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Online ISSN 2288-5978
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Online ISSN 2288-5978
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, Do Hyun Cho , Yung-Gi Ryu , SooJung Lee , Yu Ra Bae , and Mi Ja Chung This study investigated the immunostimulatory effect of lactic acid bacteria fermentation products of mixtures of barley sprout, plant mixed extract, and baechu (kimchi cabbage) on RAW264.7 macrophages. Sprout barley powder, extract of plant mixture (Platycodon grandiflorum : Codonopsis lanceolata : sweet potato peel in the ratio 1:1:3), and crushed cabbage were mixed, Leuconostoc mesenteroides (Lm) was inoculated, and the mixture was fermented (F3-Lm). The treatment with FD3-Lm (lyophilization of the supernatant of F3-Lm) in RAW264.7 macrophages significantly enhanced the production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and IL-6 in a dose-dependent manner. During fermentation, FD4-Lm had the same composition as FD3-Lm, but there was no extract of the plant mixture. The treatment with FD4-Lm resulted in lower NO, TNF-α, IL-1β, and IL-6 levels in the RAW264.7 macrophages compared with the FD3-Lm treatment. F1-Lm had the same composition as F3-Lm but without baechu. F2-Lm had the same composition as F1-Lm but with water instead of the plant-mixture extract. FD1-Lm and FD2-Lm were the freeze-dried powders of the supernatant of F1-Lm and F2-Lm, respectively. FD1-Lm and FD2-Lm had higher immunostimulatory effects than the samples inoculated with Lactiplantibacillus plantarum (Lp), Lm and Latilactobacillus curvatus (Lc) together (FD5-Lp＋Lm＋Lc and FD6-Lp＋Lm＋Lc). These findings suggest that FD3-Lm has potential as a functional material with immunostimulatory effects.Key words : barley sprout, fermentation, immunostimulatory effect, lactic acid bacteria, Leuconostoc mesenteroides
, Eun-Jin Hong , Jung-Hyun Lee , Ki-Young Kim , Ji-Yeon Choi , and Kang-Min Kim During the cultivation of pears, the immature pears are thinned out and discarded in large quantities as a by-product. Hence, this study was conducted to find ways to utilize them as a useful resource. The total polyphenol content of the immature pears was about 3.6 times higher than that of mature pears, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was about 2 times higher. Specifically, the anti-inflammatory effect of the immature pear extract (IPE) was confirmed in an activated macrophage experimental model. There was no significant change in the cell viability of RAW 264.7 macrophages in the cytotoxicity test wherein IPE was used in the concentration range of 50 to 500 μg/mL. The level of nitric oxide production was significantly reduced along with the decrease in the inducible nitric oxide synthase expression in IPE treated lipopolysaccharides (LPS)-induced inflammation in the macrophages. In addition, the levels of secretion of inflammatory cytokines induced by LPS, such as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α were also reduced. The expression levels of phosphorylated extracellular signal-regulated kinase, phosphorylated Jun N-terminal kinase, and p-p38, which are the major factors inducing inflammation, were reduced. This can be inferred to be the anti-inflammatory effect of IPE caused by a mechanism that inhibits the phosphorylation of factors acting in the mitogen-activated protein kinase (MAPK) pathway. Therefore, IPE could be of commercial value as a new material for use as a healthy functional food and as an anti-inflammatory component for medicinal use.Key words : Pyrus pyrifolia, arbutin, inflammation, RAW 264.7 macrophages, MAPKs pathway
, Ji-Yun Bae , Ye-Rin Yang, and Mi-Ja Kim Ethanol (S-EtOH) and hot water (S-HW) extracts of sage (Salvia officinalis L.), a herb, were prepared and their antioxidant activities were evaluated in bulk oil and oil-in-water (O/W) emulsion matrices. Generally, S-HW had significantly higher antioxidant activity than S-EtOH (PKey words : antioxidant activity, bulk oil, emulsion, oxidation stability, sage extract
and Inkyung Baik The present study aimed to investigate the effects of administering Platycladus orientalis leaf (POL) extract on biomarkers related to glucose and lipid metabolism, liver function, and inflammation in an adult animal model. A freeze-dried ethanol extract was prepared using POLs. In a 24-week experiment on 24-week-old Sprague Dawley male rats, animals (n=10) were administered 12 mg/kg/d of POL extract dissolved in saline; control rats (n=9) were administered saline. All rats had access to chow and tap water ad libitum. Blood levels of glucose, insulin, adiponectin, total cholesterol, high-density lipoprotein cholesterol, triglyceride, liver function biomarkers, and inflammatory parameters were assayed and compared. Experimental rats had higher adiponectin levels (PKey words : plant leaves, adiponectin, insulin, diabetes mellitus
