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, Hyun Cheol Jeong , Sung-Jin Lee , and Seunghun Lee Acetaldehyde is a toxic metabolite of alcohol that causes the typical symptoms of alcohol-induced hangovers, namely headaches, lethargy, and vomiting. Alcohol is metabolized by several pathways. The most common of these pathways involves two enzymes-alcohol dehydrogenase and acetaldehyde dehydrogenase, which help break the alcohol molecule into acetaldehyde, for elimination from the body, which breaks into acetate molecule form. Garlic is known to have several health benefits, including cholesterol-lowering and liver protective effects. This study aimed to prove that lactobacillus fermented garlic extract (LFGE) reduces hangovers through its action on enzyme activity. SD rats were administered LFGE after ethanol ingestion. There was no significant difference observed in the blood alcohol content post this treatment. However, acetaldehyde in the blood was reduced by the LFGE. It has been demonstrated that acetaldehyde dehydrogenase in SD rat liver tissue is affected by the enzyme activity of the garlic extract. These data demonstrate that LFGE could be used as a functional food that reduces symptoms of a hangover.Key words :
, Ki-Bae Hong , and Sung-Soo Park This study classified and analyzed 142 studies related to the quality characteristics of coffee based on coffee bean processing process. The classification included the processing processes and sensory and functional quality characteristics. The processing process was further analyzed by dividing it into roasting, extraction, addition, and soaking. Within the roasting category, 61 papers were organized into three subcategories based on whether the roasting process maintained a specific temperature, changed to a different temperature, or followed the Specialty Coffee Association classification method. In the extraction category, 48 papers were organized, including 20 on espresso, 14 on hand drip, 6 on French press, and 3 on cold brew, etc. The addition and steeping category included 16 papers, with 11 focusing on addition and 4 on steeped coffee, and 1 on a different method. In terms of sensory quality characteristics, 82 papers were categorized into five groups: description analysis, pH, color, acidity, and sweetness. Papers related to aroma components are organized separately. For functional quality characteristics, 83 papers were classified into 7 categories, including chlorogenic acid, DPPH radical scavenging activity, caffeine. The study suggests that continuous research on the quality characteristics of coffee ingredients, varying with of coffee bean processing process, can aid in product development by identifying effective ingredients. Furthermore, this research contributes to understanding the evolving trends in coffee and supports the development of the coffee industry.Key words :
, Hyangyeon Jeong , Seong Jun Hong , Sojeong Yoon , Suengmok Cho, Yang-Bong Lee, and Eui-Cheol Shin In this study, capsaicin content analysis and method validation were conducted for each pepper sample including paprika oleoresin. Ethanol was used for capsaicin extraction, followed by high-performance liquid chromatography (HPLC) analysis. Capsaicin was not detected in the tested paprika varieties, whereas three types of oleoresin were identified. The contents of each pepper sample, except for that of paprika, were within the range 9.77∼443.10 mg/100 g. The results of the capsaicin method validation evaluation revealed that the r² values in the linearity of calibration curve in the three institutions were all over 0.99999, and the relative standard deviation was lower than 0.00001. The limit of detection ranged within 0.0008∼0.0013 mg/mL, the limit of quantification within 0.0026∼0.0040 mg/mL, and the recovery rates using paprika samples within 97.22∼101.96%. The results of the parameter validation indicated that the present method was reproducible and reliable for the HPLC analysis of capsaicin content.Key words :
, Woo Kyoung Kim , and Sun Hyo Kim Soymilk is a healthy alternative to milk for those who prefer plant-based diets. However, the relationship between milk and soymilk intake and cardiovascular disease (CVD) risk is still not fully understood. Subjects aged 40~64 years were selected from the 2012∼2016 Korea National Health and Nutrition Examination Survey (KNHANES) data and divided into three groups: Controls who did not drink both milk and soymilk at all (n=2,529); Milk intakers (n=1,072) or soymilk intakers (n=512), who drank only milk or soymilk thee times a week. The CVD risk was determined by calculating the Framingham Risk Score. For all subjects, the 10-year CVD risk was significantly lower in milk intakers (5.9%) than in controls (7.1%) and soymilk intakers (8.0%). Statistics stratified by gender and age revealed that milk intakes, especially among women aged 50∼64, had significantly low CVD risk (PKey words :
