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Online ISSN 2288-5978
Ex) Article Title, Author, Keywords
, Hye-Jeong Hwang, Kyeong Won Bang, and Kyung-A Hwang Loquat, native to East Asia, including Korea, has garnered attention for its potential health benefits. Loquat leaves have long been used in traditional medicine for their efficacy in conditions such as sore throat, bronchitis, and vomiting. They are also well known for their anti-oxidant, anti-inflammatory, and anti-diabetic properties. While physiological studies on the effects of loquat leaves are ongoing, research on its effects based on the timing of harvest remains inadequate. Therefore, in this study, inflammatory factors (nitric oxide, prostaglandin E2), inflammatory mediators (inducible nitric oxide synthase, cyclooxygenase-2), and pro-inflammatory cytokines (interferon-γ and tumor necrosis factor-α) were evaluated to confirm the anti-inflammatory efficacy of loquat leaf extracts (LLE) and the difference in efficacy according to the timing of the harvest. We also investigated the role of LLE in regulating nuclear factor kappa-B (NF-κB) and the mitogen-activated protein kinase (MAPK) signaling pathways involved in inflammation. Our results showed a decrease in the production of lipopolysaccharide-stimulated inflammatory factors and a decrease in the expression of inflammatory mediators and pro-inflammatory cytokines due to LLE irrespective of the timing of the harvest. Furthermore, LLE inhibited the protein phosphorylation of the NF-κB pathway and the activation of MAPK components, such as p38, extracellular signal-regulated kinase, and c-Jun N-terminal kinase. The anti-inflammatory effect of LLE does not vary with harvest timing, suggesting its potential use as an anti-inflammatory, functional food.Key words : loquat, anti-inflammatory, NF-κB/MAPK
, Yun-Suk Kwon , Min-Seon Choi , Minji Shin , Seong Eun Lee , Doo-Gyung Moon , Chun Hwan Kim , and Hyun-Hee Han Garlic is a bulbous plant that is part of the Allium genus of vegetables, which includes onions, shallots, and leeks. Garlic (Allium sativum L.) has been used as a therapeutic agent for many diseases, such as microbial infections, hypertension, hypercholesterolemia, around the world. The biological activity of garlic and its impact on health may vary depending on the content of its bioactive compounds, which can be influenced by geographical factors and the choice of cultivars. In this study, we compared the total polyphenol and total flavonoid content, 2,2′-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid radical scavenging activity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and antimicrobial activity of three garlic cultivars (Daeseo, Hongsan, and Namdo) cultivated on Jeju Island. The results revealed differences in antioxidant and antimicrobial activity among the three garlic cultivars, with the Hongsan cultivar exhibiting the highest antioxidant and antimicrobial activity. These results suggest that the choice of garlic cultivar plays a crucial role in determining its functional properties. This research underscores the importance of the choice of garlic cultivars when utilizing garlic as a functional food ingredient and provides fundamental data for understanding the functional properties associated with different garlic cultivars.Key words : Allium sativum, anti-oxidant activity, garlic, total flavonoid, total polyphenol
, Hana Lee, Hyun-Joo Kim, Huijin Heo, Seonghwa Hong, Younghwa Kim, and Junsoo Lee Sorghum has been studied for its physiological benefits, including its antioxidant, anti-cancer, anti-bacterial, and anti-diabetic properties. It is commonly consumed after undergoing heat treatment. However, this may lead to the loss of some nutritional and functional components. Microwave treatment presents a way to efficiently reduce heat treatment time by quickly raising the food temperature, thereby preserving its nutritional and functional components. This study aimed to investigate the effect of microwave treatment on the antioxidant, anti-diabetic, and anti-hypertensive activity of sorghum, focusing on variations in microwave power and processing time. The results showed that sorghum subjected to a low-power long-term (LL) microwave treatment showed the highest total polyphenol content at 123.48 gallic acid equivalent mg/g residue, which was an 80.34% increase compared to the untreated sample. The radical scavenging activity was the highest with the LL treatment at 192.03 Trolox equivalent mg/g residue, showing the same trend as the total polyphenol content. Moreover, with this treatment, the α-glucosidase inhibitory activity and glucose consumption of microwave-treated sorghum increased by 128.93% to 298.48% and 5.99% to 97.00%, respectively. The angiotensin-converting enzyme inhibitory activity increased by 28.12% to 144.23%, and the protective effects in EA.hy926 cells increased by up to 50.43%. These results indicate that the 100-watt 660-second (LL) microwave treatment is favorable for enhancing the antioxidant, anti-diabetic, and anti-hypertensive activities of sorghum. Additionally, subjecting sorghum to long-term treatment at the same power can further improve its beneficial activity.Key words : sorghum, microwave, antioxidant, anti-diabetes, anti-hypertension
