검색
검색 팝업 닫기

Ex) Article Title, Author, Keywords

JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Current Issue

  • This study investigated the hepatic lipid-lowering effect of Houttuynia cordata Thunb. (HC) in high-fat diet-induced obese mice. Antioxidant activities were measured using ABTS and DPPH assays in 30% ethanol extract of HC. C57BL/6 mice were classified into five groups: Normal group; 60% high-fat diet group (Control); Control with garcinia cambogia 200 mg/kg/d group (GC200); Control with HC 100 mg/kg/d group (HC100); Control with HC 200 mg/kg/d group (HC200). The DPPH and ABTS free radical scavenging activities of HC extract were estimated to be high (27.90±0.39 and 60.35±1.65 μg/mL, respectively). The high-fat Control diet resulted in significantly increased body weight and liver and epididymal adipose tissue weights compared to Normal diet. Supplementation with GC200 or HC200 reduced body weight, and all three supplementations (GC200, HC100, and HC200) decreased liver weight. Moreover, HC200 lowered epididymal white adipose tissue weight. The three treatments significantly lowered serum triglyceride and total cholesterol (TC) levels. Especially, HC200 showed the strongest serum TC-lowering effect. HC200 also suppressed expression of hepatic lipogenesis proteins (NADPH oxidase 4 (NOX4), p47phox, p22phox, sterol regulatory element binding protein-1 (SREBP-1), fatty acid synthesis (FAS), and stearoyl-CoA desaturase-1 (SCD-1)). As a result, hepatic lipids levels were lowered in the HC200 group. These results suggest that HC200 protects against hepatic lipid accumulation and has an anti-obesity effect.Key words : Houttuynia cordata Thunb., hepatic lipid-lowering effect, anti-obesity, high-fat diet, obese mice

  • Article l 2021-09-30

    Assessment the of Anti-Obesity Effects and Safety of Lactobacillus paracasei AO356

    So-Young Lee , Dong-Uk Shin, Seung Yong Kim, Ji-Eun Eom, Young-Do Nam, Hee-Soon Shin, Jeong-Eun Kim, and Yong-Ho Woo

    The prevalence of obesity and associated metabolic disorders is rapidly increasing and becoming a severe health problem. Recent reports have suggested that the consumption of probiotics can be considered to be an effective approach in the treatment and prevention of obesity. In this study, we investigated the anti-obesity effect of Lactobacillus paracasei AO356 (AO356) in an obese mice model and its safety for use in functional foods. The oral administration of AO356 (107∼108 CFU/d for 10 weeks) to mice fed a high-fat diet (HFD) significantly suppressed body weight gain and fat mass. Total plasma triglycerides, totalcholesterol, and LDL-cholesterol levels were significantly lower in mice that were treated with AO356 as compared with mice fed just an HFD. Also, the mice treated with AO356 exhibited a significant reduction of the insulin resistance index (HOMA-IR). To evaluate the safety of AO356, we conducted an antibiotics resistance test, a hemolytic test, and an enzymes (gelatinase, β-glucuronidase) activity test. The minimum inhibitory concentration (MIC) value for the 9 antibiotics specified in the European Food Safety Authority (EFSA) guidance was below the acceptable cut-off value. In the hemolysis test, AO356 showed γ-hemolysis (non-hemolytic response) on a blood agar plate. In addition, AO356 did not produce the enzymes such as gelatinase and β-glucuronidase. Taken together, these results indicate that AO356 could be safely used as a health functional food for the prevention of antiobesity.Key words : probiotics, Lactobacillus paracasei, obesity, safety, high fat diet

  • Article l 2021-09-30

    Anti-Inflammatory Effect of Trachysalambria curvirostris Extract on a DSS-Induced Mouse Colitis Model

    Yu Min Choi , Ji Sun Park, Jeong Eun Kang, Soo Cheol Choi, Sung Hoon Lee, and In-Ah Lee

