Pub Date : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.15
Young-Jin Choi, S. Chung, Na Yeon Kim, M. Oh, S. Jang, Young-Sik Yun, S. Moon
Jeju Sasa borealis (S. borealis) is indigenous to the Halla Mountain area of Jeju Island, Republic of Korea. However, its dominance has retarded the development of other plant species and lowered biodiversity in this region. The aim of this study was to determine whether S. borealis silage (SS) supplementation affects the chemical composition and antioxidant activity in the fresh meat of Korean native goats (Capra hircus coreanae). The experiment was conducted on 12 Korean native goats at the finisher stage. The feeding groups were the Control (total mixed ration, TMR) and the Treatment (80% TMR + 20% SS). The animals were adapted for two weeks and then subjected to a six-month breeding experiment. Meat samples were excised from the neck, loin, rib, front leg, and hind leg of the slaughtered animals. The meat derived from the treatment group contained more taurine and anserine than that derived from the control group. Both groups did not significantly differ in terms of ω-6/ω-3 fatty acid ratio. The loin and front leg of the treatment group contained significantly higher vitamin E levels than those of the control group. DPPH, ABTS, and FRAP analyses disclosed that the loin and front leg had significantly higher antioxidant activity (p⟨0.05) than the other parts. Moreover, the loin and front leg cuts of the treatment group had higher antioxidant activity than those of the control group. The present study demonstrated that S. borealis supplementation could effectively improve Korean native goat meat quality.
{"title":"Effects of Sasa borealis silage on proximate\u0000 composition, amino acid and fatty acid contents, and antioxidant activity in\u0000 fresh meat of Korean native goat fed with total mixed ration","authors":"Young-Jin Choi, S. Chung, Na Yeon Kim, M. Oh, S. Jang, Young-Sik Yun, S. Moon","doi":"10.11002/kjfp.2023.30.1.15","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.15","url":null,"abstract":"\u0000 \u0000 Jeju Sasa borealis (S. borealis) is indigenous\u0000 to the Halla Mountain area of Jeju Island, Republic of Korea. However, its\u0000 dominance has retarded the development of other plant species and lowered\u0000 biodiversity in this region. The aim of this study was to determine whether\u0000 S. borealis silage (SS) supplementation affects the\u0000 chemical composition and antioxidant activity in the fresh meat of Korean native\u0000 goats (Capra hircus coreanae). The experiment was conducted on\u0000 12 Korean native goats at the finisher stage. The feeding groups were the\u0000 Control (total mixed ration, TMR) and the Treatment (80% TMR + 20%\u0000 SS). The animals were adapted for two weeks and then subjected to a six-month\u0000 breeding experiment. Meat samples were excised from the neck, loin, rib, front\u0000 leg, and hind leg of the slaughtered animals. The meat derived from the\u0000 treatment group contained more taurine and anserine than that derived from the\u0000 control group. Both groups did not significantly differ in terms of\u0000 ω-6/ω-3 fatty acid ratio.\u0000 The loin and front leg of the treatment group contained significantly higher\u0000 vitamin E levels than those of the control group. DPPH, ABTS, and FRAP analyses\u0000 disclosed that the loin and front leg had significantly higher antioxidant\u0000 activity (p⟨0.05) than the other parts. Moreover, the loin and front leg\u0000 cuts of the treatment group had higher antioxidant activity than those of the\u0000 control group. The present study demonstrated that S. borealis\u0000 supplementation could effectively improve Korean native goat meat quality.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48900990","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.109
M. Seo, I. Roh, J. Lee, Sung-Ok Kwon, Chorong Kim, G. Lee
This study was conducted to evaluate vitamin D intake of Koreans in a total diet study (TDS) and to determine the effect of irradiation on vitamin D synthesis in mushrooms. For analysis, sample were saponified and extracted with hexane, and vitamin D was quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the validation results, the recovery of the National Institute of Standards and Technology (NIST) standard reference sample (SRM) 1849a was 96.7% and the z-score of −1.6 was obtained by the Food Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115. Vitamin D2 was not detected in any samples, and the highest level of vitamin D3 was detected in mackerel and anchovies ranging from 24.2 to 120.2 μg/kg. The mean daily intake of vitamin D was 0.99 μg/day, as estimated from the vitamin D contents of the analyzed foods and their corresponding intake. The adequate intake (AI) of vitamin D based on the Dietary reference intakes for Koreans provided by the Ministry of Health and Welfare is 5-15 μg/day for Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans estimated in this study was inadequate. For that, the increased vitamin D content in ultraviolet (UV)/sun light irradiated mushrooms warrants further research to increase vitamin D intake of Koreans through diet.