, Hee-Sun Jeong , Mi-Young Lee , Jung-Ho Choi , Kyu-Heon Kim, Kwang-Il Kwon , and Hye-Young Lee This study aimed to develop a simultaneous analysis method for cis/trans MK-7 and MK-6 to manage specifications when listing vitamin K2 (trans MK-7) as a nutritional ingredient for health functional food. Dimethyl sulfoxide was chosen as the extraction solvent due to its compatibility with various dosage forms, including powders, capsules, and microcapsules. To improve the cis/trans selectivity of MK-7, we used the YMC Carotenoid C30 column and optimized the wavelength range (268 nm). The method was validated in terms of specificity, linearity, limits of detection and quantification (LOD/LOQ), accuracy, and precision. High specificity and linearity were demonstrated, with correlation coefficients of 0.999 for MK-6 and 0.998 for trans MK-7 within the linear quantification ranges. The LOD/LOQ values were 0.5/1.5 for MK-6 and 0.7/2.2 for trans MK-7. The recovery rate of MK-6 and trans MK-7 were 96.8∼106.0%, 95.6∼101.5%, respectively. The relative standard deviations (RSDs) of repeatability were 3.046% for MK-6, and 2.254% for trans MK-7, respectively. Reproducibility was assessed using an inter laboratory trial which showed high reproducibility across three laboratories with RSD below 3%. To confirm the applicability, the labeled amounts of the distributed products were monitored. The recovery of trans MK-7 in all the products was more than 80% of the labeled amounts, whereas the ratio of cis MK-7 and MK-6 was within 2% and 3%, respectively. Thus, the new method is expected to increase consumer confidence by appropriately managing the specification of health functional foods containing vitamin K2.Key words : health functional food, vitamin K2, MK-6, trans MK-7
, Younglan Ban , Sojeong Yoon , Hyangyeon Jeong , Seong Jun Hong , Hee Sung Moon , Se Young Yu , Hyun-Wook Kim, Kyeong Soo Kim, Eun Ju Jeong, and Eui-Cheol Shin This study analyzed the sensory characteristics of commercially available processed food samples categorized into four main food ingredients: beef, duck, salmon, and sheep. The chemosensory approach used an electronic tongue (e-tongue) for taste component analysis and an electronic nose (e-nose) for analysis of volatile compounds. The patterns of taste and volatile compound intensities were observed, and their correlations were examined through principal component analysis (PCA). The e-tongue analysis indicated higher sweetness and bitterness in sheep#2 and duck#2 samples, while the umami values were lower in both samples. In the e-nose analysis, 79 volatile compounds were detected, with aldehydes showing the highest peak and propenal exhibiting high values across all samples. The key volatile compounds such as hexanal and nonanal were identified, along with compounds formed through the Maillard reaction like furfural and ethylpyrazine. The PCA analysis indicated a low correlation with the same food ingredients. These study results could be used as fundamental data for understanding the sensory characteristics of processed food products.Key words : commercially processed food, electronic nose (e-nose), electronic tongue (e-tongue), chemosensory, ingredients
, Jina Lee , Yoonjeong Kim , Eunji Park , Jinju Park , Youngmin Choi , and Younghwa Kim This study aimed to evaluate the contents of pantothenic acid in 68 types of vegetables and 16 types of fruits commonly consumed in Korea. High-performance liquid chromatography analysis was performed in accordance with the Association of Official Agricultural Chemists guidelines to ensure reliability through assessments of linearity, accuracy, repeatability, reproducibility, limits of detection, and limits of quantification. The contents of pantothenic acid ranged from 0.000 to 18.823 mg/100 g in vegetables and from 0.000 to 0.988 mg/100 g in fruits. Among the vegetables, mulberry leaf powder had the highest pantothenic acid content at 18.823 mg/100 g, and among the fruits, the oriental melon with seed had the highest content at 0.988 mg/100 g. Furthermore, it was observed that most vegetables showed a reduction or absence of pantothenic acid content after boiling, steaming, or blanching. This study presents fundamental data on the pantothenic acid content in fruits and vegetables, which can be utilized as crucial public health information.Key words : pantothenic acid, vegetables, fruits, HPLC analysis
