查看更多>>摘要：The 3-monochloropropane-l,2-diol beta-MCPD) is a contaminant that occurs in foodstuffs in its free form as well as in its bound form. The objective of this study was to evaluate the effects of emulsifier, frying temperature, and the amounts of salt and oil on the formation of bound 3-MCPD in a fried snack model. Emulsifier affected the formation of bound 3-MCPD; furthermore, it was observed that the largest amount of bound 3-MCPD was detected in the fried snack model when glycerin esters of fatty acids were used as emulsifiers. Frying temperature also affected the formation of bound 3-MCPD, which increased significantly as the frying temperature increased from 145 to 190°C. In addition, salt affected the formation of bound 3-MCPD. As the amount ofsalt increased, the amount of bound 3-MCPD also increased significantly. Moreover, it was observed that the amount of oil did not affect the formation of bound 3-MCPD. These results will aid in the reduction of bound 3-MCPD in fried snacks.
查看更多>>摘要：The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; however, lightness and yellow values were significantly decreased. Total sugar content was the highest during the second step and decreased significantly after the third step. The content of gingerol decreased with aging whereas 6-shogaol increased from 17.7 to 34.1 times the baseline. Total phenolic and flavonoid contents were the highest during the second step and decreased in the subsequent steps. The radical scavenging activities and reducing power were the highest during the second and third steps, respectively, and then they gradually decreased. The antioxidant activities of aged ginger during the aging process showed a high correlation with browning intensity, 6-shogaol, total sugar, and total phenolic content. Therefore, our study suggested that aging during the second and third steps were effective in optimizing antioxidant activity.
查看更多>>摘要：Fishery resources have been widely consumed as protein- and vitamin-rich food sources in the Korean diet. However, information regarding their vitamin levels is extremely limited. In this study, trienzyme-Lactobacillus casei method was validated and used to determine the folate contents in fishery foods. The trienzyme-VL. casei method for folate analysis showed excellent accuracy (85.2 to 95.3% recovery) and precision (repeatability 1.4% RSD and reproducibility 2.4% RSD). Folate contents of 20 fish foods (4 fish, 3 crustaceans, 3 sea algae, 3 cephalopods, 4 shellfish, and 3 others) ranged from 1.75 to 97.98 p.g/100g. Furthermore, we found that the folate content in seaweed fusiforme was the highest, followed by gulfweed (69.73 ug/100 g). Folate analysis using the trienzyme-Z,. casei method was determined excellent based on the z-score of -0.3 in the Food Analysis Performance Assessment Scheme test. Analytical and method validation data generated in this study could be used to update the national food composition table on vitamin F39 in Korean fishery resources.
查看更多>>摘要：In this study, we analyzed glucosinolates and their metabolites in the inner and outer parts of napa cabbage (NC; Brassica rapa subsp. pekinensis) and napa cabbage kimchi (NKC) using UPLC-ESI-MS/MS. In the extracts from NC and NKC, glucobrassicanapin(m/z 386), glucoalyssin (m/z 450), glucobrassicin (m/z 447), 4-methoxyglucobrassicin (m/z 477), and neoglucobrassicin (m/z All) were detected using the MS scan mode ([M-H]~), and gluconapin (m/z 372->97), progoitrin (m/z 388->97), glucoiberin (m/z 422—>97), 4-methoxyglucobrassicin (m/z 477—>97), and neoglucobrassicin (m/z AllAAl) were detected using the MS/MS MRM mode ([M-H]). Ascorbigen (m/z 306—>130) and indole-3-carboxaldehyde (I3A; m/z 146—> 118), which were metabolites of glucobrassicins, weredetected using the MS/MS MRM ([M+H]+) mode. The peak intensities of ascorbigen in the extract from the inner and outer parts of NC were significantly higher than those of the NKC extract (P<0.05); however, there was no significant difference in I3A peakintensity between the NC and NKC extracts.
查看更多>>摘要：To elucidate the structure-function relationship of polysaccharides obtained from Colocasia esculenta, the immuno-stimulating polysaccharide, CE-4a was purified to homogeneity from the crude polysaccharide (CE) extracted from the corms of C. esculentaby two subsequent column chromatographies using DEAE-Sepharose FF and Sephadex G-100, and analysis of their immuno-stimulatory activities and structure were conducted. CE-4a showed an increase in anti-complementary activity in a dose-dependent fashion.The molecular mass was estimated to be 182.4 kDa, which mainly consisted of galactose (43.5%) and mannose (18.2%). Methylation analysis indicated that CE-4a comprised at least 10 different glycosyl linkages, such as terminal Gal/, 3-linked Gal/, and 4-linked Man/, as well as a characteristic linkage, 2,4,6-branched Man/ residue. To analyze the fine structure of CE-4a, it was sequentially digested using endo-oe-(l—4)-polygalacturonase, exo-a-galactosidase and endo-P-l,4-D-martnanase. These analyses suggested that CE-4a is to be a highly branched galactomannan with a (1 —>4)-mannan backbone and galactopyranosyl oligosaccharide side chains.