, Seong Jun Hong , Seong Min Jo , Hyangyeon Jeong , Suengmok Cho, Yang Bong Lee, and Eui-Cheol Shin This study conducted experiments under varied conditions using high performance liquid chromatography (HPLC) to improve the enzymatically modified stevia analysis method presented at the Joint FAO/WHO Expert Committee on Food Additives. The modified method was thereafter applied for the analysis of enzyme-treated stevia. HPLC was equipped with an NH2 column, acetonitrile, and water as the mobile phase, and the flow rate was adjusted to 0.5 mL/min. Each limit of detection and limit of quantitation was analyzed for method validation. Precision and repeatability were also analyzed and were determined to be within the guideline range. Totally, 13 enzymatically modified stevia were separated by HPLC chromatogram. Commercial products were subsequently analyzed using the improved method, and 11 types of enzymatically modified stevia were detected. Our results validate that the improved method can officially be applied for testing enzymatically modified stevia.Key words :
, Minchul Gim, Hoyeon Shin, Hyunsook Jang, Gyeong-Hweon Lee, and Yoo Kyoung Park As sugar consumption increases, concerns regarding the associated diseases and health issues are growing. Consequently, ‘Zero’ products, which are sugar-free but use artificial or natural sweeteners, have become popular. With the growing interest in sugar-free products, safety concerns and curiosity about the health benefits have risen. In light of current trends, this study was carried out to ensure consumer awareness and enable safe consumption. A cross-over study was conducted with two types of cookies: sugar-free cookies and sugar cookies. Both types of cookies weighed 84 g per test meal and contained 22.4 g of sugar alcohol and 25.5 g of sugar, respectively. The subjects were 15 non-diabetic adults. Blood samples were collected to measure the blood glucose, insulin, and glucagon levels, and an oral glucose tolerance test was performed. After 15 min, the sugar-free cookies (93.5±9.9 mg/dL) showed lower blood glucose levels than sugar cookies (106.7±15.9 mg/dL, P=0.020). The area under the curve (AUC) for insulin was significantly lower with the sugar-free cookies (31.30±15.82 mg/dL×min) compared to the sugar cookies (52.34±25.60 mg/dL×min; P=0.013). In contrast, the glucagon AUC was significantly higher with the sugar-free cookies (19,711.49±5,281.81 pg/mL×min; P=0.005) compared to the sugar cookies (14,048.25±4,909.47 pg/mL×min; P=0.005), indicating an opposite trend to insulin. After 90 minutes, the sugar-free cookies demonstrated a lower insulin-to-glucagon ratio (P=0.002), suggesting that sugar-free cookies have a superior capacity to control blood glucose levels. This study indicates that replacing sugar-containing cookies with sugar-free cookies can induce lower blood glucose and insulin levels and higher glucagon levels.Key words :
, Chang-Eui Hong , and Su-Yun Lyu This study examined the antioxidant, anti-aging, immunomodulatory, and whitening effects of four Moringa oleifera products: oil, fermented capsule, powder, and tea. All four products scavenged free radicals, but only the fermented capsule boosted the superoxide dismutase activity. The fermented capsule, powder, and tea also reduced the elastase and tyrosinase activity, suggesting that M. oleifera has anti-aging and whitening effects. In addition, all products except for the oil had immunomodulatory effects by reducing nitric oxide and tumor necrosis factor-alpha production. On the other hand, interleukin-6 secretion did not change. In conclusion, these findings suggest that M. oleifera has the potential to protect against cell damage, improve skin health, and modulate the immune system.Key words :
