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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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  • Review l 2022-09-30

    Development of AI-Based Healthcare System of Precision Nutrition for Health (PNH)

    Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee

    The AI-based precision nutrition for health (PNH) or personalized nutrition for health (PNH) system as healthcare platform business is expanding due to the paradigm shift from disease treatment to prevention along with the development of related technology, big data and artificial intelligence (AI). In the Covid-19 era, we have learned that AI-based healthcare system is considered the first defensive line for population. The healthcare platform has good chance of success since its service is highly related to the national health promotion to prevent disease. However, to establish successful platform, we need more government support in such areas as a control tower for the database (DB) sharing and verification, investment on research infrastructure to build the clinical data for Koreans, and training for multidisciplinary experts. This review is the first report to emphasize the necessity of the AI-based PNH as healthcare platform. We suggest the future direction or research guidelines of healthcare platform development by considering merits and demerits of current healthcare systems in developed countries and proposing ways to improve them. Also, we prepare the future promising technology against fierce competition to build a DB sharing mechanism and to develop related contents and technologies.Key words :

  • Article l 2022-08-31

    Evaluation of the Fermentation Characteristics and Functionality of Kombucha for Commercialization

    Jeongeun Lee , Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu

    Kombucha is a fermented beverage that is made up of green tea and a symbiotic culture of bacteria and yeast (SCOBY). Kombucha is well known for its high anti-oxidant activity, digestibility, and for its ability to prevent obesity. Our study used sugar as the primary substrate, and also used 5 secondary substrates (blueberry, pomegranate, zamboa, dried ginseng, omija) for secondary fermentation. We defined the microbiota in the SCOBY and measured the concentrations of many kinds of sugar, acids, and ethanol. Also, the antioxidant activity was measured by a DPPH assay, and the anti-inflammatory ability was measured by nitric oxide (NO) assay. The SCOBY identification process revealed the presence of Acetobacter spp., and yeasts such as Dekkera bruxellensis, Schizosaccharomyces pombe, and Bruxellensis spp. The pH level was between 2~4 after the first fermentation, and the high performance liquid chromatography analysis showed that the sucrose level decreased while the acetic acid level increased, which is presumed to be related to the fermentation process. The blueberry or dried ginseng- based secondary fermented kombucha showed a higher concentration of acetic acid than the other samples of secondary fermented kombucha. The results of the DPPH assay showed that sugar-primary fermented kombucha and sugar-dried ginseng kombucha had the highest antioxidant activity. In the NO assay, kombucha using zamboa and dried ginseng showed the best anti-inflammatory activity. Thus, this study confirmed the physiological characteristics of kombucha and its antioxidant and anti-inflammatory effects depending on the type of substrate added during the production and secondary fermentation.Key words :

  • Review l 2022-05-31

    Current Status and Future Prospects of the Insect Industry as an Alternative Protein Source for Animal Feed

    Jung-Hyun Nam , Duri Kim , Ji-Yong Hyun , Hee-Jung Jin , Yun-Sang Choi , Jin-Ho Cho , Byoung Kon Lee , and Ji-Yeon Chun

    To study the domestic and foreign status of insects in animal feed, we summarized the productivity and possibility related to the utilization of insects as alternative protein feed in livestock production and aquaculture. Insects are reported to have high nutritional value and are rich source of proteins, amino acids, unsaturated fatty acids, vitamins, minerals, and fibers. In addition, they are low-cost and environmentally friendly, and can replace imported expensive resources such as fish and soybean meal. Furthermore, insects can be fed animal manure and food waste, including kitchen and agricultural waste, for breeding. These factors make insects an attractive source of animal feed. Since 2011, research on insects as products for animal feed increased rapidly but has recently shown a steady decline. However, the insect industry is steadily developing. Moreover, the ‘Control of Livestock and Fish Feed Act’ is being revised to revitalize the insect industry, and insect-based feed products are being released. This review will provide the current status of insects as an alternative resource in feed products, and ongoing research and projects. We will further discuss the prospect of the insect industry with these inputs.Key words :

  • Article l 2022-05-31

    Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by a Protein Digestibility Corrected Amino Acid Score (PDCAAS) Analysis

    Jin A Lee , Min Ju Kim , Mi-Rae Shin , Seong-Soo Roh , Jung-Bok Lee , Ye hei Seo , Hyun Gyu Choi , and Hae-Jin Park

