Ex) Article Title, Author, Keywords
Online ISSN 2288-5978
Ex) Article Title, Author, Keywords
Alternative meat is gaining attention as a crucial focus area for sustainable food systems. The types of alternative meats (cultured meats, plant-based alternatives, and edible insects), as well as their volatile compounds, production technologies, and the current research trends sourced from previous studies, were summarized. Additionally, various volatile compounds, including alcohols, aldehydes, ketones, and pyrazines, were detected in alternative meats. Volatile compounds found in beef and pork, such as hexanal, 1-pentanol, 2-undecanone, and 2,5-dimethylpyrazine, were also detected in alternative meats. These results suggest that alternative meats have a meat-like flavor and indicate that they have significant potential for use as components in processed food products. Currently, the development of products using alternative meats is progressing rapidly in countries such as South Korea, the United States, the United Kingdom, and the Netherlands. Most of the products released were snacks, energy bars, drinks, and burgers. Specifically, most edible insects were consumed in the form of powders and drinks, making them unrecognizable in appearance. Alternative meats can address environmental, ethical, and health issues caused by livestock consumption, while also providing economic benefits through increased production. As demand for sustainable protein grows, alternative meats offer a promising solution to reduce the environmental impact of traditional animal agriculture while meeting consumer preferences. However, some consumers are apprehensive about the ingredients and taste of alternative meats and this issue needs to be addressed first. Through a comprehensive analysis, this study contributes to the understanding of the future role of alternative meats in the food industry.Key words : alternative meat, cultured meat, plant-based alternative, edible insect, future food
There has been a steady increase in the prevalence of obesity in the past few decades. Since obesity is a major causal factor for various metabolic diseases including insulin resistance, type 2 diabetes, hyperlipidemia, hypertension, atherosclerosis, hepatic steatosis and their complications, the prevention or treatment of obesity is essential for maintaining a healthy life. Enhancing lipid catabolism can improve obesity and related metabolic disorders. In this study, we demonstrated the efficacy of AdiPhenonTM, a mixture of heat treated green teat extract and enzymatically modified isoquercitrin in preventing triglyceride accumulation in differentiated 3T3-L1 adipocytes. AdiPhenonTM inhibited the mRNA expression of lipogenesis-related genes, whereas it augmented that of the fatty acid oxidation-related genes. AdiPhenonTM also induced mitochondrial biogenesis, indicating that it can promote energy expenditure in adipocytes. The beneficial effects of AdiPhenonTM on lipid metabolism are mediated by the activation of AMP-activated protein kinase (AMPK), a master regulator of catabolic energy metabolism. Interestingly, AdiPhenonTM suppressed the mRNA expression of inflammation-related genes, which is closely related to insulin resistance, in an AMPK independent manner, and ameliorated the inflammation-related impairment of insulin-stimulated glucose uptake. Considering the role and effect of chronic inflammation in the progression of obesity-mediated metabolic syndromes, we propose AdiPhenonTM as a novel material for treating obesity and related metabolic disorders.Key words : AdiPhenon, lipid metabolism, mitochondria, inflammation, insulin sensitivity
This study aimed to investigate and compare the physicochemical properties, antioxidant and anti-inflammatory effects of five wild edible plants: chamchwi (Aster scaber), kkuchippong (Cudrania tricuspidata), koryeo-ungkungkwi (Cirsium setidens), pochun-gucheolcho (Chrysanthemum zawadskii var. tenuisectum), and minari-naeng-i (Cardamine leucantha). Among these, minari-naeng-i exhibited the highest carbohydrate content (148.52 mg/g), while koryeo-ungkungkwi had the lowest (68.42 mg/g). Chamchwi had the highest protein (1,071 mg/g) and lipid content (18.12%), whereas minari-naeng-i had the lowest content, at 321.50 mg/g and 7.81%, respectively. Pochun-gucheolcho had the highest ash content (16.95%), while kkuchippong had the lowest (5.37%). Koryeo-ungkungkwi showed the highest total polyphenol (94.13 mg GE/g) and flavonoid (39.93 mg CAE/g) content, as well as the most potent 