, Geon Ho Kim , Ha Eun Kim , Min Jae Kim , and Koo Bok Chin The purpose of this study was to investigate the digestibility and antioxidant activity of water (W) and salt (S)-soluble proteins extracted from Tenebrio molitor (TM) and Protaetia brevitarsis (PB) larvae during in vitro digestion. Four treatments (2 insects×2 solubilities; TM-W, TM-S, PB-W, and PB-S) were used for in vitro digestion. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), protein digestibility, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power were measured. In SDS-PAGE, the salt-soluble proteins (particularly TM-S) showed a relatively high molecular weight (MW) protein band compared to the water-soluble proteins. As digestion proceeded, the protein bands were sequentially degraded into low MW proteins, and water-soluble proteins were degraded further into low MW proteins than the salt-soluble proteins. In oral-gastric digestion, the water-soluble proteins had lower digestibility than the salt-soluble proteins. However, in oral-gastrointestinal digestion, the water-soluble proteins had a higher digestibility than the salt-soluble proteins, regardless of the insect type. In the oral digestion stage, TM showed a higher DPPH activity and reducing power than PB depending on the insect type, and the water-soluble proteins showed a higher DPPH activity and reducing power than the salt-soluble proteins depending on the protein solubility. In conclusion, the water-soluble proteins had higher protein digestibility in oral-gastrointestinal digestion and antioxidant activity in oral digestion than the salt-soluble proteins. In addition, TM showed higher antioxidant activity than PB in oral digestion.Key words : Protaetia brevitarsis, Tenebrio molitor, in vitro digestion, protein digestibility, antioxidant activity
, Hyeoun-Ji Kim , Hae-Ju Moon , Seung-Woo Baek , Seong-Jin Park , Ok-Kyeong Yu , Hyun-a Park , Su-Gon Kim , Jun-Hyeong Kim , and Suk-Heung Oh In this study, the amounts of functional ingredients such as γ-aminobutyric acid (GABA), ornithine, and saponin in fermented sprout ginseng (FSG) extracts were analyzed. The FSG was prepared using a lactic acid bacteria mix (Lactobacillus brevis OPK-3, Weissella koreensis OK1-6, and Weissella confusa JK27), and extracted with ethanol, followed by n-hexane, methylene chloride, ethyl acetate, and n-butanol fractionation. The sprouted ginseng fermented using mixed lactic acid bacteria showed increased GABA and ornithine contents. The results of measuring the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities of the FSG extract and fractions, confirmed that the methylene chloride fraction showed the best antioxidant activity. The FSG methylene chloride fraction increased the activities of superoxide dismutase and catalase in Caenorhabditis elegans (C. elegans), in a concentration-dependent manner, and significantly reduced the amount of reactive oxygen species generated in the nematode. In addition, it was confirmed that the methylene chloride fraction increased resistance to oxidative stress by increasing the expression of green fluorescent protein (GFP) in the body of the SOD-3::GFP-fused transgenic strain CF1553 of C. elegans in a concentration-dependent manner. It was also confirmed that the FSG methylene chloride fraction significantly increased the lifespan of C. elegans. Furthermore, the accumulation of lipofuscin, which promotes aging, was reduced in a concentration-dependent manner. Taking these results together, it is believed that FSG can contribute to the prevention of diseases related to oxidation and aging.Key words : fermented sprout ginseng (FSG), anti-oxidative, anti-aging, lifespan
and Hong-Sun Yook In this study, the quality characteristics and antioxidant activity of Yanggaeng made with various amounts of Aster glehni powder (0, 2.5, 5, 7.5, 10%, w/w) were investigated. The moisture content, pH and sweetness of the Yanggaeng decreased with the addition of the A. glehni powder. In terms of color, the lightness values of the 10% A. glehni powder group were the lowest at 35.07 (PKey words : Yanggaeng, Aster glehni, quality characteristics, antioxidant activity
, Hoontae Kwon, Younghun Park, Bumjin Joo, Minjae Cho, Bon-Jae Gu, and Gi Hyung Ryu This study aimed to investigate the physicochemical and organoleptic properties of low- and high-moisture meat analogs (LMMA and HMMA) as materials used for making plant-based burger patties. The isolated soy protein (50%) blended with gluten (40%) and cornstarch (10%) was texturized using a twin-screw extruder equipped with slit and cooling dies. The LMMA and HMMA had a higher glutamic acid and aspartic acid content than beef, while beef had higher methionine content. A similar pattern was found in the saltiness, umami, and bitterness of HMMA and LMMA in comparison with those of beef as a reference with zero value. In gas chromatography-mass spectrometry, the nutty and roasted, and cheesy aromas had the highest value in LMMA, and the buttery and caramel-like aromas had the highest value in HMMA while the fatty and green, and fishy aromas exhibited the highest values in beef. The beef burger patty had the highest hardness, cohesiveness, chewiness, and cutting strength compared with the plant-based burger patties made using LMMA and HMMA. The highest cooking loss, diameter change, and thickness change were seen in the burger patties made with LMMA, while those made with HMMA had the highest cooking yield. Overall, this study suggested that the HMMA burger patties could have potential as an alternative to beef burger patties based on the aspects of juiciness and taste.Key words : high-moisture meat analog, low-moisture meat analog, plant-based burger patty, quality characteristics