    This study was conducted to evaluate the protein quality of low-molecular weight water-soluble chicken breast powder (LWCP) by the protein digestibility corrected amino acid score (PDCAAS), which is a combination of the chemical score of the limiting amino acid multiplied by the true digestibility of the protein. The LWCP was hydrolyzed using by foodpro® alkaline protease for 4 hours at 55°C and was then further hydrolyzed with a combination of three enzymes (prozyme 2000P, bromelain, and papain) for 2 hours. Gel permeation chromatography (GPC) was used to measure the molecular weight distribution of the LWCP, isolated soy protein (ISP), and whey protein isolate (WPI). The protein quality of the LWCP was evaluated and compared with vegetable protein (ISP) and two animal proteins (WPI and casein). The protein quality was evaluated using a rodent bioassay of the protein digestibility and the amino acid composition of the LWCP was determined via high-pressure liquid chromatography (HPLC). Test diets were supplied for five days after an adaptation period of 4 days, to an animal model comprising 21∼28 days old SD rats with an average body weight of 70∼80 g. During the balance period, the nitrogen contents in the feces were assayed. As a result of estimating the weighted average molecular weight using GPC, the LWCP was observed to have a smaller value (Mw 675) than those of the ISP (Mw 995) and WPI (Mw 6,666). The protein efficiency ratio and net protein ratio of the LWCP were 2.9 and 4.9, respectively. The PDCAAS value of the LWCP was 128.8% which was significantly higher than those of the ISP and WPI. These results suggest that LWCP appears to be a promising protein source with good biological values and digestibility.Key words :

  • The quality characteristics, physiologically bioactive substance content, and antioxidant activity of different color cherry tomatoes (red, orange, yellow, and green) were measured. The moisture, crude protein, and crude fat contents of cherry tomatoes obtained were in the range 92.38∼93.34%, 0.14∼0.16%, and 0.04∼0.06%, respectively, with no difference observed according to color. Sugar content was the highest for red tomatoes (7.50 Brix) and the lowest for green tomatoes (5.80 Brix). The green tomato had the lowest pH of 4.14 and the highest acidity (0.42). Brightness (L*) was the highest in yellow tomatoes and lowest in red tomatoes. The highest values for redness and yellowness were obtained for red and yellow tomatoes, respectively. The tomato color had no effect on the total polyphenol content, but was relatively high in yellow tomato (344.19 μg GAE/g). The total flavonoid content of cherry tomatoes ranged between 62.37∼100.49 μg QE/g and showed the highest value (100.49 μg) in yellow cherry tomatoes. Lycopene was the highest in red tomatoes, and β-carotene was the highest in orange tomatoes. DPPH and ABTS radical scavenging activities were 77.39∼78.07% and 64.08∼65.24%, respectively, showing no significant difference between the colors. Taken together, the above results show that contents of flavonoids and carotenoids differed in cherry tomatoes depending on the color, but the overall antioxidant activity was high, irrespective of color.Key words :

  • Note l 2023-02-28

    Color Image Expression through CIE L*a*b* System in Foods

    Hyun-Woong Choi , 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 :

  • Article l 2022-12-31

    Protective Effect of Andrographis paniculata against Oxidative Damage in C2C12 Skeletal Muscle Cells

    Eunjeong Seong , 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 :

  • Article l 2022-06-30

    Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island

    Ji-Hyun Im , Jung-Hyun Nam , A-Ra Ko , Hee-Jung Jin , Duri Kim , Chang-Sook Kim , and Ji-Yeon Chun

    This study investigates the effects of various blanching methods (hot water blanching (HB) or steam blanching (SB)) and thawing methods (room temperature thawing (RT), running water thawing (WT), and microwave thawing (MT)) on the quality attributes of frozen potatoes and carrots. Blanched potatoes and carrots were frozen using individual quick freezing (−35°C), followed by applying various thawing methods. We observed increased thawing speed in the order of RT, WT, and MT. The MT method was about 24 to 70 times shorter than the other methods. The thawing losses were influenced by the blanching methods which affect the drip loss and moisture contents of potatoes and carrots. The blanching process reduced the browning of potatoes but did not affect color of the carrots. No change was obtained in the pH value when considering different blanching or thawing methods. The hardness of potatoes and carrots tended to be lowered by blanching treatment. SB treated potatoes and carrots had high DPPH radical scavenging ability and vitamin C content. Especially, the WT treated potatoes and carrots had the highest total polyphenol content. Our results confirmed that SB is an excellent pre-treatment for potatoes and carrots from the nutritional aspect, and blanching pre-treatment before the freezing process could suppress the quality changes that occur during the thawing processes. Furthermore, we propose that RT after SB treatment for potatoes and carrots is probably the most suitable method to maintain their nutritional quality.Key words :

