Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.283
K. Tak, Eunjung Kim
The recent increase of colon, breast, and prostate cancer incidence in Korea has been attributed to a diet pattern change to a more Western style, in which the foods eaten are higher in protein and fat. Whether high protein intake itself stimulates tumor cell growth and exacerbates disease status has been investigated, however, many epidemiological studies have inconsistent results between meat intake and the risk of certain cancers. These inconsistent results are partly because of the difficulty of studying the effects of just the meat intake. Other factors, such as overall meal context, could not be completely excluded in the study. To address the question of whether high protein itself is independently associated with carcinogenesis, we initiated ICR mice with 200 nmol (50 ㎍) 7,12-dimethylbenz[a]anthracene (DMBA) and fed animals either a normal diet (ND, 14% casein) or a high protein diet (HPD, 50% casein) for 15 weeks with 12-O-tetradecanoylphorbol-13-acetate (TPA) promotion in two-stage skin carcinogenesis protocol. There was no significant difference between ND and HPD group in food intake and body weight throughout the experiment. However, tumor multiplicity of the HPD group was decreased by 75.5% compared to that of the ND group. In addition, HPD inhibited skin hyperplasia and epidermal cell proliferation. Western analyses with whole skin lysates showed that HPD inhibited TPA-induced Akt (S473), S6K (T389), 4E-BP1 (Thr 37/46) and Erk1/2 (Thr202/Tyr204) phosphorylation as well as COX-2 expression. Taken together, these data suggest that a high protein diet has an anticarcinogenic effect by inhibiting the TPA-induced Akt signaling pathway.
{"title":"Antitumorigenic Effect of a High Protein Diet in Mouse Skin","authors":"K. Tak, Eunjung Kim","doi":"10.3746/JFN.2011.16.4.283","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.283","url":null,"abstract":"The recent increase of colon, breast, and prostate cancer incidence in Korea has been attributed to a diet pattern change to a more Western style, in which the foods eaten are higher in protein and fat. Whether high protein intake itself stimulates tumor cell growth and exacerbates disease status has been investigated, however, many epidemiological studies have inconsistent results between meat intake and the risk of certain cancers. These inconsistent results are partly because of the difficulty of studying the effects of just the meat intake. Other factors, such as overall meal context, could not be completely excluded in the study. To address the question of whether high protein itself is independently associated with carcinogenesis, we initiated ICR mice with 200 nmol (50 ㎍) 7,12-dimethylbenz[a]anthracene (DMBA) and fed animals either a normal diet (ND, 14% casein) or a high protein diet (HPD, 50% casein) for 15 weeks with 12-O-tetradecanoylphorbol-13-acetate (TPA) promotion in two-stage skin carcinogenesis protocol. There was no significant difference between ND and HPD group in food intake and body weight throughout the experiment. However, tumor multiplicity of the HPD group was decreased by 75.5% compared to that of the ND group. In addition, HPD inhibited skin hyperplasia and epidermal cell proliferation. Western analyses with whole skin lysates showed that HPD inhibited TPA-induced Akt (S473), S6K (T389), 4E-BP1 (Thr 37/46) and Erk1/2 (Thr202/Tyr204) phosphorylation as well as COX-2 expression. Taken together, these data suggest that a high protein diet has an anticarcinogenic effect by inhibiting the TPA-induced Akt signaling pathway.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"74 1","pages":"283-290"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73527997","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.2011.16.4.376
Kyung-mi Chang, Soo-Im Choi, S. Chung, Gun-Hee Kim
We investigated the total phenolic and flavonoid contents and the antimicrobial activity of ethanol extracts obtained from Saussurea lappa C.B. Clarke. The ethanol extracts of S. lappa C.B. Clarke were fractionated with various solvents (n-hexane, chloroform, and n-butanol). The antimicrobial activity of S. lappa C.B. Clarke was examined by disc-diffusion and micro-dilution susceptibility assays with six food-borne pathogens, and compared to that of the synthetic antibiotics. It is found that the S. lappa C.B. Clarke ethanol extract and n-hexane fraction have strong activity against B. cereus and V. parahaemolyticus strains compared to ampicillin. The inhibitory concentration (IC 50 ) values of hexane fraction against L. monocytogenes, B. cereus, and B. subtilis were 62.5, 250 and 500 ppm, respectively. Therefore, these data suggest that S. lappa C.B. Clarke may be useful as antimicrobial agents against food-borne pathogens.
