We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and 82.96~106.71 μm, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).

This study aimed to evaluate the efficacy of the antioxidative and antidiabetic activities of the flowers, leaves, and roots of the Jerusalem artichoke (Helianthus tuberosus L.). The total polyphenol and flavonoid contents of the leaves were higher than those of the flowers and roots. However, the DPPH radical-scavenging and hydroxyl radical-scavenging activities of the flowers were higher than those of the leaves and roots. The nitrite-scavenging ability under acidic conditions was high in Jerusalem artichoke flower extracts. The α-glucosidase inhibitory activity and α-amylase inhibitory activity of a methanol extract of Jerusalem artichoke roots were about 60% (5 mg/mL concentration). Based on these experiments, it can be concluded that the flowers leaves, and roots of the Jerusalem artichoke can be used as natural preservatives. Therefore, they can be developed as functional foods, to take advantage of their antioxidant activity and abundant polyphenols. This study suggests that the whole Jerusalem artichoke, including roots, leaves, and flowers, is useful as a functional, nutritious food product.

In this study, we investigated protection motivation and behavioral intention to prevent serious illnesses related to excessive sodium intake among the university students in Gyeongnam and Busan. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants’ perceptions on the severity of and the vulnerability to the threat of serious diseases due to the high sodium intake as well as the effectiveness of preventive measures (response efficacy), and the ability to perform them (self-efficacy) along with their willingness to follow recommendations (behavioral intention). Data was collected in June 2015. Study participants were divided into either low (n=117) or high (n=177) sodium intake behavior groups based on their current behaviors. Exploratory factor analysis was performed to measure construct validity and Cronbach’s alpha was calculated to check reliability of measurement items. The high sodium intake behavior group perceived higher vulnerability than the low sodium intake behavior group among four PMT factors. Differences of the other three factors were not significant between the two groups. The results of hierarchical regression analysis indicated that self-efficacy and response efficacy affected behavioral intention of high sodium intake behavior among students. Hence, development of strategies to increase self-efficacy and response efficacy are strongly recommended.

The purpose of this study was to analyze the food-related lifestyle choices of female baby boomers and to investigate variables regarding home meal replacement (HMR) buying behaviors and future needs. This study was conducted on 358 female baby boomers 53 years of age living in Gyeonggi and near Seoul. Out of 420 distributed questionnaires, 358 were returned and used for analysis (response rate: 85.2%). As a result of cluster analysis, three groups were identified based on the food-related lifestyles : a value-seeking group, a convenience-seeking group, and a health-seeking group. Among the three groups, there were significant differences in two socio-demographic characteristics, education level (p<0.05) and regular exercise (p<0.01), and in several health- and food-related habits, type of breakfast (p<0.01), type of dinner (p<0.05), dinner details (p<0.05), frequency of eating out (p<0.05), and eating habits score (p<0.01). The health-seeking group was significantly more likely to purchase ready to cook (RTC) items (59.1%) than were the other groups (p<0.001). However, the ratio of HMR purchasing for the purpose of meal replacement (p<0.05) and an HMR purchasing frequency of more than twice a week (p<0.001) were significantly lower in the health-seeking group. Reasons for selecting HMR showed a similar tendency among groups in taste (26.2%), convenience (18.7%), price (16.9%), safety (15.3%) and type of food (14.3%). However, the satisfaction scores for hygiene and safety reported by the health-seeking group were significantly lower than those reported by the other groups. More than two-thirds of all respondents were willing to purchase HMR in the future, though there were significant differences according to group: convenience-seeking group, 73.1%, health-seeking group, 70.1%, and value-seeking group, 65.7% (p<0.05). Our results suggest that the number of baby boomers purchasing HMR products will continue to grow and baby boomers will want HMR products to be more healthy (52.0%), safe (28.5%) and delicious (13.4%). An emphasis on taste was high in the convenience-seeking group, whereas an emphasis on health was high in the health-seeking and value-seeking groups. In conclusion, this study shows various food-related lifestyles amongst female baby boomers and illustrates the need to develop HMR marketing strategies targeted to these different lifestyles.