, Eun-Jin Hong , Jung-Hyun Lee , Ki-Young Kim , Ji-Yeon Choi , and Kang-Min Kim During the cultivation of pears, the immature pears are thinned out and discarded in large quantities as a by-product. Hence, this study was conducted to find ways to utilize them as a useful resource. The total polyphenol content of the immature pears was about 3.6 times higher than that of mature pears, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was about 2 times higher. Specifically, the anti-inflammatory effect of the immature pear extract (IPE) was confirmed in an activated macrophage experimental model. There was no significant change in the cell viability of RAW 264.7 macrophages in the cytotoxicity test wherein IPE was used in the concentration range of 50 to 500 μg/mL. The level of nitric oxide production was significantly reduced along with the decrease in the inducible nitric oxide synthase expression in IPE treated lipopolysaccharides (LPS)-induced inflammation in the macrophages. In addition, the levels of secretion of inflammatory cytokines induced by LPS, such as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α were also reduced. The expression levels of phosphorylated extracellular signal-regulated kinase, phosphorylated Jun N-terminal kinase, and p-p38, which are the major factors inducing inflammation, were reduced. This can be inferred to be the anti-inflammatory effect of IPE caused by a mechanism that inhibits the phosphorylation of factors acting in the mitogen-activated protein kinase (MAPK) pathway. Therefore, IPE could be of commercial value as a new material for use as a healthy functional food and as an anti-inflammatory component for medicinal use.Key words :
and Soyeon KimOrange and purple carrots were subjected to four different heating methods: oven, microwave, steaming, and boiling. The functional substance contents and antioxidant activities were determined thereafter. Sugar content and acidity were higher in purple carrots than in orange carrots. Compared to unheated carrots, higher sugar contents were obtained in the heated carrots, whereas lower pH and acidity levels were observed in heated carrots. Brightness was highest in the unheated samples for both orange and purple carrots, and lowest in the oven-heated carrots. Regardless of the heating method, total polyphenols, flavonoids, and anthocyanins were higher in purple than in orange carrots. Compared to unheated carrots, the total polyphenol and total flavonoid contents were increased in both carrot varieties subsequent to heating by steam, oven, and microwave. However, boiling showed a value similar to or lower than that of the unheated carrots. Anthocyanins were absent in fresh and heated orange carrots, whereas the total anthocyanin content of unheated purple carrots was 9.05 mg, which increased to 9.66∼10.63 mg after steam and microwave heating. Our results also confirmed differing carotenoid contents in orange and purple carrots; orange carrots contained β- carotene> α-carotene> lutein, whereas purple carrots contained lutein> β-carotene> α-carotene. The antioxidant activity of purple carrots was determined to be higher compared to both unheated and heated orange carrots. Taken together, our results indicate that apart from boiling, heating carrots by steam or dry heat methods such as oven, microwave, or steaming increases the contents of bioactive substances and antioxidant activity.Key words :
, Se-Yun Lee , Mi-Young Lee , Kyu-Heon Kim , Tae-Hyung Yoon, and Hye-Young Lee This study aimed to develop a simultaneous analysis method for 3-carene, limonene, and terpinolene in health functional foods. The purpose was to ensure compliance with the specifications of a pine needle distillate concentrate, which is used as a functional ingredient, when included in ｢Health Functional Food Code｣. These three components are the main constituents of monoterpene, a functional compound found in pine needles. The standardized test method uses a gas chromatograph/flame ionization detector (GC-FID) for simultaneous analysis. The method used a column filled with 100% polyethylene glycol after hexane extraction. Validation of the test method revealed a correlation coefficient (R2) of 0.999 or higher within the linear quantification range. The detection limits for 3-carene, limonene, and terpinolene were 2.7, 2.6, and 2.4 μg/mL, respectively. The quantitation limits for 3-carene, limonene, and terpinolene were 8.0, 7.9, and 7.3 μg/mL, respectively. The precision and accuracy were confirmed to be suitable according to the AOAC validation guidelines. A simultaneous analysis method for 3-carene, limonene, and terpinolene was developed. In addition, evaluation of various products confirmed that this test method could effectively measure the levels of 3-carene, limonene, and terpinolene simultaneously. The standardized test method established in this study is expected to increase consumer confidence in managing product specifications when distributing health functional foods containing pine needle distillation concentrate.Key words :
