Pub Date : 2011-03-31DOI: 10.3746/jfn.2011.16.1.055
Joo-shin Kim, Ying Lu, H. Chung
A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22～36% and 31～38%, respectively. In texture profile analysis, ranges of the texture parameters were 131～493 g (hardness), 0.4～0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6～1 (springiness), 47～220 g (gumminess) and 32～177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, α-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.
{"title":"Chemical and Textural Properties in Commercial Fermented Soybean Curds of Sufu","authors":"Joo-shin Kim, Ying Lu, H. Chung","doi":"10.3746/jfn.2011.16.1.055","DOIUrl":"https://doi.org/10.3746/jfn.2011.16.1.055","url":null,"abstract":"A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22～36% and 31～38%, respectively. In texture profile analysis, ranges of the texture parameters were 131～493 g (hardness), 0.4～0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6～1 (springiness), 47～220 g (gumminess) and 32～177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, α-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"55 1","pages":"55-61"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73035716","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.062
Yuan-Yuan Wang, Krittika Norajit, G. Ryu
Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.
{"title":"Influence of Extruded Hemp-Rice Flour Addition on the Physical Properties of Wheat Bread","authors":"Yuan-Yuan Wang, Krittika Norajit, G. Ryu","doi":"10.3746/JFN.2011.16.1.062","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.062","url":null,"abstract":"Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"55 1","pages":"62-66"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73472702","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.089
Yu Yin, Myeon-Hyeon Wang
The potential biological activities of water and ethanol extracts from two varieties of Rubus coreanus Miquel fruits produced in the Gochang-gun (GR) and Hoengseong-gun (HR) regions of Korea were examined. The hydroxyl radical ( OH) scavenging activity, reducing power, lipid peroxidation inhibitory activity, and antiproliferative activity on cancer cells by these extracts were examined, and α-amylase and α-glucosidase inhibition assays were also performed. The EtOH extract from GR showed high hydroxyl radical scavenging activity (EC 50 =119.47±5.13 ㎍/mL), lipid peroxidation inhibitory activity (EC 50 =213.45±3.14 ㎍/mL) and a concentration dependence, with OD values ranging from 0.15 to 0.56 (50 to 200 ㎍/mL), for reducing power. The EtOH extract from GR has the highest antiproliferative activities on MDA-MB-231 and HepG2 cancer cells among four extracts. Meanwhile, all extracts showed certain α-amylase and α-glucosidase inhibition activities. These results indicate that extracts from two varieties of R. coreanus fruits have significant antioxidant, anti-diabetic and anti-tumorigenic activities, which suggest these extracts could be a potential source for pharmaceutical.
{"title":"Biological Activities of Water and Ethanol Extracts from Two Varieties of Rubus coreanus Miquel Fruits","authors":"Yu Yin, Myeon-Hyeon Wang","doi":"10.3746/JFN.2011.16.1.089","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.089","url":null,"abstract":"The potential biological activities of water and ethanol extracts from two varieties of Rubus coreanus Miquel fruits produced in the Gochang-gun (GR) and Hoengseong-gun (HR) regions of Korea were examined. The hydroxyl radical ( OH) scavenging activity, reducing power, lipid peroxidation inhibitory activity, and antiproliferative activity on cancer cells by these extracts were examined, and α-amylase and α-glucosidase inhibition assays were also performed. The EtOH extract from GR showed high hydroxyl radical scavenging activity (EC 50 =119.47±5.13 ㎍/mL), lipid peroxidation inhibitory activity (EC 50 =213.45±3.14 ㎍/mL) and a concentration dependence, with OD values ranging from 0.15 to 0.56 (50 to 200 ㎍/mL), for reducing power. The EtOH extract from GR has the highest antiproliferative activities on MDA-MB-231 and HepG2 cancer cells among four extracts. Meanwhile, all extracts showed certain α-amylase and α-glucosidase inhibition activities. These results indicate that extracts from two varieties of R. coreanus fruits have significant antioxidant, anti-diabetic and anti-tumorigenic activities, which suggest these extracts could be a potential source for pharmaceutical.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"62 1","pages":"89-94"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76758781","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.001
Yu-na Kim, K. Ku, Sin-Kwon Kang, Jeong-Hwa Choi
The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.