, Mi-Yeon Lee , Eun Young Ko , and Mi-Jung Choi This study compared the changes in the physicochemical properties and mineral content of hot-air-dried potatoes and burdock according to the pretreatment process for use as food materials for patients with kidney disease. Potatoes and burdock were pretreated with steaming and blanching (water, salt, sucrose, vinegar, ascorbic acid solution), dried with hot air, and observed for color, hardness, mineral content, and microstructure. Potatoes and burdock soaked in a low-concentration salt solution showed the least browning, and the color difference value was low, and they were most similar to the raw materials. Additionally, the degree of browning was found to be low in potatoes and burdock soaked in salt solution, and in burdock pretreated in water. The control (non-pretreated) potatoes, and those soaked with salt or sugar solutions showed maximum hardness, while those blanched or soaked in vinegar solution showed minimum hardness. The changes in mineral content showed different trends depending on the pretreatment process, but the total mineral content decreased the most when potatoes were soaked in sugar solution and when burdock was soaked in water. In addition, potatoes soaked in sugar solution and burdock soaked in water showed similar levels of bitterness, saltiness, sweetness, sourness, and umami in the taste distribution analyzed by the electronic tongue. These results show that the mineral content decreases the most when potatoes are soaked in sugar solution and when burdock roots are soaked in distilled water as pretreatment. Therefore, these are considered to be the most suitable food materials for patients with kidney disease.Key words : potato, burdock, hot-air-drying, mineral, browning
The purpose of this study was to provide basic data for sugar-related research by analyzing the status of sugar intake and the perceptions on reducing sugar intake among some university students in Gwangju. It was found that both men and women did not eat sweets, and their nutritional knowledge was 6.93 points on average. More than half of the subjects had heard of the sugar reduction policy and more than half had no experience in education or campaigning to reduce sugar levels. About 78% of students had experience consuming sugar-reducing foods, the knowledge of which was mainly gained through the mass media or the internet. Their reasons for the purchase of such foods were largely due to external factors, such as weight control and health. There were many reasons not to buy foods with reduced sugar content, such as “sweet taste does not suit your taste and it does not help your health.” University students perceived a high need for education on reduction of sugar or sugary foods and implementing an educational program or content development on reducing sugars was indicated as the top strategy to achieve this. Both men and women showed positive attitudes, including reducing sugar intake when eating at home and eating out. In the future, a survey on the consumption status and perception of sugary foods by university students in more diverse regions would increase the validity of the generalization of the results of this study.Key words : university students, sugar, reduction, intake, perception
and Jeong Ok Rho This study investigated the dietary behaviors and sustainable dietary life competencies of parents with children who use school food services according to dietary lifestyles, and included an analysis of data reported in the 2021 Korean Consumer Behavior Survey for Food. A total of 519 parents, the main purchasers of food in their households, were included in the study. Statistical analysis was conducted using the t-test, chi-test, factor analysis, and cluster analysis in SPSS (ver. 27.0). Four factors were extracted by factors analysis (interest in food quality and safety-seeking, convenience seeking, traditional dietary-trend seeking, and diverse taste seeking) to explain the dietary lifestyles of parents. Cluster analysis results indicated parents that explored dietary changes and those that maintained a traditional diet should be regarded as target segments. Parents who explored dietary changes were found to be significantly more likely to purchase HMR food and use delivery/take-out food sources than the traditional dietary group (PKey words : parents, food, competency, life-style, sustainable
