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Online ISSN 2288-5978
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Online ISSN 2288-5978
Ex) Article Title, Author, Keywords
, Soo-In Ryu , and Jean Kyung Paik With the growing interest in health and evolution of the salad market, this study aims to develop a salad dressing using Pinus koraiensis leaves that are known to possess cell protection activity, antioxidant and antibacterial activity, and free radical scavenging activity. Dressings were prepared with varying ratios of the Pinus koraiensis leaves (0%, 1%, 3%, 5%, and 7%). The pH and salinity were observed to increase significantly with increasing ratios of the leaf powders (P<0.001 and P=0.003, respectively). Increased leaf powder content resulted in a significant decrease in the L-value (P<0.001) and a significant increase in the a-value (P<0.001). Total polyphenol content, total flavonoid content, and ABTS-radical scavenging capacity increased significantly with increasing ratios of the leaf powders (P<0.001). The viscosity also showed a tendency to increase with increased leaf content (P=0.069). At week 0 (the day of manufacture), the emulsion stability of the additive group decreased in the order of 0%> 1%> 3%> 5%> 7% (P<0.001) but was maintained at a high value in the range 66.67∼97.04%. As the period increased, a significant decrease was observed in the emulsion stability in the control, 1%, 3%, 5%, and 7% groups (P<0.001). However, compared to other studies, the values were relatively high, except for the 7% added group. The results of this study could be applied as a base to commercialize salad dressings that enhance the salad with a refreshing color of light green, increase the lacto-ovo vegetarianism consumer satisfaction, and utilize the functionality of antioxidant and emulsion stability.Key words : salad dressing, antioxidant, emulsion, Pinaceae
, Soo-In Ryu , Minho Lee , and Jean Kyung Paik This study was conducted on Yanggaeng containing 0%, 3%, 6%, 9%, and 12% by weight of Paecilomyces japonica powder, which is known to have antioxidant and immunity-promoting effects. The quality characteristics and antioxidant activity of Yanggaeng were analyzed. Adhesiveness and hardness increased significantly with the amount of P. japonica added (P<0.001), but cohesiveness decreased significantly (P<0.001). ABTS and DPPH radical scavenging activities, total flavonoid, and polyphenol contents increased significantly as the amount of P. japonica added increased (P<0.001). Potassium level increased significantly as the addition amount increased (P=0.003). Iron level increased significantly as the addition amount increased (P=0.030). The study shows that Yanggaeng containing 6% P. japonica powder is most suitable for snacks for those with difficulty chewing. The study confirms the feasibility of Yanggaeng containing P. japonica powder and provides basic data for the manufacture of functional foods and snacks for individuals who experience chewing difficulties.Key words : Paecilomyces japonica, Yanggaeng, quality characteristic, senior, antioxidant
, Hwa-Seon Kim , Jun-Pyo Hong , and Eui-Hong Byun The prevention of oxidative damage is important because it can lead to various disease conditions, such as hyperlipidemia, hypertension, and arrhythmia. Research on the protective effects of natural substances on H2O2-treated H9c2 cells has been widely reported. However, little information is available on the preventive effect of Allomyrina dichotoma larva extract (ADLE) on oxidative damage. In this study, we investigated whether ADLE pretreatment has an antioxidative effect on H2O2-treated H9c2 cells. An MTT assay showed ADLE was non-cytotoxic and when co-treated decreased H2O2-induced cell death. DPPH and ABTS assays showed ADLE dose-dependently increased antioxidant activity, and FRAP assays showed ADLE increased reducing power. Furthermore, western blot revealed ADLE increased the level of proteins associated with apoptosis and antioxidant activity, and CAT and SOD assays showed their enzyme levels were higher in ADLE and H₂O₂ co-treated H9c2 cells than in H₂O₂-treated cells. The study shows that ADLE pretreatment prevents oxidative damage to H9c2 myocardial cells and has potential use as a functional material.Key words : Allomyrina dichotoma larva, edible insect, oxidative stress, hydrogen peroxide
, Ji-young Yoon , and Hae-In Lee Yuzu (Citrus junos) has various physiochemical properties and contains beneficial compounds that contribute to its health benefits. This study evaluated the anti-adipogenic and antioxidant effects of the hot-water extracts of mature yuzu peel (MYP) and immature yuzu peel (IYP). IYP contained higher levels of total polyphenols, flavonoids, naringin, and hesperidin than MYP, and had significantly greater 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging and ferric reducing antioxidant power activities. IYP and MYP down-regulated the expressions of adipogenic genes, such as CCAAT/enhancer-binding protein α and peroxisome proliferator-activated receptor γ. They also down-regulated lipogenic genes, including fatty acid synthase and diacylglycerol O-acyltransferase 2 (DGAT2). These down-regulations inhibited adipocyte differentiation and reduced triglyceride contents, suggesting potential anti-obesity effects. Notably, IYP had a greater inhibitory effect on DGAT2 than MYP. Overall, these findings indicate that yuzu peel extracts, especially IYP extract, have potent antioxidant and anti-obesity properties.Key words : yuzu, immature yuzu peel, antioxidant, adipocytes differentiation, 3T3-L1
