• Korean journal of food and cookery science
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• v.26 no.1
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• pp.79-87
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• 2010

The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with $5,000\;{\mu}g/mL$ added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in $10,000\;{\mu}g/mL$ added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when $5,000\;{\mu}g/mL$ of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the $\beta$-carotene linoleic acid system was 33.30~42.22% when $1,000\;{\mu}g/mL$ water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.313-319
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• 2009

The marine microalga Spirulina maxima was extracted using water or ethanol at 100 or $80^{\circ}C$ and by ultrasonification in water at $60^{\circ}C$. The ultrasonification technique generated the highest yield (19.8%). To be therapeutically useful, the extraction should yield a product with low cytotoxicity and high immunity against skin infections. The cytotoxicity of all extracts (1.0 mg/mL) was below 25%. Moreover, the cytotoxicity of the extract generated by ultrasonification was 5%. Extracts prepared in the described manners could inhibit hyaluronidase activity by up to 40% compared to the control. Increased growth of human B, T and NK cells and an increase in cytokine secretion were observed, confirming the interrelationship between both human immune and skin immune activity. The extract prepared by ultrasonification increased the growth of human B, T and NK cells up to $10.3{\times}10^4$ cells/mL, $11.3{\times}10^4$ cells/mL and $19.1{\times}10^4$ cells/mL, respectively. The extract prepared by ultrasonification also greatly increased the secretion of both IL-6 and $TNF-{\alpha}$. Moreover, it was estimated that protein, Na and leucine occupy a high ratio. Accordingly, this study has confirmed that extracts prepared as described have the potential to effectively increase skin immunity.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.545-550
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• 2008

The anticancer and immunomodulatory activities of low molecular weight (Mw 11 kDa) fucoidan isolated from Hizikia fusiforme (H. fusiforme) via the ultrasonification extraction process were assessed in this study. Low molecular weight fucoidan improved the growth of human B and T cells, up to approximately 40% as compared to the controls (untreated) and 30% for commercially available fucoidan (Mw 150 kDa). IL-6 and TNF-$\alpha$ were secreted from human B cells at levels of $7.8\times10^{-4}$ pg/mL and $7.2\times10^{-4}$ pg/mL, respectively, and these levels were higher than the levels measured in the controls and with other high molecular weight fucoidan. It was also determined that the cytokine from human B and T cells cultivated with added fucoidan enhanced the growth of human NK cells. The fucoidan isolated from H. fusiforme showed low cytotoxicity, approximately 19%, after the addition of 1.0 mg/mL, the highest tested concentration. The growth of human lung cancer cells (A549) and human breast cancer cells (MCF-7) were inhibited by 69.8% and 83.3%, respectively. These results demonstrated that the low molecular weight fucoidan isolated from H. fusiforme has potential as a new functional food component that evidences immunomodulatory activities and anticancer activity. One of the primary positive features of this fucoidan is that low molecular weight polysaccharides can be readily handled during processing.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.330-338
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• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

• Journal of Life Science
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• v.18 no.1
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• pp.38-45
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• 2008

The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts ($T-1{\sim}3$). The the quality characteristics were investigated during storage at $4^{\circ}C$ for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness ($L^*$) value tended to decrease with increasing storage days, redness ($a^*$) was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness ($b^*$) had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups ($T-0{\sim}3$). The changes of pH showed lower in control than seasoned pork groups ($T-0{\sim}3$) added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.474-479
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• 2010

The content levels of taurine, DHA, and EPA of dried cuttlefish powder were $11.67{\pm}6.62\;g/kg$, $3001.11{\pm}11.42\;mg/100\;g$ and $688.13{\pm}10.51\;mg/100\;g$, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.251-255
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• 2008

