• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.21-27
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• 1998

This experiment was conducted to increase aromatics in roots of Condonopsis lanceolata by applications of organic matters. Fresh root wt. was increased by conifer/moss application to 79.1g per plant. Crude protein content was also higher at rice straw application than native soil application and crude saponin content was increased by conifer/moss application, but contents of crude fat, fiber and ash were not different in all treatments. Although contents of K, Ca, and Mg were increased by rice straw application, Fe, Mn, Zn, Na and Cu were not significantly different in all treatments, The highest free amino acid was arginine, it was increased by the application of fallen leaves and the highest yield (0,008%) of essential oils was obtained by conifer/moss application. As a result, to produce C. lanceolata plant showing higher quality and aromatic essential oils, it was considered that the most effective organic matter showing high yield and higher aromatic constituents was conifer/moss application of over 3M/T per 10a.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.230-238
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• 1996

The experiment was carried out to find aromatic constituent composition of Codonopsis lanceolata species grown in the native(Mt. lrwol, Youngyang, Kyungpuk Province) and the cultivated(Andong, Kyungpuk Province) areas from 1994 to 1995. The results were as follows : Air temperature and soil temperature at the native area were lower to $2{\sim}3^{\circ}C$, and to $2^{\circ}C$ than the cultivated area. Organic matter contents of plant grown at the native area higher than that of plants at the cultivated area by 4.8%. Crude protein content was higher in plant grown at native area than the plant grown in wild area but in case of crude saponin, plants grown at wild area was higher than that of native area. For inorganic element contents. K content is much higher than in the domesticated area as compared with wild area above ten over. And other elements such as Cu, Mn, Na and Mg were not remarkably different in contents. In the free amino acid compositions, argine was highest compared with other free amino acids, and Arginine content was higher in dometicated area. Recovery yield of essential oil of wild species grown at the cultivated showed 0.005%, but domesticated species was 0.004%. But both species at the native area were the same by 0.004%. Although composition of aromatic constituents in the two areas and species varied, total aromatic constituent was 21 kinds. Most aromatic constituents were aliphatic alcohols such as 1-hexanol, eis-3-hexanol, and trans-2-hexanol occupied by approximately 90% over. But three constituets as amylalcohol, furfuryl acetate, and 2-methoxy-4-vinyl phenol(MVP) were detected only in domesticated species.

• The Plant Pathology Journal
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• v.18 no.5
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• pp.259-265
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• 2002

Apple mosaic virus (ApMV), a member of the genus Ilarvirus, was detected and isolated from diseased 'Fuji' apple (Malus domestica) in Korea. The coat protein (CP) genes of two ApMV strains, denoted as ApMV-Kl and ApMV-K2, were amplified by using the reverse transcription and polymerase chain reaction (RT-PCR) and were analyzed thereafter. The objectives were to define the molecular variability of genomic information of ApMV found in Korea and to develop virus-derived resistant gene source for making virus-resistant trans-genic apple. RT-PCR amplicons for the APMVS were cloned and their nucleotide sequences were determined. The CPs of ApMV-Kl and ApMV-K2 consisted of 222 and 232 amino acid residues, respectively. The identities of the CPs of the two Korean APMVS were 93.1% and 85.6% at the nucleotide and amino acid sequences, respectively. The CP of ApMV-Kl showed 46.1-100% and 43.2-100% identities to eight different ApMV strains at the nucleotide and amino acid levels, respectively. When ApMV-PV32 strain was not included in the analysis, ApMV strains shared over 83.0% and 78.6% homologies at the nucleotide and amino acid levels, respectively. ApMV strains showed heterogeneity in CP size and sequence variability. Most of the amino acid residue differences were located at the N-termini of the strains of ApMV, whereas, the middle regions and C-termini were remarkably conserved. The APMVS were 17.(1-54.5% identical with three other species of the genus Ilarviyus. ApMV strains can be classified into three subgroups (subgroups I, II, and III) based on the phylogenetic analysis of CP gene in both nucleotide and amino acid levels. Interestingly, all the strains of subgroup I were isolated from apple plants, while the strains of subgroups II and III were originated from peach, hop, or pear, The results suggest that ApMV strains co-evolved with their host plants, which may have resulted in the CP heterogeneity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.907-914
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• 1996

To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baech weight at $10^{\circ}C$ for 300ays. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