, Minhee Lee , Geum Duck Park, Soo Ro Kim, Woo Jung Ham, and Jeongmin Lee Acute and chronic ultraviolet (UV) irradiation causes inhibition of collagen synthesis, over-expression of matrix melalloproteinase (MMPs), and activation of apoptosis, leading to skin photo-aging. In this study, we investigated the protective effects of unripe pear extract (UPhenon®, UP) against ultraviolet B (UVB)-irradiated skin damage in human skin fibroblasts cell (HS27 cell). To identify the protective effects of UP against UVB irradation, transforming growth factor beta receptor 1 (TGFR1), procollagen C-endopeptidase enhancer (PCOLCE), and type Ⅰ collagen were measured by real-time polymerase chain reaction (PCR) and the apoptosis related factors (c-Jun N-terminal kinase [JNK], c-Fos, and c-Jun), MMPs (1, 3, 9) and mothers against decapentaplegic homolog 3 (Smad3) were determined by western blot. UP significantly increased the following: mRNA expression and protein activation of TGFR1, PCOLCE, type Ⅰ collagen, and Smad3. However, UP significantly decreased the protein activation of apoptosis-related factors and MMPs. Our findings suggest that UP has a protection effects against UVB-irradiated skin photoaging in human skin fibroblasts through inhibition of apoptosis and MMPs and the activation of collagen synthesis. Thus, UP is believed to have the potential to be develop as a funtional natural food for improveing skin health.Key words : UV irradiation, unripe pear, skin wrinkle
, Seung Ho So, Sung Lye Shim, Jong Han Kim, Kyoung Hwa Jang, Jae Hyun Suh, Jun Yeup Seong, Yoonseon Jeong, Jeong Seon Lee, and Seung Ho Lee In this study, a combination of Eucommia ulmoides and Achyranthes japonica (KGC08EA) demonstrated anti-obesity effects related to energy and lipid metabolism in vivo. To confirm their effectiveness in animals, high-fat diet (HFD) induced C57BL/6J mice were orally administrated KGC08EA for 9 weeks. The experimental groups were as follows: NC (C57BL/6J on a normal diet), C (HFD), PC (Coleus forskohlii, 100 mg/kg b.w.), EA100 (KGC08EA, 100 mg/kg b.w.), EA200 (KGC08EA, 200 mg/kg b.w.), EA400 (KGC08EA, 400 mg/kg b.w.), and EA800 (KGC08EA, 800 mg/kg b.w.). KGC08EA significantly decreased body weight, total fat and serum leptin, alanine aminotransferase, triglycerides, total cholesterol, and low density lipoprotein but significantly increased serum adiponectin. KGC08EA enhanced levels of energy and lipid metabolism modulators, such as phosphorylated adenosine monophosphate activated protein kinase, glucagon-like peptied 1 receptor, peroxisome proliferator-activated receptor gamma, acetyl-CoA carboxylase, and hormone-sensitive lipase, in liver and epididymal fat. These results suggest that KGC08EA has potential use as a health food for obesity.Key words : Eucommia ulmoides, Achyranthes japonica, obesity, metabolism, dual-energy X-ray absorptiometry (DXA)
, Shangle Jiang, Dongwook Kim, Solmi Jeong, Seon-Woong Kim, and Keum-Il Jang Research has been conducted to enhance the value of eggs by incorporating various functional ingredients. However, it is difficult for functional components with large molecular weights, such as saponins, to penetrate the egg whites. In this study, we sought to improve the penetration efficiency (PE) of red ginseng saponin extract (RGSE) into egg whites after removing the cuticle layer with acid treatment. First, the eggs were immersed in apple cider vinegar for 0, 1, or 2 hours to remove the cuticle layer. Then, the treated eggs were soaked in RGSE solutions of different concentrations (7.41, 14.82, or 22.23 mg/mL) to allow penetration of the RGSE. To assess the effect of removing the cuticle layer on the PE of the RGSE, the saponin content and quality characteristics of the egg whites were analyzed. After staining the cuticle layer of the eggshell with fluorescein isothiocyanate, we confirmed that the distribution of the cuticle layer on the eggshell decreased with increasing acid treatment time using confocal laser scanning microscopy. As the cuticle layer decreased, we confirmed the PE was enhanced because the saponin content in the egg whites increased with the RGSE concentration and penetration time. Moreover, the pH and L* values of the egg whites decreased, the a* value remained constant, and the b* value increased, indicating a change in color due to the RGSE. In conclusion, we have proposed a novel functional egg-processing method by confirming the improved PE of RGSE into the egg whites with cuticle layer removal.Key words : cuticle layer, egg white, red ginseng, saponin, penetration efficiency
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
Seon-Ah Son , Eun Seong Shin, Yoo Min Park, Ayeong Ma, Hyelin Yang, ShinHye Kim, and Tai-Sun Shin
2022; 51(1): 71-81
https://doi.org/10.3746/jkfn.2022.51.1.71
Bo-Gyeong Yoo , Jun-Pyo Hong, Ha-Yeon Song, and Eui-Hong Byun
2022; 51(2): 100-106
https://doi.org/10.3746/jkfn.2022.51.2.100
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
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
Jeongeun Lee , Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu
2022; 51(8): 811-818
https://doi.org/10.3746/jkfn.2022.51.8.811
Print ISSN 1226-3311
Online ISSN 2288-5978
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