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzithioazoline-6-sulfonic acid) radical scavenging activities, with the lowest half-maximal inhibitory concentration (IC50) values (341.35 μg/mL and 962.41 μg/mL, respectively). It also demonstrated the greatest inhibition of lipopolysaccharide-induced nitric oxide production (53.7%) and significantly suppressed inflammatory gene expression, particularly inducible nitric oxide synthase (57.1%), cyclooxygenase-2 (57.8%), interleukin-6 (IL-6, 64.2%), and IL-1β (70.4%). Furthermore, koryeo-ungkungkwi effectively reduced the level of protein encoded by nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), a key inflammatory master gene. Overall, koryeo-ungkungkwi emerged as the most potent plant in terms of antioxidant and anti-inflammatory effects, highlighting its potential as an effective functional edible agent for controlling inflammatory responses.Key words : wild edible plants, Cirsium setidens, antioxidant, anti-inflammatory, NF-κB
With growing scientific interest in the pharmacological effects of cannabidiol (CBD), several studies have focused on the high-purity extraction of CBD from the inflorescence and leaf of hemp (Cannabis sativa). However, other parts of hemp such as the root and stem have been reported to contain bioactive non-cannabinoid phytochemicals. In the present study, we evaluated the effects of hemp root ethanolic extracts (HRE) on α-glucosidase inhibition and glucose uptake regulation in C2C12 myotubes and normal ICR mice. HRE exhibited an inhibitory effect on α-glucosidase activity, and the effect was comparable to that of acarbose. The HRE treatment increased glucose uptake into C2C12 myotubes and phosphorylation of phosphoinositide-3-kinase and AMP-activated protein kinase (AMPK). Moreover, HRE decreased glucose absorption after administration of starch with reduced activity of α-glucosidase in the small intestines of ICR mice. Western blot analysis of the skeletal muscle demonstrated that HRE increased the phosphorylation of protein kinase B and AMPK. These findings indicate that HRE could suppress the rise in blood glucose by inhibiting α-glucosidase enzyme activity in the small intestine and promoting glucose uptake into the muscle cells.Key words : hemp root, α-glucosidase, glucose uptake, C2C12 myotubes, skeletal muscle
This study investigated the lignan content and antioxidant activity of 13 commercially available sesame oils consumed in Korea. The total lignan content was analyzed using liquid chromatography-tandem mass spectrometry or high-performance liquid chromatography-ultraviolet. In addition, the antioxidant activities were assessed. Among the quantified lignans in sesame oil, sesamolin showed the highest content, ranging from 7.8282 to 12.6193 mg/g, while medioresinol was not detected in any samples. The total lignan content ranged from 11.0730 to 17.9906 mg/g, with the highest content observed in the SO-7 sample. Antioxidant activity assays revealed that the SO-3 sample exhibited significantly higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, as well as higher total polyphenol and flavonoid contents, compared to the other samples. Additionally, the total flavonoid content of sesame oil exhibited the highest correlation with its radical scavenging activity. The findings of this study provide essential data for evaluating the value of sesame oil as a functional food.Key words : sesame oil, sesamolin, lignan, antioxidant, radical scavenging activity
This study investigated the effects of heating on the physicochemical properties and antioxidant activity of Omija (Schisandra chinensis Baillon) extracts. The 5-hydroxymethylfurfural content increased with increasing temperatures, and the highest value of 1,363.41 mg/100 g was observed at 150°C. The total polyphenol and total flavonoid contents were 208.35 and 27.89 mg/100 g, respectively, in the control group (30°C), but increased to 601.84 and 83.02 mg/100 g at 150°C, respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power also increased with increasing temperatures, and were the highest at 150°C with 385.29 mg ascorbic acid equivalent (AAE)/100 g, 440.03 mg AAE/100 g, and 0.27, respectively. With increased heating, the reducing sugar content increased. The total anthocyanin content of the omija extract decreased as temperatures increased. The anthocyanin content decreased from 23.82 mg cyanidin-3-glucoside (C3G)/L at 30°C to 1.17 mg C3G/L at 110°C. Anthocyanin was not detected above 120°C. The results of this study suggest that heating conditions should be properly controlled for the manufacture of processed Omija products because heat treatment significantly affects the physicochemical properties and antioxidant activity of Omija.Key words : heating temperature, Omija, physicochemical, quality characteristics, heat treatment