{"title":"Anti-microbial Activity of Saussurea lappa C.B. Clarke Roots","authors":"Kyung-mi Chang, Soo-Im Choi, S. Chung, Gun-Hee Kim","doi":"10.3746/JFN.2011.16.4.376","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.376","url":null,"abstract":"We investigated the total phenolic and flavonoid contents and the antimicrobial activity of ethanol extracts obtained from Saussurea lappa C.B. Clarke. The ethanol extracts of S. lappa C.B. Clarke were fractionated with various solvents (n-hexane, chloroform, and n-butanol). The antimicrobial activity of S. lappa C.B. Clarke was examined by disc-diffusion and micro-dilution susceptibility assays with six food-borne pathogens, and compared to that of the synthetic antibiotics. It is found that the S. lappa C.B. Clarke ethanol extract and n-hexane fraction have strong activity against B. cereus and V. parahaemolyticus strains compared to ampicillin. The inhibitory concentration (IC 50 ) values of hexane fraction against L. monocytogenes, B. cereus, and B. subtilis were 62.5, 250 and 500 ppm, respectively. Therefore, these data suggest that S. lappa C.B. Clarke may be useful as antimicrobial agents against food-borne pathogens.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"31 1","pages":"376-380"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79406799","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.2011.16.4.364
D. Lee, Hwan-Ki Kim, D. An, K. Yam
Levels of carbon dioxide gas, a metabolite of microbial growth, have been reported to parallel the onset of microbial spoilage and may be used as a convenient index for a packaged food’s shelf life. This study aimed to establish a kinetic model of CO2 production from perishable food for the potential use for shelf life control in the food supply chain. Aerobic bacterial count and package CO2 concentration were measured during the storage of seasoned pork meat at four temperatures (0, 5, 10 and 15 o C), and their interrelationship was investigated to establish a mathematical model. The microbial growth at constant temperature was described by using model of Baranyi and Roberts. CO2 production from the stored food could be explained by taking care of its yield and maintenance factors linked to the microbial growth. By establishing the temperature dependence of the microbial growth and CO2 yield factor, CO2 partial pressure or concentration in package headspace could be estimated to a limited extent, which is helpful for controlling the shelf life under constant and dynamic temperature conditions. Application and efficacy of the model needs to be improved with further refinement in the model.
{"title":"Model for Estimating CO2 Concentration in Package Headspace of Microbiologically Perishable Food","authors":"D. Lee, Hwan-Ki Kim, D. An, K. Yam","doi":"10.3746/JFN.2011.16.4.364","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.364","url":null,"abstract":"Levels of carbon dioxide gas, a metabolite of microbial growth, have been reported to parallel the onset of microbial spoilage and may be used as a convenient index for a packaged food’s shelf life. This study aimed to establish a kinetic model of CO2 production from perishable food for the potential use for shelf life control in the food supply chain. Aerobic bacterial count and package CO2 concentration were measured during the storage of seasoned pork meat at four temperatures (0, 5, 10 and 15 o C), and their interrelationship was investigated to establish a mathematical model. The microbial growth at constant temperature was described by using model of Baranyi and Roberts. CO2 production from the stored food could be explained by taking care of its yield and maintenance factors linked to the microbial growth. By establishing the temperature dependence of the microbial growth and CO2 yield factor, CO2 partial pressure or concentration in package headspace could be estimated to a limited extent, which is helpful for controlling the shelf life under constant and dynamic temperature conditions. Application and efficacy of the model needs to be improved with further refinement in the model.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"325 1","pages":"364-369"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82931300","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.2011.16.4.328
D. You, Seung-Cheol Lee
After preparation of acetone, ethanol, methanol, and water extracts (10 g/300 mL) of dried persimmon (Diospyros kaki cv. Fuyu) flower-buds, total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) RSA, reducing power (RP), and tyrosinase inhibitory activity of the extracts were evaluated. The methanol extracts produced the highest TPC (113.39 ㎎ gallic acid equivalents/g), DPPH RSA (IC 50 = 40.25 ㎍/mL), ABTS RSA (IC 50 = 58.17 ㎍/mL) and RP (IC 50 = 69.43 ㎍/mL) activities while the water extracts generated the lowest values. The ethanol extract showed the highest tyrosinase inhibitor activity (88.90%) at a concentration of 1 ㎎/mL. These results indicated that persimmon flower-buds may be a useful source of natural antioxidants.