{"title":"Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet","authors":"Yu-na Kim, K. Ku, Sin-Kwon Kang, Jeong-Hwa Choi","doi":"10.3746/JFN.2011.16.1.001","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.001","url":null,"abstract":"The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"111 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79188121","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.018
Seung-Young Hong, I. Park, Mira Jun
Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by neuronal loss and extracellular senile plaques containing β-amyloid peptide (Aβ). The deposition of the Aβ peptide following proteolytic processing of amyloid precursor protein (APP) by β-secretase (BACE1) and γ-secretase is a critical feature in the progression of AD. Among the plant extracts tested, the ethanol extract of Petasites japonicus leaves showed novel protective effect on B103 neuroblastoma cells against neurotoxicity induced by Aβ, as well as a strong suppressive effect on BACE1 activity. Ethanol extracts of P. japonicus leaves were sequentially extracted with methylene chloride, ethyl acetate and butanol and evaluated for potential to inhibit BACE1, as well as to suppress Aβ-induced neurotoxicity. Exposure to Aβ significantly reduced cell viability and increased apoptotic cell death. However, pretreatment with ethyl acetate fraction of P. japonicus leaves prior to Aβ (50 μM) significantly increased cell viability (p＜0.01). In parallel, cell apoptosis triggered by Aβ was also dramatically inhibited by ethyl acetate fraction of P. japonicus leaves. Moreover, the ethyl acetate fraction suppressed caspase-3 activity to the basal level at 30 ppm. Taken together, these results demonstrated that P. japonicus leaves appear to be a useful source for the inhibition and/or prevention of AD by suppression of BACE1 activity and attenuation of Aβ induced neurocytotoxicity.
{"title":"Suppression of β-Secretase (BACE1) Activity and β-Amyloid Protein-Induced Neurotoxicity by Solvent Fractions from Petasites japonicus Leaves","authors":"Seung-Young Hong, I. Park, Mira Jun","doi":"10.3746/JFN.2011.16.1.018","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.018","url":null,"abstract":"Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by neuronal loss and extracellular senile plaques containing β-amyloid peptide (Aβ). The deposition of the Aβ peptide following proteolytic processing of amyloid precursor protein (APP) by β-secretase (BACE1) and γ-secretase is a critical feature in the progression of AD. Among the plant extracts tested, the ethanol extract of Petasites japonicus leaves showed novel protective effect on B103 neuroblastoma cells against neurotoxicity induced by Aβ, as well as a strong suppressive effect on BACE1 activity. Ethanol extracts of P. japonicus leaves were sequentially extracted with methylene chloride, ethyl acetate and butanol and evaluated for potential to inhibit BACE1, as well as to suppress Aβ-induced neurotoxicity. Exposure to Aβ significantly reduced cell viability and increased apoptotic cell death. However, pretreatment with ethyl acetate fraction of P. japonicus leaves prior to Aβ (50 μM) significantly increased cell viability (p＜0.01). In parallel, cell apoptosis triggered by Aβ was also dramatically inhibited by ethyl acetate fraction of P. japonicus leaves. Moreover, the ethyl acetate fraction suppressed caspase-3 activity to the basal level at 30 ppm. Taken together, these results demonstrated that P. japonicus leaves appear to be a useful source for the inhibition and/or prevention of AD by suppression of BACE1 activity and attenuation of Aβ induced neurocytotoxicity.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"91 1","pages":"18-23"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80507430","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.024
S. Choi, Yeonmi Lee, Pyeongjae Lee, Kyung-Tack Kim
This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.
{"title":"Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract","authors":"S. Choi, Yeonmi Lee, Pyeongjae Lee, Kyung-Tack Kim","doi":"10.3746/JFN.2011.16.1.024","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.024","url":null,"abstract":"This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"10 1","pages":"24-28"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82098198","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.037
W. Seo, S. Nam, C. Lee, K. Cho
The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.