  • This study was undertaken to investigate the physicochemical quality characteristics, acrylamide, bioactive compound contents, and antioxidant activity of coffee beans after roasting at varying durations. The moisture content of coffee beans was highest in the green beans and decreased sharply with increasing roasting time. Moreover, roasting resulted in a decrease in the crude protein content and an increase in the crude fat content of coffee beans, but there was no significant difference according to the roasting times. Maximum brightness of coffee beans and powder were obtained in the control, the total polyphenols and total flavonoids increased in the initial roasting stage but decreased as the roasting time increased. The antioxidant activity also increased in the initial stage of roasting but decreased as the roasting time exceeded 20 min. The acrylamide content of coffee beans roasted for 5 and 10 min increased to 8.93 and 53.13 ng/g of the sample, respectively, but decreased with roasting times more than 20 min. Taken together, our results indicate that although the antioxidant activity generally increased with heat treatment, excessive roasting for more than 10 min at 180°C led to decomposition of phenolic compounds, reduction of antioxidant activity, and decomposition of acrylamide. Therefore, it is necessary to set optimal roasting conditions for making good quality coffee beans.Key words :

  • Article l 2022-11-30

    Antiobesity Effect of Dead Lactobacillus plantarum nF1 on High-Fat Diet-Induced C57BL/6 Mice

    Xuemei Lee , Geun-Hye Hong , So-Young Lee , Hyun Chul Noh, and Kun-Young Park

    The anti-obesity effects of dead Lactobacillus plantarum nF1 (nLp), live Lactobacillus plantarum pF1 (pLp), or live Lactobacillus plantarum PNU (PNU) were studied on C57BL/6 mice fed a 45% high-fat diet. The body, liver, and epididymal fat weights of mice fed nLp were significantly lower than those of mice in the pLp, PNU, or control groups (P<0.05). Serum triglyceride, total cholesterol, glucose, and insulin levels were significantly lower in the nLp, pLp, or PNU groups than in control, and these levels were significantly lower in the nLp group than in the pLp and PNU groups (P<0.05). On the other hand, adiponectin and HDL-cholesterol levels were significantly higher in the nLp group than in the pLp, PNU, and control groups. Histological observations indicated that nLp reduced fat accumulation in liver tissue. Furthermore, L. plantarum strains significantly reduced the mRNA expressions of SREBP-1c, increased the mRNA levels of PPAR-α, CPT-1, and ACO in liver tissues, and significantly increased the mRNA levels of PPAR-α, and CPT-1 in epididymal fat tissues. In particular, the mRNA expressions of PPAR-α and CPT-1 in liver and epididymal fat tissues were highest in the nLp group. These results suggest that nLp (dead L. plantarum) has a greater anti-obesity effect on high-fat diet-induced mice than the live strain (pLp) and a live L. plantarum PNU strain.Key words :

  • This study investigated the in vitro antioxidant activities of Curcuma longa L. extracts obtained using different solvents (ethanol, chloroform, ethyl acetate, butanol, hexane, and water). We determined that the total polyphenol contents of the 80% ethanol extract and hexane fraction were 192.96 mg GAE/g and 271.60 mg GAE/g, respectively, which were higher than other fractions such as chloroform, ethyl acetate, butanol, and water. In addition, the total flavonoid content was as high as 392.98 and 390.74 mg QE/g in the butanol and hexane fractions, respectively. The DPPH and ABTS radical scavenging activities were significantly higher and similar to the positive control (ascorbic acid) in the butanol fraction (93.05% and 91.31%, respectively). Moreover, the highest reducing power was obtained in the butanol fraction. Overall, the 80% ethanol extract and butanol fraction from Curcuma longa L. showed high total polyphenol and total flavonoid contents and antioxidant activities. Taken together, our results indicate the potential of Curcuma longa L. to be used as a new functional food ingredient with strong antioxidant activity, and its application as functional health food material.Key words :

  • Article l 2022-09-30

    Effect of Euonymus alatus Extracts on Diabetes Related Markers in Pancreatic β-Cells and C57BL/Ksj-db/db Mice

    Ye Rin Kim , Eun-young Kim, Seong Uk Lee, Young Wan Kim, and Yoon Hee Kim

    Euonymus alatus (Thunb.) Sieb is known to have anti-cancer and anti-inflammatory effects. This study aimed to reveal the effect of the water extract and 70% ethanol (70% EtOH) extract of Euonymus alaltus in INS-1 cells (pancreatic beta cell line) and C57BL/Ksj-db/db mice (type 2 diabetes models). The water extract significantly increased the proliferation of INS-1 cells. However, the extracts of Euonymus alatus water and 70% EtOH had no effect on increasing the insulin secretion in INS-1 cells. In the animal model of type 2 diabetes, the extracts of Euonymus alatus water and 70% EtOH decreased the water intake and effectively increased the pancreatic insulin concentration. Furthermore, exposure to the 70% EtOH extract resulted in decreasing the plasma triglycerides. These data indicate that the extracts of Euonymus alatus water and 70% EtOH exert a partial anti-diabetic effect.Key words :

