• Journal of Microbiology and Biotechnology
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• 제27권3호
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• pp.450-459
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• 2017

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean traditional fermented food. L. brevis HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by L. brevis HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by L. brevis HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

• The Korean Journal of Physiology and Pharmacology
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• 제11권4호
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• pp.155-161
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• 2007

In order to characterize the role of sympathetic activity in obesity, we repeatedly assessed sympathetic activity via power spectral analyses of heart rate variability in the same subjects at 7, 11, 25, and 60 weeks, using monosodium glutamate (MSG)-induced obese and control rats. The effects of lower sympathetic activity on obesity were also evaluated. Fat mass in MSG rats was already higher at 7 weeks, but the sympathetic activity did not differ between 7 and 25 weeks. Between 25 and 60 weeks, the increase in fat mass, food efficiency, and body weight gain was higher in MSG rats. The increase in sympathetic activity between 25 and 60 weeks and sympathetic activity at 60 weeks were lower in MSG rats. Fat mass at 60 weeks was inversely correlated with changes in sympathetic activity between 25 and 60 weeks. Reduced plasma epinephrine levels by bilateral adrenal demedullation induced increase of fat mass. In, an attenuated increase of sympathetic activity with age may partly be responsible for aggravated obesity in MSG rats. Additionally, reduced sympathetic activity per se induced obesity in rats. These results suggest that lower sympathetic activity contributes to obesity in rats.

• Nutritional Sciences
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• 제4권1호
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• pp.47-54
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• 2001

This survey was carried out using a self-administered questionnaire in order to investigate the flavor enhancer products questionnaires were used out of 505 collected (collection rate : 84.2%). Most housewives used flavor enhancer products. Housewives with higher educations and employed housewives used significantly less flavor enhancer. The main reason for nonuse of flavor enhancer products was their perceived negative health effects. Housewives mainly used flavor enhancer products in stews and whole dishes. Most housewives used flavor enhancer products 1-2 times per day and housewives with higher educations and employed housewives used flavor enhancer products less frequently. As for the quantity of flavor enhancer products used, most housewives reported small to moderate amounts. Housewives with higher educations used significantly smaller amounts of flavor enhancer products. There was a significant difference in the kinds of flavor enhancer products used by housewives, depending on education level, household income, food expenditures and residence type. Most housewives purchased flavor enhancer products at wholesale marts. There was a significant difference in the places where flavor enhancer products were purchased among those of different education and household income levels. Therefore, these results may be useful in the development of safer and more variously flavored flavor enhancer products.

• 셀메드
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• 제3권4호
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• pp.29.1-29.11
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• 2013

Certain dietary contents, biological supplements might influence the occurrence or treatment of epilepsy. Some studies have found that the supplementation with individual nutrients reduced seizure frequency or improved other aspects of health in patients with epilepsy. Potentially beneficial dietary interventions include treating blood glucose dysregulations. Identifying and avoiding allergenic foods, and avoiding suspected triggering agents such as alcohol, aspartame, and monosodium glutamate. The Atkins diet (very low in carbohydrates) is a less restrictive type diet that may be effective in some cases. Nutrients that may reduce seizure frequency include vitamin B6, magnesium, vitamin E, manganese, taurine, dimethylglycine, and omega-3 fatty acids. Administration of thiamine may improve cognitive function in patients with epilepsy. Supplementation with folic acid, vitamin B6, biotin, vitamin D, and L-carnitine may be needed to prevent or treat deficiencies resulting from the use of anticonvulsant drugs. Vitamin K1 has been recommended near the end of pregnancy for women taking anticonvulsants. Melatonin may reduce seizure frequency in some cases, and progesterone may be useful for women with cyclic exacerbations of seizures. In most cases, nutritional therapy is not a substitute for anticonvulsant medications. However, in selected cases, depending on the effectiveness of the interventions, dosage reductions or discontinuation of medications may be possible. However, nutrient supplementation may be necessary to prevent or reverse the effects of certain deficiencies that frequently result from the use of antiepileptic drugs.

