• Food Science of Animal Resources
• /
• v.36 no.2
• /
• pp.170-177
• /
• 2016

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. CLA has been reported to be able to reduce body fat. In this study, we investigated the antidiabetic effect of fermented milk (FM) containing CLA on type II diabetes db/db mice. Mice were treated with 0.2% low FM, 0.6% high FM, or Glimepiride (GLM) for 6 wk. Our results revealed that the body weight and the levels of fasting blood glucose, serum insulin, and leptin were significantly decreased in FM fed mice compared to db/db mice. Oral glucose tolerance and insulin tolerance were significantly ameliorated in FM fed mice compared to db/db mice. Consistent with these results, the concentrations of serum total cholesterol, triglycerides, and LDL cholesterol were also significantly decreased in FM fed mice compared to db/db mice. However, the concentration of HDL cholesterol was significantly higher in FM fed mice compared to db/db mice. These results were similar to those of GLM, a commercial anti-diabetic drug. Therefore, our results suggest that FM has anti-diabetic effect as a functional food to treat type II diabetes mellitus.

• Korean Journal of Food Science and Technology
• /
• v.49 no.3
• /
• pp.318-323
• /
• 2017

While manufacturing blended tea, the temperature for pan-firing Rhus verniciflua seed (RVS) is important. The pan-firing duration was fixed to 15 minutes according to a sensory test. We then prepared four types of blended teas with varied ratios of RVS; all the four types showed similar pH, $^{\circ}Bx$, and hunter's color values with no significant difference. According to the sensory test, A-type tea blended with RVS was the most preferred. The antioxidant activity of A-type blended tea was evaluated during storage. The changes in the total polyphenol, total flavonoid, and antioxidant activity by DPPH and ABTS assays were monitored during storage at 4, 25, and $40^{\circ}C$ for 28 days. After 28 days of storage, values for total polyphenol content, total flavonoid content, and antioxidant activity were similar to the initial values. Moreover, microbial growth was not observed during that period.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.669-677
• /
• 2012

The objective of this study was to analyze the flavor pattern of different varieties of cheeses. Four of the each following cheese varieties such as shred type pizza cheese, Cheddar cheese, Mozzarella block cheese, and white mold-ripened cheeses, stored at $4^{\circ}C$ during 2 wks were examined before and after cooking at $70^{\circ}C$ and $160^{\circ}C$. Flavor patterns of these cheeses were analyzed using an electronic nose system based on mass spectrometer. All data were treated by multivariate data processing based on discriminant function analysis (DFA). The results showed the discriminant model by DFA method. Data revealed that flavor patterns of pizza cheeses were well separated as storage prolonged and obviously discriminated as the higher the cooking temperature. The result of pattern recognition analysis based on discriminant function analysis showed that new brand of pizza cheese produced by Imsil Cheese Cooperative was located at middle between the flavors of the imported brands of pizza cheese and those of domestic brand of pizza cheeses. Imsil cheese has a unique flavor pattern among other variety of cheeses. Application of pattern recognition analysis by electronic nose might be useful and advanced technology for characterizing in flavor pattern of cheese products from different origins and different categories of cheeses.

• Journal of Dairy Science and Biotechnology
• /
• v.33 no.2
• /
• pp.159-166
• /
• 2015

We investigated the anti-obesity effects of Lactobacillus acidophilus C isolated from kimchi and red ginseng and black raspberry mixture fermented by this strain. Experimental samples were prepared with 10% skim milk, 1% red ginseng extract and 1% immature black raspberry powder and without red ginseng extract and black raspberry fermented by this strain at $37^{\circ}C$ for 24 hour. Male C57BL/6J mice were randomly divided into 4 groups (a normal diet group (N), a high-fat diet group (HF), a high fat diet with L. acidophilus C (C), and a high fat diet with fermented mixture (CEx)) and were orally administered daily for 6 weeks at concentration of 2,000 mg/kg body weight. The results showed that weight gain, weight of periepididymal fat and perirenal fat, adipocyte size, lipid accumulation in liver, serum glucose concentration, serum GOT and GPT concentration and serum leptin were decreased and concentration of HDL-cholesterol and serum adiponectin were increased compared to HF group. These results suggest that fermented mixture (CEx) might be helpful in improvement of high-fat diet-induced obesity than only L. acidophilus C intake.

• Journal of Dairy Science and Biotechnology
• /
• v.34 no.3
• /
• pp.187-191
• /
• 2016

Biogenic amines have been used as chemical indicators of fermented foods. So far, several chromatography methods have been developed to detect biogenic amines in foods. However, few methods have identified these compound in domestic cheese. We analyzed the biogenic amines (histamine dihydrochloride, tyramine hydrochloride, ${\beta}$-phenylethylamine hydrochloride, putrescine dihydrochloride, cadaverine, spermidine, tryptamine hydrochloride, ethanolamine hydrochloride and butylamine) in cheese by using HPLC. The calibration curves of the biogenic amines were found to be linear over the concentration range of 10-50 ppm with a correlation coefficient of above 0.99. The limit of detection (LOD) and limit of quantitation (LOQ) of the biogenic amines in the given order were 3.7 and 11.3 ppm, 3.4 and 10.4ppm, 3.4 and 10.3 ppm, 4.0 and 12.2 ppm, 3.4 and 10.4 ppm, 3.4 and 10.5 ppm, 3.5 and 10.7 ppm, 4.1 and 12.5 ppm, and 3.4 and 10.4 ppm, respectively. Recovery rates of the biogenic amines in the given order were 112, 104, 93, 108, 91, 102, 101, and 92%, respectively. The findings of this study suggest that HPLC is a suitable method for the determination of biogenic amines, thereby indicating its potential application in the quality control of aging cheese.