{"title":"Antioxidative Properties of Different Solvent Extracts from Persimmon (Diospyros kaki cv. Fuyu) Flower-Buds","authors":"D. You, Seung-Cheol Lee","doi":"10.3746/JFN.2011.16.4.328","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.328","url":null,"abstract":"After preparation of acetone, ethanol, methanol, and water extracts (10 g/300 mL) of dried persimmon (Diospyros kaki cv. Fuyu) flower-buds, total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) RSA, reducing power (RP), and tyrosinase inhibitory activity of the extracts were evaluated. The methanol extracts produced the highest TPC (113.39 ㎎ gallic acid equivalents/g), DPPH RSA (IC 50 = 40.25 ㎍/mL), ABTS RSA (IC 50 = 58.17 ㎍/mL) and RP (IC 50 = 69.43 ㎍/mL) activities while the water extracts generated the lowest values. The ethanol extract showed the highest tyrosinase inhibitor activity (88.90%) at a concentration of 1 ㎎/mL. These results indicated that persimmon flower-buds may be a useful source of natural antioxidants.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":"328-332"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82342527","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.2011.16.4.299
H. A. Lee, Ji-Sook Han
The present study was designed to evaluate the inhibitory effects of fermented Liriope platyphylla extract on the production of inflammation-related mediators (NO, ROS, NF-κB, iNOS and COX-2) and pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Freeze-dried Liriope platyphylla was fermented by Saccharomyces cerevisiae and extracted with 70% ethanol. In lipopolysaccharidestimulated macrophage cells, the treatment with fermented Liriope platyphylla extract decreased the generation of intracellular reactive oxygen species dose-dependently and increased antioxidant enzyme activities, including superoxide dismutase, catalase and glutathione peroxidase. Fermented Liriope platyphylla extract also inhibited NO production in lipopolysaccharide-stimulated RAW 264.7 cell. The expressions of NF-κB, iNOS, COX-2 and pro-inflammatory cytokines were inhibited by the treatment with fermented Liriope platyphylla extract. Thus, this study shows the fermented Liriope platyphylla extract could be effective at inhibiting the inflammation process.
{"title":"Anti-Inflammatory Effect of Fermented Liriope platyphylla Extract in LPS-stimulated RAW 264.7 Macrophages","authors":"H. A. Lee, Ji-Sook Han","doi":"10.3746/JFN.2011.16.4.299","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.299","url":null,"abstract":"The present study was designed to evaluate the inhibitory effects of fermented Liriope platyphylla extract on the production of inflammation-related mediators (NO, ROS, NF-κB, iNOS and COX-2) and pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Freeze-dried Liriope platyphylla was fermented by Saccharomyces cerevisiae and extracted with 70% ethanol. In lipopolysaccharidestimulated macrophage cells, the treatment with fermented Liriope platyphylla extract decreased the generation of intracellular reactive oxygen species dose-dependently and increased antioxidant enzyme activities, including superoxide dismutase, catalase and glutathione peroxidase. Fermented Liriope platyphylla extract also inhibited NO production in lipopolysaccharide-stimulated RAW 264.7 cell. The expressions of NF-κB, iNOS, COX-2 and pro-inflammatory cytokines were inhibited by the treatment with fermented Liriope platyphylla extract. Thus, this study shows the fermented Liriope platyphylla extract could be effective at inhibiting the inflammation process.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"57 1","pages":"299-306"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80717087","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.2011.16.4.339
Hyun‐Jung Chung
Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6～12), and long branch chains (DP≥37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).