and Soyeon KimJerusalem artichokes were dried using three methods: hot air drying, freeze drying, and microwave drying, and their quality characteristics, antioxidant activity, and acrylamide content were analyzed. While the maximum moisture was removed by freeze-drying, there was no significant difference in the ash, crude fat, and crude protein content based on the drying method. The control group had the lowest soluble solids and the freeze-dried sample had the highest followed by samples dried in the oven and microwave. The control group had the highest pH of 6.97, the oven-dried sample had the lowest pH of 6.13, and the microwave and freeze-dried samples had a pH of 6.39 and 6.46, respectively. The freeze-dried Jerusalem artichokes had the highest brightness, and the redness, yellowness, and browning indices showed the lowest values. The oven-dried samples had the lowest brightness, and the redness, yellowness, and browning indices were the highest. The total polyphenol and flavonoid content was significantly higher in the freeze-dried sample, and the 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and reducing power were also higher in the freeze-dried sample compared to oven or microwave drying. An analysis of the acrylamide content formed during the drying of the sample revealed that while it was not detected in freeze-dried samples, but 1,061.18 ng/g and 404.92 ng/g were detected in the oven-dried and microwave-dried samples, respectively. Based on the above results, it is believed that freeze-drying maximizes the antioxidant ingredients and antioxidant activity and suppresses acrylamide production compared to oven or microwave drying.Key words : Jerusalem artichoke, oven, microwave, freeze drying, acrylamide
and Hong-Sun Yook This study examined the fermented lemon balm obtained using various microorganisms (Bacillus subtilis, Saccharomyces cerevisiae, Lacticaseibacillus casei, Levilactobacillus brevis, Lactiplantibacillus plantarum). The total polyphenol content, total flavonoid content, DPPH radical scavenging, ABTS radical scavenging, FRAP value, tyrosinase inhibition activity, and elastase inhibition activity of Melissa officinalis Lamiaceae (M. officinalis L.) fermented products were the highest in S. cerevisiae fermented products (P<0.05). The antibacterial activity of M. officinalis L. fermented by L. brevis and L. plantarum was better than the non-fermented group at all concentration (P<0.05) in all strains. The nitrite scavenging ability of all M. officinalis L. fermented products was better than the non-fermented group. Considering the above results, fermented lemon balm products are expected to be useful as natural ingredients for functional foods in the future.Key words : Melissa officinalis L., cultural characteristics, antioxidant, antibacterial, tyrosinase and elastase inhibition activity
, Jae-Gil Lim, Ji-Sun Park, Nam-Young Um, and Su-Jeong HerThis study was conducted to determine the quality characteristics of powdered wild garlic (Allium victorialis var. platyphyllum) products under various blanching conditions (100°C, 30 seconds, 1 minute, 2 minutes, 3 minutes) to identify the optimal blanching conditions for powder production. The L* and b* values of the wild garlic after blanching were lower than those of untreated garlic, but the a* value, which indicates greenness, did not significantly differ before or after blanching. The blanched wild garlic powder had a higher water absorption index compared to the control, and the cohesion of the powder decreased and flowability increased with blanching. The total polyphenol content was 1,320.6 mg/100 g for the untreated group and 1,008 mg/100 g for the 30-second blanching treatment group. The total flavonoid content was 1,550.2 mg/100 g in the untreated group and 525.6 mg/100 g in the 30-second blanching treatment group. The analysis of the dietary fiber content revealed that, insoluble dietary fiber decreased, and soluble dietary fiber significantly increased compared to the untreated group during the blanching treatment. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 8.82% in the untreated group and 7.52∼9.15% in the blanched group at a concentration of 1 mg/mL. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity was 0.93% for the untreated group and 0.58∼4.33% for the blanched group at a concentration of 1 mg/mL. Thus, blanching treatment during the production of wild garlic powder increased the moisture absorption index and improved the flowability of the powder, while decreasing the total polyphenol and total flavonoid contents.Key words : wild garlic, blanching, powder, antioxidant activity
