Jong-Yea Kim
Kangwon National University
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Featured researches published by Jong-Yea Kim.
Carbohydrate Polymers | 2016
Eun Young Park; Min-Jung Kim; MyoungLae Cho; Ju Hun Lee; Jong-Yea Kim
Normal maize starch was subjected to heat-moisture treatment (HMT) under mildly acidic conditions (0.000, 0.050, or 0.075M H2SO4) for various treatment times (3, 5, or 8h) followed by homogenization up to 60min to prepare nanoparticles. The combination of HMT (0.075M, for 8h) and homogenization (60min) produced nanoparticles with diameters of less than 50nm at a yield higher than 80%. X-ray diffractometry and size-exclusion chromatography revealed that HMT under mildly acidic conditions selectively hydrolyzed the starch chains (especially amylose and/or long chains of amylopectin) in the amorphous region of the granules without significant damage to the crystalline structure, however, modification of the molecular structure in the amorphous region increased fragility of the granules during homogenization. Homogenization for 60min caused obvious damage in the long-range crystalline structure of the HMT starch (0.15N, for 8h), while the short-range chain associations (FT-IR) remained intact.
International Journal of Molecular Medicine | 2017
Sun-Il Choi; Jongseok Lee; Sarah Lee; Jin-Ha Lee; Hee-sun Yang; Joo-Hong Yeo; Jong-Yea Kim; Boo-Yong Lee; Il-Jun Kang; Ok-Hwan Lee
The purpose of the present study was to investigate the antioxidant activity and anti-adipogenic effect of extracts from Alnus firma (A. firma), which is an edible plant that grows in mountainous areas. The total phenolic, flavonoid and anthocyanin content as well as the antioxidant activity of a 70% ethanolic extract of A. firma (AFE) was assessed. Furthermore, the effects of AFE on lipid accumulation and reactive oxygen species (ROS) production during adipogenesis of 3T3-L1 cells were investigated. The results revealed that the total phenolic, flavonoid and pro-anthocyanidin content of AFE as 436.26±3.30 mg gallic acid equivalents/g, 73.82±0.54 mg quercetin equivalents/g and 149.25±6.06 mg catechin equivalents/g, respectively. In addition, AFE exerted significant antioxidant effects in terms of 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothia-zoline-6-sulfonic acid) radical scavenging activity, reducing power, oxygen radical absorbance capacity and nitric oxide radical scavenging activity. As for its anti-adipogenic activity, AFE significantly inhibited ROS production and lipid accumulation during adipogenesis of 3T3-L1 cells compared with those in control cells. In addition, AFE regulated adipogenic transcription factors including peroxisome proliferator-activated receptor-γ, CCAAT/enhance-binding protein α and adipocyte protein 2. These results indicated that A. firma is a potential candidate for a functional food supplement.
Carbohydrate Polymers | 2017
Jong Hun Kim; Ji Yeon Kim; Eun Young Park; Jong-Yea Kim
To modify starch granular structure, normal maize starch was subjected to dry heating with various amounts of 1.0M HCl (1.2, 1.4 or 1.6mL) and different treatment times (2, 4 or 8h). For all reaction conditions, at least 80% of the starch substance was recovered, and amylose and amylopectin B1 chains were preferentially cleaved. As acidic condition and/or treatment time increased, the treated granules were readily fragmented by homogenization. The treatment appeared to alter short-range crystalline structure (FT-IR), but long-range crystalline structure (XRD) remained intact. Homogenization for 60min fragmented the treated starch granules (subjected to reaction condition of 1.4mL/4h, 1.6mL/2h, and 1.6mL/4h) into nanoparticles consisting of individual platelet-like and spherical particles with diameters less than 100nm. However, the fragmentation caused obvious damage in the long-range crystalline structure of starch nanoparticles, while the short-range chain associations remained relatively intact.
Applied Biological Chemistry | 2016
MyoungLae Cho; Seok-Beom Ko; Jae-Min Kim; Ok-Hwan Lee; Dae-Won Lee; Jong-Yea Kim
Food Hydrocolloids | 2018
Eun Young Park; Jin-Gyeong Ma; Ji Yeon Kim; Dong Hun Lee; Sunyoung Kim; Dong-Joo Kwon; Jong-Yea Kim
Journal of The Korean Society of Food Science and Nutrition | 2018
Myoung Lae Cho; Jongseok Lee; Min Kyung Kim; Hye-Young Shin; Byung-Jik Kim; Joo-Hong Yeo; Jong-Yea Kim
Journal of The Korean Society of Food Science and Nutrition | 2017
Sun-Il Choi; Jongseok Lee; Sarah Lee; Hye Jin Lee; Joo-Hong Yeo; Bong-Yeon Cho; Jin-Ha Lee; Jae-Min Kim; Tae-Dong Jung; Seung-Hyun Choi; Jong-Yea Kim; Suk-Nam Kang; Ok-Hwan Lee
Journal of Food Hygiene and Safety | 2017
Sun-Il Choi; Jongseok Lee; Sarah Lee; Hye Jin Lee; Byung-Jik Kim; Joo-Hong Yeo; Tae-Dong Jung; Bong-Yeon Cho; Seung-Hyun Choi; Jin-Ha Lee; Jong-Yea Kim; Ok-Hwan Lee
Korean Journal of Food Preservation | 2016
Myoung Lae Cho; Yu-Na Oh; Jin-Gyeong Ma; Su-Jin Lee; Young-Hee Choi; Dong-Hwa Son; Eun-Hee Jang; Jong-Yea Kim
한국식품영양과학회 산업심포지움발표집 | 2015
Seok-Beom Ko; MyoungLae Cho; Jong-Yea Kim; Ok-Hwan Lee