Korea is expected to become a super-aged society by 2026. However, the number of elder-friendly foods in Korea is only approximately 10% of those in Japan, highlighting the need to diversify foods with physical properties, convenience, nutrition, and palatability suitable for the elderly. Based on the third year of the 8th Korea National Health and Nutrition Examination Survey (KNHANES Ⅷ-3), 71 items of commercially available foods for the age group 65 years and older were selected and measured for hardness by applying the methods specified in the Korean Industrial Standards (KS). A total of 51 products met the quality standards for elder-friendly foods, with 33, 12, and 6 products meeting the KS for level 1 (tooth intake), level 2 (gum intake), and level 3 (tongue intake), respectively. Additionally, findings from the study on hardness variations across cooking methods indicated that moist-heat cooking, such as steaming and simmering, was more effective in softening foods, even when the same ingredients were used. This study provides foundational data for the diversification of elder-friendly food items.Key words : elder-friendly food, hardness, texture analysis, post-aged society, cooking method
Distilled soju is a traditional Korean alcoholic beverage, and its market share is rising with the gaining popularity of traditional foods and the premiumization of the liquor market. However, limited studies on the relationship of the physiochemical properties of soju with the rice cultivars used have been limited. This study examined the quality characteristics of distilled soju made from ten different rice varieties. Among the raw rice varieties, Baromi2 had the lowest carbohydrate content, while Samgwang had the lowest protein content. Saemimyeon showed the lowest alcohol production in soju mash, while Sindongjin had the highest. Saemimyeon also had lower levels of soluble solids, total acidity, and reducing sugar contents. Organic acids were highest in the Yirumi and Migam varieties, with Baromi2 and Saemimyeon showing higher lactic acid levels. Glucose was the predominant free sugar in most soju mashes. In the distilled liquor, the alcohol percentage was highest in the Mirchal, Yirumi, and Migam varieties, and lowest in Saemimyeon. The analysis of volatile compounds showed that fusel alcohols were the most prominent, with Samgwang having the highest and Baromi2 having the lowest levels. The differences in physiochemical properties were probably due to the carbohydrate content of rice and initial organic acids production during fermentation, with Baromi2 and Saemimyeon’s poor fermentation efficiency attributed to their chemical carbohydrate structure. These findings can guide the selection of rice varieties that enhance fermentation and quality in distilled soju production.Key words : rice, cultivar, soju, physiochemical properties
We studied the upcycling potential of Biji, a by-product of soymilk processing that is typically discarded, by identifying isoflavones with anti-wrinkle activity, selecting the optimal extraction solvent, and verifying the anti-wrinkle effect of the extract. We identified several such isoflavones, including malonyl-glycitin, malonyl-daidzin, and genistein. We evaluated the performance of a variety of solvents in terms of extracting anti-wrinkle isoflavones. Of these, 70% ethanol was the most effective. Soymilk and Biji extracts promoted the biosynthesis of procollagen type I C-peptide and inhibited the activity of matrix metalloproteinase-1, confirming the anti-wrinkle effect of the Biji extract. These findings suggest that Biji can be upcycled and employed in anti-wrinkle products, making it useful the cosmetics and soybean-processing industries.Key words : anti-wrinkle, isoflavone, Biji, upcycling, extraction
