HiteJinro Co.

South Korea

HiteJinro Co.

South Korea
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Cho J.-Y.,Chonnam National University | Lee H.J.,Chonnam National University | Shin H.-C.,Chonnam National University | Shin H.-C.,HiteJinro Co. | And 3 more authors.
Food Science and Biotechnology | Year: 2013

Gochujang is a red pepper-soybean paste and a popular Korean fermented food. The aim of this study was to investigate the behavior of flavonoids and activity of β-glucosidase during fermentation of gochujang prepared using Aspergillus oryzae. The content of flavonoid glycosides (genistin, daidzin, apigenin 7-O-β-d-glucopyranoside, and quercetin 3-O-α-l-rhamnopyranoside) and their aglycones did not change significantly during preparation of gochujang. However, β-glucosidase was produced by A. oryzae. The polar layer of the gochujang methanol (MeOH) extract more strongly inhibited the β-glucosidase activity of the crude enzyme extracted from gochujang than that of the nonpolar layer. The red pepper extract and high salt solution of the gochujang ingredients showed high β-glucosidase inhibition activity. These results indicate that flavonoid glycosides were not hydrolyzed by the β-glucosidase produced by A. oryzae during gochujang fermentation, which may have been due to the salt and hydrophilic compound(s) present in red pepper as main ingredients of gochujang. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


PubMed | Hitejinro Co., Food Republic and Korean University of Science and Technology
Type: Journal Article | Journal: Journal of food protection | Year: 2015

The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.


Choi M.-R.,Center for Efficacy Assessment and Development of Functional Foods and Drugs | Lee M.Y.,Center for Efficacy Assessment and Development of Functional Foods and Drugs | Hong J.E.,Center for Efficacy Assessment and Development of Functional Foods and Drugs | Lee J.-Y.,Hallym University | And 4 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2012

In the present study, we examined the effect of the aqueous extract of Rubus coreanus Miquel (RCM-Ex) on scopolamine-induced memory impairment in male ICR mice. Mice were fed the diet containing 100 mg/kg body weight/day of RCM-Ex for 4 weeks. To induce amnesia, scopolamine (an antagonist of muscarinic ace-tylcholine receptor, 1 mg/kg of body weight) was intraperitoneally injected into mice 30 min before starting the behavior tests. RCM-Ex reversed scopolamine-induced memory impairments in mice as evidence by the passive avoidance test and Morris water maze test. In addition, acetylcholineasterase activities were decreased in the brains of mice treated with RCM-Ex. These results suggest that RCM-Ex may be an effective agent for the prevention of the memory impairment induced by cholinergic dysfunction.


Jeon S.H.,Korean University of Science and Technology | Kim N.H.,Korean University of Science and Technology | Shim M.B.,Hitejinro Co. | Jeon Y.W.,Hitejinro Co. | And 4 more authors.
Journal of Food Protection | Year: 2015

The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained <25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed. Copyright ©, International Association for Food Protection.


Choi M.-R.,Hallym University | Lee M.Y.,Hallym University | Hong J.E.,Hallym University | Kim J.E.,Hallym University | And 5 more authors.
Journal of Medicinal Food | Year: 2014

The present study investigated the effect of Rubus coreanus Miquel (RCM) on scopolamine-induced memory impairments in ICR mice. Mice were orally administrated RCM for 4 weeks and scopolamine was intraperitoneally injected into mice to induce memory impairment. RCM improved the scopolamine-induced memory impairment in mice. The increase of acetylcholinesterase activity caused by scopolamine was significantly attenuated by RCM treatment. RCM increased the levels of acetylcholine in the brain and serum of mice. The expression of choline acetyltransferase, phospho-cyclic AMP response element-binding protein, and phospho-extracellular signal-regulated kinase was significantly increased within the brain of mice treated with RCM. The brain antioxidant enzyme activity decreased by scopolamine was increased by RCM. These results demonstrate that RCM exerts a memory-enhancing effect via the improvement of cholinergic function and the potentiated antioxidant activity in memory-impaired mice. The results suggest that RCM may be a useful agent for improving memory impairment. © Copyright 2014, Mary Ann Liebert, Inc.


Choi M.-R.,Center forEficacy Assessment and Development of Functional Foods and Drugs | Lee M.Y.,Center forEficacy Assessment and Development of Functional Foods and Drugs | Kim J.E.,Center forEficacy Assessment and Development of Functional Foods and Drugs | Hong J.E.,Center forEficacy Assessment and Development of Functional Foods and Drugs | And 7 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2012

In the present study, we investigated the effects of Rubus coreanusMiquel (RCM) on memory ability of senescence-accelerated mice (SAM). Prone 8 strains of SAM mice (SAMP8), which is a useful animal for investigating the mechanism of brain aging and senile dementia, were fed a diet containing 100 mg/kg body weight/day of RCM for 8 weeks. Memory ability of mice was examined by using passive avoidance test and Morris water maze test. SAMP8 mice showed remarkable memory impairment compared with senescence-resistant 1 strains of SAM (SAMR1). RCM significantly improved memory ability of SAMP8 mice. In addition, acetylcholineasterase activities decreased in the brain of SAMP8 mice treated with RCM. Taken together, these results suggest that RCM may act as an acetylcholineasterase inhibitor, thereby improving senescence-related memory impairment.

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