查看更多>>摘要：This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY\ 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20, mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.
查看更多>>摘要：Edible insects might be used as a means to solve food insecurity caused by population growth. Many studies have investigated the biological activity of insects; however, few studies have investigated the nutritional value of insects. Therefore, the aim of this study was to investigate the nutritional value of Allomyrina dichotoma larva protein (ADP) as a source of protein replacement. In vivo studies were conducted to determine the food efficiency ratio (FER), protein efficiency ratio (PER), and truedigestibility (TD) of ADP. Experiments were conducted in 3 groups of 8 animals per group using twenty-four 4-week-old SD rats. The experimental groups included the general diet group (Con), in which 20% of the total Kcal in the diet was composed of casein protein, and the ADP group (ADP), in which 20% of the total Kcal was composed of ADP protein, and a non-protein diet group (NP) to measure the protein (metabolic fecal nitrogen) excreted by meabolic processes in the body. As a result of this experiment, we found that the FERs were 0.52 and 0.41 in the casein protein intake (Con) and ADP groups, respectively, thus showing a significantly lower level in the ADP group. The PERs of ADP and Con were 2.39 and 2.63, respectively. The TD of Con and ADP were91% and 80%, respectively.
查看更多>>摘要：Sinapinic acid is a widely-distributed phenolic acid in various edible plants. In this study, changes in chemical stability and biological activities of sinapinic acid by heat treatment were evaluated at different pH values. The decomposition of sinapinic acid with heating at 95°C was accelerated at higher pH; the residual levels after lOmin of heating were 80, 45 and 24% at pH 6, 7 and 8, respectively. Levels of reactive oxygen species derived from sinapinic acid also increased after heating at pH7 and 8. ABTS radical scavenging activities and ferric reducing antioxidant power of sinapinic acid were reduced significantly after heating at pH 7 and 8. The cytotoxic activity of sinapinic acid against HCT116 cells was significantly enhanced after heating at pH 8 with decreased glutathione levels. The results suggest that heat treatment causes changes in the chemical stability and biological activities of sinapinic acid, and such changes are more prominent at higher pH.
查看更多>>摘要：Recent studies have suggested that Canavalia gladiate, a dietary food and traditional folk medicine, has promising pharmaceutical potential, but the effects have mostly been demonstrated using its organo-soluble extract. To date, its immunomodulatoryeffect depending on the extraction method is unclear.' Here, the immune responses of macrophages to C. gladiate and the underlying mechanisms were studied. C. gladiate hot water extract (CGW) induced cytokine production in bone marrow-derived macrophages(BMDMs) in a dose-dependent manner, whereas its ethanolic extract (CGE) did not. Immunoblotting analysis also showed that CGW activated nuclear factor (NF)-kB and mitogen-activated protein kinases (MAPKs). Moreover, an inhibitor assay revealed the involvement of NF-kB, p38, and JNK, but not ERK, in CGW-induced cytokine production. CGE inhibited lipopolysaccharide-stimulated production of pro-inflammatory cytokines and activation of NF-kB and MAPKs in BMDMs. The results suggest that C. gladiate regulates the immune responses of macrophages differently depending on the extraction method.
查看更多>>摘要：High amounts of lemon seeds are discarded as by-products of processing industries. It is important to find some measures, whereby they could be used in value-added ways. Although few studies have been conducted on lemon seed oils, no study has been conducted on the nutrient content of lemon seed sprouts. The objective of this study was to investigate the nutritional value and antioxidant potential of lemon seeds and sprouts. The l,l-diphenly-2-picrylhydrazyl radical-scavenging potential, total polyphenol, and total free amino acid content were higher in the sprouts than in the seeds. Similarly, the content of such mineral elements as Fe, Na, and Zn, increased with germination. However, salicylic acid and total mineral content were lower in the sprouts than in the seeds. The results indicate that lemon seeds and sprouts could be regarded as high-value materials in food and cosmetic industries.
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