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Journal of food science and nutrition 16건

  1. [국내논문]   Comparison of Radical Scavenging Activity of Extracts of Mulberry Juice and Cake Prepared from Mulberry (Morus spp.) Fruit   피인용횟수: 11

    Kwon, Yun-Ju (Department of Food Science and Nutrition, Catholic University of Daegu ) , Rhee, Soon-Jae (Department of Food Science and Nutrition, Catholic University of Daegu ) , Chu, Jae-Won (Sericulture & Entomology Experimental Station, Gyeongbuk Agricultural Technology Administration ) , Choi, Sang-Won (Department of Food Science and Nutrition, Catholic University of Daegu)
    Journal of food science and nutrition v.10 no.2 ,pp. 111 - 117 , 2005 , 1226-332x ,

    초록

    Radical scavenging activity of water and methanol extracts of mulberry juice and cake prepared from mulberry fruit (Morus spp.) was evaluated using three in vitro assay systems. Mulberry fruits were homogenized with $0.5\%$ trifluoroacetic acid (TFA) in distilled water, filtered with cheeze-cloth and centrifuged to yield mulberry juice and cake. Mulberry juice was evaporated and solubilized in $0.5\%$ TFA in distilled water or $0.5\%$ TFA in $80\%$ aqueous methanol, followed by filtration and evaporation to obtain water (WMJ) and methanol (MMJ) extracts of mulberry juice. Mulberrry cake also was extracted with the above same solvents, and thereby finally obtaining water (WMC) and methanol (MMC) extracts of mulberry cake. Among four extracts, the MMC showed the most potent radical scavenging activity against DPPH radical $(IC_{50}=167.45\;{\mu}g/mL)$ , and superoxide $(IC_{50}=36.18\;{\mu}g/mL)$ and hydroxyl radicals $(IC_{50}=467.08\;{\mu}g/mL)$ . The WMC also exhibited stronger radical scavenging activity than those of two other mulberry juice extract, WMJ and MMJ. Meanwhile, the MMJ exerted stronger three radical scavenging activity than the WMJ. Total phenolic content of the water and MeOH extracts from mulberry cake was higher than that of the water and MeOH extracts from mulberry juice. Thus, these results suggest that the extracts of mulberry cake with high dietary phenolics may be useful potential source of natural antioxidant as radical scavenger.

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  2. [국내논문]   Antioxidative and Antimicrobial Activity of Epicatechin Isolated from Leaves of Loquat (Eriobotrya japonica)   피인용횟수: 4

    Bae, Young-Il (Division of Applied Life Science, Graduate School and Institute of Agricultural Life Sciences, Gyeongsang National University ) , Jeong, Chang-Ho (Division of Applied Life Science, Graduate School and Institute of Agricultural Life Sciences, Gyeongsang National University ) , Shim, Ki-Hwan (Division of Applied Life Science, Graduate School and Institute of Agricultural Life Sciences, Gyeongsang National University)
    Journal of food science and nutrition v.10 no.2 ,pp. 118 - 121 , 2005 , 1226-332x ,

    초록

    Methanol extracts were prepared from loquat leaves (2 kg) and successively fractionated with hexane, chloroform, ethyl acetate, butanol, and water solvents. The ethyl acetate fraction exhibited the highest antioxidative and, antimicrobial activities. Therefore, the ethyl acetate fraction was purified and a chemical structure was identified by $^1H$ and $^{13}C-NMR$ spectra, FT-IR and EI/MS spectroscopies. The isolated antioxidative and antimicrobial substance was identified as epicatechin.

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  3. [국내논문]   Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast   피인용횟수: 3

    Ko, Jong-Kwan (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University ) , Ma, Yu-Hyun (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University ) , Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
    Journal of food science and nutrition v.10 no.2 ,pp. 122 - 129 , 2005 , 1226-332x ,

    초록

    Chlorine dioxide $(ClO_2)$ treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of $ClO_2$ solution, respectively. After $ClO_2$ treatment, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$ , a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with $ClO_2$ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by $ClO_2$ treatment. $D_{10}-values$ of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of $ClO_2$ concentration. $ClO_2$ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuum-packaged chicken breasts showed that there were no significant changes among the samples treated with various $ClO_2$ concentration. These results indicate that $ClO_2$ treatment could be useful in improving the microbial safety and quality of meat products.

