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Online ISSN 2288-5978
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Online ISSN 2288-5978
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, Ui-Jin Bae , Mi Jang , Sung Hyen Lee , and Gi-Chang Kim Procyanidin is known for its antioxidant and anti-inflammatory effects. Using HPLC analysis, we found that the content of procyanidin B2 is nine times higher in unripe apples than in ripe apples. This study, therefore, investigates the anti-inflammatory effects of unripe apple ethanol extraction (UAE) on colitis in mice. The intact intestinal epithelium is the channel for nutrient absorption and is crucial for maintaining good health. We simulated colitis in mice by inducing impairment of the intestinal epithelium-using dextran sodium sulfate. The efficacy of UAE administration for promoting intestinal injury repair in mice was studied in this animal model. We observed that UAE administration inhibited weight loss, pathological damage to the intestinal mucosal layer, and shortening of colon length. Moreover, UAE administration inhibited the increase of inflammatory cytokines in the serum and colon by inhibiting NF-κB signaling. The results that UAE contains high procyanidin and alleviates the symptoms of colitis in mice validate its use as a functional material for improving and treating symptoms of inflammatory bowel disease.Key words : unripe apple, inflammatory bowel disease, ulcerative colitis, dextran sulfate sodium
, Min-Yu Chung , Seon Kyeong Park , Seul-Min Hong , Young-Soo Kim , and Jae-Ho Park Selenium is an essential trace mineral for various functions in the body and is known as an antioxidant. To evaluate the anti-obesity effect of sodium selenite (SS), we examined the expressions of epigenetic regulatory enzymes and the anti-adipogenic and lipogenic effects of SS in MDI-induced 3T3-L1 preadipocytes. SS significantly inhibited protein arginine methyltransferase 5 (PRMT5) and histone acetyltransferase (HAT) activity compared with a control, epigallocatechine gallate. SS also attenuated lipid accumulation and triglyceride formation in 3T3-L1 adipocytes. In addition, SS decreased the protein and mRNA levels of adipogenic transcription factors such as peroxisome proliferator-activated receptor gamma, CCAAT/enhaner binding protein alpha. SS effectively suppressed the mRNA expressions of the fatty acid synthase and ATP citrate lyase known as the lipogenic markers and the P300/CBP-associated factor known as an epigenetic regulatory marker in 3T3-L1 adipocytes. Consequently, the anti-obesity effect of SS is likely attributed to the inhibition of PRMT5 and HAT activity.Key words : sodium selenite, 3T3-L1, protein arginine methyltransferase, histone acetyltransferase, anti-obesity
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 : Angelica gigas Nakai, immune-enhancement, MAPK signaling, NF-κB
, Kyung Eun Moon, Hyeon Hwa Oh, Do Youn Jeong, and Young-Soo Kim This study investigated the characteristics and anti-inflammatory effect of roasted coffee beans hot-water extracts fermentation with Saccharomyces cerevisiae SRCM102539. Live cell counts, soluble solids, pH, and total acidity of unfermented roasted coffee beans extracts (UFRCE) were 4.50 log CFU/mL, 21.27°Brix, 4.99, and 0.21%, respectively, and of fermented roasted coffee beans extracts (FRCE) were 6.72 log CFU/mL, 7.60°Brix, 4.56, and 0.30%, respectively. The organic acids present in FRCE were succinic acid (373.00 mg%), acetic acid (190.91 mg%), and citric acid (67.41 mg%). The glucose content of UFRCE was 23.89% (w/v), and the ethanol content of FRCE was 8.41% (w/v). The anti-inflammatory effects of the two extracts were evaluated using lipopolysaccharide (1 μg/ mL)-stimulated RAW 264.7 cells. FRCE inhibited nitric oxide and prostaglandin2 levels by 41.82% and 55.71%, respectively. Inhibition percentages of tumor necrosis factor-α and interleukin-1β for FRCE were 40.14% and 71.13%, respectively. Furthermore, FRCE inhibited the mRNA levels of inducible nitric oxide synthase and cyclooxygenase-2 by 58.01% and 41.23%, respectively. The study shows that fermentation with S. cerevisiae SRCM102539 increases the anti-inflammatory effect of roasted coffee beans extracts.Key words : anti-inflammatory, roasted coffee beans extracts, Saccharomyces cerevisiae SRCM102539
, Dagyeong Kim , Youngmin Choi , and Younghwa Kim Despite the importance of fermented soybean products in Korean cuisine, little is known about their biotin contents. This study was undertaken to investigate and compare the biotin contents of 35 traditionally and commercially fermented soybean products, including doenjang (soybean paste), ganjang (soy sauce), and gochujang (red chili paste). Biotin contents were determined by immunoaffinity column and high-performance liquid chromatography. The accuracy and precision of the method used for biotin analysis were excellent, with high recoveries and low relative standard deviations, which satisfied AOAC guidelines. Limits of detection and quantification were 0.004 μg/mL and 0.013 μg/mL, respectively. Biotin contents were highest in traditional doenjang (∼12.544 μg/100 g). Overall, biotin levels in gochujang were significantly higher in traditional fermented products, but levels in ganjang were higher in commercial products. These results provide reliable data about the biotin contents of Korean fermented soybean products.Key words : fermented soybean product, biotin, doenjang, ganjang, gochujang