{"title":"Vitamin D analysis in the Korean total diet study and UV/sun light\u0000 irradiated mushrooms","authors":"M. Seo, I. Roh, J. Lee, Sung-Ok Kwon, Chorong Kim, G. Lee","doi":"10.11002/kjfp.2023.30.1.109","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.109","url":null,"abstract":"\u0000 \u0000 This study was conducted to evaluate vitamin D intake of Koreans in a total diet\u0000 study (TDS) and to determine the effect of irradiation on vitamin D synthesis in\u0000 mushrooms. For analysis, sample were saponified and extracted with hexane, and\u0000 vitamin D was quantified by liquid chromatography-tandem mass spectrometry\u0000 (LC-MS/MS). Based on the validation results, the recovery of the National\u0000 Institute of Standards and Technology (NIST) standard reference sample (SRM)\u0000 1849a was 96.7% and the z-score of −1.6 was obtained by the Food\u0000 Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115.\u0000 Vitamin D2 was not detected in any samples, and the highest level of\u0000 vitamin D3 was detected in mackerel and anchovies ranging from 24.2\u0000 to 120.2 μg/kg. The mean daily intake of vitamin D was\u0000 0.99 μg/day, as estimated from the vitamin D contents of\u0000 the analyzed foods and their corresponding intake. The adequate intake (AI) of\u0000 vitamin D based on the Dietary reference intakes for Koreans provided by the\u0000 Ministry of Health and Welfare is 5-15 μg/day for\u0000 Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans\u0000 estimated in this study was inadequate. For that, the increased vitamin D\u0000 content in ultraviolet (UV)/sun light irradiated mushrooms warrants further\u0000 research to increase vitamin D intake of Koreans through diet.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45518366","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.88
Won-Ho Hong, Jeong-Sang Kim, Yu-Jeong Gwak, Jiyeon Chun
As livestock consumption in Korea has been gradually increasing, the quality of the final products has been improved to meet this increased demand. In particular, maintaining the water holding capacity (WHC) and minimizing the drip loss during the thawing of frozen meat are of utmost importance. This study investigated the physicochemical properties of frozen pork subjected to thawing under different conditions: at room temperature (20°C, under air), at a low temperature (4°C refrigerator, under air), under water (20°C, under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and under low-pressure tumbling (20°C, 0.015 bar, tumbling). The shortest thawing time for frozen pork was recorded upon low-pressure tumbling thus indicating a fast heat transfer. The lowest drip loss (0.2%) and highest WHC (94.5%) were also recorded under this condition. A significantly higher drip loss was observed upon microwave-(1.0%) and water-thawing (1.2%), which resulted in the lowest WHC in microwave thawing (87.2%). The highest total count of aerobic bacteria and coliform group were observed upon room temp thawing while the low pressure tumbling and thawing resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best food quality.
{"title":"Influence of low-pressure tumbling on the quality characteristics\u0000 of thawed pork","authors":"Won-Ho Hong, Jeong-Sang Kim, Yu-Jeong Gwak, Jiyeon Chun","doi":"10.11002/kjfp.2023.30.1.88","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.88","url":null,"abstract":"\u0000 \u0000 As livestock consumption in Korea has been gradually increasing, the quality of\u0000 the final products has been improved to meet this increased demand. In\u0000 particular, maintaining the water holding capacity (WHC) and minimizing the drip\u0000 loss during the thawing of frozen meat are of utmost importance. This study\u0000 investigated the physicochemical properties of frozen pork subjected to thawing\u0000 under different conditions: at room temperature (20°C, under air), at a\u0000 low temperature (4°C refrigerator, under air), under water (20°C,\u0000 under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and\u0000 under low-pressure tumbling (20°C, 0.015 bar, tumbling). The shortest\u0000 thawing time for frozen pork was recorded upon low-pressure tumbling thus\u0000 indicating a fast heat transfer. The lowest drip loss (0.2%) and highest\u0000 WHC (94.5%) were also recorded under this condition. A significantly\u0000 higher drip loss was observed upon microwave-(1.0%) and water-thawing\u0000 (1.2%), which resulted in the lowest WHC in microwave thawing\u0000 (87.2%). The highest total count of aerobic bacteria and coliform group\u0000 were observed upon room temp thawing while the low pressure tumbling and thawing\u0000 resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log\u0000 CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best\u0000 food quality.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42497249","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.1
Su-Hwan Kim, Jung-Won Lee, C. Huh
In this study, the nutritional compounds present in various parts of Hovenia dulcis Thunbergii (H. dulcis) were compared. Regarding the free sugar content, fruits exhibited the highest fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and leaves (5.82 g/100 g) contained the highest glucose levels. The most common types of organic acids were citric and tartaric acids in the fruits, citric and malic acids in the branches, and malic and succinic acids in the leaves. The leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g, whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100 g and 336.21 mg/100 g, respectively. In H. dulcis, β-carotene was present in high concentration in leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09 mg/100 g) contain smaller amounts of it. Vitamin E, α-tocopherol, was present in high concentrations in the fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100 g).