{"title":"Studies for Physicochemical and In Vitro Digestibility Characteristics of Flour and Starch from Chickpea (Cicer arietinum L.)","authors":"Hyun‐Jung Chung","doi":"10.3746/JFN.2011.16.4.339","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.339","url":null,"abstract":"Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6～12), and long branch chains (DP≥37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"45 1","pages":"339-347"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84195902","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 : 2011-09-30DOI: 10.3746/JFN.2011.16.3.248
K. Yeom, K. H. Kim
Soy protein based formula (SPF) has been developed for infants who are at a high risk for atopic dermatitis (AD) and cow’s milk protein allergy (CMA). We performed this study to evaluate the therapeutic efficacy and safety of SPF compared to conventional hydrolyzed cow’s milk formula (hCMF) in the feeding of infants with AD and CMA. 38 infants (12 to 24 months of age) diagnosed with CMA and AD were randomized to receive either SPF or hCMF for 12 weeks. Follow-up was conducted at 4, 8 and 12 weeks. Growth parameters of the infants were evaluated during each visit. Clinical evaluations, including AD severity scores, pruritus, specific immunoglobulin E (IgE) (cow’s milk protein and soy protein) levels of peripheral blood, were made at enrollment and week 12. Analysis was performed on the 32 infants (SPF: n=16, hCMF: n=16) who completed the 12-week intervention. Eczema area and severity index (EASI) scores, a measure of the severity of AD, and pruritus were significantly reduced after 12 weeks compared to enrollment in the both groups; however, the median changes for EASI scores and pruritus were not statistically different between the two groups. The growth parameters did not differ significantly between both groups at any assessed time point. This study suggests that SPF could be useful in decreasing the severity of AD without affecting infant growth status. Therefore SPF could provide an adequate and safe alternative to hCMF in treating infants with AD and CMA during the first 12 to 24 months of their life.
{"title":"Efficacy and Safety of Soy Protein Based Formula in Atopic Dermatitis","authors":"K. Yeom, K. H. Kim","doi":"10.3746/JFN.2011.16.3.248","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.3.248","url":null,"abstract":"Soy protein based formula (SPF) has been developed for infants who are at a high risk for atopic dermatitis (AD) and cow’s milk protein allergy (CMA). We performed this study to evaluate the therapeutic efficacy and safety of SPF compared to conventional hydrolyzed cow’s milk formula (hCMF) in the feeding of infants with AD and CMA. 38 infants (12 to 24 months of age) diagnosed with CMA and AD were randomized to receive either SPF or hCMF for 12 weeks. Follow-up was conducted at 4, 8 and 12 weeks. Growth parameters of the infants were evaluated during each visit. Clinical evaluations, including AD severity scores, pruritus, specific immunoglobulin E (IgE) (cow’s milk protein and soy protein) levels of peripheral blood, were made at enrollment and week 12. Analysis was performed on the 32 infants (SPF: n=16, hCMF: n=16) who completed the 12-week intervention. Eczema area and severity index (EASI) scores, a measure of the severity of AD, and pruritus were significantly reduced after 12 weeks compared to enrollment in the both groups; however, the median changes for EASI scores and pruritus were not statistically different between the two groups. The growth parameters did not differ significantly between both groups at any assessed time point. This study suggests that SPF could be useful in decreasing the severity of AD without affecting infant growth status. Therefore SPF could provide an adequate and safe alternative to hCMF in treating infants with AD and CMA during the first 12 to 24 months of their life.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"13 1","pages":"248-252"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91261850","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 : 2011-09-30DOI: 10.3746/JFN.2011.16.3.224
Ting-Ting Wu, B. R. Hwang, E. Cho
The radical scavenging activity and inhibition effect from lipid peroxidation induced by peroxyl radical of methanol extract from Perilla frutescens and its active compound, rosmarinic acid (RA), were investigated in vitro. The treatment of extract and RA scavenged 1,1-diphenyl-2-picrylhydrazyl, hydroxyl radical (·OH) and nitric oxide in a concentration-dependent manner. In particular, the extract and RA showed strong radical scavenging activity against ·OH, the most toxic and reactive radical. In addition, Perilla frutescens and RA effectively inhibited lipid oxidation induced by sodium nitroprusside and 2, 2'-azobis(2-aminopropane) dihydrochloride, determined by the ferric thiocyanate method. The present results suggest that Perilla frutescens and RA play a protective role against oxidative stress induced by free radical and lipid peroxidation.