    Trachysalambria curvirostris is a crustacean found near the southwest coast of Korea which contains various nutrients such as iron, calcium, taurine, and chitosan. In particular, chitosan has anti-inflammatory, antibacterial, anticancer, and antioxidant effects. The purpose of this study was to evaluate the anti-inflammatory effect of the extract of Trachysalambria curvirostris on inflammatory bowel disease (IBD). Inflammatory factors (COX-2, IL-1β, IL-6, iNOS, TNF-α) in cells and colon tissue induced by lipopolysaccharide (LPS) and dextran sulfate sodium (DSS) were confirmed using RT-PCR. The generation of cytokines (IL-6, TNF-α) in the colon tissue protein of ICR mice caused by DSS was measured by ELISA. Compared to the LPS and DSS groups, the expression level of inflammatory cytokines showed a reduction in the group treated with the Trachysalambria curvirostris extract. Similarly, the ELISA results showed that the expression level of inflammatory cytokine decreased compared to the DSS group. As a result of H&E staining using mouse colon tissue, it was possible to observe a lower invasion of inflammatory cells in the Trachysalambria curvirostris treated group than in the DSS group. It is necessary to conduct additional research on the exact mechanism of reaction to identify the active components in the Trachysalambria curvirostris extract, and to prove the value of the Trachysalambria curvirostris for IBD prevention and treatment.Key words : Trachysalambria curvirostris, anti-inflammatory activity, inflammatory bowel disease, ulcerative colitis

  • Article l 2021-09-30

    Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract

    Song-I Han, So Mi Kang, Mi Sook Kang, Ji Hun Byeon, and Jae-Hoon Kim

    The present study aimed to investigate the antioxidant and anti-inflammatory effects of red beet (Merlin sprout and root) extract. The free radical scavenging activity, EC50 of Merlin sprout extract and Merlin root extract were measured at 1.687 μg/mL and 7.457 μg/mL, respectively. The total polyphenol content of the Merlin sprout extracts was observed to higher than that of the Merlin root extracts. Next, we investigated the effect of Merlin sprout and Merlin root extract on nitric oxide (NO) production in LPS-induced RAW264.7 cells. The Merlin sprout extract showed a higher NO production inhibitory effect compared to the Merlin root extract at 400 μg/mL concentration. In addition, treatment with the Merlin sprout extract significantly suppressed inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein expression levels. Furthermore, the Merlin sprout extract reduced interleukin-6 (IL-6) production in a concentration-dependent manner. From these results, it appears that it would be beneficial to use the Merlin sprout extract in the food industry and for the development of safe antioxidant and anti-inflammatory substances.Key words : Beta vulgaris, Merlin, antioxidant, anti-inflammatory, sprout

  • Article l 2021-09-30

    Antioxidant and Anti-Inflammatory Effects of Semi-Fermented Tea

    Yu-Rim Lee , Gyo-Ha Moon, Kang-Hyun Chung, Kwon-Jai Lee, Doobo Shim, Jong Cheol Kim, and Jeung Hee An

    This study investigated the antioxidant and anti-inflammatory effects of 7 semi-fermented tea from Korea and China. The DPPH and ABTS radical-scavenging activities, and reducing power gradually increased as the concentration increased in all the sample groups. In the DPPH radical-scavenging activity (IC50), domestic oolong tea (Hadong) was 9.99 μg/mL, white tea was 10.44 μg/mL and Junshan Yinzhen tea was 4.99 μg/mL. Junshan Yinzhen tea showed the highest antioxidant effect among other extracts. In the evaluation of ABTS radical-scavenging activities, except Seogwihuang cha (Jeju) and Da Hong Pao tea, other samples showed a higher ABTS radical-scavenging effect compared to the ascorbic acid control group. White tea (Hadong) with a concentration of 100 μg/mL showed a significant nitric oxide (NO) inhibition activity compared to all the other samples by decreasing NO production to 46%. In the analysis of MPTP-induced dopaminergic neurotoxicity in SH-SY5Y cells, domestic white tea (Hadong), Da Hong Pao tea, and Junsan Yinchen tea at a concentration of 100 μg/mL showed results of 68.16%, 69.96%, and 69.14%, respectively. These results indicated 20% higher anti-inflammatory effects compared to the MPTP treatment group. Therefore, our results suggest that domestic semi-fermented tea has good antioxidant and anti-inflammatory effects and is expected to have high utility value as a functional food material.Key words : semi-fermented tea, antioxidant effect, anti-inflammatory effect