The objective of this study was to increase starch extraction efficiency from domestic potato by five kinds of foodgrade cellulases (mixture of β-glucanases, pectinase, cellulase, hemicelullase, and β-glucosdiase). Cellulase-treated potato had a maximum of 40% higher starch extraction yield than non-enzyme treated potato. It turned out that the shape and structure of cellulose-treated and nonenzyme-treated potatoes were the same. The average particle size of cellulose-treated potato starch was smaller than non-enzyme treated potato. Interestingly, the small starch granular (<10 μm particle) was shown in extracted starch from cellulose-treated potato. Rapid viscosity analysis showed that starch from cellulase treated potato had lower pasting temperature than starch from nonenzyme-treated potato. The range of the gelatinization temperature (49-62oC) of starches from cellulose-treated potato was broader than that of starches from nonenzyme-treated potato. Therefore, the results of this study confirm that cellulase plays an important role in the extraction of starch from the potato and physicochemical characteristics of potato starch.

Propolis possesses antimicrobial, anti-inflammatory, anaesthetic and immunostimulating activities. The aim of this study was to evaluated chemical composition and in vitro anti-Helicobacter pylori activity of eight propolis ethanolic extracts form different region in Korea. The chemical composition of eight Korean propolis was investicated by absorption spectrophotomety and UHPLC. Total penolic and total flavonoids content ranged between 21±1.5 and 31±1.8 gallic acid g/100 g and 7.2±0.9 and 24.4±1.9 quercetin g/100 g, respectively. The p-coumaric acid as standard components content ranged between 0.29±0.00 and 2.34±0.02 mg/g using UHPLC. Cinnamic acid content between 0.43±0.00 and 1.33±0.01 mg/g. 80% ethanolic extract of propolis against H. pylori was evaluated by using the disc diffusion method. Ethanol was used as a control. Mean diameters of H. pylori growth inhibition using 10 μg/mL, 50 μg/mL or 100 μg/mL ethanol propolis per disc were 0, ranging from 0.9 to 2.1 mm and from 1.9 to 3.5 mm, respectively. In conclusion, variation in the chemical composition of Korean propolis were mainly due to the difference in the preferred regional plants visited by honeybees. Also Korean propolis possesses considerable antibacterial activity against H. pylori. There was not confirmed a correlation between the chemical composion contens and anti-H. pylori effect. The potential of propolis in the prevention or treatment of H. pylori infection is worth further extensive evaluation.

Deseeded jujubes are commonly consumed as snacks. This study was conducted to develop a seed-removing machine for jujubes that relieves hard work in manual seed removal. The seed-removing machine consists of a jujube supplying unit, a punching unit, and a discharging unit. To test the performance of the machine, shape characteristics, seed removing rate, sarcocarp cracking rate, and flesh hardness were analyzed throughout the jujube storage period. The machine showed good seed removing and sarcocarp cracking rates at room temperature and cold temperature storage on days 2, 15, and 50. Seed removing rates were 80% at day 15 and 96% at day 50. The sarcocarp cracking rates were 33% for day 15 and 30% for day 50. Hardness started to decrease from day 8 to day 70 at both room temperature and cold temperature storage. The working capacity of the machine was 900 fruits/h. The results showed that the jujube seed removing machine is useful for reducing the labor requirements of postharvest jujube processing.

In this study, the texture, nucleotide-related compounds, and sensory characteristics of dry-aged beef, made from third quality grade Hanwoo beef (Korean native cattle), were investigated according to aging periods. Loin cuts obtained from three different Hanwoos were dry-aged under the specific conditions (controlled temperatures, humidity, and air flow) during 0-7 weeks. With increasing aging periods, textures were significantly decreased after 5 weeks (hardness: from 13,264±2,033 to 7,112±1,743 g; chewiness: from 4,107±1,467 to 2,334±780) and four sensory characteristics were significantly increased after 3 weeks (texture: from 2.2±1.0 to 6.2±1.1; flavor: from 3.9±0.7 to 6.2±1.5; whole preference: from 2.5±0.8 to 6.3±1.3; purchase intention: from 3.7±1.4 to 6.0±1.5) except for color (p<0.05). On the other hand, the concentrations of IMP which is related to the umami flavor of beef were significantly decreased with increasing aging periods (from 40.44±5.97 at 0-week to 7.44±2.43 μg/ mg at 7-week) (p<0.05). These results obtained in this study could provide an useful data base for the quality control of dry-aging.

Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general redcolored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

Celastrol은 미역줄나무의 뿌리에서 얻은 추출물로 오래전부터 관절염 및 자가면역 같은 염증반응 질병들을 치료하기 위하여 쓰여져 왔다. 이외에도 많은 연구들에서 celastrol이 신경보호, 항산화 및 알츠하이머 치료에 사용될 수 있으며 특히, 암 치료에 효과적이라고 밝혀 졌다(Table 1). 따라서 많은 연구자들이 생리학적, 생화학적 및 면역학적 관점에서 celastrol의 항암효과를 규명하고자 노력을 기울이고 있으며, 다양한 관점에서 신호전달체계를 조절한다는 사실을 밝혀냈다(Fig. 1). 특히, celastrol은 NF-κB 를 억제함으로서 암의 발달 및 전이를 저해함을 물론, 암의 치료에 동반되는 면역 반응을 조절 할 수 있다(Fig. 2). 또한 세포사멸과 관계된 유전자들을 활성화 시키고, 항세포사멸 유전자들을 억제시킴으로서 세포 주기를 조절한다. 유전자 조절 외에도 heat shock protein과 같은 단백질의 변조와 자가소화작용(autophagy)를 유도한다. 이처럼 celastrol의 다양한 효과는 암의 성공적 치료에 한발 더 가까워지게 만든다. 이외에도 celastrol의 항 비만 효과가 알려지면서 향후 비만 및 비만과 연계된 암 환자들이 가질 수 있는 부작용, 오남용 및 비용절감 측면에서 좋은 결과를 나타낼 것이라 예상 된다. Celastrol의 다양한 기작이 밝혀짐에도 불구 하고 직접적인 결합 부위에 대한 연구 결과는 아직 없으며, 임상적용 하기에 앞서 다양한 동물모델 in vivo 실험이 필요하다. 또한 임상치료 시도에 있어 안전성을 확보 하기 위해서는 celastrol의 단기간 및 장기간의 효과에 대한 깊은 연구가 요구된다.

The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.

This study was conducted to investigate the health effects of the general components of acorns in animals. In Korea, acorns have been used as food material in the form of acorn starch. Acorns contain tannin, gallic acid, digallic acid, and gallotannin. Therefore, the health effects of acorns as functional food are actively being studied. The chemical composition of acorns may vary according to the harvest time, region, and breed. Acorns have excellent antioxidant properties and might be beneficial in controlling hyperlipidemia, obesity, cardiovascular disease, and dementia, as well as strengthening immune competence. Further study is necessary to better understand the benefits of acorns, as it is expected to represent a large part of the food industry.

Red raspberry (Rubus crataegifolius) is a well-known fruit with excellent antioxidant, anti-inflammatory, anti-bacterial and anti-cancer resources containing bioactive phenolic acids, terpenoids, glucosinolates, and glycosides. The aim of our study is to investigate the effect of red raspberry cookies on quality characteristics and antioxidant activities. Cookies were prepared adding different concentrations of red raspberry powder (0, 5, 10, 20, 30, and 50% to the flour weight). The bulk density, pH, spread ratio, loss rate, leavening rate, color, hardness of dough, and cookies were investigated. As a result, the pH of the dough, leavening and loss rate, and L- and b-value of the cookies are significantly decreased with increasing levels of red raspberry powder (p < 0.05). On the other hand, spread ratio, a-value, and brix of the cookies are significantly increased with increasing levels of red raspberry powder (p < 0.05). Total phenol compounds and FRAP assay are significantly increased with increasing levels of red raspberry powder (p < 0.05). Based on the overall observation, red raspberry cookies with 10-20% Rubus crataegifolius powder is recommended to take advantage of its functional properties with consumer acceptability.