{"title":"Scavenging Effect of Extract from Perilla frutescens and Rosmarinic Acid from Free Radical and Lipid Peroxidation","authors":"Ting-Ting Wu, B. R. Hwang, E. Cho","doi":"10.3746/JFN.2011.16.3.224","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.3.224","url":null,"abstract":"The radical scavenging activity and inhibition effect from lipid peroxidation induced by peroxyl radical of methanol extract from Perilla frutescens and its active compound, rosmarinic acid (RA), were investigated in vitro. The treatment of extract and RA scavenged 1,1-diphenyl-2-picrylhydrazyl, hydroxyl radical (·OH) and nitric oxide in a concentration-dependent manner. In particular, the extract and RA showed strong radical scavenging activity against ·OH, the most toxic and reactive radical. In addition, Perilla frutescens and RA effectively inhibited lipid oxidation induced by sodium nitroprusside and 2, 2'-azobis(2-aminopropane) dihydrochloride, determined by the ferric thiocyanate method. The present results suggest that Perilla frutescens and RA play a protective role against oxidative stress induced by free radical and lipid peroxidation.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"50 1","pages":"224-229"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75099021","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 : 2011-09-30DOI: 10.3746/JFN.2011.16.3.253
Hui-Seung Kang, Seung-Weon Jeong, Jongmin Ko, M. Jang, Jong-Chan Kim
This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), “two divide” type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.
{"title":"The Quality Characteristics of Commercial Gwamegi by Product Types","authors":"Hui-Seung Kang, Seung-Weon Jeong, Jongmin Ko, M. Jang, Jong-Chan Kim","doi":"10.3746/JFN.2011.16.3.253","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.3.253","url":null,"abstract":"This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), “two divide” type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"114 1","pages":"253-260"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80753952","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}
Allium victorialis L. (A. victorialis) is a very popular vegetable in Korea. The most commonly used parts of this vegetable are the bulbs and young leaves. To determine if the mature leaves have any beneficial properties, we investigated antioxidant, anti-α-glucosidase, anti-inflammatory, and anticancer activities of water and ethanol extracts from A. victorialis. Antioxidant activity was evaluated by measuring total phenolic content, DPPH and superoxide radicals scavenging activities. The water extract from A. victorialis (W·A. victorialis) exhibited higher antioxidant ability than the ethanol extract (E·A. victorialis). Moreover, the water extract showed strong inhibitory effect on α-glucosidase. On the other hand, the ethanol extract had greater anti-inflammatory activity on murine macrophage cells (RAW 264.7) and greater anticancer activities against human colon cancer cells (HT-29). These results suggest that mature leaves from E·A. victorialis may have health-enhancing effects.
Allium victorialis L. (a. victorialis)在韩国是一种非常受欢迎的蔬菜。这种蔬菜最常用的部分是鳞茎和嫩叶。为了确定其成熟叶是否具有任何有益的特性，我们研究了维多利亚水提取物和乙醇提取物的抗氧化、抗α-葡萄糖苷酶、抗炎和抗癌活性。通过测定总酚含量、DPPH和清除超氧自由基活性来评价其抗氧化活性。水提取液是一种天然植物。比乙醇提取物(E·A)具有更高的抗氧化能力。victorialis)。水提物对α-葡萄糖苷酶有较强的抑制作用。另一方面，乙醇提取物对小鼠巨噬细胞(RAW 264.7)具有较强的抗炎活性，对人结肠癌细胞(HT-29)具有较强的抗肿瘤活性。这些结果表明，E·A的成熟叶片。维多利亚可能有促进健康的作用。
{"title":"Biological Activities of Water and Ethanolic Extracts from Allium victorialis L. Mature Leaves","authors":"Chunmei Li, Young-Mee Lee, Kyeong-Cheol Lee, Woong Han, Myeon-Hyeon Wang, Sangsup Han","doi":"10.3746/JFN.2011.16.3.236","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.3.236","url":null,"abstract":"Allium victorialis L. (A. victorialis) is a very popular vegetable in Korea. The most commonly used parts of this vegetable are the bulbs and young leaves. To determine if the mature leaves have any beneficial properties, we investigated antioxidant, anti-α-glucosidase, anti-inflammatory, and anticancer activities of water and ethanol extracts from A. victorialis. Antioxidant activity was evaluated by measuring total phenolic content, DPPH and superoxide radicals scavenging activities. The water extract from A. victorialis (W·A. victorialis) exhibited higher antioxidant ability than the ethanol extract (E·A. victorialis). Moreover, the water extract showed strong inhibitory effect on α-glucosidase. On the other hand, the ethanol extract had greater anti-inflammatory activity on murine macrophage cells (RAW 264.7) and greater anticancer activities against human colon cancer cells (HT-29). These results suggest that mature leaves from E·A. victorialis may have health-enhancing effects.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"35 1","pages":"236-241"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89323534","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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