Antioxidant Activity and Cytotoxic Effect of an Ethanol Extract from Seoritae 서리태 에탄올 추출물의 항산화 활성 및 암세포 증식 억제 효과
전연희 Yeon Hee Jeon , 원지혜 Ji Hye Won , 권지은 Ji Eun Kwon , 김미라 Mee Ra Kim
27(3) 1-10, 2011
Title
Antioxidant Activity and Cytotoxic Effect of an Ethanol Extract from Seoritae 서리태 에탄올 추출물의 항산화 활성 및 암세포 증식 억제 효과
전연희 Yeon Hee Jeon , 원지혜 Ji Hye Won , 권지은 Ji Eun Kwon , 김미라 Mee Ra Kim
DOI:
Abstract
The antioxidant activity and cytotoxic effect of an ethanol extract from Seoritae were analyzed to develop new functional food materials. The antioxidant activity of Seoritae was determined by measuring electron donating ability with 1,1-diphenyl-2picrylhydrazyl (DPPH) and 2-2`-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, as well as the ferric reducing antioxidant power (FRAP) assay. The cytotoxic effect of the Seoritae ethanol extract was measured with the 3-(4,5-dimethylthiazol-2-yl)-2,5-dipheltetrazolium (MTT) and sulforhodamine B (SRB) assays. As a result, the electron donating abilities of Seoritae against the DPPH and ABTS radicals were 63.75% and 87.68% at 500 μg/assay, respectively. The IC50 values of Seoritae in the DPPH and ABTS assays were 385.39 μg/assay (128.46 μg/mL) and 209.39 μg/assay (51.83 μg/mL). Additionally, the FRAP value of Seoritae was 0.84 FeSO4 eq. mM at 800 μg/assay. The total amounts of polyphenols and flavonoids, which indicate the antioxidant capability of Seoritae extract were 1.65 mg/g and 0.59 mg/g, respectively. Moreover, Seoritae extract showed a high cytotoxic effect of up to 81% against human cancer cells, particularly A-549 and HeLa cells. The growth inhibition rate of Seoritae extract against A-549 and HeLa cells was up to 76.48% and 75.67% in the MTT assay, and 78.98% and 80.54% in the SRB assay, respectively. The results of this study suggest that an ethanol extract of Seoritae is a potentially good natural antioxidant.
Consumption and Preference for Bokbunja (Rubus coreanus Miquel) Products 복분자 제품에 대한 기호도 및 이용실태 조사
이정애 Jeong Ae Lee , 박금순 Geum Soon Park
27(3) 11-20, 2011
Title
Consumption and Preference for Bokbunja (Rubus coreanus Miquel) Products 복분자 제품에 대한 기호도 및 이용실태 조사
이정애 Jeong Ae Lee , 박금순 Geum Soon Park
DOI:
Abstract
The purpose of this study was to investigate the use and perception of adults concerning bokbunja (Rubus coreanus Miquel) products. Self-administered questionnaires were collected from 502 residents in the Daegu and Gyeongbuk area. According to the survey more females in their 20s responded than males (45.2 and 54.8%, respectively). In total, 82.6% of respondents had an income of under 4,000,000 won per month and most were living in the city. The results regarding knowledge about bokbunja products showed that the bokbunja wine score was highest (3.66), and intake frequency showed that over half of the respondents had never eaten bokbunja products. The preference for bokbunja wine by males was higher than that for females, whereas the others products showed higher scores for females than for males. When asked about how they knew about bokbunja products, 37.0% of males and 46.9% of females responded a family member or neighbor. When purchasing bokbunja products, males and females answered that they considered taste, country of origin, and manufacturer, and price. Approximately 48% of the respondents answered that they purchased bokbunja products in the grocery and department store. As a result, popularization of bokbunja products was based on product development and sales promotion, and the product development factor significantly influenced preference for bokbunja products.