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  4. [국내논문]   Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria  

    Jo, Seong-Chun (Division of Food Science and Biotechnology, Kyungnam University ) , Rim, A-Ram (Division of Food Science and Biotechnology, Kyungnam University ) , Park, Hee-Jin (Division of Food Science and Biotechnology, Kyungnam University ) , Park, Sun-Min (Division of Food Science and Biotechnology, Kyungnam University ) , Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
    Journal of food science and nutrition v.10 no.2 ,pp. 130 - 133 , 2005 , 1226-332x ,

    초록

    The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and $100\%$ using the paper disc diffusion method and 0.5, 1.0, 1.5, 1.8, 2.0, 2.2 and $2.5\%$ in broth. In the paper disc diffusion assay, chaff vinegar showed a clear zone on both the Gram-positive bacteria; Listeria monocytogenes, Staphylococcus aureus and Gram-negative bacteria; Escherichia coli O157:H7, Salmonella Typhimurium, and Vibrio parahaemolyticus. Chaff vinegar exhibited the greatest growth inhibition for V. parahaemolyticus. The bactericidal effect of chaff vinegar on the E. coli O157:H7 was tested at concentrations ranging from 0.5 to $2.5\%$ (v/v) in the LB broth media. Chaff vinegar retarded the lag phase time of the growth curve in proportion in a concentration-dependent manner. Chaff vinegar at $2.5\%$ completely inhibited the growth of E. coli O157:H7.

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  5. [국내논문]   Screening for Angiotensin 1-Converting Enzyme Inhibitory Activity of Ecklonia cava   피인용횟수: 15

    Athukorala Yasantha (Faculty of Applied Marine Science, Cheju National University ) , Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University)
    Journal of food science and nutrition v.10 no.2 ,pp. 134 - 139 , 2005 , 1226-332x ,

    초록

    Seven brown algal species (Ecklonia cava, Ishige okamurae, Sargassum fulvellum, Sargassum horneri, Sargassum coreanum, Sargassum thunbergii and Scytosiphon lomentaria) were hydrolyzed using five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase) and screened for angiotensin 1-converting enzyme (ACE) inhibitory activities. Most algal species examined showed good ACE inhibitory activities after the enzymatic hydrolysis. However, E. cava was the most potent ACE inhibitor of the seven species. Flavourzyme digest of E. cava exhibited an $IC_{50}$ of around $0.3\;{\mu}g/mL$ for ACE; captopril has an $IC_{50}$ of $\~0.05\;{\mu}g/mL$ . The Flavourzyme digest was separated to three fractions by an ultrafiltration membrane (5, 10, 30 kDa MWCO) system according to the molecular weights. The active components were mainly concentrated in >30 kD fraction which are composed of the highest protein content $(27\%)$ and phenolic content (261 mg/100 mL) compared to the other two smaller molecular weight fractions. Therefore, the active compounds appear to be relatively high molecular weight complex molecules associated with protein (glycoprotein) and polyphenols. Therefore, E. cave is a potential source of antihypertensive compound.

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  6. [국내논문]   Detection of Irradiated Korean Wheat Flour by Viscosity and Pulsed Photostimulated Luminescence (PPSL) Methods  

    Yi, Sang-Duk (Nonghyup Korea Insam Research Institute, Nonghyup Koreainsam Co., LTD. ) , Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University ) , Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
    Journal of food science and nutrition v.10 no.2 ,pp. 140 - 144 , 2005 , 1226-332x ,

    초록

    This study was carried out to establish methods for irradiation detection of irradiation in Korean wheat flour by pulsed photostimulated luminescence (PPSL) and viscometric methods. The photon counts of the irradiated Korean wheat flour measured by PPSL immediately after irradiation increased with increasing irradiation dose. The photon counts in the irradiated Korean wheat flour almost disappeared with lapse of time after storage in normal room conditions, but irradiation detection was still possible after 6 months in darkroom conditions. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Irradiation at 1 kGy significantly decreased the viscosity. Consequently, these results suggest that the detection of irradiated Korean wheat powder is possible by both viscometric and PPSL methods.

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  7. [국내논문]   Pulsed Photostimulated Luminescence (PPSL) of Gamma Irradiated Soybean Paste Powder  

    Yi, Sang-Duk (Nonghyup Korea Insam Research Institute, Nonghyup Koreainsam Co., LTD. ) , Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
    Journal of food science and nutrition v.10 no.2 ,pp. 145 - 150 , 2005 , 1226-332x ,

    초록

    This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.

