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You searched for: Journal Food science and biotechnology Remove constraint Journal: Food science and biotechnology Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.28 no.1 Remove constraint Source: 2019 v.28 no.1
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1. Acer okamotoanum protects SH-SY5Y neuronal cells against hydrogen peroxide-induced oxidative stress

Author:
Kim, Ji Hyun; Lee, Sanghyun; Cho, Eun Ju
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 191-200
ISSN:
1226-7708
Subject:
Acer; apoptosis; brain; caspase-3; caspase-9; cell viability; gene expression regulation; genes; hydrogen peroxide; inducible nitric oxide synthase; inflammation; lactate dehydrogenase; neurodegenerative diseases; neurons; neuroprotective effect; oxidative stress; prostaglandin synthase; proteins
Abstract:
... Oxidative stress by over-production of reactive oxygen species (ROS) in brain is widely known as a cause of neurodegenerative disease. We investigated protective effects of Acer okamotoanum against oxidative stress by hydrogen peroxide (H₂O₂) in SH-SY5Y neuronal cells. Acer okamotoanum reduced ROS production and lactate dehydrogenase release in H₂O₂-induced SH-SY5Y cells, resulting in elevation of ...
DOI:
10.1007/s10068-018-0381-6

2. An efficient process for co-production of γ-aminobutyric acid and probiotic Bacillus subtilis cells

Author:
Wang, Hongbo; Huang, Jinge; Sun, Lei; Xu, Fuchao; Zhang, Wei; Zhan, Jixun
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 155-163
ISSN:
1226-7708
Subject:
Bacillus subtilis; carbon; cell viability; gamma-aminobutyric acid; monosodium glutamate; nitrogen; pH; peptones; potato starch; probiotics; response surface methodology; temperature
Abstract:
... This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sourc ...
DOI:
10.1007/s10068-018-0461-7

3. Antidiabetic effect of an extract of nutricultured Brassica napus containing vanadium from a Jeju water concentrate

Author:
Yun, Ji-Hyun; Park, Sung-Hwan; Choi, Goo-Hee; Park, In-Jae; Lee, Jin-Ha; Lee, Ok-Hwan; Kim, Jung-Hyon; Seo, Yun-Hee; Cho, Ju-Hyun
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 209-214
ISSN:
1226-7708
Subject:
Brassica napus; blood glucose; cholesterol; dose response; glycemic effect; glycohemoglobin; mice; noninsulin-dependent diabetes mellitus; protective effect; triacylglycerols; vanadium
Abstract:
... The purpose of this study was to determine the antidiabetic effect of an extract of nutricultured Brassica napus containing vanadium (BECV). The BECV was prepared following nutriculture of B. napus with a Jeju water vanadium concentrate for 7 day. The BECV was administered to db/db mice for 8 weeks at different dosages (0.028, 0.14, and 0.7 μg/kg; as vanadium concentration in BECV). After 8 weeks, ...
DOI:
10.1007/s10068-018-0436-8

4. Antioxidant activity and contents of leaf extracts obtained from Dendropanax morbifera LEV are dependent on the collecting season and extraction conditions

Author:
Youn, Ji Sun; Kim, Young-Jun; Na, Hye Jin; Jung, Hae Rim; Song, Chang Khil; Kang, So Young; Kim, Ji Yeon
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 201-207
ISSN:
1226-7708
Subject:
2,2-diphenyl-1-picrylhydrazyl; Dendropanax morbifer; antioxidant activity; chlorogenic acid; ethanol; leaf extracts; leaves; liquid chromatography; polyphenols; rutin; solvents; tandem mass spectrometry
Abstract:
... This study compared the antioxidant activity of extracts from Dendropanax morbifera (D. morbifera) Levillis leaves. The concentrations of flavonoids and polyphenols were measured in extracts of D. morbifera leaves. The antioxidant activities were examined by ABTS and DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). Total flavonoid and polyphenol contents, and FRAP wer ...
DOI:
10.1007/s10068-018-0352-y

