Purpose: The inflammatory response mediated by activated immune cells is a vital process of the host defense system in response to various stresses. Lipopolysaccharide (LPS), a constituent component in the cell wall of gram-negative bacteria, is a substance that in duces inflammation in the host's immune system. This study examines the antioxidant and anti-inflammatory effects of unripe black raspberry (Rubus occidentalis, UBR) extracts and ellagic acid in LPS-induced RAW 264.7 cells. Methods: Cultured RAW 264.7 cells were pretreated with LPS, followed by incubation, with UBR extracts for 24 hr. The antioxidant activity was determined by measuring reactive oxygen species (ROS) and nitric oxide (NO) production. The anti-inflammatory activity was confirmed through the expressions of tumor necrosis factor (TNF-α) and interleukin-1β (IL-1β), nuclear factor (NF)-κB, cyclooxygenase (COX)-2, and inducible NO synthase (iNOS). Results: UBR extracts inhibited the production of ROS and NO in LPS-stimulated RAW 264.7 cells. Additionally, there was decreased secretion of LPS-induced TNF-α and IL-1β. Furthermore, the mRNA expression levels of NF-κB, and NF-κB inducible enzymes (COX-2 and iNOS) were also decreased in LPS-stimulated cells treated with UBR extracts. Similarly, exposure to ellagic acid also resulted in a significant reduction in the mRNA expression levels of LPS-induced TNF-α, IL-1β, NF-κB, COX-2, and iNOS. Conclusion: The results of our study suggests that UBR extracts and ellagic acid impart antioxidant and anti-inflammatory effects by inhibiting the production of ROS and NO, and inhibiting the expression of pro-inflammatory cytokines by regulating the NF-κB signaling pathway.

Purpose: The purpose of this study is to analyze the resistant starch(RS) content of legumes and to develop soymilk with increased resistant starch. Methods: To estimate the functional effect of leguemes containing RS, the starch content(digestable starch, total starch) a hydrolysis index, and a glycemic index are established for boiled legumes and manufactured soymilk, since the RS content changes depending on the processing method. Results: From among the boiled legumes, kidney beans showed the highest RS content, followed by mungbeans, chickpeas, lentils, and soybeans. The hydrolysis index and the glycemic index of D-glucose were highest in soybeans and lowest in kidney beans. Also, RS in manufactured soymilk was highest in kidney beans, and kidney bean soy milk(20-mesh sieve) showed an especially high content of RS compared to cotton-filtered and commercial soybean soy milk(the control). Kidney bean soy milk showed higher carbohydrate and protein content but lower fat content than the control. Conclusion: We confirm that RS content changes during cooking and filtration. The results of this study, can be used as basic data to develop functional soymilk with high RS.

Purpose: This study determines the anthocyanin contents to evaluate the effect of cooking purple corn with corn husk. Methods: Purple corn was divided into three cooking groups: fresh (RAW), cooked with husk (WH), and cooked without husk (WOH). The corns were boiled in 1L distilled water for 20 min, followed by cooling for 5 min. Results: We detected twelve anthocyanins in RAW, but only eight and seven anthocyanins were detected in the WH and WOH group, respectively. Considering the anthocyanidin skeleton, we determined that RAW comprised cyanidin (46.2%), pelargonidin (45.1%), and peonidin (8.7%). The fresh weight (FW) of total anthocyanin contents in RAW was 8.34 mg/100 g, which decreased to 43% by boiling. No difference was found between the WH and WOH groups. The contents of cyanidin-3-glucoside and pelargonidin-3-glucoside, two major anthocyanins in purple corn, were significantly higher in WOH than in WH. ABTS radical scavenging activity was also determined to be higher in WOH as compared to WH. Conclusion: These results indicate that cooking purple corn with its intact husk decreases the anthocyanin contents due to their degradation and leaching into the cooking water.

Purpose: Pistachios are known to have a high antioxidant capacity. This study investigated the effect of pistachio powder (PP), as an antioxidant ingredient, on the physicochemical properties and oxidative stability of oil during deep-frying doughnuts. Methods: Doughnuts were supplemented with varying concentrations of PP: 0 (control), 8, 16, 24, and 32%. The frying oils used for the various doughnut preparations were collected and examined for moisture, color, radical scavenging activity, and lipid oxidation products. Results: The frying oils used for the PP-added doughnuts had a lower lightness (p<0.001) and higher redness (p<0.001) than the control oil. All oil samples showed an increased moisture content after deep-frying, presumably due to the mass transfer between oil and doughnuts. However, the tendency was relatively lower in the PP oils than control (p<0.001). The DPPH radical scavenging activity of the oil was not significantly different depending on PP supplementation, whereas oil oxidation was somewhat facilitated. Compared to the control, the hydroperoxide content was significantly higher in PP oils (p<0.001). However, the p-anisidine value was significantly lower in PP oils (p<0.05) than control, which can be attributed to the different control mechanisms against primary and secondary lipid oxidation. Conclusion: Taken together, our results demonstrate that the collective matrix of pistachio, and not just a single compound, affects the antioxidant activity and oxidative stability of frying oil, particularly in deep-frying, where the mass transfer occurs between food and oil.