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  8. [국내논문]   Effects of Swim Training and Vitamin C Supplementation on the Antioxidant System Following Exhaustive Exercise Stress   피인용횟수: 1

    Hwang, Hye-Jin (Department Food & Nutrition, Dongeui University ) , Kwak, Yi-Sub (Department of Leisure & Sport Science, Dongeui University ) , Yoon, Gun-Ae (Department Food & Nutrition, Dongeui University)
    Journal of food science and nutrition v.10 no.2 ,pp. 151 - 155 , 2005 , 1226-332x ,

    초록

    This study was intended to investigate the effects of regular swimming exercise and vitamin C supplementation on the antioxidant system following exercise stress. For the swimming exercise experiment, a swimming adaptation exercise of 1 week was given to a group of 6-week-old mice. Following this, a swimming exercise for 8 weeks was conducted. The experimental group was divided into 3: a control group (C), a swimming exercise trained group (T), and a group of swimming + vitamin C supplementation (TC: vitamin supplementation: 1.3 mg/l00 g diet). After the swimming exercise, these group were further divided into those that had received the exercise stress for 2 hours and those that had not experienced exercise stress group. Then, the activities of the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA) concentrations were measured. There was a lower weight increase in the T and TC groups than in the C group, and there was no significant difference between T and TC group. When exercise stress was not experienced, the activity of SOD was significantly increased in the TC group than in the T group, but there was no significant difference between C and T groups. The groups that had experienced a 2-hour exercise stress showed the SOD activity levels according to the following order, C

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  9. [국내논문]   Preventing of Bone Loss in Ovariectomized Rats by Salvia miltiorrhiza Radix Root Extract  

    Park, Sung-Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
    Journal of food science and nutrition v.10 no.2 ,pp. 156 - 160 , 2005 , 1226-332x ,

    초록

    Salvia miltiorrhiza Radix root extracts (SMR) was evaluated for inhibition of the progress of bone loss induced by ovariectomy (OVX) in rats. We measured body weight and bone histomorphometry in sham, OVX and SMR-administered OVX rats. From light microscopic analyses, porous or erosive appearances were observed on the surface of trabecular bone of tibia in OVX rats, whereas those of the same bone in sham rats and in SMR-administered rats were composed of fine particles. The trabecular bone area and trabecular thickness in OVX rats were decreased by $50\%$ from those in sham rats, and these decreases were completely inhibited by administration of SMR for 7 weeks. In this study, the mechanical strength in femur neck was significantly enhanced by the treatment of SMR for 7 weeks. In OVX rats, free $T_3$ was normal in all cases, whereas free $T_4$ was significantly increased. Although there was no difference between OVX and SMR-administered rat in $T_3$ levels, we have found significant difference between them in $T_4$ level. These results strongly suggest that SMR may be beneficial for preventing bone loss in OVX rats.

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  10. [국내논문]   Pycnogenol Supplementation Retards Immune Dysfunction in Murine AIDS (MAIDS) After LP-BM5 Leukemia Virus Infection by Modulating Cytokine Secretion  

    Lee, Jeong-Min (Department of Food and Life Sciences, Nambu University ) , Park, Kun-Young (Department of Food and Nutrition, Pusan National University ) , Hwang, Kwon-Tack (Department of Food and Life Sciences, Nambu University ) , Watson, Ronald R. (Division of Health Promotion Sciences, Mel and Enid Zuckerman, College of Public Health, University of Arizona)
    Journal of food science and nutrition v.10 no.2 ,pp. 161 - 166 , 2005 , 1226-332x ,

    초록

    We investigated the effect of pycnogenol (PYC) supplementation on retarding the immune dysfunction of CS7BL/6 mice after murine AIDS (MAIDS) development. Dysfunction of T and B cell mitogenesis from primary cultured splenocytes has been observed with retrovirus infection and PYC supplementation partially recovered the dysfunction of T and B cells. There was an abnormal shift of cytokine pattern with retrovirns infection, which was designated by the decreased secretion of Th1 cytokines and increased secretion of Th2 cytokines. PYC supplementation increased IL-2 and $IFN-\gamma$ secretion and decreased IL-4, IL-6, and $TNF-\alpha$ secretion, but it was not sufficient enough to maintain the normal level of these cytokines. Hepatic vitamin E level was significantly decreased by retrovirns infection, in accordance with increased hepatic lipid peroxidation level, whereas PYC supplementation normalized the hepatic level of vitamin E and lipid peroxidation. This study suggests that PYC supplementation may partially help retard the incidence of symptoms during MAIDS.

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