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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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  • This study investigated the effect of a complex extract (Alcut) derived from natural products on the alcohol metabolism. The candidate complex extracts were screened for the alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities, and a highly active complex extract was selected. The effects of Alcut were evaluated using Sprague-Dawley rats administered a 30% ethanol solution after receiving 80 mg/kg of Alcut or phosphate- buffered saline (control). Blood samples were collected at one and five hours post-administration to assess the blood ethanol and acetaldehyde concentrations, ADH and ALDH enzyme activities, and liver function indicators (aspartate aminotransferase, γ-glutamyl transferase). The blood ethanol concentration decreased in the Alcut group, whereas it increased in the control group, maintaining a lower concentration than the control group. The blood acetaldehyde concentration decreased in the Alcut group, but it was not statistically significant. In particular, the blood ADH and ALDH activities were higher in the Alcut group than the control group, with sustained activity after five hours, unlike the rapid decline observed in the control group. These findings highlight the potential value of Alcut used in this study as a functional food ingredient that promotes the alcohol metabolism and alleviates hangover symptoms. Further research will be needed to explore the underlying mechanisms and potential applications of Alcut in alcohol metabolism.Key words : complex extract, alcohol metabolism, alcohol dehydrogenase, acetaldehyde dehydrogenase, hangover symptoms

  • Article l 2024-04-30

    Enhanced Immunomodulatory Activity of Sargassum horneri Extract through T Cell Regulation in Immunosuppressed Mouse Model and Jurkat Cells

    Dong-Sub Kim , Yunu Jung , Minjee Kim , In-Jun Han , Geon Kim , Chun Sung Kim , and Nak-Yun Sung

    Recent epidemics of immune diseases have increased interest in foods that can regulate immunity. This study examined the effects of Sargassum horneri extract (SH) on the immune function in in vivo and in vitro models. The SH treatment inhibited the decrease in body, spleen, and thymus weights in cyclophosphamide (CPA) induced immune-suppressed animal models. It improved the total number of white blood cells, neutrophils, lymphocytes, and monocytes, as well as the levels of immunoglobulin (Ig) M, IgG, and IgA, which are indicators of immune-enhancing activity in the blood. The natural killer (NK) cell activity is an essential indicator of immune activity, and SH administration increased the number of spleen cells and NK cells in CPA-treated immune-suppressed mice. In addition, Jurkat cells were used, as a T cell line to verify the immune activation mechanism of SH. The results showed that the SH treatment increased cell proliferation, cytokine production (IL-2 and INF-γ), and protein expression of MAPK. Overall, SH has value as a material for functional foods because of its immune-enhancing efficacy.Key words : Sargassum horneri, Jurkat cell, natural killer (NK) cell, cyclophosphamide, immune enhancement

  • Article l 2024-04-30

    Effects of Gloiopeltis furcata Extract on Osteoclastogenesis and Osteoporosis in Ovariectomized Rats

    Jeong Hyeon Kang , Mi Hwa Park , Kyung Im Jung , and Mihyang Kim

    Osteoporosis is an age-dependent metabolic bone disease characterized by reduced bone mass. Postmenopausal women with estrogen deficiency are at high risk of developing osteoporosis. This study examined the effects of Gloiopeltis furcata ethanol extract (GFE) on osteoclastogenesis in vitro and ovariectomy (OVX)-induced osteoporosis in vivo. GFE (10∼250 μg/mL) inhibited the receptor activator of nuclear factor-κB ligand (RANKL)-induced osteoclast proliferation and tartrate-resistant acid phosphatase (TRAP) activity. The RANKL-induced protein expression of nuclear factor of activated T cells c1 and TRAP, which are the key transcription factors for osteoclastogenesis, was also decreased by a treatment with GFE. On the other hand, female rats were assigned to five experimental groups: SHAM (sham-operated), OVX-CON (OVX), OVX-GFE20 (OVX+GFE 20 mg/kg/d), OVX-GFE200 (OVX+GFE 200 mg/kg/ d), and OVX-E2 (OVX+estradiol 10 μg/kg/d). After six weeks, an analysis of various bone-related serum parameters showed that the levels of alkaline phosphatase, osteocalcin, TRAP, and RANKL decreased after the administration of GFE. 3D micro-CT analysis showed that the low bone density that developed in the OVX-CON group was reversed in the OVX-GFE20 and OVX-GFE200 groups. H&E and Safranin-O staining revealed less bone destruction in the OVX-GFE groups than in the other groups. Therefore, GFE may serve as a novel therapeutic agent for the treatment of osteoporosis.Key words : Gloiopeltis furcata, osteoclastogenesis, bone mineral density, osteoporosis, ovariectomy