{"title":"Comparative analysis of nutritional components in various parts of\u0000 Hovenia dulcis Thunbergii","authors":"Su-Hwan Kim, Jung-Won Lee, C. Huh","doi":"10.11002/kjfp.2023.30.1.1","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.1","url":null,"abstract":"\u0000 \u0000 In this study, the nutritional compounds present in various parts of\u0000 Hovenia dulcis Thunbergii (H. dulcis) were\u0000 compared. Regarding the free sugar content, fruits exhibited the highest\u0000 fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and\u0000 leaves (5.82 g/100 g) contained the highest glucose levels. The most common\u0000 types of organic acids were citric and tartaric acids in the fruits, citric and\u0000 malic acids in the branches, and malic and succinic acids in the leaves. The\u0000 leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g,\u0000 whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100\u0000 g and 336.21 mg/100 g, respectively. In H. dulcis,\u0000 β-carotene was present in high concentration in\u0000 leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09\u0000 mg/100 g) contain smaller amounts of it. Vitamin E,\u0000 α-tocopherol, was present in high concentrations in the\u0000 fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100\u0000 g).\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46492358","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.122
Hun-Sik Chung, K. Youn, Soo Won Lee, Hey-Kyung Moon, Jong Kuk Kim
Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62°C; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.
{"title":"Physicochemical characteristics of carotenoid-enriched extract\u0000 prepared from persimmon peels by ultrasound-assisted extraction with soybean\u0000 oil solvent","authors":"Hun-Sik Chung, K. Youn, Soo Won Lee, Hey-Kyung Moon, Jong Kuk Kim","doi":"10.11002/kjfp.2023.30.1.122","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.122","url":null,"abstract":"Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62°C; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42404679","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.146
Yu-Jeong An, N. Sung, S. Lee
To develop a multi-functional ingredient, the bioconversion of katsuobushi protein was optimized using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The Dendropanax morbiferus extract (DME) culture with protease activity (102 unit/mL) was prepared by B. subtilis with 2% glucose and 1% skim milk through one day of alkaline fermentation. Katsuobushi protein was effectively hydrolyzed by the DME culture at 60°C for 3 hours, resulting in a tyrosine content of 156.85 mg%. Subsequently, a second lactic acid fermentation was carried out with 10% monosodium glutamate (MSG) using L. plantarum KS2020 to produce higher levels of GABA. Following co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity). After seven days, the viable cell count of L. plantarum increased to 9.33 CFU/mL, but viable Bacillus cells were not detected. Taken together, a multi-functional ingredient with enriched GABA, peptides, probiotics, and umami flavor was developed through lactic acid fermentation using hydrolyzed katsuobushi protein. These results indicate that katsuobushi protein could be used as a byproduct to produce a palatable protein hydrolysate using alkaline-fermented DME culture as a proteolytic enzyme source.