  • Article l 2021-09-30

    Comparison of Functional Components and Physiological Activities in Peanut Hull Extracts by Cultivars and Extraction Solvent

    Hyun-Joo Kim , Min Young Kim, Byong Won Lee, Mihyang Kim, Yu-Young Lee, Jin Young Lee, and Moon Seok Kang

    This study was performed to investigate the functional components and physiological activities of peanut hull extracts (PHEs) from two different cultivars (Arachis hypogaea L. cv. Sinpalkwang and cv. K-Ol) according to extraction methods. PHEs were extracted using 100% acetone, 50% methanol, and 100% methanol. Extraction using 50% methanol resulted in higher yields from both cultivars compared to other extraction solvents 16.43% (Sinpalkwang) and 12.71% (K-Ol). The highest luteolin content (0.65∼1.70 mg/g dry weight) and the highest eriodictyol content (0.27∼1.23 mg/g dry weight) were observed using 100% methanol extract from Sinpalkwang cultivar. ABTS radical scavenging activity showed its highest value in 50% methanol extract, whereas DPPH radical scavenging activity and FRAP value showed the highest value in 100% methanol extract. The 50% methanol extract of Sinpalkwang cultivar showed α-glucosidase inhibition activity (IC50: 0.74 mg/mL), whereas the 100% acetone extract of Sinpalkwang cultivar showed the most effective angiotensin converting enzyme (ACE) inhibitory activity (IC50: 7.97 mg/mL). Moreover, the 50% methanol extract of K-Ol cultivar showed the most effective anti-tyrosinase activity (IC50: 12.94 mg/mL), whereas the 100% acetone extract of K-Ol cultivar was most effective at inhibiting xanthine oxidase (IC50: 3.11 mg/mL). These results suggest that PHE possesses physiological activity and provides valuable information and evidence for the use of peanut byproduct as a functional food and cosmetic material.Key words : peanut hull, cultivar, extraction solvent, functional components, physiological activity

  • Article l 2021-09-30

    Physicochemical Properties and Nutritional Constituents of Sweet Sapphire and Different Grape Cultivars Grown in Korea

    Seo-Yeon Park , Nae-Kyong Kang, Myung-Jin Hwang, Eun-Hee Kim, Sang-Mi Kim, Jong-Hun Lee, Sang-Hoon Lee, and Jin-Sik Nam

    In this study, the physicochemical properties and nutrient components of grapes including sweet sapphire, campbell early, Muscat Bailey A (MBA), and kyoho that are grown in Korea were investigated and analyzed. Considering color, sweet sapphire was the highest in terms of its L-value, and the MBA was the highest in terms of its a-value, and the b-values showed a similar trend to the lightness. The soluble solid content was the highest with 19.67°Brix in the MBA and the highest pH was 3.56 in the sweet sapphire. The acidity of kyoho was the highest at 0.91%. The moisture content of grapes ranged from 79.75 to 87.44%. An analysis of the dietary fiber content showed that MBA was the highest followed by campbell early, sweet sapphire, and kyoho. The main mineral in the grapes was potassium, and the content was obtained in the decreasing order of MBA, kyoho, sweet sapphire, and campbell early. The vitamin B1 content was the highest at 2.11 μg/100 g in kyoho, and vitamin B2 was the highest in campbell early at 36.10 μg/100 g. The content of vitamin C was the highest in kyoho (0.54 mg/100 g). The content of total fatty acids was highest in MBA at 357.80 mg/100 g. Palmitic acid was identified as the major saturated fatty acid of all varieties, and linoleic acid was identified as the main component of unsaturated fatty acids. Fructose and glucose were detected in all cultivars. These results can be used as the basic data needed for the proper utilization of each variety of grapes.Key words : sweet sapphire, campbell early, Muscat Bailey A, kyoho, nutritional constituents