  • Article l 2024-04-30

    Physiological Activities of Aronia (Aronia melanocarpa) Fermented by Lactic Acid Bacteria

    Yoo Kyung Seon , Heami Sung , Jeongjin Park , and Woojin Jun

    This study examined the physiological activities (antioxidant, anti-hypertensive, anti-cholesterol, anti-diabetic, and anti-obesity) of Aronia fermented with oligosaccharides and pear juices. The Aronia, oligosaccharides and pear juices were fermented with lactic acid bacteria for 24 h, and its activity before and after fermentation was measured. The DPPH radical scavenging activity in the Aronia fermentation extracts was increased by fermentation. Anti-hypertensive and anti-diabetic activities were significantly higher after 24 h of fermentation than in the control. No anti-cholesterol activity was observed after fermentation. Furthermore, the Aronia fermentation extract had significant inhibitory activity on adipocytes differentiation in the 3T3-L1 preadipocytes as assessed by measuring fat accumulation using Oil Red O staining. The intracellular triglyceride levels were also reduced by 8.7% at the same concentration. The level of free glycerol released into the culture medium decreased by 27.1% after treatment with the Aronia 24 h-fermented product. These results suggest that Aronia fermentation with lactic acid bacteria improves diverse physiological activities and can be developed as a functional material or food.Key words : Aronia melanocarpa, lactic acid bacteria, pear juice, fermentation, physiological activity

  • Article l 2024-04-30

    Development of a Simultaneous Analysis Method for 3-Carene, Limonene, and Terpinolene in Health Functional Foods Pine Needle Distilled Concentrate

    Hee-Sun Jeong , 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 : health functional food, 3-carene, limonene, terpinolene, pine needle distillate concentrate

  • Article l 2024-04-30

    Analysis of the Chemosensory Properties of Red Beet (Beta vulagaris L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O

    Hyeonjin Park , Ki-Bae Hong , Sojeong Yoon , Seong Jun Hong , Seong Min Jo , Hyangyeon Jeong , Younglan Ban , Hee Sung Moon , Se Young Yu , Moon Yeon Youn , Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, and Eui-Cheol Shin

    This study analyzed the taste and volatile compounds of red beets treated with ascorbic acid (AA). The taste patterns were analyzed using an electronic tongue, while volatile compounds were analyzed using an electronic nose and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Electronic tongue analysis revealed higher umami and sourness values in red beets treated with 1% AA red beet. In addition, red beets treated with 1% AA red beet exhibited lower saltiness and bitterness values. In electronic nose analysis, 37 volatile compounds were detected, containing geosmin, the primary earthy odor compound, showing relatively lower peak areas when treated with 1% AA red beet. Multivariate analysis confirmed that the addition of 1% AA had a significant impact on taste patterns and volatile aroma compounds, contrary to the red beet with skin. GC-MS/O analysis detected 32 volatile compounds, which was consistent with the electronic nose results, showing lower geosmin values when treated with 1% AA red beet. GC-O analysis confirmed five aroma-active compounds 1-hexanol, geosmin, hexanal, nonanal, and 2-methoxy- 3-(1-methylpropyl)-pyrazine. This study implies the potential of utilizing 1% AA to reduce geosmin in red beets, laying the foundation for various applications.Key words : red beet, chemosensory, GC-MS/O, ascorbic acid, geosmin

  • Article l 2024-04-30

    Analysis of the Physicochemical Properties of Hemp Seed Oil Extracted from Roasted Hemp Seeds (Cannabis sativa L.)

    Hyangyeon Jeong , Sojeong Yoon , Seong Jun Hong , Seong Min Jo , Younglan Ban , Hyeonjin Park , Hee Sung Moon , Se Young Yu , Moon Yeon Youn , and Eui-Cheol Shin

    The physicochemical properties of hemp seed oil extracted from roasted hemp seeds were analyzed. The antioxidant component and activity of hemp seed oil were increased by roasting, and phytosterols increased after short-term roasting. Only α- and γ-tocopherols were detected in hemp seed oil, and they tended to decrease after roasting. The total saturated fatty acids content in hemp seed oil increased after roasting, while the total unsaturated fatty acids tended to decrease. Roasting also increased the induction period of hemp seed oil, which increased the oxidative stability of the oil. These results are expected to be used as a database for developing processed products using hemp seeds.Key words : hemp seed oil, roasting, antioxidant compounds, rancimat

  • Article l 2024-04-30

    Method Validation for the Determination of Sulforaphane in Cruciferous Vegetables