본 연구는 인체 유방암세포 SK-BR-3, MDA-MB-231과 위암세포 AGS를 대상으로 국화과 식물 중 흰민들레(Taraxacum coreanum, TC), 고들빼기(Youngia sonchifolia, YS), 씀바귀(Ixeris dentate, ID) 추출물에 의한 증식 억제효과를 비교 한 후, 가장 억제효율이 높은 추출물을 선택하여 apoptosis 유도 효과를 조사하였다. 암세포의 증식 억제효과는 TC 추출물에 의한 영향은 약한 반면, YS와 ID 추출물에 의한 영향은 농도 의존적으로 증가하는 것을 확인하였다. 세 가지 추출물 중 가장 효과가 뛰어난 ID 추출물을 이용하여 추가적으로 농도 설정을 진행한 다음 이후 실험을 진행하였다. ID 추출물에 의한 apoptosis 양성세포를 확인하기 위해 DAPI assay를 진행한 결과, ID 추출물을 처치한 군에서 apoptotic body와 세포질 응축을 확인하였다. MTT assay와 DAPI staining의 결과를 바탕으로 ID 추출물이 SK-BR-3, MDA-MB-231, AGS 세포에서 apoptosis와 관련한 단백질 발현 양상에 미치는 영향을 확인하기 위해 western blot을 실시하였다. ID 추출물에 의해 SK-BR-3, MDA-MB-231, AGS 세포에서 pro-apoptosis인 Bax 단백질 발현은 농도 의존적으로 증가하였고, antiapoptosis인 Bcl-2 단백질 발현은 SK-BR-3 세포에서는 발현의 변화가 거의 없었지만, MDA-MB-231과 AGS 세포에서는 감소하였다. 세포사멸의 주요임상지표인 Bax/Bcl-2 ratio는 MDA-MB-231세포에서 가장 유의적으로 증가하였다. 또한, 손상된 DNA를 복구하는 단백질인 PARP의 발현은 감소하면서, cleaved-PARP이 증가하였다. 이러한 결과들을 종합하였을 때, YS와 ID 추출물은 TC 추출물에 비해 암세포의 생존을 효과적으로 억제하였고, 특히 ID 추출물은 낮은 농도에서도 암세포의 생존 억제효과가 우수한 것을 확인하였다. 또한, ID 추출물에 의한 유방암세포 SK-BR-3, MDA-MB-231와 위암세포 AGS의 생존율 억제는 apoptosis 유도를 통해 이루어 지는 것으로 사료되며,그 중 유방암세포 MDA-MB-231에서 apoptosis 유도 효과가 뛰어난 것을 미루어 보아, 유방암의 종류와 그 특징에 따른 차이를 보이지만 ID는 향후 유방암 예방 및 치료제로 개발 가능성을 제시하며, 추후 지속적인 연구를 통하여 in vivo에서의 ID 추출물의 항암효과에 대해 심도 있는 연구가 이루어 져야 할 것으로 사료된다.

This study aimed to evaluate the health concern, eating habits, dietary behavior, and psychological stress among middleaged adults in Chungnam according to their exercise status. A total of 437 adults with a mean age of 42.6 years participated in this study and completed a questionnaire survey. The subjects were divided into one of three groups according to their exercise status: never doing exercise (NDE; n=144), doing exercise once a week (DEO; n=186), and doing exercise twice a week or more (DET; n=107). Results demonstrated significant differences in concern about health, subjective health status, meal regularity, dietary problems, and stress score among the three groups. The DET and DEO groups were more concerned about their health (p<0.001), and had a perception that their health status was better than that of the NDE group (p<0.01). A larger percentage of the DET group had breakfast everyday (p<0.05) and a smaller percentage of the DET group had dietary problems such as irregular mealtime and skipping meals (p<0.01), compared to the other groups. The average stress score of the DET group was significantly lower than that of the DEO and NDE groups (p<0.05). The results reveal that doing regular exercising at least twice a week is associated with higher health concern, more desirable dietary habits, and lower psychological stress in middle-aged adults. These findings support the beneficial effects of regular exercise for health, dietary habits, and stress control.