Key Words
bokbunja products, consumption, preference
Antibacterial Activities of Flower Tea Extracts against Oral Bacteria 꽃차용 꽃 추출물의 구강위생균에 대한 항균특성
한영숙 Young Sook Han , 강소진 So Jin Kang , 박세아 Se A Pack , 이선숙 Sun Suk Lee , 송희자 Hee Ja Song
27(3) 21-28, 2011
Title
Antibacterial Activities of Flower Tea Extracts against Oral Bacteria 꽃차용 꽃 추출물의 구강위생균에 대한 항균특성
한영숙 Young Sook Han , 강소진 So Jin Kang , 박세아 Se A Pack , 이선숙 Sun Suk Lee , 송희자 Hee Ja Song
DOI:
Abstract
In this study, we analyzed flower tea activity against oral bacteria. Lagerstroemia indica, Paeonia suffruticosa and Hemerocallis fulva showed high extract yields. Bellis perennis, Punica granatum and Cercis chinensis showed the high rates of yield by ethanol extraction. Extract yield seemed to be related to the characteristics of the specimens rather than to the solvent. Streptococcus mutans, Streptococcus obrinus, Porphyromonas gingivalis and Prevotella intermedia were used to investigate extracts activity against bacteria; the former two cause dental caries and the latter two cause halitosis. Cornus officinalis, L. indica, P. granatum and P.s uffruticosa showed high antibacterial activities against S. mutans. In specimens extracted with ethanol, P. suffruticosa, Camellia sinensis, Camellia japonica L. and Rosa hybrida showed high antibacterial activities. L. indica, P. granatum and C. officinalis showed high antibacterial activities against S. sobrinus. C. officinalis, P. granatum, L. indica and P. suffruticosa showed high activities for specimens extracted with ethanol. The results show that the warm extracts of C. officinalis, L. indica and P. granatum may be effective to prevent dental caries. In particular, the ethanol-based extracts of C. officinalis, P. suffruticosa and C. sinensis were effective to prevent dental caries and thus may be highly marketable. Chrysanthemum zawadskii, R. hybrida, P. granatum, C. japonica L. and Zinnia elegans showed high antibacterial activity against P.gingivalis. R. hybrida showed the highest ethanol extract activity, followed by P. suffruticosa, P. granatum, C. japonica L. and L. indica. R. hybrida, P. granatum, C. morifolium and C. japonica showed high activity against Pr.intermedia in the order named. C. zawadskii, P. granatum, L. indica, C. japonica and A. princeps showed high ethanol extract activity. Thus, the warm extracts of R. hybrida, P. granatum and C. japonica may be helpful to reduce halitosis. In addition, the ethanol-based extracts of P. granatum, C. japonica and L. indica are expected to be highly marketable as mouthwashes.
Key Words
antibacterial activity, oral bacteria, flower teas, water extracts, ethanol extracts
Stabilizing and Optimizing Properties of Crude Protease Extracted from Korean Figs 국내산 무화과에서 추출한 protease 조효소액의 안정성과 최적화에 관한 연구
김미현 Mi Hyun Kim , 노정해 Jeong Hae Rho , 김미정 Mee Jeong Kim
27(3) 29-37, 2011
Title
Stabilizing and Optimizing Properties of Crude Protease Extracted from Korean Figs 국내산 무화과에서 추출한 protease 조효소액의 안정성과 최적화에 관한 연구
김미현 Mi Hyun Kim , 노정해 Jeong Hae Rho , 김미정 Mee Jeong Kim
DOI:
Abstract
Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5~9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to 60℃ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support the tenderizing effectiveness of fig, particularly for Korean style meat marinating.
Key Words
Korean fig, Protease activity, Meat tenderizer, Crude protease extract
Effects of Adding Unrefined Oil on the Antioxidant Activity of a Tuna Oil-Enriched Emulsion 비정제유 첨가가 참치유 보강 에멀젼의 산화방지활성에 미치는 영향
안소진 So Jin An , 최은옥 Eun Ok Choe
27(3) 39-49, 2011
Title
Effects of Adding Unrefined Oil on the Antioxidant Activity of a Tuna Oil-Enriched Emulsion 비정제유 첨가가 참치유 보강 에멀젼의 산화방지활성에 미치는 영향
안소진 So Jin An , 최은옥 Eun Ok Choe
DOI:
Abstract
This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.
Effects of Seed Germination on Characteristics of Perilla Seed Lipids 들깨의 발아가 들깨지방질의 특성에 미치는 영향
최은옥 Eun Ok Choe , 황현숙 Hyun Suk Hwang
27(3) 51-57, 2011
Title
Effects of Seed Germination on Characteristics of Perilla Seed Lipids 들깨의 발아가 들깨지방질의 특성에 미치는 영향
최은옥 Eun Ok Choe , 황현숙 Hyun Suk Hwang
DOI:
Abstract
Color, lipid and fatty acid composition, and tocopherols and polyphenols contents of perilla seed lipids in response to seed germination were studied. Perilla seeds were germinated at 30℃ in the dark for 12, 36, or 48 h, after which total lipids were extracted by the Folch method using chloroform and methanol (2:1, v/v). Seed germination resulted in a decrease in yellowness and greenness in perilla seed lipids, but there were no significant changes in composition of the lipids including major neutral lipids (>90%). Contents of phosphatidylcholine and phosphatidylethanolamine in the perilla seed lipids significantly increased in response to germination. Linolenic acid (>63%) was the most abundant fatty acid. Seed germination tended to decrease the relative content of linolenic acid and increase the contents of oleic and stearic acids. Contents of antioxidants, especially α-tocopherol and polyphenols, increased in response to seed germination. As the germination period was extended, the antioxidant content increased. Therefore, increases in useful components, phosphatidylcholine, phosphatidylethanolamine, α-tocopherol, and polyphenols contents by seed germination can contribute to the improvement of perilla seed utilization in food industry.