  • Brassicaceae (Cruciferae) vegetable by-products (BVBs) from the food industry account for 20∼50% of the initial weight of Brassicaceae vegetables. BVBs contain bioactive substances such as polyphenols and glucosinolates, with high antioxidant activities. The aim of this study was to evaluate the nutritional and antioxidant properties of BVB. Antioxidant properties were assessed using the total polyphenol contents (TPCs), and 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Mineral contents were also measured. The ethanolic extract of broccoli by-products had the highest antioxidant capacity as determined by TPC (88.78±1.89 mg GAE/100 g), DPPH radical scavenging activity (91.52±1.59 mg TE/100 g), and FRAP (70.70±2.30 mg TE/100 g) results. However, the water extract of Chinese cabbage by-products had the highest ABTS radical scavenging activity (63.77±0.75 mg TE/100 g). This study demonstrates that extracts of cabbage, Chinese cabbage, and broccoli by-products could be used as new bioactive food materials.Key words :

  • Periodontitis is a chronic inflammatory disease characterized by destruction of the tooth-supporting connective tissue and cementum, bone resorption, leukocyte infiltration, and periodontal pocket formation. This study examined the dose-dependent inhibitory potential of the synergic mixed formula Moringa oleifera Lam. (MF) and Eucommia ulmoides Oliver (EC) 2:1 (w/w) on experimental periodontitis diseased rats, as compared to concentrations administered as single agents. This study was undertaken to develop potent mixed medicinal foods for preventing or treating periodontal diseases. One day after ligation placements, four different doses of the MF-EC mixed formula, and MF and EC single compounds were orally administered, for 10 days. We observed a decrease in the number of buccal gingival total aerobic bacteria. Moreover, the anti-inflammatory and anti-oxidative effects (reduced gingival myeloperoxidase and inducible nitric oxide synthase activities, prostaglandin E2, interleukin-1β, tumor necrosis factor-α, and malondialdehyde levels, numbers of inflammatory cells infiltrated in gingival tissues, decreased matrix metalloproteinase contents, increased collagen fiber occupied regions in gingival tissues, and favorable inhibitory effects on experimental periodontitis diseases related alveolar bone losses), decreases in the alveolar bone loss scores, receptor activator of nuclear factor kappa-B ligand/osteoprotegerin mRNA expressions, osteoclast cell numbers and activations, increased osteoblast cell numbers and activities, and increased alveolar bone volumes, were demonstrated after oral administration of the four different doses of the MF-EC mixed formula. All effects showed a doe-dependent trend. Taken together, these results indicate that the MF-EC mixed formula is a promising new potent protective or mixed medicinal food for relieving periodontitis and related alveolar bone loss.Key words :

  • Article l 2022-07-31

    Antioxidant and Hepatoprotective Effects of Different Varieties of Sesame (Sesamum indicum L.) with Variation in Lignan Content

    Min Young Kim , Sungup Kim, Jung In Kim, Eunyoung Oh, Sang Woo Kim, Jeongeun Lee, Eunsoo Lee, and Myoung Hee Lee

    This study was performed to investigate the distribution of the functional compounds in different varieties of sesame (cv. Daheuk, cv. Goenbaek, cv. Milyang 74) during processing, as well as their antioxidant and hepatoprotective effects. The total polyphenol and flavonoid content ranged from 0.37∼2.79 mg gallic acid equivalent/g and 0.03∼1.13 mg catechin equivalent/g in different varieties of sesame, roasted sesame, sesame oil, and sesame meal. The major lignans were identified as sesamin, sesamolin, sesaminol, sesaminol diglucoside, and sesaminol triglucoside. The highest total lignan content (10.87∼19.44 mg/g) and ABTS radical scavenging activity (1.76∼5.14 mg Trolox equivalent/g) were observed in the Milyang 74 cultivar regardless of processing. Furthermore, extracts of Milyang 74 effectively improved cell viability and inhibited reactive oxygen species generation in oxidative stress-induced HepG2 cells. These results suggest that the Milyang 74 cultivar could effectively mediate physiological activity. The study provides valuable information for the use of sesame as a functional food material.Key words :

