• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1063-1067
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• 2004

To elucidate the effect of protein films containing an antioxidant on lipid oxidation of fish paste products during storage, zein and soy protein isolate (SPI) films containing green tea extract were prepared and their physical properties were examined. Tensile strength and elongation of the protein films decreased by the addition of green tea extract compared to the control. Due to the addition of green tea extract, SPI film had an increase in yellowness, but zein film had a decreased yellowness. Wrapping of fried fish paste products by the zein and SPI films containing the antioxidant retarded lipid oxidation at 2 day storage by 3.6 mg MDA/kg sample and 3.6 mg MDA/kg sample, respectively, for instant fish paste compared to the control. For processed fish paste, they decreased the degree of lipid oxidation by 1.6 mg MDA/kg sample and 0.6 mg MDA/kg sample, respectively.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.114-118
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• 2000

The inhibitory effects of doenjang extracts and linoleic acid(LA) which was identified as one of the active compounds in doenjang on the growth of human cancer cells were studied, comparing to the actions on normal cells. Methanol extract and hexane fraction from doenjang exhibited the strong growth inhibitory effect on HT-29 human colon carcinoma cells. Inhibitory effects of chloroform, ethyl acetate, butanol and aqueous fractions on the cancer cells were observed, moderately or weakly. When cell counts of SNU-C$_1$human colon carcinoma cells were determined daily for 6 days, the inhibitory effect of hexane fraction on this cell line was higher than that of the methanol extract from doenjang. LA completely suppressed the growth of SNU-C$_1$cells after 4 days, while conjugated linoleic acid(CLA) resulted in 98% inhibition after 6 days. With the addition of LA and other free fatty acids such as stearic acid, oleic acid, linolenic acid and ${\gamma}$-linolenic acid (${\gamma}$-LnA) to the culture system, the growth of HT-29 cells and SNU-C$_1$cells was greatly suppressed after 6 days. Inhibitory effects of LA ${\gamma}$-LnA on the growth of these cells were stronger than other fatty acids. On the growth of AZ-521 human gastric carcinoma cells, LA and CLA completely cuppressed the growth of the cells after 4 days and 3 days, respectively. At the level of 0.001%~0.01% of LA, there was no cytotoxic effect on normal rat kidney cells and normal intestine human cells. These results showed that LA, a major active compound of doenjang, had strong inhibitory effects on the growth of human cancer cells without damaging normal cells.

• Food Engineering Progress
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• v.21 no.1
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• pp.1-11
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• 2017

Dyslipidemia, defined as elevated triglyceride (TG), total- and LDL-C, and/or decreased HDL-C levels, is considered a principal risk factor for cardiovascular disease. The low-density lipoprotein receptor (LDLR) family has been considered a key player in the prevention of dyslipidemia. The LDLR family consists of cytoplasmic membrane proteins and plays an important role not only in ligand-receptor binding and uptake, but also in various cell signaling pathways. Emerging reports state that various functional ingredients dynamically modulate the function of the LDLR family. For instance, oats stimulated the LDLR function in vivo, resulting in decreased body weight and improved serum lipid profiles. The stimulation of LRP6 by functional ingredients in vitro activated the Wnt/${\beta}-catenin$ pathway, subsequently suppressing the intracellular TG via inhibition of SREBP1, $PPAR{\gamma}$, and $C/EBP{\alpha}$. Furthermore, the extract of Cistanchetubulosa enhanced the expression of the mRNA of VLDLR, followed by a reduction in the serum cholesterol level. In addition, fermented soy milk diminished TG and total cholesterol levels while increasing HDL-C levels via activation of LRP1. To summarize, modulating the function of the LDLR family by diverse functional ingredients may be a potent therapeutic remedy for the treatment of dyslipidemia and cardiovascular diseases.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.700-715
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• 2022

