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, Seong-Eun Park , and Hong-Seok Son In the majority of food research studies, sample colors are presented as CIE L*a*b* values. However, it is difficult to estimate the original colors of food samples directly using L*a*b* values. In this study, color images were obtained using a conversion program (Adobe color web tool) to check colors derived using a colorimeter. In addition, the suitability of a cell phone camera as a food color measurement tool was investigated by comparing its results with those obtained using a colorimeter. An initial examination showed that the L*a*b* values of five random colors measured using the colorimeter and cell phone corresponded well with original colors. However, the L*a*b* values of kimchi stems, kimchi soup, banana, and makgeolli obtained using the cell phone were higher than those obtained using the colorimeter, and surprisingly, the cell phone was found to reflect the original colors of 20 food samples better than the colorimeter. Although color measurements obtained using a cell phone camera are not suitable for precise measurements, a cell phone camera might be useful when professional colorimetry equipment is unavailable. This study is meaningful because it suggests a new method for directly presenting color images.Key words :
, Hyeonjeong Choe, Huijin Heo, Hana Lee, Mansu Kim, Younghwa Kim, Heon Sang Jeong, and Junsoo Lee The aim of this study was to investigate the protective effect of Andrographis paniculata extract (APE) against H2O2-induced oxidative stress in C2C12 skeletal muscle cells. APE exerted significant dose-dependent protective effect against H2O2-induced cell damage in C2C12 cells without cytotoxicity. The cells treated with APE concentrations of 1, 5, and 10 μg/mL had significantly lower reactive oxygen species (by 13.1%, 14.4%, and 17.3%, respectively) and malondialdehyde levels (by 23.3%, 33.4%, and 54.5%, correspondingly) than H2O2-treated cells. The H2O2 treatment decreased the content of glutathione (GSH), but the treatment with APE neutralized that adverse effect, increasing significantly GSH levels. In addition, we confirmed that H2O2 treatment of myotube cultures increased their lactate dehydrogenase (LDH) and creatine kinase (CK) activities, which are indicators of muscle damage. However, in the experimental myotube cultures, APE treatment significantly inhibited the LDH and CK activities, which were lower than those in the H2O2-treated mypotubes. In conclusion, APE treatment is of considerable significance as a therapy than can improve sarcopenia by attenuating oxidative stress in muscle cells.Key words :
, Youngmin Choi, Minjoo Gu, Seungjoo Baik, Jeehye Sung, Heon Sang Jeong, and Junsoo Lee Reliable analytical data of the vitamin K1 (phylloquinone) and K2 (menaquinone) contents of commonly consumed foods in Korea is lacking in Korean food composition databases. In this study, we determined the phylloquinone and menaquinone contents of various Korean food groups. The vitamin K content of the samples was determined by either solvent extraction or enzyme extraction, followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. A total number of 12 nuts, 13 eggs, 28 meats, 18 seasonings, and 65 vegetables were analyzed. Relatively higher amounts of vitamin K1 were detected in plant-derived foods, such as seasoned pecan (13.55 μg/100 g), pepper (228.75 μg/100 g), and basil leaves (575.34 μg/100 g), among nuts, vegetables, and seasonings, respectively. Vitamin K2 was abundant in animal-based foods such as duck egg yolk (59.58 μg/100 g) and roasted beef rectum (32.69 μg/100 g) in the groups of eggs and meats, respectively. The present study provides reliable analytical vitamin K values that can be used for the development of a Korean food composition database.Key words :
, 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 :
, 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 :
, 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 :
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 :
, 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 :
, 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 :
, 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 :
, 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 :
, 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 :
, 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 :
, Sujin Jung , and Hyeja Chang The foodservice management standards of long-term care institutions need to be improved to ensure nutritional and hygienic food quality. This study conducted a Delphi survey with experts to derive customized food service management standards that reflect the reality prevalent in long-term care institutions for the elderly in Seoul. From July to August 2020, 25 experts were surveyed by email for the first and second rounds of reviews. For statistical analysis, the mean, standard deviation, positive rate, median, convergence, agreement, and content validity were calculated using SPSS 24.0. For the long-term care institution meal management standards, we determined the following 10 criteria of nutrition management: one criterion for foodservice management, three criteria for menu planning, three criteria for foodservice provision, one criterion for cooking, and two criteria for food distribution. The hygiene management standards were derived as a total of 22 criteria: five criteria for facilities and environmental management, two criteria for personal hygiene management, four criteria for food ingredients management, five criteria for process management, three criteria for food storing management, and three other criteria. In addition, it was found that the staffing of nutritionists was essential to ensure food quality and safety management in long-term care facilities. Applying the results of this study can be a useful tool for improving the foodservice quality in long-term care institutions.Key words :