, Young Sun Jang , and In Kee Hong In this study, in vitro and in vivo experiments were conducted to study the effect of lamb placenta peptide powder (LPP) on skin moisturizing and wrinkle formation. Treatment with LPP significantly increased hyaluronic acid (HA) and sphingomyelin content in the UVB-irradiated HaCaT cells. A significant increase was observed in the mRNA expressions of UGTrel7, GlcNAc, elastin, fibrillin-1, LCB1 (SPT), and DEGS1, and protein expression of HAS2 in the UVB-irradiated HaCaT cells and hairless mice. In addition, exposure to LPP significantly increased the mRNA contents of TGF-βR1, procollagen type Ⅰ, and collagen type Ⅰ, and the protein expression of Smad3 in UVB-irradiated HS27 cells and mice skin tissue. Significant decreases were obtained in the protein expressions of MAPK8 (JNK), c-Fos, c-Jun, and MMPs (MMP-1, 3, 9). Furthermore, LPP treatment resulted in increased activity of SOD, CAT, and GPx and was effective in improving the formation of epidermal moisturizing, thickness, keratin, and wrinkles. Therefore, the results of this study indicate the potential benefit of LPP for skin health by inhibiting oxidative stress caused by UVB and regulating skin moisturizing and wrinkle-related signaling pathways.Key words : lamb placenta peptide powder, skin moisturizing, wrinkle, UVB
, Jongyun Jang , Young-Ju Lim , Dong Wook Kang , and Won-Gu Jang In this study, we investigated the effects of quercetin and quercetin analogs on osteoblast differentiation. Analogs (Q-176, -183, -192) obtained by synthesizing gallic acid and quercetin were not toxic to MC3T3-E1 cells as determined by MTT assay but increased the mRNA and protein expressions of Dlx5 and Runx2 (osteoblast differentiation marker genes) ALP and ARS staining showed that quercetin analogs increased ALP enzyme activity and extracellular matrix mineralization. In addition, quercetin analogs increased osteoblast differentiation by increasing caudal fin regeneration in zebrafish. In this study, quercetin analogs more effectively promoted osteoblast differentiation than quercetin, which suggests they have potential use for preventing and treating bone-related diseases.Key words : quercetin, quercetin analog, osteoblast differentiation, preosteoblast, zebrafish
, Ju Hee Park, Yong Sun Cho, and Ji Yeon Choi This study aimed to assess the physicochemical quality and antioxidant activity of commercially grown mandarins in two different cultivation methods: open-field and Tyvek-mulching. The mandarins were categorized into two groups according to their brix levels: normal and high brix. The physicochemical qualities analyzed were general components, acidity, vitamin C, organic acid, and free sugar content, whereas antioxidant activities were analyzed for total polyphenols, flavonoids, and DPPH radical scavenging activity. Tyvek-mulching mandarins exhibited a higher quantity of pulp and lower levels of total polyphenol and flavonoid contents (P<0.05) compared to the open-field mandarins. Citric acid was 90% of the total organic acids detected, and the Tyvek-mulching mandarins (665.20 mg/100 g) were significantly higher than the open-ground mandarins (591.60 mg/100 g). Our results also confirmed that all the high brix mandarins had more than 11°Brix and less than 1% acidity. The obtained results indicate that depending on the cultivation method, the physicochemical quality and antioxidant activity of the same variety of mandarins are different. These research results will help consumers purchase mandarins better.Key words : Citrus unshiu, mandarin, open-field cultivation, mulching cultivation, high brix
, Su In Kim , and Bo mi Yang In this study, we manufacture functional Korean dessert with improved antioxidant activity and storability by adding tomato powder to Yukwa. We analyzed quality characteristics, antioxidant activity, fatty acid contents, fat content, and the sensory characteristics of Yukwa containing tomato powder. The expansion degree of Yukwa was reduced by adding tomato powder and was lowest after adding. Colorimetric measurements, showed that the L value decreased slightly on adding tomato powder whereas a and b values increased slightly. TPA measurements showed, hardness and fracturability increase slightly on adding tomato powder. In addition fat and fatty acid content measurements tended to decreased, and DPPH radical scavenger activity and total polyphenol contents tended to increase. Sensory evaluations, showed that adding tomato powder did not significantly influence appearance or flavor, but color, taste, and hardness increased, and peaked after adding 8%, Texture was the lowest at 0%, but additions of 2 to 6% resulted in the same texture score. Overall preference score were elevated and similar for 2% and 6% additions, but a 2% addition was optimal for consumer taste and color.Key words : yukwa, tomato powder, antioxidant