  • Article l 2021-09-30

    Isoflavone Characterization in Soybean Seed and Fermented Products Based on High-Resolution Mass Spectrometry

    Ryeong Ha Kwon , Heon-Woong Kim, Suji Lee, So-Jeong Lee, Hyemin Na, Ju Hyung Kim, Chi-Do Wee, Seon Mi Yoo, and Sang Hoon Lee

    This study conducted an accurate analysis of isoflavone derivatives, including succinylglucosides, which are identified from fermented soybean products using high-resolution mass spectrometry (UPLC-DAD-QTOF/MS). A total of thirty-six isoflavone components were isolated and identified from soybean seeds (raw and steamed) and commercial fermented products (cheonggukjang, cheonggukjang powder, and natto). Among them, ten novel compounds were tentatively identified for the first time (5 daidzein- and 5 genistein derivatives). In particular, eight succinylglucosides newly generated by Bacillus subtilis during fermentation were structures in which succinic acid was combined with the glucose of the corresponding daidzein (new 3 types), genistein (new 2 types), and glycitein, and among them, 6″-O-succinyldaidzin and 6″-O-succinylgenistin were confirmed as the predominant components. The total isoflavone content (mg/100 g, dry weight) of soybean seeds (raw and steamed), cheonggukjang, and natto ranged from 294.95 to 411.93 mg/100 g. The raw soybean seed was composed of malonylglucosides (75.9%)> monoglucosides> aglycone> acetylglucosides (0.1%), whereas the steamed soybean seed presented as monoglycosides (72.5%)> acetylglucosides (13.5%)> malonylglucosides> aglycones. In addition, cheonggukjang, cheonggukjang powder, and natto mainly contained monoglucosides (46.0%, 56.5%, and 70.0%, respectively) and succinylglucosides (20.3%, 22.5%, and 13.6%, respectively). It is considered that the isoflavone profiles including the additional succinylglucosides can be of fundamental use in applied science related to fermented soybean foods.Key words : soybean, fermentation, isoflavone, succinylglucoside, UPLC-DAD-QTOF/MS

  • Article l 2021-09-30

    Analysis of Ascorbic Acid, Anthocyanin and Carotenoid Contents of Parts from Selected Peach Cultivars

    Ji Yeong Kim , Su Hyun Kwon, Mi Jang, Ji Yun Lee, Gi Chang Kim, Hae Ju Kang, and In Guk Hwang

    Peaches (Prunus persica L. Batsch) are one of the commonly consumed fruits. Depending on the color of the flesh, peaches are typically classified into white and yellow varieties. To identify the differences in the content of the functional components according to the cultivar and its parts, the ascorbic acid, anthocyanin and carotenoid content were analyzed. The results showed that the content of ascorbic acid was higher in the peel than the flesh of the white peaches and there was no significant difference between the flesh and peel of yellow peaches (P>0.05). Anthocyanin analysis showed that cyanidin-3-glucoside was higher in the peel than the flesh in both yellow and white peaches. Cyanidin-3-rutinoside was detected only in the peel of yellow and white peaches. In the case of carotenoids, lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene were analyzed. All the carotenoid components showed a higher content in yellow peaches than white peaches. In particular, the content of β-carotene was the highest. The content of β-carotene was higher in the peel than the flesh in both yellow and white peaches, and a higher content was detected in the yellow peaches compared to the white peaches. The differences in content were found to be significant according to the cultivars as well as the farms and regions (PKey words : peach, ascorbic acid, anthocyanin, carotenoid

  • Article l 2021-09-30

    Production of Green Yuzu Peel Tablet and Its Physiochemical or Functional Characterization