, Jong-Jib Kim, Jong-Min Lee, Da-Hye Lee, Sang-Gu Kim , Sang-Yun Lee, and Kyung-Ho Park This study was performed to analyze the nutritional components of plant-based and equivalent meat-based products sold in Korea and to characterize the components of plant-based meat products. As regards general nutritional components, plant-based products contained 58% more carbohydrates and 20% less fat than equivalent animal-based products. Furthermore, cholesterol was not detected in any plant-based product. Calories and protein contents were similar in the two product types. However, plant-based products contained 46% less saturated fatty acid and 75% more poly-unsaturated fatty acid. High levels of linoleic and linolenic acid were confirmed to be quality indicators, and notably, the saturated fatty acid contents of some plant-based products containing palm or coconut oil were greater than those of animal-based products. Total essential amino acid levels were similar, phenylalanine levels were 34% higher, and methionine and histidine levels were 34∼38% lower in plant-based products. Regarding mineral contents, calcium, iron, potassium, and magnesium levels in plant-based products were 33% to 242% higher than in animal-based products, but zinc contents were 57% lower. It is hoped that the nutritional information provided will improve plant-based product quality.Key words : plant-based alternative meats, nutritional component, fatty acids, amino acids, minerals
, Byung-Min Oh, Hyeon Hwa Oh, Do Youn Jeong, and Young-Soo Kim This study was conducted to investigate the changes in the levels of phenolic compound of coffee cherry pulp (CCP) using solvent fractionation and lactic acid bacteria fermentation. Ethanol extracts of CCP were obtained using various ethanol ratios to evaluate their antioxidant contents and activities. The ethanol extract with the highest total phenolic contents (TPC) and total flavonoid contents (TFC) was fractionated according to the difference in the polarity of the solvent. TPC and TFC in the 80% ethanol extract were 46.55 mg gallic acid equivalent (GAE/g) and 113.42 mg quercetin equivalent (QE/g), respectively. The CCP extract with 80% ethanol solvent (CEE) was fractionated in order n-hexane, chloroform, ethyl acetate, and n-butanol. TPC and TFC in the ethyl acetate fraction (CEF) were 627.50 mg GAE/g and 1,632.31 mg QE/g, respectively. The IC50 value for DPPH and ABTS radical scavenging activity in CEF was evaluated at 0.17 mg/mL and 0.34 mg/mL, respectively. As a result of the comparison with the phe nolic compounds between CEE and CEF, 3-chlorogenic acid and 3,5-dicaffeoylquinic acid showed the highest increase with 15.05 to 62.75 mg/g and 20.10 to 72.26 mg/g, respectively. The caffeic acid contents of CMB, which was MRS broth contained CCP, fermented by Lactobacillus rhamnosus GG for 10 days was 1.51 μg/mL, which was more than two times that of unfermented CMB (0.75 μg/mL). Based on these results, we propose the use of lactic acid bacteria to increase the yield of caffeic acid from CCP.Key words : antioxidant, chlorogenic acid, coffee cherry pulp, dicaffeoylquinic acid
, 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 : Tremella fuciformis, textured vegetable protein, patties, quality characteristics
, 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 : pre-treated agricultural product, microbial contamination, foodborne pathogens, distribution channel
, 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 : maize, super sweet corn, harvest time, silk, cob
, EunJung Lee , Jung-Tak Lee , and Jin A Jang This study examines the beef consumption behavior of Korean women in their 20s through 50s according to their age, marital status, and food-related lifestyle (FRL). A total of 346 women living in Seoul and Gyeonggi were surveyed online. For women in their 20s and 30s, price was the most important factor when purchasing beef; in the 40s and 50s, the expiration date was deemed more important. When considering marital status, single women were found to have a higher frequency of beef consumption. For determining frequently purchased-beef cuts, both groups showed the highest preference for sirloin. Higher proportion of the married group women purchased brisket, whereas women in the single group preferred tenderloin and ribs. The most considered information when purchasing beef was the origin for the married group and price for the single group. FRL factors were determined to be health･safety, gourmet trend, and convenience. Considering the FRL factor scores and applying cluster analysis, the FRL factors were classified into three groups: health･safety, quality･trend, and convenience. The health･safety-pursuit group had the highest score for the most information. Among the factors considered in information, origin was higher in the health･safety-pursuit and quality･trend-seeking groups. When considering the price, convenience and quality･trend-seeking groups achieved the highest scores. The results of this study can be applied as fundamental data for policy and marketing research to improve the self-sufficiency rate of domestic beef, which has been threatened by the enhanced quality of imported beef.Key words : beef consumption, food-related lifestyle, consumer behavior, beef country of origin, Korean beef
, 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 : capsaicin, paprika oleoresin, spiciness, high performance liquid chromatography
Sun Young Kim , Kyu-Won Kwak , Gun Kang, Yun-Shik Oh, Hyung Joo Yoon, Yong-Soon Kim, Kwanho Park, Eunsun Kim, and Sun-Don Kim
2021; 50(5): 437-444
https://doi.org/10.3746/jkfn.2021.50.5.437
Kyoungmi Jung , Mi-Suk Yang, Seung Hun Kim, Jonghwa Roh, and Wangi Kim
2021; 50(5): 429-436
https://doi.org/10.3746/jkfn.2021.50.5.429
Hye-Jeong See , Yoon Seok Kim, Seok Jun Park, Jin Oh Yang, Sinai Lee, and Hye-Jin Kim
2021; 50(3): 219-225
https://doi.org/10.3746/jkfn.2021.50.3.219
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
Geun-Hye Hong , So-Young Lee, Eui-Seong Park, and Kun-Young Park
2021; 50(6): 648-653
https://doi.org/10.3746/jkfn.2021.50.6.648
Hye-Jeong See , Yoon Seok Kim, Seok Jun Park, Jin Oh Yang, Sinai Lee, and Hye-Jin Kim
2021; 50(3): 219-225
https://doi.org/10.3746/jkfn.2021.50.3.219
Print ISSN 1226-3311
Online ISSN 2288-5978
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