본 연구는 다양한 냉동과 해동처리에 따른 계육 가슴살에 natural microflora, 접종된 L. monocytogenes와 C. jejuni 수와 미세구조 변화 구명을 위하여 연구를 수행하였다. −20℃ 송풍식 냉동처리구의 총 호기성 세균과 C. jejuni 수는 4.06 log CFU/g과 4.09 log CFU/g으로 대조구와 비교하여 각각 약 0.7 log CFU/g과 1.0 log CFU/g의 감소를 보였다. 한편, 계육 가슴살 접종된 L. monocytogenes 수는냉동방법과 냉동온도에 따라 유의적인 차이를 보이지 않았다. 4℃와 25℃ 송풍식 해동처리구의 총 호기성 세균수는 3.70 log CFU/g과 4.02 log CFU/g으로 측정되어 대조구와 비교하여 각각 0.72 log CFU/g과 0.40 log CFU/g 감소한 반면 25℃ 유수식 해동처리구의 총 호기성 세균 수는 해동과정에서 균수가 급격히 증가하여 5.78 log CFU/g으로 관찰되었다. 해동 중 C. jejuni 수 변화는 해동방법보다 해동온도에 영향을 받는 것으로 나타났다. 냉동-해동반복 5회 후 총 호기성 세균과 효모 및 곰팡이 수는 감소하여 각각 4.15 log CFU/g과 2.30 log CFU/g을 보였다. 계육 가슴살에 접종된 L. monocytogenes 수는 냉동-해동 반복처리에 유의적인 영향이 없었지만 C. jejuni 수는 냉동-해동 반복 횟수가 증가함에 따라 감소하는 경향을 보였다. 냉동-해동 반복이 증가함에 따라 근섬유 조직을 재 손상시켰으며 특히 냉동-해동 반복 5회 후에는 계육 가슴살 시료의 조직세포 외부뿐만 아니라 내부에서도 공간이 발생하였으며 불균일하게 찢어진 세포가 관찰되었다.

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

Ochratoxin A와 aflatoxin은 곰팡이 독소 생산 균주가 자연 발효되는 식품에 오염되거나 발표식품의 종균을 분별없이 선택했을 때 검출 될 수 있다. 본 연구에서는 다양한 배양 환경이 ochratoxin A와 aflatoxin의 생산에 주는 영향에 대해 연구하였다. Aspergillus usamii KFRI 999와 A. awamori KFRI 983의 배양 온도, 배양 배지, 배양 시간을 달리하여 ochratoxin A생산 정도를 분석하였다. 또한 초기 pH, 온도, 배양 시간, 배양 배지를 다르게 하였을 때 A. flavus KACC 41403와 A. oryzae KACC 46471가 생산하는 aflatoxin의 양을 평가하였다. Ochratoxin A와 aflatoxin의 양은 HPLC로 분석하였다. 연구 결과, 곰팡이 독소는 배양 온도에 큰 영향을 받는 것으로 나타났다. A. oryzae KACC 46471는 aflatoxin을 생산하지 않았다. 곰팡이 독소를 생산하는 균주는 모두 30℃에서 가장 높은 독소 생산량을 보였다. A. awamori KFRI 983은 PDA 배지에서 가장 적은 ochratoxin A 생산량을 보였다. 본 연구 결과는 다양한 식품의 ochratoxin A와 aflatoxin 저감화에 유용하게 활용 될 수 있다.

Carbonic anhydrase is essential for the cellular transportation of hydrogen and bicarbonate ions and plays a key role in a wide variety of physiological processes. Rainbow trout, Oncorhynchus mykiss is an important freshwater fish in aquaculture industry and is known to be one of the most susceptible species to environmental contamination. In this study, carbonic anhydrase was detected in the kidney and intestine of rainbow trout. Carbonic anhydrase was isolated from cytosolic proteins and identified by using SDS-PAGE, isoelectric focusing, and immunohistochemical methods. A specific protein band with molecular weight of 30 kDa and pI of 7.0 was detected by Western blotting. The immunohistochemical results showed that carbonic anhydrase was located at various cells in the kidney and intestine of rainbow trout.

Cronobactersakazakii is a newly emerging high hazard pathogen, which causes encephalomeningitis and necrotic colitis. Recently, successful biocontrol of harmful microorganisms in several foods through the use of bacteriophages has been reported. In this study, bacteriophages were isolated from kimchi and sewages. Morphological analysis by TEM indicated that phages belonged to the Myoviridae family. In case of heat stability, KCES2 and ESP 2949-2 phages were susceptible to temperatures above 70oC. KCES2 and ESP 2949-2 phages inhibited the growth of C. sakazakii in culture broth. When KCES2 and ESP 2949-2 phages were applied to biofilm-formed C. sakazakii, C. sakazakii was efficiently reduced. Therefore, newly isolated KCES2 and ESP 2949-2 phage for C. sakazakii might effectively reduce C. sakazakii in various foods.