated that this cellobiose-conversion product was composed of only non-reducing terminal glucopyranoside. MALDI-TOF and ESI-MS/MS analyses suggested that this oligosaccharide contained a non-reducing disaccharide unit with a 1,1-glucosidic linkage. When this disaccharide was analyzed by ¹H-NMR and 13 C-NMR, it gave the same signals with α-D-glucopyranosyl-(1,1)-α-D-glucopyranoside. These results suggest that cellobiose can be converted to α,α-trehalose by the resting cells of A. crystallopoietes N-08.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"3 1","pages":"357-363"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87119683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.313
J. Park, T. Han, E. Choi
The oxidative stress level and antioxidant activities in two green algae (Ulva pertusa and Ulva linza), two brown algae (Agarum cribrosum and Dictyota dichotoma), and three red algae (Grateloupia lanceolata, Carpopeltis affinis, and Gracilaria verrucosa) collected from intertidal regions of Korea were assessed. In the two green algae, although the total glutathione content was not as high as that of the brown algae, the glutathione pool was extremely reduced, and the glutathione reductase (GRd)/glutathione peroxidase (GPx) activity ratio was high, which apparently plays an important role for protection against oxidative damage, as manifested by low lipid peroxidation. In the brown algae, which exhibited a low lipid peroxidation level that was comparable to the green algal species, the highest glutathione content, together with high GPx activity, appears to be the most important factor in their antioxidant protection. The red algal species exhibited extremely high lipid peroxidation levels. They also contained the lowest and most oxidized glutathione among the species, as well as the lowest GRd activity. In spite of the marked difference in the glutathione content, the significant difference in the activity of γ-glutamylcysteine ligase, the rate limiting enzyme for glutathione synthesis, among the species was not exhibited. Our results suggest that there is a significant difference in the levels of oxidative stress and antioxidant capacity among the algal species, and that the glutathione system, especially the efficiency of glutathione recycling, plays a vital role in antioxidative protection in algal species.
{"title":"Oxidative Stress and Antioxidant Activities of Intertidal Macroalgae in Korea","authors":"J. Park, T. Han, E. Choi","doi":"10.3746/JFN.2011.16.4.313","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.313","url":null,"abstract":"The oxidative stress level and antioxidant activities in two green algae (Ulva pertusa and Ulva linza), two brown algae (Agarum cribrosum and Dictyota dichotoma), and three red algae (Grateloupia lanceolata, Carpopeltis affinis, and Gracilaria verrucosa) collected from intertidal regions of Korea were assessed. In the two green algae, although the total glutathione content was not as high as that of the brown algae, the glutathione pool was extremely reduced, and the glutathione reductase (GRd)/glutathione peroxidase (GPx) activity ratio was high, which apparently plays an important role for protection against oxidative damage, as manifested by low lipid peroxidation. In the brown algae, which exhibited a low lipid peroxidation level that was comparable to the green algal species, the highest glutathione content, together with high GPx activity, appears to be the most important factor in their antioxidant protection. The red algal species exhibited extremely high lipid peroxidation levels. They also contained the lowest and most oxidized glutathione among the species, as well as the lowest GRd activity. In spite of the marked difference in the glutathione content, the significant difference in the activity of γ-glutamylcysteine ligase, the rate limiting enzyme for glutathione synthesis, among the species was not exhibited. Our results suggest that there is a significant difference in the levels of oxidative stress and antioxidant capacity among the algal species, and that the glutathione system, especially the efficiency of glutathione recycling, plays a vital role in antioxidative protection in algal species.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"8 1","pages":"313-320"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79269211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.394
J. Trosko
