:Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients (R 2 ) of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.
This study examined the quality characteristics of ‘Ganjang’ prepared with ‘Meju’ containing roasted rice additives (0%, 10%, 30%, 50%) for improving the flavor of traditional ‘Ganjang’. The differences between the flavor-enhanced ‘Ganjang’ and their traditional counterparts were also analyzed. The total nitrogen and amino acid nitrogen contents of the ‘Ganjang’ prepared using ‘Meju’ containing roasted rice additives decreased with increasing amount of roasted rice additives. Reducing sugar content was the highest in ‘Ganjang’ in which 30% roasted rice was added to ‘Meju’ Analysis of the free amino acids in ‘Ganjang’ showed that contents of the amino acids with a bitter tastes during ‘Ganjang’ production decreased upon the addition of roasted rice; among the amino acids with a sweet taste, threonine content was high, and the glutamic acid content with a savory taste was similar. Additionally, E-nose and E-tongue analyses showed that there were differences between ‘Ganjang’ prepared using ‘Meju’ with roasted rice additives and the existing ‘Ganjang’. E-nose analysis suggested that such differences originated due to the fruity odors of ethyl acetate and tert-butyl acetate and the roasting odor of pyrazine in ‘Ganjang’ with roasted rice additives. E-tongue analysis exhibited high SWS sensor values, which responds to sweetness. Therefore, this study confirmed the use of roasted rice for taste improvement, which increased the sweet tastes and, fruity and roasting odors during the production of traditional ‘Ganjang’.
Since the global shock caused by COVID-19, interest in immune-enhancing materials is rapidly increasing, therefore, the development of novel materials is necessary from the industrial and health perspectives. In this study, we selected Nelumbo nucifera Gaertner Seed Extract (NSE) and evaluated immune enhancement effect by using RAW 264.7 murine macrophage cells. NSE significantly up-regulated production of nitric oxide and reactive oxygen species without affecting cell viability in RAW 264.7 cells. Additionally, NSE exhibited an increase of inducible nitric oxide synthase and cyclooxygenase-2 expression in RAW 264.7 cells. The enzyme-linked immunosorbent assay results showed that NSE-treatment significantly enhanced production of interleukin 6 and tumor necrosis factor-α in RAW 264.7 cells. Furthermore, we observed that NSE significantly up-regulated phosphorylation of p65, I kappa B kinase α/β, and I kappa B (IκB) α as well as down-regulation of IκB α expression in RAW 264.7 cells. Our findings indicate that NSE could be the potential health-functional food material with capacity of improving immunity via Nuclear factor-kappa B signaling pathway.
Due to the COVID-19 pandemic, the immuneenhancing health functional food market that protects our bodies from pathogens such as viruses continues to grow. In this study, we aimed to prove the Cheonggukjang, a high-nutrient food with high protein, fat, and dietary fiber content, as an immuneenhancing nutraceutical. Cheonggukjang water extract (CWE) increased the production of nitric oxide, reactive oxygen species, and cytokines such interleukin (IL)-6, IL-1β, and tumor necrosis factor-α without affecting viability in RAW 264.7 cells. Furthermore, CWE significantly upregulated the expression of inducible nitric oxide synthase and cyclooxygenase-2 in RAW 264.7 cells. CWE enhanced the phosphorylation of I kappa B kinase α/β and I kappa B (IκB)α, as well as the degradation of IκBα. CWE also induced increased phosphorylation of nuclear factor-kappa B p65 and facilitated the redistribution of p65 from the cytoplasm to the nucleus in RAW 264.7 cells. These findings suggest that CWE has potential as a health functional food material that can enhance the innate immune response.
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