• Food Science and Preservation
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• v.15 no.4
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• pp.568-575
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• 2008

The antimicrobial activities of raw garlic and garlic juice heated for 30 min at $65^{\circ}C,\;80^{\circ}C,\;and\;95^{\circ}C$ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at $65^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at $80^{\circ}C$ was much less, and no antimicrobial activity was seen in garlic juice heated at $95^{\circ}C$. Raw garlic and garlic juice heated at $65^{\circ}C$ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at $80^{\circ}C$ were much lower, against all bacteria tested.

• Food Science and Preservation
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• v.14 no.6
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• pp.709-715
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• 2007

Korean green tea has been claimed to have health-promoting effects, which may be related to the antioxidant activity in vitro. Korean green teas (Woojeon, WJ ; Sejak, SJ ; Jungjak, JJ ; Daejak, DJ) were subjected to different harvested times and yet little research has examined their bioactive compounds. To assess the effect of this different harvested times on nutritional and health-related properties such as Korean green tea polyphenols, flavonoids, theanine and free amino acids, antioxidant activities and radical scavenging activities were determined. Total polyphenols in JJ (37.16 mg/g) was higher than in other products (WJ, 19.55 ; SJ 24.65 ; DJ, 23.28 mg/g). Contents of flavonol and flavone glycosides were the highest at DJ (350.83 mg%) as compared to WJ (220.81), SJ (256.88) and JJ (270.36 mg%). Contents of theanine and total free amino acids were the highest at WJ (14.11, 23.62 mg/g, respectively), but decreased thereafter. Antioxidant activities were higher in JJ and DJ, using the linoleic acid peroxidation, DPPH and ABTS free radical-scavenging activities. However, WJ and SJ had less active antioxidant activity and free radical-scavenging activity. Reducing powers were increased depend on the concentration of extracts. Antioxidant activity and free radical-scavenging activity of JJ and DJ seemed to relate with total polyphenol and flavonoid contents.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Food Science and Preservation
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• v.14 no.3
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• pp.323-327
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• 2007

Moderate consumption of maesil(Prunus mune) was associated with pharmaceutical and physiological effects on human health. The object of this study was to determine the inhibitory effects of Prunus mune extracts(PME) on food spoilage microorganisms. PME was found to have an antibacterial effect on Colletotrichum fragariae. The hydrophilic fractions of PME showed more effective inhibition than did the hydrophobic fractions. In addition, the hydrophilic fractions of PME seemed to inhibit(12-40%) metabolic enzymes related to energy production, including glucose-6-phosphate dehydrogenase, succinate dehydrogenase, malate dehydrogenase, and hexokinase. Our data suggest that hydrophilic components of PME might control food spoilage microorganisms because of suppression of membrane enzymatic function.

• Food Science and Preservation
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• v.17 no.6
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• pp.874-880
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• 2010

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

• Journal of Society of Preventive Korean Medicine
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• v.8 no.1
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• pp.1-17
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• 2004

The research method of 'the grafing I-ching(周易) and oriental medicine'(醫易會通) has been handed down for more than 2000 years to interpret the theory of the medicine by using the system of the ideology and the category of I-ching(周易). Many skillful doctors form the past have developed and advanced the oriental medicine by studying the 'the grafing I-ching(周易) and oriental medicine'(醫易會通) and wrote many theories and had experiment on clinical studies. From many theories of 'the grafing I-ching(周易) and oriental medicine'(醫易會通), I believe using the ideology and the category of eight trigrams(八卦) system to study the internal organs(臟腑) has a great importance. For eight trigrams(八卦) is the nucleus or the basic of I-ching(周易) and the internal organs (臟腑) are the main system of the body. Therefore grafting eight trigrams(八卦) and the internal organs (臟腑) theory has a meaning of grafting I-ching(周易) and the main point of the oriental medicine. But the uncertainties of the theories between doctors still exists and there's no unified theories in matching eight trigrams(八卦) and the internal organs(臟腑). This tells us that the most important part of the 'the grafing I-ching(周易) and oriental medicine'(醫易會通) theory is not logically organized. Therefore the author realized the necessity of the study about grafting eight trigrams(八卦) and the intimal organs (臟腑) theory, Also in order to confirm the significance of the result of the research, first of all there needs to be a research that applies it to the meathod of the mental cultivation(精神養生法), Health preservation(養生) is the basic idea of the oriental medicine and among health preservation(養生), the meathod of the mental cultivation(精神養生法) is most important.

• Food Science and Preservation
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• v.18 no.6
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• pp.930-937
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• 2011

To develop natural preservatives or functional health foods from soybeans (Baektae and Taekwang), the antioxidant and fibrinoytic activities of the water and 70% (v/v) ethanol extract of soybeans and fermented soybean paste (Chungkukjang) were examined. The polyphenol contents of water extracts from Baektae and Baektae Chungkukjang were 189.25 mg/100 g and 814.58 mg/100 g, respectively, whereas those from Taekwang and Taekwang Chungkukjang were 210.23 mg/100 g and 834.23 mg/100 g. The polyphenol contents of the water extracts from Chungkukjang was 4.0~4.3-fold higher than those from soybean. The electron-donating abilities (EDAs) and superoxide dismutase-(SOD)-like activities of the water and ethanol extracts from Chungkukjang were higher than those of the extracts from soybean. Both extracts were found to have had fibrinolytic activity, and the highest activity was present in the water extracts of Baektae Chungkukjang. The polyphenol contents and antioxidative and fibrinolytic activities of the extracts from Chungkukjang were higher than those of the other soybean extracts. These results indicate that Chungkukjang can be used as a material for health foods or natural antioxidants.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Food Science and Preservation
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• v.31 no.2
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• pp.298-306
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• 2024

This study evaluated the differentiation and protective effects of mixed plant-extract powder in C2C12 muscle cells. Cells were differentiated into myotubes in 2% horse serum (HS)-containing medium with mixed plant-extract powder (MPEP) for 6 days. Treatment with MPEP increased the expression of myogenin and myosin heavy chain (MHC) protein in cells compared with non-treated cells. Differentiated cells were pretreated with MPEP, and hydrogen peroxide (H₂O₂). Our results revealed that treatment with MPEP before H₂O₂ treatment increased cell viability and decreased H₂O₂-induced lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, MPEP attenuated H₂O₂-induced upregulation of Bax, downregulation of Bcl-2, and activation of caspase-9 and -3. These results suggest the MPEP can stimulate C2C12 muscle cell differentiation into myotubes and observe the protective effect of mixed plant-extract powder against muscle oxidative stress. In conclusion, MPEP may be useful as a prevention and treatment material for skeletal muscle disease caused by age-related diseases.