• 동아시아식생활학회지
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• 제11권3호
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• Biotechnology and Bioprocess Engineering:BBE
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• 제6권5호
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• pp.341-346
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• 2001

For the purpose of mass producing Monascus red pigments optimum medium composition and environmental conditions were investigated in submerged flask cultures. The optimum carbon and nitrogen sources were determined to be 30g/L of glucose and 1.5 g/L of monosodium glutamate (MSG). Of the three metals examined, Fe$\^$2+/ showed the strongest stimulatory effect on pigment production and some stimulatory effect was also found in Mn$\^$2+/. Optimum pH and agitation speed were determined to be 6.5 and 700 rpm, respectively. Under the optimum culture conditions batch fermentation showed that the maximum biomass yield and specific productivity of red pigments were 0.20 g DCW/g glucose and, 32.5 OD$\sub$500/g DCW$\^$-1/h$\^$-1/, respectively.

• 한국조리학회지
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• 제21권2호
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• pp.201-214
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• 2015

본 연구의 목적은 효과적인 마케팅 전략을 개발하기 위해식품산업이나 레스토랑을 돕는 천연조미료의 경험을 구매 유도 인자를 찾아내는 것이다. 다음과 같이 연구의결과 및 시사점요약 될 수 있다. 먼저, 성별, 교육 수준, 외식 빈도, 또는 식생활 지출비에 따라 천연조미료 구매경험사이에 유의적인 차이가 있었다. 둘째, MSG 안전 지식 중 안전 규정에 대한 지식은 천연조미료의 구매경험에 부정적인 영향을 미쳤다. 셋째, 식품 안전에 대한 태도는 자연조미료의 구매경험에 긍정적인 효과가 있다. 넷째, 식품탐구형이나 건강추구형의 식생활 라이프스타일을 가진 사람일수록 천연조미료의 구매 경험 가능성이 높게 나왔다.

• 한국식품영양학회지
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• 제26권3호
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• pp.438-446
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• 2013

This paper investigated the purchase behavior of Kimchi products by surveying housewives in Jeonbuk area who have purchased Kimchi products. The studied consumers purchased Kimchi products for the convenience and time-saving aspects. Factors taken into account when purchasing Kimchi were hygiene, taste and ingredients. The main places of purchase for Kimchi products were large discount markets. The purchase information paths were product displays at stores and recommendations from acquaintances. The most purchased type of Kimchi products was cabbage Kimchi. An one-time purchase amount was 10,000~30,000 won. The most purchased size was to be 500 g~1 kg. Desired improvements for Kimchi products were a display of the ingredients origin, exclusion of monosodium glutamate, freshness, and hygiene. Based on the results, this research aids in analyzing the marketing mix (4P: product, price, place, promotion) of Kimchi products for Kimchi manufacturers.

• 한국축산식품학회지
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• 제33권3호
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• pp.377-389
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• 2013

Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

• 한국식품과학회지
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• 제35권4호
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• pp.623-627
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• 2003

고추로부터 추출한 capsicum 용액(30 Scoville Unit와 50 Scoville Unit)의 매운 감각은 돈골(豚骨)베이스의 순한맛 라면 스프를 혼합하였을 때 뚜렷한 감소 현상을 보였다. 이러한 감소 현상과 관련하여 3가지 향미증진제, 0.5%(w/w) MSG, 0.5%(w/w) IG, 0.5%(w/w) $Aromild^{\circledR}$(yeast extract, Japan)가 고춧가루를 함유하는 라면의 매운 정도를 감소시키는 효과를 확인하였고, 10%(w/w) 설탕과 0.66 ppm의 capsicum이 서로 masking 현상을 보임을 알 수 있었다. 유탕면을 사용하는 라면의 매운 정도는 면을 끊일 때 우러나오는 유지 성분에 의하여도 감소하였다.