    Ae Eun Im , Hae-Sung Cho, Bo-Bae Lee, Youn-Sup Cho, and Seung-Hee Nam

    Yuzu peel, especially unripe peel (green) has many beneficial compounds such as vitamin C, hesperidin, narirutin, and limonin. We compared ripe (yellow) and unripe (green) yuzu peel with regard to dietary profiles and functional flavonoids using an high-performance liquid chromatography (HPLC). We also explored their antioxidant activity or tyrosinase inhibition effects. Furthermore, green yuzu peel was used to produce yuzu tablets with 10% collagen and characterized with respect to physical properties, product stabilities, and physiological function. Compared to the yellow yuzu peel, the green yuzu peel showed 1.65 times higher dietary fibers, 1.76 times higher narirutin or hesperidin content, and 2.2 times stronger tyrosinase inhibition. Green yuzu tablets were produced with 10% collagen and green yuzu peel powder (10%, 15%, and 20% addition) and then an evaluation of physical properties (acidity, soluble solids, color, hardness) and product stability (solubility, hygroscopicity, disintegration, water or oil holding capacity, and swelling power) was carried out. The tablet with 15% green yuzu peel showed optimum physical and product stability with quality values similar to a widely available commercial product. This green yuzu tablet exhibited 2.5∼3 times higher DPPH scavenging activity (53∼65%) and tyrosinase inhibitory activities (52∼64%) compared to the commercial product. Thus, these results indicate that green yuzu peel powder could find application in food or cosmetic products due to its antioxidant and whitening properties.Key words : green yuzu peel, yuzu tablet, physiochemical property, tyrosinase inhibition

  • The purpose of this study was to investigate the possibility of using premature mandarin peel powder, a by-product of citrus fruits, for making sponge cakes with the addition of 0%, 3%, 6%, 9%, and 12% of premature mandarin peel powder and analyzing the resultant antioxidative properties and quality characteristics. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as higher amounts of premature mandarin peel powder were added but the weight and specific gravity increased. The moisture content of the sponge cake prepared with 12% premature mandarin peel powder showed the highest values, but the pH was the highest in the control group at 8.12. In terms of color, the L and a values were the highest in the control group, but the b value was highest in the 12% group. There was no significant difference between samples in terms of springiness and cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the proportion of premature mandarin peel powder in the sponge cake increased. The total polyphenol content, total flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity all increased significantly as more premature mandarin peel powder was added to the sponge cake. The sensory evaluation results showed that the 6% group had the highest preference in overall acceptability including the color, flavor, taste, and texture. The results of this study proved that the groups with premature mandarin peel powder had better antioxidant activity and sensory properties than the control group and it is therefore judged to have a high potential for use as a food material.Key words : premature mandarin peel, sponge cake, antioxidant activities, quality characteristics

  • Article l 2021-09-30

    Quality and Antioxidant Characteristics of Apple Puree Containing Peel and Added Vitamin C

    Woo-Hyun Park , Sang-Beom Park, Seung-Hyeon Cha, In-Beom Han, Se-Lim Bak, Tae Kyung Hyun , and Keum-Il Jang

    This study aimed to compare and analyze changes in the quality and functional characteristics of apple puree containing peel and added vitamin C (sodium L-ascorbate). Apple puree containing peel (APP) was prepared by crushing unpeeled apples, adding vitamin C in varying concentrations of 0.04, 0.08, and 0.1% (g vitamin C/g apple), and then heating for 4 min 30 sec (about 20°Brix). The control apple puree (AP) was prepared similarly, except that the apples were peeled before crushing. The proximate compositions (including total dietary fiber content (TDF)) and quality characteristics (soluble solids, water activity, color, pH, acidity, yield, spread meter value, and texture) of AP and APP were analyzed. The functional characteristics including the total polyphenol and flavonoid content, and DPPH and ABTS radical scavenging activities were also investigated. The AP and APP were also evaluated in terms of color, flavor, taste, acidity, softness, and overall preference. Although the quality and sensory characteristics were similar among all purees, the TDF and functional characteristics of APP were higher than those of AP. The TDF and texture (hardness, chewiness, gumminess) decreased with increasing vitamin C amount, whereas browning inhibition improved. These results can be used by the food processing industry to improve the value of the apple puree as the addition of apple peel and vitamin C inhibits browning and improves its quality and functional characteristics.Key words : apple puree, vitamin C, peel, quality, antioxidant