, Jinsoo Jeon , and Myoung-Gun Choung Milk and dairy products are important for health because they contain many vitamins and minerals in addition to essential nutrients such as proteins, fats, and carbohydrates. However, information on the pantothenic acid and pyridoxine contents of milk and dairy products distributed in Korea is limited. Therefore, we used high-performance liquid chromatography to determine the pantothenic acid and pyridoxine contents of these products. The pantothenic acid content range was 0.000∼0.296 mg/100 g, and that of pyridoxine was 0.000∼0.198 mg/100 g in milk. Also, the pantothenic acid and pyridoxine contents in dairy products ranged between 0.076∼5.252 mg/kg and 0.000∼0.826 mg/kg, respectively. This study provides information on the pantothenic acid and pyridoxine contents of milk and dairy products. We believe that the results of this study will contribute to improving public health.Key words :
, Hyun Sook Lee , Ryong Kim , and Eun Ji Kim Boswellia serrata (BS) is widely employed for the treatment of several diseases such as arthritis, rhinitis, asthma, and several cancers. The present study investigates the anti-osteoarthritis activity and the underlying mechanism of the ethanol extract of BS gum resin (FJH-UBS) enriched with keto-β-boswellic acid and 3-O-acetyl-11-keto-β-boswellic acid compared to the conventional BS extract by the additional process of oil removal with hexane. An in vitro osteoarthritis-like model was established using interleukin (IL)-1β-stimulated human SW1353 chondrocytes. The SW1353 cells were stimulated with IL-1β (10 ng/mL) and treated with FJH-UBS (0∼20 μg/mL) for 24 h. FJH-UBS reversed the IL-1β-induced increase in the protein and mRNA expressions of nitric oxide/inducible nitric oxide synthase, prostaglandin E2/cyclooxygenase, IL-6, tumor necrosis factor-α, matrix metalloproteinase (MMP)-1, MMP-3, and MMP-13, and reversed the IL-1β-induced downregulation of aggrecan and type II collagen. In addition, FJH-UBS reversed the IL-1β-induced increases in p65 nuclear factor-κB (NF-κB), inhibitor-κ-Bα, and the mitogen-activated protein kinase (MAPK) family (extracellular signaling-regulated kinase, p38, c-jun-N-terminal-kinase) phosphorylation, suggesting an anti-inflammatory activity mediated by blocking these key signaling transduction pathways. These results indicate that FJH-UBS is a potential therapeutic agent for osteoarthritis, exerting its effect via inhibition of the IL-1β-induced inflammation and inhibiting extracellular matrix degradation by suppressing the NF-κB and MAPK pathways.Key words :
, Asli Turkyilmaz , and Mi-Kyung Lee Mealworms (Tenebrio molitors larvae) have a high quality and quantity of amino acids and protein that have attracted attention as an alternative nutrition resource. This study examined the anti-hyperglycemic effects of fermented mealworm extract (MWF) in db/db mice. The mice were fed with or without MWF for six weeks. MWF was administered orally to the mice at 200 mg/kg body weight/d. MWF improved the fasting blood glucose level and glucose intolerance significantly compared to the control group. Insulin immunohistochemistry staining showed that the insulin levels of pancreatic β-cells in the MWF group were higher than those of the control group. MWF increased the hepatic glycogen content and the related gene levels, such as glucose transporter 2 and glycogen synthase 2. Thus, MWF lowered the blood glucose levels by up-regulating glucose uptake and glycogen synthesis-related gene expression. These results suggest that MWF can be used as a new natural anti-diabetic resource for type 2 diabetes.Key words :
, Hyun-Mo Jeong, Eun-A Kim, Ye-Rim Lee, and Jae-Hoon Shim Licorice (Glycyrrhiza uralensis) has various physiological activities and has been used to treat various diseases, including respiratory, inflammatory, and skin diseases. These therapeutic effects have been attributed to flavonoids and saponins. Glycyrrhizin is the most abundant saponin in licorice, and liquiritin (a flavonoid) is a representative compound found in licorice known for its antiviral and antioxidant properties. In this study, an extraction method was developed to facilitate the domestic and commercial use of glycyrrhizin and liquiritin, and an HPLC program was optimized to conduct component analysis. Following extraction with 40% (v/v) ethanol at 40°C for 60 minutes, 3.4 mg/g of glycyrrhizin and 0.7 mg/g of liquiritin were obtained from licorice extract. In contrast to existing methods that focus on the analysis of a broad spectrum of constituents, the devised extraction method places emphasis on the analysis of components intended for commercial use in licorice and is based on the optimization of the extraction of glycyrrhizin and liquiritin, the primary active compounds in licorice. Our method takes into account extraction time, temperature, ethanol concentration, and solvent ratio, which makes it suitable for analyzing and adjusting extraction yields based on specific requirements.Key words :