This study investigated the microbiological safety (total aerobic bacteria, fungi, Escherichia coli, coliform, and food poisoning bacteria including Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes content) of 11 Dutch coffee varieties currently available in coffee shops in Gyeonggi-do. The initial bacterial count was detected as exceeding the safety standards of the Ministry of Food and Drug Safety in 2 out of 11 samples. The average bacterial count after 1 week was generally higher in the samples stored at 30℃ (4.88 log colony-forming units CFU/mL) compared to those stored at 4℃ (3.26 log CFU/mL). The bacterial count of all the detected samples stored at 4℃ and 30℃ exceeded the bacterial safety standard after 1 week. Fungi were detected in 4 out of 11 initial samples and their average count was 2.67 log CFU/mL. However, E. coli, coliform, and food poisoning bacteria, including Sal. spp., B. cereus, S. aureus, and L. monocytogenes, were not observed. Based on these results, it was concluded that several Dutch coffee varieties served at coffee shops were not microbiologically safe even when refrigerated.Key words : Dutch coffee, coffee shop, microbiological safety, bacterial count, fungi
The nationwide efforts to reduce sugar intake have recently been strengthened. However, the provision of desserts with high added sugar content is increasing due to reasons such as improved satisfaction with school meals and reduction of food waste. Therefore, to understand the reality of dessert provision in school meals, this study collected the menus of meals provided in March, June, September, and December 2023 from 48 schools (16 elementary, middle, and high schools each) in the Daegu area and analyzed the sugar content of the desserts served. A total of 3,150 desserts were investigated, of which 32.4% were unprocessed foods (fruits) and 67.6% were processed foods. Among the processed foods, beverages (21.8%) were the most common. The overall average sugar content was 8.2 g, and among processed foods, beverages (13.3 g) had the highest sugar content. The sugar consumption of students of high school (9.41 g), middle school (8.77 g), and elementary school (6.48 g) showed a significant difference by school grade. In June, the provision of beverages instead of fruits increased, showing a significant difference by season. The menu with the highest sugar content according to serving amount was white grape ade (36 g), and cotton candy (90 Brix) had the highest sugar concentration. The above results indicate that foodservice managers providing school meals should take the lead in practicing sugar reduction that has a beneficial effect on students’ health by providing fruits or fresh fruit juices rather than processed beverages with high added sugar content.Key words : school meal, desserts, sugar content, Daegu
Androgenetic alopecia (AGA) involves the action of dihydrotestosterone (DHT) on human follicle dermal papilla cells (HFDPCs) that line the base of the hair follicle. Finasteride is a specific inhibitor of 5α-reductase, resulting in decreased DHT levels. Black soybean contains lecithin, phytoestrogen, isoflavone, and anthocyanins, with distinct pharmacological activities, and is known to be effective in preventing alopecia. In this study, we investigated the possible synergistic protective effects of the finasteride (FIN) and black soybean extract (BSE) combinations (FIN-BSE) against DHT-induced damage in HFDPCs. The cell viability and protective effects were examined by a water-soluble tetrazolium salt-1 assay with or without DHT (50 μM). All the samples of FIN, BSE, and the FIN-BSE combination did not show any cytotoxicity. The synergistic protective effects of FIN and BSE were analyzed using the combination index (CI) and isobologram models. The optimal ratio of synergistic protective effects was found with the FIN-BSE 6:4 combination. FIN, BSE and the FIN-BSE 6:4 combination increased cell viability (73%, 73%, and 90%, respectively) in DHT-induced HFDPCs. The combination of FIN-BSE 6:4 has shown synergistic protective effects with CI values of 0.409~0.533 against DHT-induced apoptosis. Additionally, the combination of FIN-BSE 6:4 significantly suppressed tumor necrosis factor-α and interleukin-6 levels. These results suggest that the combination of FIN and BSE for treatment of AGA may offer enhanced therapeutic effects with lower drug doses and reduced side effects.Key words : finasteride, black soybean extract, synergistic effects, human follicle dermal papilla cells
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
Hee-Young Hwang , Mee-Jeoung Kim, Hye-Mi Shim, and Woo-Sik Jeong
2023; 52(5): 492-498
https://doi.org/10.3746/jkfn.2023.52.5.492
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
Min-Kyu Yun , Hyun Cheol Jeong
, Sung-Jin Lee
, and Seunghun Lee
2023; 52(4): 357-362
https://doi.org/10.3746/jkfn.2023.52.4.357
Jinju Park , Ki-Bae Hong
, and Sung-Soo Park
2024; 53(2): 115-126
https://doi.org/10.3746/jkfn.2024.53.2.115
Print ISSN 1226-3311
Online ISSN 2288-5978
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