Better understanding of the complex factors leading to human diseases will be necessary for both long term prevention and for managing short and long-term health problems. The underlying causes, leading to a global health crisis in both acute and chronic diseases, include finite global health care resources for sustained healthy human survival, the population explosion, increased environmental pollution, decreased clean air, water, food distribution, diminishing opportunities for human self-esteem, increased median life span, and the interconnection of infectious and chronic diseases. The transition of our pre-human nutritional requirements for survival to our current culturally-shaped diet has created a biologically-mismatched human dietary experience. While individual genetic, gender, and developmental stage factors contribute to human diseases, various environmental and culturally-determined factors are now contributing to both acute and chronic diseases. The transition from the hunter-gatherer to an agricultural-dependent human being has brought about a global crisis in human health. Initially, early humans ate seasonally-dependent and calorically-restricted foods, during the day, in a “feast or famine” manner. Today, modern humans eat diets of caloric abundance, at all times of the day, with foods of all seasons and from all parts of the world, that have been processed and which have been contaminated by all kinds of factors. No longer can one view, as distinct, infectious agent-related human acute diseases from chronic diseases. Moreover, while dietary and environmental chemicals could, in principle, cause disease pathogenesis by mutagenic and cytotoxic mechanisms, the primary cause is via “epigenetic”, or altered gene expression, modifications in the three types of cells (e.g., adult stem; progenitor and terminally-differentiated cells of each organ) during all stages of human development. Even more significantly, alteration in the quantity of adult stem cells during early development by epigenetic chemicals could either increase or decrease the risk to various stem cell-based diseases, such as cancer, later in life. A new concept, the Barker hypothesis, has emerged that indicates pre-natal maternal dietary exposures can now affect diseases later in life. Examples from the studies of the atomic bomb survivors should illustrate this insight.
{"title":"Pre-Natal Epigenetic Influences on Acute and Chronic Diseases Later in Life, such as Cancer: Global Health Crises Resulting from a Collision of Biological and Cultural Evolution","authors":"J. Trosko","doi":"10.3746/JFN.2011.16.4.394","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.394","url":null,"abstract":"Better understanding of the complex factors leading to human diseases will be necessary for both long term prevention and for managing short and long-term health problems. The underlying causes, leading to a global health crisis in both acute and chronic diseases, include finite global health care resources for sustained healthy human survival, the population explosion, increased environmental pollution, decreased clean air, water, food distribution, diminishing opportunities for human self-esteem, increased median life span, and the interconnection of infectious and chronic diseases. The transition of our pre-human nutritional requirements for survival to our current culturally-shaped diet has created a biologically-mismatched human dietary experience. While individual genetic, gender, and developmental stage factors contribute to human diseases, various environmental and culturally-determined factors are now contributing to both acute and chronic diseases. The transition from the hunter-gatherer to an agricultural-dependent human being has brought about a global crisis in human health. Initially, early humans ate seasonally-dependent and calorically-restricted foods, during the day, in a “feast or famine” manner. Today, modern humans eat diets of caloric abundance, at all times of the day, with foods of all seasons and from all parts of the world, that have been processed and which have been contaminated by all kinds of factors. No longer can one view, as distinct, infectious agent-related human acute diseases from chronic diseases. Moreover, while dietary and environmental chemicals could, in principle, cause disease pathogenesis by mutagenic and cytotoxic mechanisms, the primary cause is via “epigenetic”, or altered gene expression, modifications in the three types of cells (e.g., adult stem; progenitor and terminally-differentiated cells of each organ) during all stages of human development. Even more significantly, alteration in the quantity of adult stem cells during early development by epigenetic chemicals could either increase or decrease the risk to various stem cell-based diseases, such as cancer, later in life. A new concept, the Barker hypothesis, has emerged that indicates pre-natal maternal dietary exposures can now affect diseases later in life. Examples from the studies of the atomic bomb survivors should illustrate this insight.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"60 1 1","pages":"394-407"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89354739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.390
S. Son, J. H. Lee
The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p＞0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness (L * ) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p＜0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p＜0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p＞0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers" acceptability in all attributes tested.
