• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.655-659
• /
• 2014

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.17-25
• /
• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• Food Science of Animal Resources
• /
• v.30 no.1
• /
• pp.36-41
• /
• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• Journal of Nutrition and Health
• /
• v.36 no.6
• /
• pp.622-634
• /
• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Preventive Nutrition and Food Science
• /
• v.3 no.3
• /
• pp.260-266
• /
• 1998

Selenium contents of infant formulas that were commerically available in Japan and Korean were determined by the method of atomic absorption spectrometry with hydrode generation. Total means of selenium contents were 45.2$\pm$22.1ng/g(n=34) in all the Japaneses formulas and 58.3$\pm$18.9ng/g(n=22) in all the Korean formulas. selecnium contents of milk-based formulas (54.7$\pm$23.2ng/g in Japan, n=20 and 64.8$\pm$12.6ng/g in Korean , n=18) were significantly higher than those of soy-based formulas (36.8$\pm$11.0ng/g in Japanes brands, n=11 and 36.4ng/g in Korean one , N=1). Based on selenium data of these formulas the selenium intakes of infants have been estimated to be about 6.6$\mu\textrm{g}$/day and 8.1$\mu\textrm{g}$/day in Korean by milk-based formula feeding.

• Journal of Dairy Science and Biotechnology
• /
• v.16 no.2
• /
• pp.98-105
• /
• 1998

Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides(CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These result suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

• 한국유가공학회:학술대회논문집
• /
• 1998.05a
• /
• pp.22-29
• /
• 1998

Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides (CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These results suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.99-104
• /
• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.739-745
• /
• 1999

This study was carried out to investigate the oligosaccharide and amino acid utilization by mixed cultures during soy yogurt fermentation. Three types soy yogurt were prepared by fermenting with Lactobacillus acidophilus and Streptococcus thermophilus, Streptococcus thermophilus and Saccharomyces uvarum, Lactobacillus acidophilus and Saccharomyces uvarum. The utilized amount of oligosaccharide and amino acid was determined by HPLC during the fermentation period. The oligosaccharide and amino acid utilization efficiency of S. thermophilus and Sac. uvarum was greater than the other mixed cultures. It was found that Sac. uvarum produced enzymes which can convert oligosaccharide and common sugars in soy milk into glucose, galactose and fructose which can be fermented by L. acidophilus and S. thermophilus, and in turn stimulated acid production and amino acid utilization of the latter.

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.556-565
• /
• 2014

In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of $35^{\circ}C$, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and $61.39{\mu}g/g$, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.