Journal of Food Science and Nutrition最新文献_第8页

Physicochemical Characteristics of Kohlrabi Slices Dehydrated by the Addition of Maltodextrin 添加麦芽糊精脱水大头菜片的理化特性研究

Journal of Food Science and Nutrition Pub Date : 2011-06-30 DOI: 10.3746/JFN.2011.16.2.189

Shu-Mei Wang, D. Yu, K. Song

引用次数: 6

Enteral Infusion of Green Tea Extract Selectively Enhances the Biliary Secretion of 14 C-Benzo(a)pyrene in Rats without Affecting Other Biliary Lipids 肠内输注绿茶提取物选择性地促进大鼠胆道14 - c -苯并(a)芘的分泌，而不影响其他胆道脂质

Journal of Food Science and Nutrition Pub Date : 2011-06-30 DOI: 10.3746/JFN.2011.16.2.104

S. Noh, Juyeon Kim

{"title":"Enteral Infusion of Green Tea Extract Selectively Enhances the Biliary Secretion of 14 C-Benzo(a)pyrene in Rats without Affecting Other Biliary Lipids","authors":"S. Noh, Juyeon Kim","doi":"10.3746/JFN.2011.16.2.104","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.104","url":null,"abstract":"Recently, we have demonstrated that green tea extract (GTE) decreases the intestinal absorption of benzo[a]pyrene (BAP), which is an extremely lipophilic food contaminant. The present study was conducted to examine if an enteral infusion of GTE would influence the biliary secretion of BAP and lipids in rats. Female rats were fed an AIN-93G diet with or without (control) GTE at 5 g/㎏ diet for 4 week. Following the 4-week dietary treatment, rats with bile duct cannula were infused continuously for 8 hr at 3.0 ㎖/hr via a duodenal catheter with a lipid emulsion containing 4.0 μ㏖ BAP labeled with ¹⁴C (¹⁴C-BAP), 20.7 μmol cholesterol, 452 μ㏖ triolein, and 3.1 μ㏖ α-tocopherol, and 396.0 μ㏖ Na-taurocholate with or without 76.1 ㎎ GTE powder in PBS buffer (pH, 6.4). Bile was collected hourly via bile cannula for an 8 hr period. Our results showed that bile flow did not differ between groups. However, the biliary secretion of ¹⁴C-BAP was significantly enhanced by GTE infusion, compared with those infused with the lipid emulsion alone. However, GTE did not affect the biliary outputs of cholesterol, fat, phospholipid and α-tocopherol. These findings indicate that GTE has a profound stimulatory effect on the biliary excretion of BAP in rats, without affecting other biliary lipids. The mechanism(s) by which GTE enhances the biliary secretion of BAP remains to be investigated.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"18 1","pages":"104-109"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79166373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Melatonin and Polyphenol Contents in Some Edible Sprouts (Alfalfa, Chicory, Rape, Red Kale and Sunflower) 一些可食用芽苗菜(苜蓿、菊苣、油菜、红甘蓝和向日葵)中褪黑素和多酚含量

Journal of Food Science and Nutrition Pub Date : 2011-06-30 DOI: 10.3746/JFN.2011.16.2.184

S. Kim, M. H. Cho

引用次数: 13

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation 黑蒜提取物对米酒发酵过程中理化及微生物特性的影响

Journal of Food Science and Nutrition Pub Date : 2011-06-30 DOI: 10.3746/JFN.2011.16.2.142

Y. Jeong

引用次数: 3

Determination of Phytochemical Contents and Biological Activities from the Fruits of Elaeagnus multiflora 多花榆果实中植物化学成分和生物活性的测定

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.029

Jin Hwan Lee, W. Seo, K. Cho

{"title":"Determination of Phytochemical Contents and Biological Activities from the Fruits of Elaeagnus multiflora","authors":"Jin Hwan Lee, W. Seo, K. Cho","doi":"10.3746/JFN.2011.16.1.029","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.029","url":null,"abstract":"The purpose of this study was to investigate the phytochemical contents and biological activities, including α-glucosidase inhibitory activity and antioxidant activity, from the fruits of Elaeagnus multiflora using different solvent systems. The 50% ethanol extract of this species showed the most potent α-glucosidase inibitory activity (88.5%) at a concentration of 1 ㎎/mL. Moreover, this extract also displayed the strongest antioxidant activity in each assay, showing 96.3% in DPPH scavenging activity, 98.2% in ABTS scavenging activity, and 2.5% in reducing power. The highest total phytochemical contents, including flavan-3-ols, phenolic acids, and flavonoids, were observed in the 50% ethanol extract. Interestingly, flavan-3-ols (3.150 ㎎/g) were detected at a significantly higher total content than those of phenolic acids (0.380 ㎎/g) and flavonoids (not detected). Additionally, the contents of individual phytochemicals showed remarkable differences, especially the epicatechin gallate (2.008 ㎎/g) and gallic acid (0.099 ㎎/g), which were the predominant constituents of each phytochemical type. Therefore, our results suggest that the 50% ethanol extract of E. multiflora fruits has strong biological activities, which are correlated with high phytochemical contents.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"7 1","pages":"29-36"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90656483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Effect of Soaking Time and Steeping Temperature on Biochemical Properties and γ-Aminobutyric Acid (GABA) Content of Germinated Wheat and Barley 浸泡时间和浸泡温度对萌发小麦和大麦生化特性及γ-氨基丁酸(GABA)含量的影响