, Jun-Pyo Hong, Ha-Yeon Song, and Eui-Hong Byun The edible insect larvae of Protaetia brevitarsis seulensis (P. brevitarsis) have been proposed as an alternative source of protein in the future. To examine their potential as a chemotherapy supplement, we investigated whether hot-water extract of P. brevitarsis (PLW) could protect macrophage RAW264.7 cells from cisplatin-induced cell death. PLW concentrations within the range 1∼1,000 μg/mL did not exert cytotoxicity to RAW264.7 cells. Notably, pre-treatment with PLW (50, 100, and 200 μg/mL) alleviated cisplatin-induced cytotoxicity in the early- and late-apoptosis cell population. Furthermore, the pretreatment with PLW reduced cisplatin-induced reactive oxygen species (ROS) generation. These PLW-induced cytoprotective actions were mediated by the inhibition of caspase-3 and Bcl-2-associated X protein (Bax) activation. In conclusion, PLW alleviated cisplatin-induced cell death in RAW264.7 cells by inhibiting ROS production and caspase-3/Bax activation. These results indicate that PLW can be used as a nutritional supplement during cisplatin chemotherapy. Nevertheless, further research is needed to establish the full range of its applications in chemotherapy.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 :
, Jeong Wook Heo , Ji Su Kim , Un Yul Jeong , Ui-Jin Bae , Ha Na Jang , Chang Ki Shim , Yoonjo Joung , and Sung Hyen Lee This study evaluates the antioxidant, immune-enhancing, and anti-diabetic activities of Allium hookeri leaves (AHL) and roots (AHR) grown in an outfield (S) and in a plant factory system using fluorescent lamp (F) and light-emitting diode (blue＋red＋white LED; L) lights. The AHL and AHR extracts were prepared using 50% ethanol, and the cycloalliin concentrations of all extracts were measured by LC/MS. Antioxidant effects were determined by evaluating the total phenolic content (TPC) and DPPH- and ABTS-radical scavenging activities. The immune-enhancing activity was determined by measuring the nitric oxide (NO) content produced from RAW264.7 cells. The α-amylase and α-glucosidase inhibitory activities were examined to investigate the anti-diabetic effect of the extracts. Our results revealed higher amounts of TPC in AHL-S and AHR-L, whereas AHL-F and AHR-F, and AHL-F and AHR-L exhibited higher DPPH and ABTS radical scavenging activity, respectively. No cytotoxicity was observed for all the samples evaluated. The highest NO concentration was determined in AHL-S and AHR-L extracts. Furthermore, higher α-amylase and α-glucosidase inhibitory activities were observed in AHL-F and AHR-L than in other AHL and AHR extracts. These results suggest that artificial lights potentially improve the functionality of AHL and AHR grown in the plant factory, and the resultant extracts can be used as functional food sources.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 :
, Han-Byeol Jang, Yun-Sang Choi, and Hae-Won Jang This study investigates the quality characteristics of textured vegetable protein (TVP) patties based on the quantity of Tremella fuciformis powder added (0, 1, 2, 3, and 4 g). The pH value tended to decrease with an increasing amount of Tremella fuciformis, and was significantly increased at T3 and T4. Increasing Tremella fuciformis concentration also resulted in significantly decreased cooking loss, but the water-holding capacity and moisture content among the proximate composition of the TVP patties were determined to increase significantly. The cohesiveness and hardness were significantly decreased with higher powder concentrations. Our results confirm that the addition of Tremella fuciformis powder effectively improves the texture of substitute meat.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
Hyun-Woong Choi , Seong-Eun Park , and Hong-Seok Son
2023; 52(2): 223-229
https://doi.org/10.3746/jkfn.2023.52.2.223
Hyun-Woong Choi , Seong-Eun Park , and Hong-Seok Son
2023; 52(2): 223-229
https://doi.org/10.3746/jkfn.2023.52.2.223
Eunjeong Seong , Hyeonjeong Choe, Huijin Heo, Hana Lee, Mansu Kim, Younghwa Kim, Heon Sang Jeong, and Junsoo Lee
2022; 51(12): 1259-1265
https://doi.org/10.3746/jkfn.2022.51.12.1259
Seungjun Lee , Youngmin Choi, Minjoo Gu, Seungjoo Baik, Jeehye Sung, Heon Sang Jeong, and Junsoo Lee
2022; 51(12): 1272-1280
https://doi.org/10.3746/jkfn.2022.51.12.1272
Print ISSN 1226-3311
Online ISSN 2288-5978
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