{"title":"Production of highly enriched GABA through Lactobacillus\u0000 plantarum fermentation of katsuobushi protein\u0000 hydrolyzate made from Dendropanax morbiferus extract\u0000 fermented by Bacillus subtilis","authors":"Yu-Jeong An, N. Sung, S. Lee","doi":"10.11002/kjfp.2023.30.1.146","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.146","url":null,"abstract":"\u0000 \u0000 To develop a multi-functional ingredient, the bioconversion of\u0000 katsuobushi protein was optimized using Bacillus\u0000 subtilis HA and Lactobacillus plantarum KS2020.\u0000 The Dendropanax morbiferus extract (DME) culture with protease\u0000 activity (102 unit/mL) was prepared by B. subtilis with\u0000 2% glucose and 1% skim milk through one day of alkaline\u0000 fermentation. Katsuobushi protein was effectively hydrolyzed by\u0000 the DME culture at 60°C for 3 hours, resulting in a tyrosine content of\u0000 156.85 mg%. Subsequently, a second lactic acid fermentation was carried\u0000 out with 10% monosodium glutamate (MSG) using L.\u0000 plantarum KS2020 to produce higher levels of GABA. Following\u0000 co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity).\u0000 After seven days, the viable cell count of L. plantarum\u0000 increased to 9.33 CFU/mL, but viable Bacillus cells were not\u0000 detected. Taken together, a multi-functional ingredient with enriched GABA,\u0000 peptides, probiotics, and umami flavor was developed through lactic acid\u0000 fermentation using hydrolyzed katsuobushi protein. These\u0000 results indicate that katsuobushi protein could be used as a\u0000 byproduct to produce a palatable protein hydrolysate using alkaline-fermented\u0000 DME culture as a proteolytic enzyme source.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49656408","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.98
Song-Yee Lee, So-Ra Choi, E. Song, Eun-Ju Kim, Hyun-Ah Han
The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.
{"title":"Determination of vitamin B1 and B3 contents\u0000 in Korean domestic foods using high performance liquid\u0000 chromatography","authors":"Song-Yee Lee, So-Ra Choi, E. Song, Eun-Ju Kim, Hyun-Ah Han","doi":"10.11002/kjfp.2023.30.1.98","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.98","url":null,"abstract":"\u0000 \u0000 The purpose of this study was to determine the vitamin B1 and\u0000 B3 contents in 135 Korean domestic foods using high performance\u0000 liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and\u0000 in-house control (grain, whole wheat and flour mixture) were used for quality\u0000 control/assurance. As a result, vitamin B1 was only detected in 54 of\u0000 the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods\u0000 tested, the vitamin B1 content was highest in ramen powder (28.218\u0000 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In\u0000 contrast, vitamin B3 was detected in 108 of the 135 foods, ranging\u0000 from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3\u0000 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken\u0000 heart (0.077 mg/100 g). The results of this study will be used as a nutritional\u0000 database for the update of the Korean food composition table and will hence\u0000 contribute to improving public health.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41760224","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.65
S. Kim, W. Jeong, So-Young Kim, S. Yeo
In this study, we investigated the immunological properties of six strains of Acetobacter pasteurianus through nuclear factor-kappa B/activator protein-1 (NF-κB/AP-1) transcription factor activation and nitric oxide (NO) and cytokine production in macrophages. We found that the six A. pasteurianus strains had no significant inhibitory effect on the cell viability of RAW-Blue™ cells at the concentration of (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α, IL-1β, and IL-6) showed different abilities of immune activation for each strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v) positive control and 7 to 8 times superior to that of the negative control group. To explore the underlying mechanism, we evaluated the mRNA expression of pro-inflammatory genes. Consequently, we found that inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression including genes expression of cytokines were elevated by the six A. pasteurianus treatment. These results suggested that the six strains of A. pasteurianus have an excellent industrial application value as a functional material for the purpose of enhancing immune function.
{"title":"Immunomodulatory effects of six Acetobacter\u0000 pasteurianus strains in RAW-Blue macrophage","authors":"S. Kim, W. Jeong, So-Young Kim, S. Yeo","doi":"10.11002/kjfp.2023.30.1.65","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.65","url":null,"abstract":"\u0000 \u0000 In this study, we investigated the immunological properties of six strains of\u0000 Acetobacter pasteurianus through nuclear factor-kappa\u0000 B/activator protein-1 (NF-κB/AP-1) transcription factor activation and\u0000 nitric oxide (NO) and cytokine production in macrophages. We found that the six\u0000 A. pasteurianus strains had no significant inhibitory\u0000 effect on the cell viability of RAW-Blue™ cells at the concentration of\u0000 (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α,\u0000 IL-1β, and IL-6) showed different abilities of immune activation for each\u0000 strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v)\u0000 positive control and 7 to 8 times superior to that of the negative control\u0000 group. To explore the underlying mechanism, we evaluated the mRNA expression of\u0000 pro-inflammatory genes. Consequently, we found that inducible nitric oxide\u0000 synthase (iNOS) and cyclooxygenase (COX)-2 expression including\u0000 genes expression of cytokines were elevated by the six A.\u0000 pasteurianus treatment. These results suggested that the six\u0000 strains of A. pasteurianus have an excellent industrial\u0000 application value as a functional material for the purpose of enhancing immune\u0000 function.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46225121","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.52
H. Lee, K. Cho, O. Joo
100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.