  • This study was investigated to determine the effect of different salting methods (A: brine and dry salting, B: medium and low-temperature automatic salting) on the physicochemical characteristics of brined baechu cabbages. The salinity and soluble solid contents were found to be higher in A than in B. During the period of storage, the texture of A decreased significantly, whereas the product obtained from B maintained the initial texture until the 4th day, after which there was a significant decrease. Initial pH was high, with a difference observed in B only on the 2nd day, following which a significant decrease was obtained in both groups. The titratable acidity was significantly high in A on the 2nd and 4th days. During the period of storage, the values were increased on the 4th day in both groups and were comparable to changes in the pH. Both groups were high in lightness values, which decreased during the period of storage. The redness of B was higher than that of A and increased during the period of storage. The yellowness of A was higher than that of B up till the 2nd day, after which the values were higher in B. The total number of aerobic bacteria was higher in B than in A and increased significantly during the period of storage in both groups. Coliform bacteria, yeast, and fungi were significantly lower in B than in A. In conclusion, optimal supplementation will help to resolve problems arising from the quality characteristics of brined baechu cabbage and will facilitate increasing the market growth of brined baechu cabbage.Key words :

  • Article l 2022-07-31

    Effect of Eurycoma longifolia Extract on Testosterone Synthesis in TM3 Leydig Cells under Oxidative Stress

    Jae In Jung , Sangwon Eun , Jae Kyoung Lee , Young Ha Seo , Mun Hyoung Bae , Ryong Kim , and Eun Ji Kim

    Animal and human studies have suggested that Eurycoma longifolia extract (ELE) ameliorates andropause symptoms by increasing testosterone levels. However, the mechanisms responsible for this effect have yet to be elucidated. We examined the effects of ELE on testosterone levels and the expressions of steroidogenic enzymes in TM3 Leydig cells under H2O2-induced oxidative stress. When cells were treated with 50 μM H2O2, testosterone levels and the expressions of steroidogenic acute regulatory protein (StAR) (involved in cholesterol transport) and 3β-hydroxysteroid dehydrogenase (3β-HSD) and 17-α-hydroxylase (CYP17A1) (involved in testosterone synthesis) were significantly decreased. On the other hand, the expressions of 5α-reductase and aromatase, which convert testosterone to dihydrotestosterone and estradiol, respectively, were increased. In addition, ELE significantly increased testosterone levels and the expressions of StAR, 3β-HSD, and CYP17A1, but decreased 5α-reductase and aromatase expressions in TM3 cells exposed to H2O2-induced oxidative stress. These results indicate that ELE protects against oxidative stress-induced testosterone reduction by increasing cholesterol transport and testosterone synthesis and decreasing testosterone conversion. These observations suggest ELE might be used to alleviate the symptoms of andropause caused by low testosterone levels.Key words :

  • This study was undertaken to provide basic data for revitalizing the market and help increase the demand for sleep-improving health functional foods by identifying factors that influence the purchase intention of these products. This was a nationwide consumer survey study. Data were collected through an online self-report questionnaire from August 24 to August 31, 2021, for adults aged 19 years and over. Age (P=0.005), household income (P=0.001), the expectation of effect (PKey words :

  • This study examined the distribution of subjects in three groups, namely normal (0), caution (1∼2), and metabolic syndrome (MS) (≥3), based on the number of diagnostic criteria of metabolic syndrome. The data was sourced from the eighth (2019) Korea National Health and Nutrition Examination Survey (KNHANES). Elevated blood pressure occurred most frequently in caution group and three-combined cases were the most frequent in MS group. In males, older subjects and those with lower education levels were in higher numbers in MS group. Higher frequencies of eating breakfast and eating out decreased the probability of being in MS group, and smoking increased this probability in total. Males consuming alcohol more than five times per month showed the highest probability of belonging to MS group, but in females, this was true of those drinking less than once a month. An increase in body mass index and a higher waist circumference increased the probability of being in MS group in both males and females. Subjects with higher blood pressure, blood glucose, and triglyceride, and lower HDL-cholesterol showed a higher probability of being in MS group. The intake of vegetables was the highest in MS group for both males and females and that of fruits was the highest for females in caution group. The intakes of meats and beverages were the lowest in MS group. In conclusion, health behavior and food intake are related to MS and therefore the improvement in these behaviors is needed to reduce the risk of MS.Key words :

  • Article l 2023-04-30

    Effect of Lactobacillus Fermented Garlic Extract Powder on Alcohol and Acetaldehyde Metabolism

    Min-Kyu Yun , 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 :

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April 2024
Vol.53 No.4

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