, Yeon Jae Jo, Gi Tak Lee, Changho Lee, Yoon-Sup So, Junsoo Lee, and Heon Sang Jeong This study investigates the nutritional characteristics of sweet corn kernels, silks, and cobs according to the harvest time. Our results will help to identify the most suitable harvest time for super sweet corn and provide basic data for processing. We observed increased levels of dietary fiber with increasing harvest time; the highest value of 17.84% was obtained in cobs harvested after the proposed suitable time. Total essential free amino acids were the highest at 2,624.45 mg/100 g in silks harvested before the suitable time and decreased with increasing harvest time. The total starch content was determined to increase with increasing harvest time (range, 4.41∼24.11%). Highest total free sugar content (46.03%) was obtained in kernels harvested before the suitable time, and the levels were observed to decrease with increasing harvest time. The fatty acid composition showed a high composition ratio of linoleic acid in all plant parts, with contents ranging from 44.52 to 46.55%, 35.91 to 37.43%, and 46.09 to 49.15% in kernels, silks, and cobs, respectively. We conclude that the nutritional characteristics differ depending on the harvest time and plant part. We believe that data from this study will help determine the harvest time according to the purpose of use.Key words :
, Jin Hee Choi , Ji Hye Chu , Ye Ji Kim , Soo Bin Kim , Hyun Do Ahn , and Hae Yeon Choi This study investigates quality characteristics of low-sugar muffins supplemented with alternative sweeteners: sucralose and erythritol. Muffins were prepared with varying concentrations of erythritol and sucralose (replace 50 g of sugar with alternative sweeteners 12.5 g, 25 g, and 50 g). We analyzed the quality characteristics of muffins including moisture content, pH, specific volume, baking loss rate, color, and texture. Cross-sectional images were obtained and examined using the Image J program, after which the muffins were assessed for their sensory characteristics. Increasing amounts of alternative sweeteners resulted in decreased moisture content, pH, specific volume, and a-value, whereas the baking loss rate, L-value, hardness, chewiness, and gumminess were increased. Image J analysis showed that increased amounts of alternative sweeteners resulted in an increase in the number of pores, but decrease in the percentage of area occupied by the pores. These findings indicate that replacing sugar with an equal amount of sucralose mixture or half the amount of erythritol mixture positively affects the sensory characteristics of muffins. Our results can be applied as data for manufacturing other low-sugar baked products.Key words :
, Mi-Kyung Lee , and Hae-In Lee This study aimed to evaluate differences in the quality characteristics, tocopherol contents, and antioxidant activities of mealworm oil obtained using different extraction methods, namely, by pressed extraction (TmoP), solvent extraction (TmoH), and supercritical fluid extraction (TmoS). TmoS oil had higher total polyphenol and flavonoid contents and antioxidant activities (DPPH, ABTS radical scavenging and ferric reducing antioxidant power) than the other oil. In addition, TmoS oil had highest γ-tocopherol, α-tocopherol, and δ-tocopherol contents, while TmoP oil had the highest β-tocopherol level. As regards stability parameters, TmoP and TmoS oils had significantly lower acid values, peroxide values, p-anisidine, and total oxidation values than TmoH oil. By measuring the color parameters, the b* value was significantly higher in TmoS than the TmoP and TmoH, and the a and L values were significantly higher in TmoH group. Overall, these results suggest that supercritical fluid extraction produces higher-quality edible oil.Key words :
