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Food science and biotechnology 30건

  1. [국내논문]   Health Promoting Properties of Natural Flavor Substances   피인용횟수: 6

    Jun, Mi-Ra (Department of Food Science, Rutgers, The State University of New Jersey ) , Jeon, Woo-Sik (Division of Applied Biology & Chemistry, Kyungpook National University ) , Ho, Chi-Tang (Department of Food Science, Rutgers, The State University of New Jersey)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 329 - 338 , 2006 , 1226-7708 ,

    초록

    The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.

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  2. [국내논문]   Incidence of R-factors in Food-Borne Shigella sonnei   피인용횟수: 1

    Mehrabian, Sedigheh (Department of Biology, Teacher Training University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 339 - 340 , 2006 , 1226-7708 ,

    초록

    The pattern of drug resistance and incidence of R-factors were studied in Shigella sonnei as food-borne pathogen strains isolated from chicken meat in Iran. In this study we examined for transferring R-factors of S. sonnei to sensitive Escherichia coli $k_{12}{\bar{F}}(\lambda)$ . The results showed that 19 out of 57 strains (33.3%) were resistant to one or more drugs and multiple drug resistance was more common than single drug resistance. The most predominant pattern of resistance observed was Tetracycline (Tc), Chloramphenicol (Cm), Streptomycin (Sm), and Sulfonamide (Su). 100% of the strains from the Caspian littoral transferred at least a part of their resistance pattern to sensitive E.coli $k_{12}{\bar{F}}(\lambda)$ .

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  3. [국내논문]   A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberosum R.) following ${\gamma}$-Irradiation   피인용횟수: 1

    Yang, Su-Hyeong (Department of Food and Nutrition, Chosun University ) , Shim, Sung-Lye (Department of Food and Nutrition, Chosun University ) , No, Ki-Mi (Department of Food and Nutrition, Chosun University ) , Gyawalli, Rajendra (Department of Food and Nutrition, Chosun University ) , Seo, Hye-Young (Department of Food and Nutrition, Chosun University ) , Song, Hyun-Pa (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute ) , Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 341 - 346 , 2006 , 1226-7708 ,

    초록

    This study was performed to examine the effects of ${\gamma}$ -irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$ -irradiation. ${\gamma}$ -Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.

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  4. [국내논문]   Effects of Single Cell Products of Apple on Stimulating Various Functions of Murine Peritoneal Macrophages   피인용횟수: 1

    Choi, In-Wook (Korea Food Research Institute ) , Cho, Ga-Young (Korea Food Research Institute ) , Kim, Seung-Hyun (Korea Food Research Institute ) , Park, Yong-Gon (Korea Food Research Institute)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 347 - 350 , 2006 , 1226-7708 ,

    초록

    The objective of this study was to investigate the possible effects of oral administration of single cell products (SCP) of apple on activating peritoneal macrophages. Apples were processed either for cold-pressed juice or SCP, which were produced by incubating sliced apples with a protopectinase, Sumyzyme MC. Both cold-pressed juice and SCP of apple were administered to C57BL/6 mice for 10 days to compare their efficacy, along with the control group, in stimulating peritoneal macrophages. The viability of macrophages was significantly increased by up to 161% of that of the control following the administration of apple SCP, whereas the viability of macrophages was increased to a lesser extent of up to 143% in the apple juice (AJ) administered group. Administration of apple SCP also induced a significantly higher production of $H_2O_2$ from macrophages (317% of the control) than that of cold-pressed AJ (210%). Although nitric oxide (NO) production was not increased by the administration of either AJ or SCP, the latter slightly but significantly increased tumor necrosis factor- ${\alpha}$ ( $TNF-{\alpha}$ ) production from macrophages from 560.4 to 579.8 pg/mL. The results of this study suggest that administering SCP is more efficient than administering AJ to stimulate functions of peritoneal macrophages.

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  5. [국내논문]   Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi   피인용횟수: 12

    Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Company, Ltd. ) , Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Company, Ltd.)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 351 - 356 , 2006 , 1226-7708 ,

    초록

    In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$ -aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

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  6. [국내논문]   Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts   피인용횟수: 16

    Shin, Dong-Bum (Department of Food Science and Nutrition, Cheju National University ) , Lee, Dong-Woo (Department of Biotechnology, Yonsei University ) , Yang, Ryung (Department of Biotechnology, Yonsei University ) , Kim, Jin-Ah (Department of Food Science and Nutrition, Cheju National University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 357 - 362 , 2006 , 1226-7708 ,

    초록

    We assessed various antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis 3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) radical, and reactive oxygen species (ROS) radical scavenging effect, along with antioxidant capacity, of soybean oil with added Citrus species peel extracts (CPEs). These extract oils showed higher radical scavenging effects than grape fruit seed extract, the natural antioxidant agent, did. When CPEs were added to soybean oil, they showed peroxide value (POV) and acid value (AV) increasing inhibition effects. Furthermore, none of the CPEs showed any cytotoxicity over the tested concentration range of 0.01-100 ppm. The major flavonoid contents of Citrus junos, as determined by HPLC, were naringin ( $7.5\;{\mu}g/mg$ ) and neohesperidin ( $7.5\;{\mu}g/mg$ ), and those of Citrus unshiu were narirutin ( $3.13\;{\mu}g/mg$ ) and hesperidin ( $1.97\;{\mu}g/mg$ ). However, the aglycone form was not found. This study showed that CPEs might be a potent source of natural antioxidant, without any toxic effects.

