• Korean journal of food and cookery science
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• v.31 no.1
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• pp.98-102
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• 2015

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1009-1015
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• 2000

Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b＊values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.149-153
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• 1992

The antimutagenic effect of green-ye1low vegetables on the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and N-nitrosodimethylamine (NDMA) in Salmonella assay system and also their inhibitory effect on AZ-521 human gastric cancer cells were studied. Twenty-four items from twenty six kinds of vegetables(92%) revealed antimutagenic activity toward MNNG (p< 0.0l, 0.05). Perilla leaf, Korean cabbage, cauliflower, lettuce, mustard leaf, water dropwort, small water dropwort, carrot and burdock inhibited the mutagenicity more than 80%. The methanol extracts of the vegetables also showed the antimutagenic activity toward NDMA (p< 0.01, 0.05). Especially, perilla leaf, kale, soybean sprout and onion inhibited more than 80% of the NDMA induced mutagenicity in S. typhimurium TA100. Small water dropwort and perilla leaf exhibited the strong inhibitory effect (97~100%) on the growth of the AZ-521 human gastric cancer cells. Soybean sprout, water dropwort, broccoli, crown daisy, green red pepper, red pepper leaves, spinach, cabbage and sweet potato also inhibited growth of the cancer cells (p < 0.001~0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.95-100
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• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.493-501
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• 2008

The objectives of this study were to investigate the antihyperglycemic and hypolipidmic effects of sea oak(Eisenia bicyclis, EB) in the diabetic state and to examine the appropriateness of formulated EB pill for the effects. The various test materials obtained from EB were included in the experimental diets with 15% fat/0.5% cholesterol and fed to streptozotocin-induced diabetic mice weighing $35.0{\pm}0.7$ g for three weeks but not in the control diet having the same composition. The test materials were EB dry powder, water and ethanol extracts, viscozyme-treated EB water extract(EB enzyme-TR) and formulated pill containing dry powders of the EB, two kinds of seaweed, black soybean, sesame, onion and garlic. BG was measured during feeding period and serum insulin, lipids and thiobarbituric acid reactive substances(TBARS) and intestinal disaccharidase activities were measured at the end of the three weeks of the feeding. BG increase was lower in the EB enzyme-TR group after 10 days of the experimental diet but lower in EB pill group after 15 days compared with the control group. Serum insulin levels were higher in the EB enzyme-TR and EB pill groups. Intestinal maltase but not sucrase activity was higher in EB enzyme-TR fed group than the control group. Serum levels of total cholesterol and triglyceride were reduced by the EB enzyme-TR and EB pill compared with the control diet. HDL-/total cholesterol was increased by all EB test materials. Serum TBARS levels were lower in the EB ethanol extract and EB pill groups than in the control group and tended to be lower in the other EB groups. It is concluded that the EB enzyme-TR is the best among the EB preparations to be utilized as a functional component for improving blood glucose and lipid profile in diabetic subjects in the future. However, the pill containing low level of the EB powder is also regarded as effective and readily usable when formulated with the several other ingredients of the proper composition.(Supported by the RIC Program of MOCIE, Korea).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.57-66
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• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

• Journal of Life Science
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• v.21 no.6
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• pp.796-804
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• 2011

Microglia are central nervous system (CNS)-resident professional macrophages that function as the principal immune cells responding to pathological stimulations in the CNS. Activation of microglia, induced by various pathogens, protects neurons and maintains homeostasis in the CNS, but severe activation causes inflammatory responses secreting various neurotoxic molecules such as nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$) and pro-inflammatory cytokines. Allium fistulosum, a member of the onion family, is mainly cultivated for consumption, as well as medicinal use in Oriental medicine. It has been reported that A. fistulosum has various biological effects such as anti-oxidant, anti-platelet aggregation, anti-fungus and anti-cholesterol synthesis, however there has been no research about the anti-inflammatory effects of A. fistulosum extracts. In this study, it was undertaken to explore the functions of A. fistulosum as a suppressor of neuronal inflammation by using BV2 microglia cells. As a result, it was found that four kinds of extracts of A. fistulosum effectively reduced the expressions of inducible NO synthase (iNOS) and cyclooxygenase-2 (COX-2) at both mRNA and protein levels, and also attenuated pro-inflammatory cytokines such as tumor necrosis alpha (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$) and interleukin-6 (IL-6) at the mRNA level in BV2 stimulated by lipopolysaccharide (LPS). In addition, the extracts of A. fistulosum attenuated the release of NO markedly, as well as resulting in slight decreases of TNF-${\alpha}$ and IL-6 production, the effects of which were most significant when treated with ethyl alcohol extract from the whole A. fistulosum. In conclusion, the data indicated that the anti-inflammatory actions of A. fistulosum against BV2 microglia cells is through the down-regulation of iNOS, COX2 and pro-inflammatory cytokines such as TNF-${\alpha}$ and IL-6, and these effects are expected to help in the protection of nerve tissues by suppressions of neuronal inflammation in various neurodegenerative diseases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.