    Samuel Park , Keup-rae Kim, Keono Kim , Heon-Woong Kim, Chang Joo Lee , and Jeehye Sung

    Sulforaphane, a phytochemical mainly derived from cruciferous vegetables, possesses anti-oxidative and anti-inflammatory properties. There is a lack of information about the changes in the sulforaphane content of cruciferous vegetables caused by processing conditions such as freezing and drying. Hence, this study investigated the sulforaphane levels of fresh, frozen or dried cruciferous vegetables and cabbage drinks. The results showed that the sulforaphane contents of the fresh samples varied from 0.62±0.00 mg/100 g (cauliflower) to 9.79±0.06 mg/100 g (radish sprout). The sulforaphane levels were significantly higher in frozen broccoli and cauliflower than in fresh samples, whereas the opposite trend was observed in Brussels sprouts and radishes. Although the sulforaphane levels of cabbage and cabbage drinks were 5.36±0.05∼5.62±0.01 mg/100 g and 12.77±0.56∼13.95±0.06 mg/100 g, respectively, sulforaphane was not detected in cabbage powder. The sulforaphane content may be highly vulnerable to drying conditions. Thus, our observations suggest that the sulforaphane contents of cruciferous vegetables could be affected by the processing methods.Key words : cruciferous vegetables, sulforaphane, HPLC-UV, method validation

  • This study was performed to determine germination conditions of Bacillus cereus spore and the use of a high temperature short time (HTST) and high hydrostatic pressure (HHP) on the inactivation of germinated B. cereus cells, foodborne pathogens, and natural microflora in red beet juice. Heat treatment at 70°C for 30 min most effectively germinated B. cereus spores. HTST and HHP treatments effectively inactivated germinated B. cereus cells but not dormant spores. Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium levels in red beet juice were reduced below detection limit by HTST (100°C for 90 s) and HHP (600 MPa for 30 s) treatments. In addition, coliform, yeast, and mold were reduced below detection limit by HTST (100°C for 90 s) and HHP (500 MPa for 30 s) treatments. Notably, the quality of red beet juice was not significantly (P>0.05) altered by HTST and HHP, though soluble solids contents and pH levels were slightly decreased. The results of this study provide fundamental data for the inactivation of foodborne pathogens and natural microflora in red beet juice by HTST and HHP.Key words : high temperature short time, high hydrostatic pressure, red beet juice, foodborne pathogen

  • This study examined the effects of rice muffins added chestnut inner shell powder on the quality characteristics and antioxidant activity. Chestnut inner shell powder was added at 0, 1, 3, 5, and 7% of the weight of the rice flour, replacing rice flour. The moisture content and pH of the muffins added with chestnut inner shell powder were the highest in control and decreased as more chestnut inner shell powder was added. The weight decreased as the amount of chestnut inner shell powder added increased, and the volume, specific volume, and baking loss rate decreased as the amount added increased. Regarding the chromaticity, the L* and b* values decreased, and the a value increased. The polyphenol and flavonoid contents, the DPPH and ABTS+ radical scavenging abilities, and reducing power significantly increased as the content of chestnut inner shell powder increased. As a result of the sensory evaluation, the overall preference for muffins added with chestnut inner shell powder was the highest in the group with 5% chestnut inner shell powder added. Therefore, when adding chestnut inner shell powder to muffins, it is best to add 3∼5% in terms of quality characteristics and preference. In this study, bakery products were developed using rice, and the applicability of chestnut inner shell powder as a functional material was confirmed.Key words : chestnut inner shell, rice flour, muffin, antioxidant activity, sensory evaluation

  • This study investigated the quality characteristics and antioxidant properties of muffins containing mulberry (Morus alba L.) powder. Muffins were prepared by adding mulberry powder at 0 (the control), 5, 10, 20, or 40% to the flour in the basic formulation. As the amount of mulberry powder added increased calcium and magnesium levels. Lightness (L*) and redness (a*) decreased on increasing the amount of mulberry powder added, and muffin darkness was greatest at 40% of mulberry powder loading. Redness was lowest for the control and increased significantly upon adding mulberry powder. Total phenols and total flavonoid contents of mulberry powder were 30.28∼208.31 GAE mg/g and 57.42∼393.17 mg CA/g, respectively and its ABTS and DPPH radical scavenging activities were 5.44∼63.32 and 3.31∼67.51 TEAC μmol/g, respectively. These results show that mulberry powder could be used as a functional food supplement.Key words : mulberry (Morus alba L.), muffin, proximate composition, color values, antioxidant

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April 2024
Vol.53 No.4

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Print ISSN 1226-3311 Online ISSN 2288-5978