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  7. [국내논문]   Inhibitory Effects of Ulmus parvifolia and Liriope platyphylla Wang et Tang on Histamine Release from Rat Peritoneal Mast Cells   피인용횟수: 3

    Yang, Su-Ok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University ) , Ji, Geun-Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 363 - 368 , 2006 , 1226-7708 ,

    초록

    Twenty-four different natural food materials extracted with 80% methanol were used to investigate the inhibition of cell-mediated immediate type allergic reactions induced by compound 48/80 in rat peritoneal mast cells (RPMCs). Nine 80% methanol extracts screened at a concentration of $10\;{\mu}g/mL$ inhibited histamine release from RPMCs induced by compound 48/80. Of these, two materials (Ulmus parvifolia and Liriope platyphylla Wang et Tang) were extracted and fractionated into four different solvent types (chloroform, ethylacetate, butanol, and water), and the fractions with major anti-allergic effects were assessed. The chloroform fraction of U. parvifolia (UP) at $5\;{\mu}g/mL$ and the ethylacetate fraction of L. platyphylla Wang et Tang (LPWT) at $1\;{\mu}g/mL$ showed the greatest inhibition of histamine release induced by compound 48/80. The chloroform fraction of UP and the ethylacetate fraction of LPWT in combination showed a greater inhibition of histamine release than either fraction alone. The cAMP levels in RPMCs treated with UP and LPWT were significantly greater than in cells treated with compound 48/80 alone. Our studies suggest that extracts from UP and LPWT may alleviate immediate type hypersensitivity reactions through the increase of cAMP levels in the mast cells.

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  8. [국내논문]   Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation   피인용횟수: 9

    Oh, Chan-Ho (Department of Biotechnology, Woosuk University ) , Kang, Pil-Sung (Department of Biotechnology, Woosuk University ) , Kim, Jae-Whune (Microplants Co., Ltd. ) , Kwon, Jin (Department of Prosthetics & Orthotics, Korea National College of Rehabilitation & Welfare ) , Oh, Suk-Heung (Department of Biotechnology, Woosuk University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 369 - 373 , 2006 , 1226-7708 ,

    초록

    Water extracts obtained from cultured mountain ginseng (CMG) were evaluated for their ability to stimulate immune cells and inhibit cancer cell proliferation. The lymphocyte subpopulation in mouse splenocytes in vivo was significantly increased by the administration of the CMG extract (27.4 mg/mouse). Interleukin-2 and ${\gamma}$ -interferon in the mice serum increased up to 30% in CMG extract-treated mice. At a concentration of 1.37 mg/mL, nitric oxide increased up to 400% in the macrophage cell line treated with CMG extract. The CMG extract significantly retarded the proliferation of human acute promyelocytic (HL60), human histiocytic (U937), and mouse lymphocytic (L1210) leukemia cell lines in vitro at concentrations over 2.74-13.7 mg/mL. In addition, CMG extract treatments (1.37 mg/mL and 2.74 mg/mL) lead to the increased expression of the p53 gene and protein in cultured U937 leukemia cell lines. These results indicate that water extracts of CMG are capable of both immune cell stimulation and cancer cell growth inhibition.

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  9. [국내논문]   Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork   피인용횟수: 3

    Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Lee, Sung (Department of Foods and Biotechnology, Hanseo University ) , Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 374 - 379 , 2006 , 1226-7708 ,

    초록

    This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p $L^*$ , a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p

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  10. [국내논문]   Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm (Ulmus davidiana) on Intestinal Characteristics in Rats   피인용횟수: 5

    Choi, Yun-Kyung (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ) , Lee, Chang-Hyun (Department of Anatomy, College of Oriental Medicine, Woosuk University ) , Lee, Moon-Won (Department of Anatomy, College of Oriental Medicine, Woosuk University ) , Kwon, Jin (Department of Prosthetics & Orthotics, Korea National College of Rehabilitation & Welfare ) , Song, Geun-Seoup (Department of Food Engineering, Iksan National College ) , Kim, Young-Soo (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
    Food science and biotechnology v.15 no.3 = no.69 ,pp. 380 - 384 , 2006 , 1226-7708 ,

    초록

    Sprague-Dawley rats (n=32) were fed a diet containing basal (control), cellulose (5%), or alcohol insoluble residue (AIR) (5%) extracted from the stem and root barks of elm (Ulmus davidiana var. japonica Nakai) for 4 weeks. The effects of the diets, on gastrointestinal functions and morphology were evaluated. The weight gains, food intake, and food efficiencies for the cellulose and AIR diet-fed groups were not significantly different from those of the AIR-free (basal) diet. The gastrointestinal transit times of the stem and root bark AIR diets were significantly reduced (p stem bark AIR > root bark AIR diets.

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