and Linh NguyenThe study was conducted to investigate the quality characteristics, bioactive compounds composition, and antioxidant activities of yogurt prepared with 0, 1, 3, and 5% bitter melon juice instead of milk. In proportion to the fermentation time of the yogurt and the content of the bitter melon juice, the pH decreased, but acidity increased in both the control and treatment groups. Viscosity increased as the fermentation time increased, irrespective of the amount of bitter melon juice added. Lactic acid bacteria also increased rapidly as the fermentation time increased, and it was confirmed that the level of lactic acid bacteria in the experimental group to which 1∼5% of bitter melon juice was added was higher than that of the control group. The total polyphenol, total flavonoid, and total chlorophyll content of the yogurt increased in proportion to the amount of bitter melon juice added, and the antioxidant activity also tended to increase in proportion to a rise in the content of bitter melon juice. Based on the above results, it is believed that adding bitter melon juice to yogurt increases polyphenol, flavonoid, and chlorophyll content, thereby increasing antioxidant activity. Hence, the addition of bitter melon juice while preparing yogurt is suggested.Key words : bitter melon, yogurt, lactic acid bacteria, acidity
and Ae-Jung Kim This study conducted a meta-analysis of 35 relevant articles published from 2003 to 2023 to quantify the effect sizes of three insect foods (silkworm, white-grub, and two-spotted cricket) on metabolic syndrome-related indicators, focusing on serum lipids and liver function markers such as alanine aminotransferase (ALT) and aspartate aminotransferase (AST). The effect size on serum triglycerides followed the order of two-spotted cricket (1.715), silkworm (1.445) and white-grub (0.958). The effect size on serum total cholesterol followed the order of silkworm (1.936), two-spotted cricket (1.455), and white-grub (0.688). The effect size on serum high-density lipoprotein-cholesterol was ranked in the order of two-spotted cricket (1.276), white-grub (1.161), and silkworm (1.037). The effect size on serum low-density lipoprotein-cholesterol followed the order of silkworm (2.321), two-spotted cricket (1.857), and white-grub (1.132). The effect sizes for liver function markers were observed in the following order: in the case of serum AST, two-spotted cricket (1.954), white-grub (1.103), and silkworm (0.897), in the case of serum ALT, two-spotted cricket (1.912), silkworm (1.517), and white-grub (1.377). In conclusion, this study suggests that insect foods (silkworm, white-grub, and two-spotted cricket) are useful for improving metabolic health. The observed positive effect sizes on serum lipids and liver function markers warrant further investigation into their potential application as functional food ingredients to prevent and alleviate metabolic syndrome symptoms.Key words : silkworm, white-grub, two-spotted cricket, insect foods, metabolic syndrome-related indicators
, Sung-Soo Park , Dongju Lee, Seung-yong Park, Sanghyo Lee, Jin Kyoun Yoo, Seongil Heo, Younghan Kim, and Youngseung Lee This study investigated the physicochemical properties of four commercially available gelatinized rice flours. The proximate composition and the contents of apparent amylose, resistant starch, soluble starch, and total starch were analyzed. Hydrolysis rate, particle size, gelatinization, and retrogradation characteristics of the samples were also evaluated. Overall, significant differences in quality were observed among the samples, indicating a broad range of sample qualities in the market. Notably, the content of resistant starch varied by up to fivefold among the samples, probably due to the distinct gelatinization, cooling, and drying processes used during their production. Variations in starch hydrolysis rates were also noted among the samples, which were attributed to differences in the ratios of amylose to amylopectin. Furthermore, the characteristics associated with gelatinization and retrogradation varied among the samples, possibly influenced by differences in the rice variety, the amylose-to-amylopectin ratio, and particle size. The findings of this study may benefit researchers and practitioners aiming to develop processed food materials based on gelatinized rice flour.Key words : gelatinized rice flour, resistant starch, starch hydrolysis, amylose content
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
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
Eun-Sun Hwang and Soyeon Kim
2022; 51(9): 924-932
https://doi.org/10.3746/jkfn.2022.51.9.924
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
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
Eun-Sun Hwang and Soyeon Kim
2022; 51(9): 924-932
https://doi.org/10.3746/jkfn.2022.51.9.924
Print ISSN 1226-3311
Online ISSN 2288-5978
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