Mina Kim

Mi Jin Kim, Hyo Jun Won, Hee Sun Yang, Sung Hyen Lee, Seung-Yeob Song, Mina Kim, and Ae-Jin Choi. Journal of the Korean Society of Food Science and Nutrition 2026;55:626-38. https://doi.org/10.3746/jkfn.2026.55.7.626

This study compared the quality of fifteen commercial makgeolli collected from five Korean regions and classified them by starter: rice nuruk (RN, n=3), wheat nuruk (WN, n=6), and wheat nuruk with exogenous yeast (WNY, n=6). We measured alcohol, pH, titratable acidity, soluble solids, and reducing sugars under national standards, profiled taste with an electronic tongue and volatiles with an electronic nose, and analyzed the data by PCA and PLS-DA. Alcohol ranged from 5.43 to 12.82% (v/v), pH from 3.39 to 4.74, titratable acidity from 0.21 to 0.71% (v/v, citric acid equivalents), indicating an overall mildly acidic profile. RN showed lower residual sugars and higher alcohol than WN and WNY, consistent with faster saccharification and more complete fermentation. All three electronic-tongue scores (sourness, saltiness, and umami) were highest in the RN group, with sourness and umami tracking titratable acidity, whereas WN and WNY showed a more moderate overall taste profile. In makgeolli, sixty-four volatiles were detected and ten high-discrimination markers (discrimination power >0.900) separated products according to starter type, with RN characterized by ethyl 2-methylbutyrate and 2-butanone, WN by butanol/propanol and ethyl acetate, and WNY by isoamyl acetate. PLS-DA and heatmaps corroborated these modules (acid-taste for RN; alcohol/carbonyl for WN; ester-acetate for WNY). Collectively, these indicators, such as pH-acidity, residual sugar-alcohol balance, and ester/alcohol ratios, offer actionable targets for selecting nuruk or yeast and standardizing makgeolli quality.

This study aimed to optimize the extraction conditions to improve the solubilization efficiency of functional components in ginger pomace (GP) through enzymatic treatment. Various pretreatment methods have been evaluated, including conventional enzymatic processing, different enzyme treatment types and concentrations, and treatment durations. The potential for mass production was confirmed. The optimal pretreatment involved treating GP with 1% (w/w) pectinase at room temperature for 24 h. Subsequently, extraction was performed at 50°C for 2 h to solubilize the cell wall, followed by treatment with termamyl at 93°C for 1 h to degrade starch (GP3). The control group (CON) was extracted at 100°C for 2 h. The water solubility index (WSI) of GP3 increased two-fold, total polyphenol content increased by 1.6 times, and total flavonoid content increased by 1.4 times compared to those of CON. Ultra-performance liquid chromatography analysis revealed that the 6-gingerol (6-G) content of GP3 was 1.6 times higher than that of CON. Furthermore, the WSI, 6-G content, and total functional component content were higher in the pilot-scale extracts (15 kg) than in the lab-scale extracts (0.1 kg). These findings suggest that enzymatic pretreatment is a promising strategy for upcycling ginger by-products into functional food ingredients.

Hee Sun Yang, Da-Hee Kim, Mina Kim, Hyo Jun Won, Mi Jin Kim, and Ae-Jin Choi. Journal of the Korean Society of Food Science and Nutrition 2025;54:647-58. https://doi.org/10.3746/jkfn.2025.54.8.647

Hee Sun Yang, Kyung-A Hwang, Ae-Jin Choi, Mina Kim, Da-Hee Kim, and Pu Reum Im. Journal of the Korean Society of Food Science and Nutrition 2025;54:164-77. https://doi.org/10.3746/jkfn.2025.54.2.164

Inflammatory bowel disease, including ulcerative colitis, is a chronic disorder characterized by inflammation, impaired intestinal barrier function, and gut microbiota imbalance. Citrus fruits, particularly their peels, are rich in bioactive flavonoids such as narirutin and hesperidin, which possess anti‐inflammatory properties. However, citrus peels are often discarded and wasted during juice processing, presenting a missed opportunity for therapeutic use. This study aims to compare the therapeutic potential of Citrus unshiu peel (CPE) and pulp (CPU) extracts in a mouse model of dextran sulfate sodium (DSS)–induced colitis. Six‐week‐old male BALB/c mice were divided into nine groups, including controls and treatment groups receiving CPE or CPU at varying doses (50, 100, and 200 mg/kg). Colitis was induced using 3% DSS for 14 days. Results showed that CPE at 200 mg/kg significantly improved colitis symptoms: It reduced body weight loss, spleen enlargement, and disease activity index scores. CPE treatment was associated with the enhancement of intestinal barrier function, which was evidenced by the upregulation of occludin and claudin levels. CPE also favorably modulated gut microbiota diversity, increasing beneficial species such as Akkermansia muciniphila and Bacteroides acidifaciens . CPE contained higher levels of narirutin and hesperidin compared to CPU, correlating with its more pronounced therapeutic effects. These findings suggest that CPE could serve as a valuable functional ingredient for colitis management, addressing both health and environmental concerns.

Ji Yeong Kim, In Guk Hwang, Mi Jin Kim, Jeong-sook Choe, Pureum Im, Mina Kim, and Ae-Jin Choi. Journal of the Korean Society of Food Science and Nutrition 2024;53:734-42. https://doi.org/10.3746/jkfn.2024.53.7.734

Hanbi Kim, Mina Kim, Sangnam Oh, Yujin Hwang, and Jeong-Sook Choe. Prev Nutr Food Sci 2024;29:228-36. https://doi.org/10.3746/pnf.2024.29.2.228

Network pharmacology is an ideal tool to explore the effects of therapeutic components derived from plants on human metabolic diseases that are linked to inflammation. This study investigated the antioxidant effects of ginger leaves (GLs) and predicted targets for antioxidant activity. Quantitative and free radical scavenging analyses were performed to detect the main bioactive compounds of GLs and evaluate their antioxidant activities. Chemical diversity and network pharmacology approaches were used to predict key antioxidant components of GLs and their molecular targets. Nine major bioactive compounds of GLs were quantified using an internal standard method, and the antioxidant activity was evaluated using the DPPH and ABTS free radical scavenging methods. We first built the compound-gene-pathways and protein-protein interaction networks of GLs-related antioxidant targets and then conducted gene ontology and Kyoto Encyclopedia of Gene and Genome (KEGG) pathway enrichment analyses. Molecular docking results show that astragalin, a compound isolated from GLs, had the highest level of connectivity in the compound-target network and was involved in inflammation-related biosynthesis by directly impacting cytokine gene expression and PTGS2 inhibition markers. These findings not only suggest that the compounds isolated from GLs can be developed as potential antioxidants, but also demonstrate the applicability of network pharmacology to assess the potential of foods for disease treatment.