, 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 : muffin, alternative sweetener, erythritol, sucralose, Image J
and Hong-Sun Yook This study investigates the fermented Aruncus dioicus var. kamtschaticus Hara obtained using various microorganisms (Bacillus subtilis, Saccharomyces cerevisiae (SC), Lacticaseibacillus casei, Levilactobacillus brevis, Lactiplantibacillus plantarum). Each fermented product was analyzed for quality and use as a new antioxidant. The total polyphenol content of Aruncus dioicus var. kamtschaticus Hara fermented products was the highest in SC fermented products (106.30±0.58 GAE mg/g), and flavonoid content was also significantly higher in the SC fermented products (49.23±0.78 CE mg/g) (P<0.05). Evaluating the DPPH radical scavenging and ABTS radical scavenging activities showed that SC fermentation had significantly higher activity (P<0.05). Moreover, the FRAP value was also significantly higher (1.37±0.01 M/g: P<0.05) in SC fermentation. The antibacterial activity of ocular fermentation was found to be better than the non-fermented group at a concentration of 5 mg/disc (P<0.05) in all strains except Pseudomonas aeruginosa. In particular, the fermented lactic acid bacteria showed antibacterial activity at 10 mg/disc concentration for all strains. Considering the above results, fermented Aruncus dioicus var. kamtschaticus Hara products are expected to be useful as natural ingredients for functional foods in the future.Key words : Aruncus dioicus var. kamtschaticus Hara, antioxidant, antibacterial, fermentation, physicochemical properties
and Soyeon Kim In this study, cream soup was prepared by adding 10 to 30% of freeze-dried tomato powder to wheat flour, and then determining its quality characteristics, bioactive compound contents, and antioxidant activity. Moisture, crude protein, and crude fat contents of soups prepared with varying amounts of tomato powder were not significantly different from cream soup made without tomato powder (the control). The ash contents of soups ranged from 0.38∼0.69% and increased according to the amount of tomato powder added whereas soup pH decreased and acidity increased on adding tomato powder. Soup viscosity was highest for the control and decreased on adding tomato powder. The brightness of cream soup decreased in proportion to the amount of tomato powder added, and redness and yellowness increased. Total polyphenol, total flavonoid and carotenoid contents and antioxidant activity also increased in proportion to the amount of tomato powder added. These results show that adding tomato powder at 10∼30% by weight to the wheat flour used to prepare cream soup can increase bioactive substance contents and antioxidant activity.Key words : tomato, cream soup, carotenoids, quality characteristics, antioxidant activity
, Kwang-Won Yu , Minji Kim , Taemin Jeong , Huijin Heo , and Junsoo Lee This study was undertaken to determine the effect of the germination of sesame seeds (Sesamum indicum L.) on the physicochemical properties, phytochemical contents, and antioxidant activities of sesame oil. During germination, there was a decrease in the extracted yield of sesame oil and an increase in the yellowness of the sesame oil. The contents of α-tocopherol, phytosterols, and β-carotene were increased after germination. Moreover, during germination, there was an increase in the content of essential fatty acids (linoleic acid and linolenic acid), but the contents of lignans were observed to decrease. The antioxidant activity of the non-germinating control group (0 day) was the lowest and was determined to increase as germination progressed, with the best values obtained at 6 days of germination. Heatmap analysis confirmed that this increase in antioxidant activity was due to the increase in the contents of α -tocopherol and β-carotene during germination. In conclusion, this study confirms that germination of sesame leads to the production of bioactive compounds with strong antioxidant properties, and hence is an efficient method to develop sesame oil with increased functionality and nutritional value.Key words : sesame, sesame oil, germination, functional components, antioxidant activity
Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee
2022; 51(9): 869-885
https://doi.org/10.3746/jkfn.2022.51.9.869
Seon-Ah Son , Eun Seong Shin, Yoo Min Park, Ayeong Ma, Hyelin Yang, ShinHye Kim, and Tai-Sun Shin
2022; 51(1): 71-81
https://doi.org/10.3746/jkfn.2022.51.1.71
Bo-Gyeong Yoo , Jun-Pyo Hong, Ha-Yeon Song, and Eui-Hong Byun
2022; 51(2): 100-106
https://doi.org/10.3746/jkfn.2022.51.2.100
Bomi Park , So Yeon Kim, Young Nam Kim, Sung Don Yang, Wongyun Seo, Seung Yun Han, and Yung Choon Yoo
2022; 51(2): 115-124
https://doi.org/10.3746/jkfn.2022.51.2.115
Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee
2022; 51(9): 869-885
https://doi.org/10.3746/jkfn.2022.51.9.869
Jeongeun Lee , Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu
2022; 51(8): 811-818
https://doi.org/10.3746/jkfn.2022.51.8.811
Print ISSN 1226-3311
Online ISSN 2288-5978
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