  • Note l 2021-09-30

    Fatty Acid Profiles and Volatile Compounds in the White Adipose Tissue of Sprague Dawley Rats After Inhalation of Patchouli Essential Oil

    Seong Jun Hong , Chang Guk Boo, Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, and Eui-Cheol Shin

    This study identified the variations of fatty acid profiles and volatile compounds in the white adipose tissue (WAT) of high-fat diet-induced rats (HFD) after inhalation of patchouli essential oil (PEO). The HFD-fed groups exhibited a decreasing trend in the levels of palmitic acid compared to the normal diet-fed group (N), n-6 fatty acids also showed a decreasing trend compared to group N. On the other hand, oleic acid in HFD-fed groups exhibited an increasing trend compared to group N. The groups which inhaled PEO showed a relative increase in oleic and α-linolenic acids. Rats which inhaled PEO (H-LPI) showed a lower percentage of palmitic acid compared to group H (high-fat diet-induced group). However, linolenic acid was higher than in group H. The principal component analysis (PCA) showed that a total of 10 variables were identified. In group N C18:3n-6 and C18:0 were identified as the main variables, and in group H, C20:3n-3 was identified as the main variable. C18:1n-9 was identified as the main variable in group H-LPI, and in group H-HPI, C20:0 was identified as the main variable. The electronic nose analysis results identified acetaldehyde and ethanol as the most abundant volatiles in all samples. The PCA result of volatiles represented about 83.16% of total variances in the dataset, with PC1 and PC2 representing 43.68% and 39.47%, respectively of the variance out of the total variance. The cluster analysis results were segregated into two groups, group H & HPI, and group N & H-LPI. Results of this study provide the basic data on the change of fatty acid composition and volatiles in white adipose tissue via inhalation of essential oils.Key words : patchouli, fatty acid profiles, electronic nose, principal component analysis, cluster analysis

  • Note l 2021-09-30

    Nutritional Composition and Taste Properties of Abalone and Short-Neck Clam in Wando

    Ju Ri Ham , Hae-in Lee , Cheong-Bin Kim, Eui-Cheol Shin, and Mi-Kyung Lee

    This study examined the proximate compositions, mineral content, amino acids, and taste values of abalone and the short-neck clam in Wando and the control regions in Korea. The protein and ash content of the abalone and short-neck clam in Wando were higher than that of the control, while the carbohydrate content was lower than the control. The crude lipids of the short-neck clam were lower than those of the control. The calcium (Ca) and magnesium (Mg) content of the abalone were higher than that of the control, but the iron (Fe) content was lower. The sodium (Na), Ca, Mg, Fe, and zinc (Zn) contents of the short-neck clam were significantly high compared with the control. The short-neck clam in Wando-A had the highest potassium (K) content. The total constitutive essential amino acid content of abalone and short-neck clam in Wando ranged from 146 to 183 mg/g. The cystathionine, a free amino acid of abalone in Wando was higher than the control. The electronic tongue showed that the abalone and the short-neck clam had strong umami and sourness. The abalone and short-neck clam in control showed higher bitterness and sweetness compared to those from the Wando. The short-neck clam in control had strong saltiness. Thus, the nutritional properties and taste of abalone and short-neck clam are significantly different depending on the farming regions. These data may be used to study the environmental and nutritional features of the abalone and short-neck clam in the Wando regions.Key words : abalone, short-neck clam, Wando, nutritional components, taste

All Articles

Journal Info

September, 2021
Vol.50 No.9

Journal Cover

View Current Issue


Print ISSN 1226-3311 Online ISSN 2288-5978