5. Aqueous extract of Lespedeza cuneata improves male menopause by increase of nitric oxide and dihydrotestosterone

Author:
Rhee, Yun-Hee; Yoo, Sang-Woo; Lee, Seong; Chung, Phil-Sang
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 253-260
ISSN:
1226-7708
Subject:
Lespedeza cuneata; cyclic GMP; dihydrotestosterone; dose response; glucose; hepatotoxicity; hydroxysteroid dehydrogenases; lipid metabolism; males; men; menopause; nephrotoxicity; neuronal nitric oxide synthase; nitric oxide; testosterone
Abstract:
... This study aimed to evaluate the effect of aqueous extract of Lespedeza cuneata (ALC) on men menopause induced erectile dysfunction (ED) and testosterone deficiency syndrome (TDS) in vitro and in vivo. Nitric oxide (NO) and cyclic guanosine monophosphate (cGMP) have been fundamental factors of ED, and free testosterone such as dihydrotestosterone (DHT) has a crucial role in mitigation of TDS. ALC ...
DOI:
10.1007/s10068-018-0434-x

6. Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology

Author:
Cao, Chenxia; Hou, Qiangchuan; Hui, Wenyan; Kwok, Laiyu; Zhang, Heping; Zhang, Wenyi
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 139-145
ISSN:
1226-7708
Subject:
Lactobacillus hilgardii; Lactococcus raffinolactis; Leuconostoc mesenteroides; Zymomonas mobilis; alcohols; bacteria; beneficial microorganisms; beverages; fungal communities; grains; polysaccharides; rural areas; yeasts; China
Abstract:
... Chinese Tianshan tibico grains were collected from the rural area of Tianshan in Xinjiang province, China. Typical tibico grains are known to consist of polysaccharide matrix that embeds a variety of bacteria and yeasts. These grains are widely used in some rural regions to produce a beneficial sugary beverage that is slightly acidic and contains low level of alcohol. This work aimed to characteri ...
DOI:
10.1007/s10068-018-0460-8

7. Bactericidal effect of intense pulsed light on seeds without loss of viability

Author:
Kim, Su-Min; Hwang, Hee-Jeong; Cheigh, Chan-Ick; Chung, Myong-Soo
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 281-287
ISSN:
1226-7708
Subject:
Brassica rapa subsp. chinensis; antibacterial properties; chemical treatment; germination; microorganisms; phototherapy; pulsed light irradiation; radishes; roughness; seed treatment; seeds; surface roughness; viability; viability assays
Abstract:
... This study investigated the microbial inactivation effects of intense pulsed light (IPL) treatment as an alternative to chemical treatment for decontaminating the radish and pak choi seeds. The fR values (which indicate the resistance to IPL treatment) for radish and pak choi seeds were 24.50, 20.81 J/cm², respectively. This resistance exhibited by seeds to IPL treatment is related to their surfac ...
DOI:
10.1007/s10068-018-0456-4

8. Bacteriophage control of Salmonella Typhimurium in milk

Author:
Phongtang, Wallapat; Choi, Geun-Pyo; Chukeatirote, Ekachai; Ahn, Juhee
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 297-301
ISSN:
1226-7708
Subject:
Podoviridae; Salmonella Typhimurium; bacteriophages; color; microbiological quality; milk; milk quality; pH; storage temperature; storage time; viral morphology
Abstract:
... This study was designed to evaluate the effect of bacteriophage P22 on the inhibition of growth of Salmonella Typhimurium. The P22 belongs to Podoviridae family consisting of a hexagonal head and short tail. The inhibitory effect of phage in milk was noticeable at the early storage period, showing more than 3 log reduction at 4 h and day 3. The pH values of milk treated with P22 were significantly ...
DOI:
10.1007/s10068-018-0446-6

9. Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng

Author:
Hwang, Ji Eun; Suh, Dong Hwa; Kim, Kee-Tae; Paik, Hyun-Dong
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 215-224
ISSN:
1226-7708
Subject:
Panax; anti-inflammatory activity; antioxidant activity; antioxidants; comparative study; flavonoids; gene expression; ginsenosides; hydroponics; inducible nitric oxide synthase; interleukin-1beta; interleukin-6; linoleic acid; methanol; nitric oxide; oxidation; polyphenols; reverse transcriptase polymerase chain reaction; roots; shoots; tumor necrosis factor-alpha
Abstract:
... Hydroponic ginseng (HPG) and soil-cultured ginseng (SCG) were extracted in 70% methanol to quantify relative content of 8 ginsenosides and polyphenolic compounds, and flavonoids to compare their antioxidative effects. Level of nitric oxide and inflammatory targets produced in LPS-stimulated RAW 264.7 cells were measured. 2-year-old HPG shoots contained highest levels of ginsenoside Rb2, Rb3, Rd, R ...
DOI:
10.1007/s10068-018-0450-x

10. Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion

Author:
Shin, Jung-Ah; Jeong, Sang-Hwa; Jia, Cai-Hua; Hong, Soon Taek; Lee, Ki-Teak
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 35-41
ISSN:
1226-7708
Subject:
aldehydes; alpha-tocopherol; antioxidant activity; antioxidants; catechin; decarboxylation; emulsions; ferulic acid; nuclear magnetic resonance spectroscopy; oxidation; peroxide value
Abstract:
... The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion c ...
DOI:
10.1007/s10068-018-0458-2

11. Correction to: Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng

Author:
Hwang, Ji Eun; Suh, Dong Hwa; Kim, Kee-Tae; Paik, Hyun-Dong
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 225-226
ISSN:
1226-7708
Subject:
Panax; anti-inflammatory activity; comparative study; hydroponics
Abstract:
... The original version of this article unfortunately contained a mistake. The presentation of the row “Total (μg/g)” in Table 2 was incorrect. ...
DOI:
10.1007/s10068-018-0474-2

12. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

Author:
Herawati, Dian; Giriwono, Puspo Edi; Dewi, Fitriya Nur Annisa; Kashiwagi, Takehiro; Andarwulan, Nuri
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 7-14
ISSN:
1226-7708
Subject:
Coffea canephora; antioxidant activity; brewing; caffeine; chlorogenic acid; coffee (beverage); coffee beans; cracking; green beans; grinding; melanoidins; phenolic compounds; roasting; water activity
Abstract:
... Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observ ...
DOI:
10.1007/s10068-018-0442-x

13. Decontamination of collards (Brassica oleracea var. acephala L.) using electrolyzed water and corona discharge plasma jet

Author:
Seo, Junsik; Puligundla, Pradeep; Mok, Chulkyoon
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 147-153
ISSN:
1226-7708
Subject:
Brassica oleracea var. sabellica; acidity; additive effect; ascorbic acid; bacterial contamination; chlorine; collard greens; color; decontamination; electrolyzed water; flavor; molds (fungi); pH; phenolic compounds; soaking; yeasts
Abstract:
... Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.73 and 442 mL/min, respectively. Following treatment of the collards with the AEW alone (5 min), the counts of aerobic bacterial contaminants were reduced by 1.91 log CFU/g, whereas 2.22 log CFU/g reduction was noted by the ...
DOI:
10.1007/s10068-018-0435-9

14. Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility

Author:
Chen, Li; Wang, Ji-Lian; Ni, Hua; Zhu, Ming-Jun
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 111-120
ISSN:
1226-7708
Subject:
amino nitrogen; astaxanthin; color; gelatin; glass; microencapsulation; starch; storage quality; thermal stability; water solubility; yeast extract; yeasts
Abstract:
... A novel process was developed for encapsulation of astaxanthin from Phaffia rhodozyma. The yeast cells were disrupted by glass beads and the high shearing force partially emulsified the astaxanthin in aqueous phase. The enzymolysis method was then adopted to prepare the yeast extract for a full use of the cells. The gelatin and porous starch were used to microencapsulate the emulsified astaxanthin ...
DOI:
10.1007/s10068-018-0443-9

15. Does Curcuma longa root powder have an effect against CCl4-induced hepatotoxicity in rats: a protective and curative approach