Changes in the Quality of Baechu Kimchi added with Backryeoncho (Opuntia ficus-indica var. saboten) Powder During Fermentation 백련초 분말 첨가 배추김치의 저장 중 품질특성 변화
이영숙 Young Sook Lee , 손희숙 Hee Sook Sohn , 노정옥 Jeong Ok Rho
27(3) 59-70, 2011
Title
Changes in the Quality of Baechu Kimchi added with Backryeoncho (Opuntia ficus-indica var. saboten) Powder During Fermentation 백련초 분말 첨가 배추김치의 저장 중 품질특성 변화
이영숙 Young Sook Lee , 손희숙 Hee Sook Sohn , 노정옥 Jeong Ok Rho
DOI:
Abstract
The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at 10℃ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.
Key Words
Kimchi, Backryeoncho, powder, quality
Effects of Culinary Staff`s Technology Kitchen System upon Perceived Ease of Use, Usefulness, Attitude, and Job Performance in the Foodservice Industry 외식업체 조리사들의 테크놀로지 주방시스템이 지각된 용이성,유용성과 태도 및 직무성과에 미치는 영향연구
이인숙 In Suk Lee , 윤혜현 Hye Hyun Yoon
27(3) 71-79, 2011
Title
Effects of Culinary Staff`s Technology Kitchen System upon Perceived Ease of Use, Usefulness, Attitude, and Job Performance in the Foodservice Industry 외식업체 조리사들의 테크놀로지 주방시스템이 지각된 용이성,유용성과 태도 및 직무성과에 미치는 영향연구
이인숙 In Suk Lee , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
The purpose of this study was to understand effects of culinary staff`s technology kitchen system upon perceived ease of use, usefulness, attitude, and job performance in the foodservice industry. Based on a total of 387 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of four hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, χ2=226.501 (df=85), p<.001, CMIN/df 2.665, RMR .066, GFI .927, NFI .926, IFI .952, TLI .941, CFI .952. The results show that culinary staff`s perceived ease of use(β=.534) had a significant positive effect on perceived usefulness. Also, perceived ease of use (β=.350) and perceived usefulness (β=.297) had a positive significant effect on attitude. Further, attitude (β=1.647) had a significant positive effect on job performance. Limitations and future research directions are also discussed.
Perception and Educational Demand on Health Functional Foods among School Nutrition Teachers and Dietitians in Chungbuk 충북지역 일부 학교 영양(교)사의 건강기능식품에 대한 인식 및 교육 요구
황미숙 Mi Sook Hwang , 주지형 Ji Hyeung Ju
27(3) 81-93, 2011
Title
Perception and Educational Demand on Health Functional Foods among School Nutrition Teachers and Dietitians in Chungbuk 충북지역 일부 학교 영양(교)사의 건강기능식품에 대한 인식 및 교육 요구
황미숙 Mi Sook Hwang , 주지형 Ji Hyeung Ju
DOI:
Abstract
We investigated perception and educational demand for health functional foods among nutrition teachers and dietitians working in schools. The subjects were 229 nutrition teachers (57.2%) and dietitians (42.7%) working in Chungbuk elementary, middle and high schools. Approximately 67% of the subjects had experience consuming health functional foods. Most of the subjects did not have experience with the side effects after consuming health functional foods. Subjects who were unaware of the legal specifications, classification, and labeling standards for health functional foods (78-91.2%) were much more common than those who were aware of those issues. Most of the subjects perceived health functional foods as a food (45.0%) or as a product between a food and a medicine (44.5%). The subjects recommended themselves (43.1%) or medical doctors/pharmacists (40.8%) as consultation/education specialists for health functional foods. Approximately 66% of the subjects had experience conducting nutritional consultation/education in their schools, but only 3.2% had experience with health functional foods. Only 17.8% of the subjects had experience receiving education on health functional foods. Most subjects (88.2%) demanded education on health functional foods for themselves. The results suggest that an effective education is needed for nutrition teachers and dietitians working in schools for them to play an active role in educating students and their parents about health functional foods in the near future.
Key Words
health functional foods, nutrition teachers, dietitians, perception, educational demand
Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork 가열 양념돈육의 품질 및 기호성에 미치는 적포도주 숙성효과
박경숙 Kyung Sook Park , 이경수 Kyung Soo Lee , 최영준 Young Jun Choi , 박현숙 Hyun Suk Park , 문윤희 Yoon Hee Moon , 정인철 In Chul Jung
27(3) 95-104, 2011
Title
Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork 가열 양념돈육의 품질 및 기호성에 미치는 적포도주 숙성효과
박경숙 Kyung Sook Park , 이경수 Kyung Soo Lee , 최영준 Young Jun Choi , 박현숙 Hyun Suk Park , 문윤희 Yoon Hee Moon , 정인철 In Chul Jung
DOI:
Abstract
This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, L* value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p<0.05) compared to those in the control. The a* value of RW5 was the highest among the samples, and the b* value increased significantly in the control and RW5 (p<0.05). The hardness of the control was the highest among all samples (p<0.05). The pH was significantly lower in RW5, RW10 and RW15 (p<0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p<0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.
Key Words
cooked seasoning pork, red wine, quality properties, sensory score