BACKGROUND/OBJECTIVES: Chronic colitis is a risk factor for colorectal cancer (CRC) development in both animals and humans. Previously, we reported that a diet rich in protein (with casein as the protein source) significantly increased the risk of mouse CRC development in a dose-dependent manner. In this study, we investigated the effects of different protein sources on the risk of colitis development. MATERIALS/METHODS: Balb/c mice were divided into 7 experimental groups: 20% casein (20C), 20C-dextran sulfate sodium (DSS), 40% casein-DSS (40CD), 40% whey protein-DSS (40WD), 40% soy protein-DSS (40SD), 40% white meat-DSS (40WMD), and 40% red meat-DSS (40RMD). Mice were fed an experimental diet for 4 wk and received 3% DSS in their drinking water for 6 days during the 4th wk of the experimental period. RESULTS: Compared to other groups, the 40CD group showed the most aggravated colitis with increased disease activity and inflammatory markers. In the 40RMD group, interleukin (IL)-6 levels were the highest among all the groups. The 40SD group showed conflicting effects, for example, elevated mortality and disease activity but decreased nitric oxide (NO) levels. The 40WD group showed attenuated colitis with increased IL-10 levels and decreased NO levels. The 40WMD group showed conflicting effects, including decreased NO levels and elevated fecal lipocalin-2 and IL-6 levels. CONCLUSIONS: These results suggest that, at levels of 40% in the diet, casein and red meat exacerbate colitis, whereas whey protein mitigates it the most effectively.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.26-33
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• 2023

Eugenol, which can be extracted from clove oil, is a phenolic aromatic compound and has been found to have antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, and antioxidant functions. Consequently, clove oil has long been used in several fields (food, medicine, skincare). Hence, in this study, the sensory profile of clove oil contained in milk analogs (almond, oat, and soy milks) was evaluated at different amounts (added at 0.25%-0.5% increments from 0% to 1.5%). Because of the strong scent of clove oil, the value of the evaluation for sensory profile determined in this study tended to be low. However, compared with the control group, good values in the evaluation for the sensory profile were found in all samples containing 0.25% of clove oil. We evaluated clove oil contained in milk analogs to help increase their sales through products with improved functionality.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.362-366
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• 1989

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Doenjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF: SR ; 100 : 75), soybean 25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.618-623
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• 2014

Sarijang, a soy sauce made from fermented black soybean (Rhynchosia nulubilis), sulfur fed duck, dried bark of Ulmus davidiana, Allium sativum, and bamboo salt, has been demonstrated to exert anti-inflammatory and anti-tumor activities. However, the antioxidant properties of Sarijang have not yet been elucidated. In this study, the antioxidant effects of Sarijang were investigated by determining total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and cellular antioxidant capacity (CAC). The inhibitory effects of Sarijang on oxidative stress-induced DNA damage (200 ${\mu}M$ $H_2O_2$, 250 ${\mu}M$ Fe-NTA, and 200 ${\mu}M$ HNE) in human leukocytes were evaluated by comet assay. The TPC of Sarijang was $1.04{\pm}0.01$ mg GAE/mL. DPPH RSA, TRAP, and ORAC values of Sarijang increased in a dose-dependent manner. The $IC_{50}$ for DPPH RSA of Sarijang was $11.2{\pm}0.3$ mg/mL, whereas $IC_{50}$ of TRAP was $209.5{\pm}2.0$ mg/mL. 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress and oxidative stress-induced DNA damage in HepG2 cells were effectively abrogated by all tested concentrations of Sarijang (1~100 ${\mu}g/mL$). These results suggest that Sarijang has antioxidative activity and protective effects against oxidative DNA damage.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.201-207
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• 1998

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.443-450
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• 1995

Listeria monocrogenes has been increasingly recognized as an important food poisoning and pathogenic bacterium which is Gram positive, non spore forming and facultative anaerobic rod shape. Bacteriological and physiological characterization of L. monocytogenes YM-7 isolated from a patient was performed. Optimum growth condition of 1. monocytogenes YM-7 was at $37^{\circ}$, pH 8.0 and $0\%$ sodium chloride in tryptic soy broth, and then it grew pretty well in the range of $8-40^{\circ}C,\;pH 5.0-10.0\;and\;up\;to\;7\%$ of sodium chloride in the medium. The highest hemolysin activity of hemolysin produced by L. monocytogenes YM-7 was shown in the stationary phase of its growth. Hemolysin produced by the isolated strain was stable at $4^{\circ}C\;and\;pH\;6.0-8.0, while it was gradually unstable by increasing the storage temperature.