{"title":"Kiwi-persimmon wine produced using wild Saccharomyces\u0000 cerevisiae strains with sugar, acid, and alcohol\u0000 tolerance","authors":"H. Lee, K. Cho, O. Joo","doi":"10.11002/kjfp.2023.30.1.52","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.52","url":null,"abstract":"\u0000 \u0000 100 different yeast colonies were isolated from spontaneously fermented kiwis,\u0000 persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums,\u0000 and selected yeast strains were used to produce kiwi-persimmon mixed wine\u0000 (KPMW). Among the isolates, five representative strains exhibited tolerance to\u0000 sucrose, alcohol, pH, and potassium metabisulfite when compared with the control\u0000 yeast strain (Saccharomyces cerevisiae KCCM 12615). All five\u0000 yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA\u0000 sequence similarity to S. cerevisiae. The pH, acidity, Brix,\u0000 reducing sugar, alcohol, and organic acid contents were consistent in KPMW\u0000 prepared from the S. cerevisiae KCCM 12615 and Y28 strains.\u0000 KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free\u0000 sugars than those of the KPMW made from the other yeast strains. The level of\u0000 ethyl esters in KPMW prepared from the Y28 was higher than that in the other\u0000 KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and\u0000 ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total\u0000 phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities\u0000 of 57.06% and 55.62%, respectively, and a FRAP assay value of\u0000 0.72. Our results suggest that Y28 is a promising yeast strain for producing\u0000 high-quality wines.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42648933","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 : 2023-02-01DOI: 10.11002/kjfp.2023.30.1.170
Youjeoung Lee, Gyeong Han Jeong, Ju-yeon Hong, Tae Hoon Kim
We investigated the free radical scavenging and digestive enzyme inhibitory activities of the hot water extract of peach twig (Prunus persica L. Bastch). This extract of the peach twigs was further split up into n-hexane, ethyl acetate (EtOAc), and n-butyl alcohol(n-BuOH), which resulted in three solvent-soluble fractions. Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) assay systems, while hypoglycemic effect of the peach twig extract and the solvent-soluble fractions were tested using α-glucosidase and α-amylase inhibition assays. Accordingly, the EtOAc layer showed a greater free radical scavenging activity compared to other solvent-soluble fractions. Furthermore, based on the α-glucosidase and α-amylase assays, the IC50 values were determined to be 38.2±1.6 and 69.6±6.1 μg/mL for the EtOAc-soluble fractions, respectively. Taken together, these results suggest that the fractions obtained from the peach twig extract can be considered as a potential source of natural antioxidant and hypoglycaemic constituents.
{"title":"Evaluation of radical scavenging and diasestive enzyme inhibitory\u0000 capacities of peach twigs fraction extract (Prunus persica\u0000 L. Bastch)","authors":"Youjeoung Lee, Gyeong Han Jeong, Ju-yeon Hong, Tae Hoon Kim","doi":"10.11002/kjfp.2023.30.1.170","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.1.170","url":null,"abstract":"\u0000 \u0000 We investigated the free radical scavenging and digestive enzyme inhibitory\u0000 activities of the hot water extract of peach twig (Prunus\u0000 persica L. Bastch). This extract of the peach twigs was further\u0000 split up into n-hexane, ethyl acetate (EtOAc), and n-butyl\u0000 alcohol(n-BuOH), which resulted in three solvent-soluble\u0000 fractions. Free radical scavenging activity was evaluated using\u0000 2,2-diphenyl-1-picrylhydrazyl (DPPH) and\u0000 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)\u0000 (ABTS+) assay systems, while hypoglycemic effect of the\u0000 peach twig extract and the solvent-soluble fractions were tested using\u0000 α-glucosidase and α-amylase\u0000 inhibition assays. Accordingly, the EtOAc layer showed a greater free radical\u0000 scavenging activity compared to other solvent-soluble fractions. Furthermore,\u0000 based on the α-glucosidase and\u0000 α-amylase assays, the IC50 values were\u0000 determined to be 38.2±1.6 and 69.6±6.1\u0000 μg/mL for the EtOAc-soluble fractions, respectively.\u0000 Taken together, these results suggest that the fractions obtained from the peach\u0000 twig extract can be considered as a potential source of natural antioxidant and\u0000 hypoglycaemic constituents.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47212614","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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