Author:
Serairi Beji, Raja; Ben Mansour, Rim; Bettaieb Rebey, Iness; Aidi Wannes, Wissem; Jameleddine, Saloua; Hammami, Majdi; Megdiche, Wided; Ksouri, Riadh
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 181-189
ISSN:
1226-7708
Subject:
Curcuma longa; alanine transaminase; albumins; antioxidant activity; antioxidant enzymes; aspartate transaminase; bilirubin; blood lipids; blood serum; carbon tetrachloride; curcumin; enzyme activity; flavonoids; hepatotoxicity; high performance liquid chromatography; lipids; protein content; rats; turmeric
Abstract:
... This study was conducted to investigate potentially protective and curative effects of Curcuma longa root (turmeric) powder on CCl₄-induced hepatotoxicity in rats. Turmeric was administered before (preventive effect) or after (curative effect) treatment with CCl₄. Total phenolic and flavonoid levels were 26.35 mg GAE/g and 12.35 mg CE/g, respectively. Using HPLC analysis, turmeric powder was rich ...
DOI:
10.1007/s10068-018-0449-3

16. Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate

Author:
Li, Zhi-hao; Zhou, Bin; Li, Xiu-ting; Li, Shu-gang
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 15-23
ISSN:
1226-7708
Subject:
alkalinity; apricots; comparative study; electrolyzed water; emulsions; foaming capacity; pH; protein isolates
Abstract:
... In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displ ...
DOI:
10.1007/s10068-018-0439-5

17. Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour

Author:
Bhaskar, Bincy; Ananthanarayan, Laxmi; Jamdar, Sahayog N.
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 43-52
ISSN:
1226-7708
Subject:
Macrotyloma uniflorum; antioxidants; emulsifying properties; enzymatic hydrolysis; enzyme inhibition; essential amino acids; flour; foaming properties; hydrolysates; hydrolysis; hypertension; oxidative stress; pH; peptidyl-dipeptidase A; protein solubility; sensory evaluation; soups; subtilisin
Abstract:
... Horse gram hydrolysate (HGH) with different degree of hydrolysis (DH) (20, 25, 35, 40, and 45%) was prepared from whole horse gram flour using alcalase. The amino acid composition of HGH showed the presence of essential amino acids. The alcalase hydrolysis (DH ≥ 20%) increased protein solubility with a notable difference in the pH range of 3–5 (p < 0.05). The emulsifying activity and stability of ...
DOI:
10.1007/s10068-018-0440-z

18. Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease

Author:
Jung, Youngmi; Kim, Inyoung; Mannaa, Mohamed; Kim, Jinnyun; Wang, Sihyung; Park, Inmyoung; Kim, Jieun; Seo, Young-Su
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 261-267
ISSN:
1226-7708
Subject:
Clostridium; Erysipelotrichia; Lactobacillus; Mucispirillum; black tea; fatty liver; fermentation; intestinal microorganisms; kombucha; liver; mice; obesity
Abstract:
... Non-alcoholic fatty liver disease (NAFLD) is one of the most common liver disorders. Possible links have been recently found between the gut-microbiota and the host metabolism in development of NAFLD and obesity. Therefore, understanding the changes in intestinal microbiota during the progression of NAFLD, is important. In this study, the effect of Kombucha tea (KT), obtained by microbial fermenta ...
DOI:
10.1007/s10068-018-0433-y

19. Effect of microbial sanitizers for reducing biofilm formation of Staphylococcus aureus and Pseudomonas aeruginosa on stainless steel by cultivation with UHT milk

Author:
Meesilp, Nutthawut; Mesil, Nutthisha
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 289-296
ISSN:
1226-7708
Subject:
Pseudomonas aeruginosa; Staphylococcus aureus; UHT milk; bacteria; bacterial growth; biofilm; chlorine; dairies; developmental stages; microbial contamination; sanitizers; stainless steel
Abstract:
... Biofilm is a serious issue in the dairy factory due to it increases the opportunity for microbial contamination. Staphylococcus aureus and Pseudomonas aeruginosa are the bacteria capable to construct the biofilm on materials and equipments. Therefore, the bacterial growth and efficiency of sanitizing agents to solve the problems were evaluated. These bacteria grew well in UHT milk when they were c ...
DOI:
10.1007/s10068-018-0448-4

20. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

Author:
Kraithong, Supaluck; Lee, Suyong; Rawdkuen, Saroat
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 25-34
ISSN:
1226-7708
Subject:
cooking quality; noodles; nutritive value; pasting properties; rehydration; rice; rice flour; sensory properties
Abstract:
... This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties a ...
DOI:
10.1007/s10068-018-0452-8