Purpose: This study evaluates the chemical composition and antioxidant activities of colored barley to examine the possibility of producing vinegar products. Methods: Five different colored barley were evaluated for the chemical composition, antioxidant activity and fermentation properties: unhulled barley, black barley, waxy barley, purple barley, and blue barley. Results: The ash content of unhulled barley was 2.51%. Among the colored barely powders evaluated, higher total dietary contents were obtained for unhulled barley (12.04%) and purple barley (12.76%). The major fatty acids in colored barley were palmitic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, and eicosanoic acid. Amino acids evaluation revealed that colored barley contained higher amounts of asparagine, aspartic acid, glutamine, and tryptophane. Compared to unhulled barley, purple barley contained 2.8 times more γ -aminobutyric acid (GABA, 81.14 mg/kg). The total polyphenolic compounds ranged between 65.18∼123.92 TAE mg/mL, and the total anthocyanin contents ranged from 0.14∼1.83 CYE mg/mL. Alcohol and acetic acid fermentation of all the colored barley examined produced vinegar. Conclusion: The results of this study indicate the potential of using colored barley for producing vinegar with improved functional properties such as the contents of GABA, polyphenolic compounds and anthocyanin.

Purpose: This study investigated the noodle-making performance of low-allergy wheat 'O-free' flour and identified the optimal water amount and mixing time required for improving the quality of 'O-free' noodles. Methods: The 'O-free' noodles were prepared by varying water amounts (26, 28, 30, and 32 g) and mixing times (5, 10, and 15 min). Commercial all-purpose flour was used for preparing control noodles. The color of fresh noodle sheets, textural properties of fresh noodles, turbidity of the cooking water, and texture and eating quality of cooked noodles were analyzed to evaluate the noodle quality. Results: The color of the fresh noodle sheet prepared with 'O-free' flour was significantly lower in yellowness compared to the all-purpose flour. The texture of fresh noodle sheets made with 'O-free' flour showed a decrease in resistance and an increase in extensibility with increasing amounts of water at the same mixing time. Increased water amount in the formulation also resulted in decreased firmness, adhesiveness, and chewiness of the cooked noodles, but no significant differences were obtained for cohesiveness and springiness. Sensory evaluation results showed no significant difference in the overall preference between the cooked noodles with 'O-free' flour and all-purpose flour. Conclusion: Based on the overall results, the quality of noodles with 'O-free' flour was improved by adjusting the amount of water and mixing time, resulting in the potential development of allergy-reducing noodles.

Purpose: This study investigated the effect of taste education by using the textbook 'Taste with Five Senses!' developed in 2021 by the Ministry of Agriculture, Food and Rural Affairs and the Food Education Support Center from April to October 2022. This book was used in 160 childcare centers in seven areas of Korea including Gyeonggi, Gyeongbuk, Daejeon, Busan, Seoul, Sejong and Incheon. Methods: Taste education was conducted five times for each center, twice by food education lecturers and three times by childcare center teachers. Two surveys were conducted before and after the education to measure the educational effects from childcare center teachers, and the questionnaires collected from 345 respondents were used for statistical analysis. Results: Respondents showed a high level of satisfaction for the textbook(4.26/5.00), but suggested improvements in the book's size, the positions of stickers, and for the development for additional textbooks for each age group of preschoolers. After the taste education, preschoolers showed a significant improvement in expression of food by five senses in ten categories(p<0.001). In addition, children's food preference for seven different food groups including vegetables and fruits improved significantly(p<0.01, p<0.001). More than 95% of the children participated in taste education with interest. Total 89% of the teachers expressed their satisfaction by stating that the taste education program was helpful for children's diet, they would participate in the program again, and recommend it to others. Conclusion: Above results prove the beneficial effects of taste education using 'Taste with Five Senses!' for preschoolers; therefore, it would be necessary to expand the taste education for preschoolers nationwide.

Purpose: In this study, we isolated and identified the microbial contaminants of packaged tofu. The results were used as basic data for extending the use-by date of packaged tofu. Methods: The packaged tofu was stored at 25±1℃ for 24 hours, followed by microbiological contamination analysis. The contamination levels of total aerobic bacteria and coliform bacteria were evaluated according to the Korean food code, and the isolates were identified by DNA sequence analysis. Results: Coliform bacteria were detected in the packaged tofu. The total aerobic bacteria in packaged tofu C, D, E, and F were determined to be 2.3 ± 0.1 log CFU/g, 4.4 ± 0.1 log CFU/g, 2.5 ± 1.2 log CFU/g, and 5.9 ± 0.1 log CFU/g, respectively, and were identified as Paenibacillus polymyxa, Bacillus toyonensis, Lysinibacillus fusiformis, and Bacillus cereus, respectively. The results of this study indicate that all the microorganisms detected in packaged tofu are spore-forming bacteria that exist in the soil. These microorganisms can come from contaminated raw soybeans grown in the ground. Conclusion: Therefore, in order to extend the use-by date of packaged tofu, we believe it is necessary to improve the washing and disinfection process of raw soybeans used for manufacturing tofu.

Purpose: This study assessed the sanitizing effects of boiled water and organic acids for reducing microorganisms in the net-like structure of melon surface. Methods: Tap water at different temperatures (21℃, 40℃, 60℃, and 80℃) and four organic acids (acetic acid, citric acid, butyric acid, and vinegar) were treated to the surfaces of melon both inoculated with Escherichia coli and natural during three time periods (10 sec, 1 min, and 5 min). The number of total viable bacteria was compared within each treatment. Results: Significant reductions in the number of total viable bacteria on both inoculated and natural melon surfaces were only observed in the treatment of tap water at 60℃ and 80℃ for 5 min. Significant reduction in the number of total viable bacteria was more pronounced at the treatment of 5% organic acids than 1%, and no difference was observed among different types of organic acids. No stirring effect was observed under all tested conditions. Conclusion: This study suggested that the treatment of tap water over 60℃ for at least 1 min could be effective for reducing microbial contamination of melon.