{"title":"Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes","authors":"S. Son, J. H. Lee","doi":"10.3746/JFN.2011.16.4.390","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.390","url":null,"abstract":"The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p＞0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness (L * ) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p＜0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p＜0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p＞0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers\" acceptability in all attributes tested.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"86 1","pages":"390-393"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80724142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.291
Mee‐Young Shin, Ethel H. Alcantara, Youn-Moon Park, Soon-tae Kwon, I. Kwun
Yam extracts (Dioscorea batatas) have been reported to possess a variety of functions. However, studies on its osteogenic properties are limited. In this study, we investigated the effect of ethanol and water extracts on osteoblast proliferation and bone matrix protein synthesis, type I collagen and alkaline phosphatase (ALP), using osteoblastic MC3T3-E1 cell model. MC3T3-E1 cells were cultured with yam ethanol and water extracts (0～30 ㎎/L) within 39 days of osteoblast differentiation period. Cell proliferation was measured by MTT assay. Bone matrix proteins were assessed by the accumulation of type I collagen and ALP activity by staining the cell layers for matrix staining. Also, the secreted (media) matrix protein concentration (type I collagen) and enzyme activity (ALP) were measured colorimetrically. Yam ethanol and water extracts stimulated cell proliferation within the range of 15～30 ㎎/L at 15 day treatment. The accumulation of type I collagen in the extracellular matrix, as well as secreted collagen in the media, increased with increasing doses of yam ethanol (3～15 ㎎/L) and water (3～30 ㎎/L) extracts. ALP activity was not affected by yam ethanol extracts. Our results demonstrated that yam extracts stimulated osteoblast proliferation and enhanced the accumulation of the collagenous bone matrix protein type I collagen in the extracellular matrix. These results suggest that yam extracts may be a potential activator for bone formation by increasing osteoblast proliferation and increasing bone matrix protein type I collagen. Before confirming the osteogenic action of yam, further studies for clarifying how and whereby yam extracts can stimulate this ostegenesis action are required.
{"title":"Yam Extracts Increase Cell Proliferation and Bone Matrix Protein Collagen Synthesis of Murine Osteoblastic MC3T3-E1 Cells","authors":"Mee‐Young Shin, Ethel H. Alcantara, Youn-Moon Park, Soon-tae Kwon, I. Kwun","doi":"10.3746/JFN.2011.16.4.291","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.291","url":null,"abstract":"Yam extracts (Dioscorea batatas) have been reported to possess a variety of functions. However, studies on its osteogenic properties are limited. In this study, we investigated the effect of ethanol and water extracts on osteoblast proliferation and bone matrix protein synthesis, type I collagen and alkaline phosphatase (ALP), using osteoblastic MC3T3-E1 cell model. MC3T3-E1 cells were cultured with yam ethanol and water extracts (0～30 ㎎/L) within 39 days of osteoblast differentiation period. Cell proliferation was measured by MTT assay. Bone matrix proteins were assessed by the accumulation of type I collagen and ALP activity by staining the cell layers for matrix staining. Also, the secreted (media) matrix protein concentration (type I collagen) and enzyme activity (ALP) were measured colorimetrically. Yam ethanol and water extracts stimulated cell proliferation within the range of 15～30 ㎎/L at 15 day treatment. The accumulation of type I collagen in the extracellular matrix, as well as secreted collagen in the media, increased with increasing doses of yam ethanol (3～15 ㎎/L) and water (3～30 ㎎/L) extracts. ALP activity was not affected by yam ethanol extracts. Our results demonstrated that yam extracts stimulated osteoblast proliferation and enhanced the accumulation of the collagenous bone matrix protein type I collagen in the extracellular matrix. These results suggest that yam extracts may be a potential activator for bone formation by increasing osteoblast proliferation and increasing bone matrix protein type I collagen. Before confirming the osteogenic action of yam, further studies for clarifying how and whereby yam extracts can stimulate this ostegenesis action are required.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"19 1","pages":"291-298"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82853569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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