Cholesterol and cholesterol oxide products (COPs) of Gulbi (Pseudosciaena manchurica) processed and stored at different salting times of 5 hours and 5 days were analyzed. The content of cholesterol was $133.4{\pm}5.20\;mg/100\;g$ in the fresh sample. Cholesterol content was decreased during salting and storage; its contents were $130.3{\pm}2.95\;mg/100\;g$ and $87.2{\pm}3.49\;mg/100\;g$ in 5 hours and 5 days salting samples, respectively. The content of 7-ketocholesterol in 5 hours and 5 days salting samples were $75.2{\pm}2.70\;{\mu}g/100\;g$ and $82.4{\pm}3.30\;{\mu}g/100\;g$. The 7-ketocholesterol content of salting sample for 5 hours had no significantly difference for 2 days sun drying, but it was dramatically increased during 5 days sun drying and then increased during storage days. $7{\alpha}-$ and $7{\beta}-hydroxycholesterol$ were not detected in fresh sample, but increased during Gulbi processing and storage. The $7{\alpha}-hydroxycholesterol$ was increased during Gulbi processing and storage and a higher level of $658.1{\pm}6.20\;{\mu}g/100\;g$ was detected in 5 hours salting sample than in 5 days salting sample after 21 days storage. The $7{\beta}-hydroxycholesterol$ also showed similar tendency with $7{\alpha}-hydroxycholesterol$; it was largely increased between 7 and 14 days storage in 5 days salting sample.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.255-260
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• 2008

This study was performed to investigate the enhancement of UV-protection activities and skin-whitening effects from Angelica gigas Nakai extracts on ultra high pressure extraction process. Extraction at $60^{\circ}C$ treated by ultra high pressure for 15 minute and associated with ultrasofication (HPE15) was showed more than double yield, compare conventional extraction, as 12.24% (w/w) from A. gigas. Extracts of HPE15 reduced expression of MMP-1 on UV-irradiated CCD-986sk cells as 122.2% and revealed high inhibitory potency on tyrosinase as 69.4% by adding samples. Extracts of HPE15 from A. gigas showed strong inhibition effect on melanin production test by Clone M-3 cells as 82.4% by adding extracts. From the preliminary observations, we considered that the extracts from A. gigas could be potent natural materials for skin-whitening agent, and could be used as a potential anti-aging agent for the photo-damaged skin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.7-14
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• 2006

The antioxidative activity and the related parameters of hot water extracts obtained from 16 medicinal plants were tested. The extraction yield was the highest in Salvia miltiorrhiza Bunge $(36.49\%)$ pH range was $4.00\~5.92$ in all samples. Absorbance at 280 nm was examined to determine aromatic compounds content. The absorbance of $250{\mu}g/mL$ sample was the highest in Prunella vulgaris Linne var. lilacina Nakai (2.872) and below 0.5 in Cirsium maackii, Crataegus pinnatifida Bunge and Zizyphus jujuba Miller. Also, absorbance at 420 nm was high in order of Prunella vulgaris Linne vu. lilacina Nakai (1.312), Zea mays Linne (0.917) and Inula japonica Thunberg (0.725) Total phenolic compounds contents was the highest in Prunella vulgaris Linne var. lilacina Nakai $(5.07{\pm}0.05\;mg/100g)$ and flavonoids contents was 2-fold higher in Salvia miltiorrhiza Bunge $(4.82{\pm}1.16\;mg/100g)$ than the other samples. Electron donating abilities of Zizyphus jujuba Miller, Cornus officinalis Siebold et Zuccarini and Salvia miltiorrhiza Bunge were over $90\%$ at $1000{\mu}g/mL$. Reducing power had similar tendency to electron donating ability while reducing power was significantly lower in samples compared to BHT. Two samples (Prunella vulgaris Linne val. lilacina Nakai and Inula japonica Thunberg) were found to have more than $50\%$ nitrite scavenging effect at $500{\mu}g/mL$ while 8 kinds samples (Zizyphus jujuba Miller, Cornus officinalis Siebold 81 Zuccarini, Chrysanthemum indicum Linne, Prunella vulgaris Linne var. lilacina Nakai, Inula japonica Thunberg, Acanthopanax sessiliflorum Seeman, Salvia miltiorrhiza Bunge and Curcuma longa Linne) showed more than $50\%$ nitrite scavenging effect at $1000{\mu}g/mL$. Prunella vulgaris Linne var. lilacina Nakai showed significantly stronger nitrite scavenging effect than other samples, and its activity was $59.62{\pm}1.573\%$ and $80.58{\pm}0.300\%$ at concentrations of 250 and $1000{\mu}g/mL$, respectively.