, Keono Kim , Huijin Heo , Junsoo Lee, and Jeehye Sung Hemp (Cannabis sativa L.) seeds have been recognized as a high-quality source of plant-based proteins and omega fatty acids. However, currently, there are no reports on the fat-soluble phytochemical composition of hemp seeds. This study was undertaken to determine the vitamin E, phytosterol, and carotenoid contents of commercial hemp seeds. Hemp seeds were subjected to saponification extraction followed by HPLC analysis for vitamin E and carotenoid, and GC for phytosterol. α-, γ-, and δ-tocopherol and γ-tocotrienol were detected in all samples, with γ-tocopherol (6.82∼8.41 mg/100 g) being the major form of vitamin E in hemp seeds. The β-sitosterol and campesterol contents of hemp seeds were 29.62∼57.76 mg/100 g and 4.98∼11.43 mg/100 g, respectively. The lutein content was determined in the range of 462.25∼3,369.97 μg/100 g. This study provides information about the bioactive compounds(i.e., tocopherol/tocotrienol, β-sitosterol/campesterol, and lutein) present in hemp seeds. We believe that hemp seeds containing high levels of fat-soluble phytochemicals are potentially useful to be applied in the functional food industries.Key words :
, Su-Bin Lee , Do-Young Jung , Hyo-Bin Chae , Song-Yi Choi , Injun Hwang , and Se-Ri Kim This study investigates microbial contamination in pre-treated agricultural products. Eleven types of pre-treated agricultural product were evaluated for microbial contamination arising from four distribution channels: supermarket, local market, online, and traditional market. Of the 38 samples examined, the average populations of total aerobic bacteria and coliform in sliced garlic were higher by 6.85 and 5.94 log CFU/g, respectively. Similarly, the average populations of total aerobic bacteria and coliform determined in shredded green onion were 6.39 and 5.46 log CFU/g, respectively. In particular, the average populations of total aerobic bacteria were higher in sliced garlic and shredded green onion than in peeled garlic and peeled green onion. Furthermore, Bacillus cereus (13.16%) was detected in peeled chestnut, peeled potato, cut Chinese yam, and cut green onion. In addition, Staphylococcus aureus was isolated from cut radish in 1 out of 38 samples (2.63%). However, no correlation was obtained between microbial population and distribution channel in all samples. These results could provide the basic information to control the microbial safety of pre-treated agricultural products.Key words :
and Soyeon Lee Angelica gigas Nakai (AGN) is mainly grown in Asia and has been used as a medicinal plant. AGN has been reported to have anticancer, anti-inflammatory, antibacterial, antioxidant, and neuroprotective effects, and to improve cognition. Recently, polysaccharides isolated from AGN and a natural product mixture containing AGN have been shown to have immunostimulatory effects. However, the effect of AGN single extracts has not been explored. Here, we investigated the immune-enhancing effects of whole AGN extract (ANE) in RAW264.7 cells (a mouse macrophage cell line) and examined whether yeast-fermented AGN extracts (FAN) might increase the effects of ANE. When RAW264.7 cells were treated with ANE or FAN, nitric oxide release, inducible nitric oxide synthase mRNA levels, and the mRNA levels of immune-related cytokines, such as tumor necrosis factor-alpha, interferon-gamma, interleukin-1 beta, interleukin-2, interleukin-6, and interleukin-12 were increased. Moreover, we found that the upregulation of immune modulators by AGN is associated with the activations of the mitogen-activated protein kinase (MAPK) and nuclear factor-kappa B (NF-κB) signaling pathways via the phosphorylation of signaling molecules. These results suggest that AGN has the potential to boost the immune system. However, further in vivo studies are needed to confirm the immunostimulatory effects of AGN.Key words :
Jae In Jung , Hyun Sook Lee , Ryong Kim , and Eun Ji Kim
2023; 52(5): 460-472
https://doi.org/10.3746/jkfn.2023.52.5.460
Sojeong Yoon , Seong Jun Hong , Seong Min Jo , Hyangyeon Jeong , Suengmok Cho, Yang Bong Lee, and Eui-Cheol Shin
2023; 52(4): 377-382
https://doi.org/10.3746/jkfn.2023.52.4.377
Hee-Young Hwang , Mee-Jeoung Kim, Hye-Mi Shim, and Woo-Sik Jeong
2023; 52(5): 492-498
https://doi.org/10.3746/jkfn.2023.52.5.492
Min-Kyu Yun , Hyun Cheol Jeong , Sung-Jin Lee , and Seunghun Lee
2023; 52(4): 357-362
https://doi.org/10.3746/jkfn.2023.52.4.357
Jinju Park , Ki-Bae Hong , and Sung-Soo Park
2024; 53(2): 115-126
https://doi.org/10.3746/jkfn.2024.53.2.115
Seong Min Jo , Hyangyeon Jeong , Seong Jun Hong , Sojeong Yoon , Suengmok Cho, Yang-Bong Lee, and Eui-Cheol Shin
2023; 52(3): 336-340
https://doi.org/10.3746/jkfn.2023.52.3.336
Print ISSN 1226-3311
Online ISSN 2288-5978
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