• Preventive Nutrition and Food Science
• /
• v.21 no.1
• /
• pp.52-56
• /
• 2016

This study was performed to investigate the antifungal substances and the antifungal activity against fungi of lactic acid bacteria (LAB) isolated from kimchi. LAB from kimchi in Imsil showed antifungal activity against Penicillium brevicompactum strain FI02. LAB LI031 was identified as Lactobacillus sakei subsp. Antifungal substances contained in L. sakei subsp. ALI033 culture media were unstable at high pH levels. Both, the control and proteinase K and protease treated samples showed clear zones, suggesting that the antifungal substances produced by ALI033 were non-protein substances unaffected by protesases. Both, the control and catalase showed clear zones, suggesting that the antifungal metabolite was not $H_2O_2$. The molecular weights of the antifungal substances were ${\leq}3,000Da$. The organic acid content of crude antifungal substances produced by L. sakei subsp. ALI033 showed high concentrations of lactic acid (502.47 mg/100 g). Therefore, these results suggest that antifungal substance produced by L. sakei subsp. ALI033 is most likely due to its ability in producing organic acid.

• Korean Journal of Pharmacognosy
• /
• v.44 no.2
• /
• pp.131-137
• /
• 2013

The present study has been undertaken to investigate the effect of the extract of Cirsium japonicum var. ussuriense leaves (CLE) on blood circulation in a rat model of topical ferric chloride ($FeCl_3$)-induced carotid artery damage. $FeCl_3$ treatment seriously damaged the carotid artery such as the walls of the artery, blood flow and inflammation. However, CLE administration has ameliorated blood circulation and suppressed vessel inflammation. CLE administration also has ameliorated the $FeCl_3$-induced artery tissue damage. Furthermore, CLE significantly suppressed the expression of adhesion molecules. These results suggest that CLE ameliorate blood circulation through suppress inflammatory mediator and adhesion molecule production.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.27 no.4
• /
• pp.416-421
• /
• 2013

Cirsium japonicum var. ussuriense is often used in treatment of human disease such as hemorrhage, blood congestion and inflammation. The present study has been undertaken to investigate the effect of the leaf extract from C. japonicum var. ussuriense (CLE) on the development of collagen-induced arthritis (CIA) in DBA1/J mice. CLE administration suppressed markedly the arthritis incidence and arthritis score in CIA mice. Also, CLE significantly suppressed the release of $PGE_2$, TNF-${\alpha}$, IL-4 and IL-6 in CIA mice. However, CLE significantly increased the production of IL-10, but not IL-4. These results suggest that CLE suppress inflammatory mediators and regulates Th1 and Th2 cytokines. These properties may contribute to the anti-arthritis action of CLE.

• Journal of the Korean Society of Environmental Restoration Technology
• /
• v.5 no.1
• /
• pp.19-27
• /
• 2002

To investigate the dominant species and factors related with plant coverage by road structures and forest environment factors, forest roads elapsed from one year to twelve year after construction had been selected in six county(Gochang-gun, Muju-gun, Imsil-gun, Jangsu-gun, Jeongup-shi and Jinan-gun), and 20m segments were continuously set up in each road. The results obtained from this study are summarized as follows: The species diversity of Gochang, Muju, Imsil, Jangsu, Jeongup and Jinan were 1.304, 1.267, 1.308, 1.193, 1.289 and 1.018, respectively. In process of years, plant coverage was increased gradually and average of plant coverage was 15.3% in forest roads which elapsed three year, and was 86.5% in forest roads which elapsed nine year after construction. The dominant species in the cutting slope of surveyed area were covered with Arundinella hirta, Pinus rigida, Miscanthus sinensis var. purpurascens, Artemisia princeps var. orientalis, Pinus densiflora, Oplismenus undulatifolius, Rubus coreanus, Lysimachia clethroides, Lespedeza bicolor, and Alnus hirsuta of the 152 species. The high correlated factors between plant coverage and variables in cutting slopes appeared elapsed year, soil hardness, mean annual precipitation, vertical grade, inslope and arid humidity in surveyed area.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.1
• /
• pp.47-53
• /
• 2014

In this study, our aim was to investigate the changes in ginsenosides and polyphenols in red ginseng extract fermented by Lactobacillus acidophilus and to manufacture fresh cheese using fermented red ginseng extract. Red ginseng extract (3%, w/v) was fermented by L. acidophilus for 24 h. On performing lactic acid bacteria counts, we determined that L. acidophilus reached its maximum growth phase after 16 h; this was followed by decrease in growth. During fermentation, the levels of ginsenosides Rg3 (20S) and Rg3 (20R) as well as protopanaxadiol (20R), F1, and compound K increased, while those of s Rb2, Rd, Rf, and Rg1 decreased. The pH, titratable acidity, and viable cell counts in fresh cheese prepared using fermented red ginseng extract were measured during the storage period. The pH decreased over time, while titratable acidity and viable cell counts increased with increase in the duration of the storage period. Sensory tests showed that the overall sensory properties of fresh cheese prepared using 1% fermented red ginseng extract were similar to those of the control groups. This result suggests that L. acidophilus-fermented red ginseng has potential for development as a new bioactive material.