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.067

Sasathorn Singkhornart, G. Ryu

{"title":"Effect of Soaking Time and Steeping Temperature on Biochemical Properties and γ-Aminobutyric Acid (GABA) Content of Germinated Wheat and Barley","authors":"Sasathorn Singkhornart, G. Ryu","doi":"10.3746/JFN.2011.16.1.067","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.067","url":null,"abstract":"The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and 35℃) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and ash), reducing sugar content, enzyme activity and pasting profile and GABA (γ-animobutyric acid) content of germinated wheat and barley were also evaluated. The results clearly suggest that the short soaking time and lower steeping temperature significantly decreased germination time and weight loss, while germination percentage increased. Regarding the chemical composition, the protein content of wheat and barley was slightly increased after germination but there was no significant difference in content of crude fat and ash of both germinated cereals. The reducing sugar content of both germinated cereals decreased as the steeping temperature increased from 25℃ to 35℃. Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity. The highest GABA content that occurred with soaking times of 6 and 12 hr and a steeping temperature of 35℃ was 1,467.74 and 1,474.70 ㎍/g for germinated wheat and 2,108.13 and 1,691.85 ㎍/g for germinated barley. This study indicated that the optimum germination process for wheat and barley is a low steeping temperature and a short soaking time.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"61 1","pages":"67-73"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79505240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.) 不同品种干红椒泡菜的品质及发酵特性

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.074

Jin-Woong Jeong, O. Kim, J. Sung

{"title":"Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)","authors":"Jin-Woong Jeong, O. Kim, J. Sung","doi":"10.3746/JFN.2011.16.1.074","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.074","url":null,"abstract":"The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10℃ fermentation. The initial pH was approximately 5.65～5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23～4.52 and 6.12～7.97 ㎎/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 ㎎/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both DPPH? and ABTS? scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"16 1","pages":"74-82"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89792573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Profiling of Volatile Components Using Gas Chromatography-Mass Spectrometry in Commercial Pine Needle (Pinus densiflora S. and Z.) Powder 商品松针(Pinus densiflora S. and Z.)挥发性成分气相色谱-质谱分析粉

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.045

Joo-shin Kim, H. Chung

引用次数: 4

Protective Effect of Sasa borealis Leaf Extract on AAPH-Induced Oxidative Stress in LLC-PK1 Cells 白沙叶提取物对aaph诱导的LLC-PK1细胞氧化应激的保护作用

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.012

Ji-Young Hwang, Heeseob Lee, Ji-Sook Han

{"title":"Protective Effect of Sasa borealis Leaf Extract on AAPH-Induced Oxidative Stress in LLC-PK1 Cells","authors":"Ji-Young Hwang, Heeseob Lee, Ji-Sook Han","doi":"10.3746/JFN.2011.16.1.012","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.1.012","url":null,"abstract":"This study was designed to investigate the protective effect of Sasa borealis leaf extract on 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in LLC-PK1 cells (porcine kidney epithelial cells). The butanol fraction from Sasa borealis leaf extract (SBBF) was used in this study because it possessed strong antioxidant activity and high yield among fractions. Exposure of LLC-PK1 cells to 1 mM AAPH for 24 hr resulted in a significant decrease in cell viability, but SBBF treatment protected LLC-PK1 cells from AAPH-induced cell damage in a dose dependant manner. To determine the protective action of SBBF against AAPH-induced damage of LLC-PK1 cells, we measured the effects of SBBF on lipid peroxidation and antioxidant enzymes activities of AAPH treated cells as well as scavenging activities on superoxide anion radical and hydroxyl radical. SBBF had a protective effect against the AAPH-induced LLC-PK1 cellular damage and decreased lipid peroxidation and increased activities of antioxidant enzymes such as superoxide dismutase and glutathione peroxidase. Furthermore, SBBF showed strong scavenging activity against superoxide anion radical. The IC 50 value of SBBF was 28.45±1.28 ㎍/mL for superoxide anion radical scavenging activity. The SBBF also had high hydroxyl radical scavenging activity (IC 50 =31.09±3.08 ㎍/mL). These results indicate that SBBF protects AAPH-induced LLCPK1 cells damage by inhibiting lipid peroxidation, increasing antioxidant enzyme activities and scavenging free radicals.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"21 1","pages":"12-17"},"PeriodicalIF":0.0,"publicationDate":"2011-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81865953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Antioxidant Activity and Irritation Test of Extracts Obtained from Angelica dahurica 白芷提取物的抗氧化活性及刺激性试验

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI: 10.3746/JFN.2011.16.1.008

Yang-Suk Lee, Nam-Woo Kim

引用次数: 4