{"title":"Identification of Potential Bacillus subtilis Probiotics from Korean Soybean Paste and Their Antimicrobial and Immune Activities","authors":"W. Seo, S. Nam, C. Lee, K. Cho","doi":"10.3746/JFN.2011.16.1.037","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.037","url":null,"abstract":"The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"58 1","pages":"37-44"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77453888","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 : 2011-03-31DOI: 10.3746/JFN.2011.16.1.083
Jin-Gyu Park, Jae‐Hun Kim, M. Byun, Y. Jeon, I. Kang, H. Hwang, Ju Woon Lee
The wholesomeness of 40 kGy irradiated ready-to-eat (RTE) bulgogi was evaluated by subacute toxicity studies (body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathological examination) with groups of 40 male and female ICR mice fed the agent at dietary levels of 5% for 90 days. There were no treatment-related adverse effects with regard to body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathology. The no-observed-adverse-effect-level (NOAEL) was also determined to be greater than dietary level of at least 5% (3900 ㎎/㎏ body weight/day for males, 3500 ㎎/㎏ body weight/day for females) for samples under the present experimental conditions. These results suggest that, under these experimental conditions, RTE bulgogi irradiated at 40 kGy did not show any toxic effects.
{"title":"Subacute Toxicity Study of 40 kGy Irradiated Ready-to-Eat Bulgogi","authors":"Jin-Gyu Park, Jae‐Hun Kim, M. Byun, Y. Jeon, I. Kang, H. Hwang, Ju Woon Lee","doi":"10.3746/JFN.2011.16.1.083","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.083","url":null,"abstract":"The wholesomeness of 40 kGy irradiated ready-to-eat (RTE) bulgogi was evaluated by subacute toxicity studies (body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathological examination) with groups of 40 male and female ICR mice fed the agent at dietary levels of 5% for 90 days. There were no treatment-related adverse effects with regard to body weight, food consumption, organ weight, hematology, serum biochemistry, and histopathology. The no-observed-adverse-effect-level (NOAEL) was also determined to be greater than dietary level of at least 5% (3900 ㎎/㎏ body weight/day for males, 3500 ㎎/㎏ body weight/day for females) for samples under the present experimental conditions. These results suggest that, under these experimental conditions, RTE bulgogi irradiated at 40 kGy did not show any toxic effects.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"15 1","pages":"83-88"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82323576","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 : 2010-12-31DOI: 10.3746/JFN.2010.15.4.287
Ji-Sang Kim
This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.
{"title":"Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems","authors":"Ji-Sang Kim","doi":"10.3746/JFN.2010.15.4.287","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.287","url":null,"abstract":"This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"6 1","pages":"287-296"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75368886","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 : 2010-12-31DOI: 10.3746/JFN.2010.15.4.249
H. Kang, D. Nam, Jong-Sang Kim
We examined the effect of extracts of meju prepared with traditional and standardized methods on pancreatic lipase and the absorption of dietary lipid. Aqueous methanolic (80%, v/v) extracts of meju dose-dependently inhibited the activities of porcine pancreatic lipase. The plasma triglyceride levels in Imprinting Control Region mice after a single oral administration of lipid emulsion containing aqueous methanolic extracts from meju made by the standardized methods were lower than that of the group given a lipid emulsion containing the extracts of meju made by traditional methods. The inhibitory activity of the meju extract on dietary lipid digestion appears to be more closely associated with aglycone forms of phenolic compounds such as free isoflavones than with glycosides, since meju samples with higher total phenolic or free isoflavone content showed the stronger inhibition against pancreatic lipase. Furthermore, the data suggest that meju made using the standardized method, which contains higher levels of total isoflavones relative to traditionally prepared meju, could effectively suppress digestion of dietary lipids and therefore have the potential to help ameliorate hyperlipidemia and obesity.
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