• Journal of Sericultural and Entomological Science
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• v.47 no.2
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• pp.51-55
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• 2005

Resveratrol is naturally occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to develope a reliable high performance liquid chromatographic (HPLC) method for the quantitative determination of trans-resveratrol in mulberry fruit. Samples were extracted in 80% MeOH and filtered with $0.45{\mu}m$ syringe filter. The transresveratrol was separated Waters $C_{18}$ column, using a mobile phase containing 0.025% trifluroacetic acid in 5% acetonitril and 0.035% trifluroacetic acid in 50% acetonitril, detected by photodiode array detector (PDA) at 254 nm and the flow rate was 1ml/min. Under this analytical condition, the mean content of mulberry fruits (fifty varieties) was $777.3{\pm}585.9ppm$. Among the tested samples, 'Mansaengbaekpinosang (II)' was the highest level in 3450.6 ppm. However four accessions including 'Gukbu', 'Sabangso (I)', 'Simseol' and yield mulberry fruit were not able to detected. Eight suitable varieties selected for the production of fruit were 'Jeolgokchosaeng (Chungbuk)' 777.8 ppm, 'Dangsang 7' 771.1 ppm, 'Jangsosang' 133.9 ppm, 'Susungppong' 31.1 ppm, 'Suwonnosang' 639.7 ppm, 'Palcheongsipyung' 1475.9 ppm, 'Kangsun' 864.0 ppm, and 'Jukcheonchosaeng' 1458.5 ppm. 'Daesungppong' which was the first authorized variety for the production of mulberry fruit was 1236.7 ppm. In conclusion, these results suggest that mulberry including fruit and leaf may a good new resource for resveratrol production.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.812-821
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• 2008

The characteristics of cold-pressed sesame oil (CPSO), virgin sesame oil (VSO), commercial heat-press extracted sesame oil (CHPESO) and commercial supercritical fluid extracted sesame oil (CSFESO) were investigated. The total phenolics of CPSO, VSO, CHPESO and CSFESO were 31.27, 68.33, 60.65 and 31.44 mg/100 g, respectively. Their $\gamma$-tocopherol contents were 32.82, 31.66, 29.26 and 26.87 mg/100g, respectively. The sesamol, sesamin, and sesamolin contents of VSO were the highest. The oxidation induction period (4.53 hr) of CPSO was lower than that of VSO, CHPESO and CSFESO (19.90, 16.50, and 12.23 hr, respectively). CPSO was rapidly oxidized during storage at $60^{\circ}C$ in the dark, and its peroxide value (POV) was increased about 14 times. Although there were few differences in electron-donating abilities at low concentrations (below 100 mg%), VSO showed the highest electron-donating abilities at higher concentrations (77.76% at 10,000 mg%). Contents of linolenic acid and oleic acid were $40.35{\sim}43.98$ and $31.59{\sim}33.46\;g$/100 g, respectively. CPSO contained the highest amount of oleic and linoleic acid among the variously extracted sesame oil.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.15 no.1
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• pp.13-20
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• 1985

The author obtained the oblique lateral trans cranial radiograms from 376 patients (114 of male, and 262 of female) with temporomandibular joint arthrosis. After tracing each film, the author analyzed the dimensional changes of the condylar heads with pain, clicking, mouth opening limitation, and masticatory difficulty respectively, which were the chief complaints of the TMJ arthrosis and compared these data with control group. The results were as follows; 1. There was a great predilection for occurrence of the TMJ arthrosis in female (262 cases) over male (114 cases). But there was no significant difference in ratio between the sexes on each symptom. In male, 60 patients (52.6%) had pain, 28 patients (24.6%) had clicking, 21 patients (18.4%) had mouth opening limitation, and 5 patients (4.4%) had masticatory difficulty. In female, 148 parients (56.5%) had pain, 57 patients (21.8%) had clicking, 47 patients (17.9%) had mouth opening limitation, and 10 patients (3.8%) had masticatory difficulty. 2. Examined controlled group, the author analyzed the dimension of W-W', 0-H, 0-A, 0-B on the right side first, and left side second. In male, the dimension of W-W' was 14.52㎜, 14.13㎜; 0-H was 13.92㎜, 13. 71㎜' 0-A was 8.91㎜, 9.0㎜ and 0-B was 8.67㎜, 8.78㎜. In female, W-W' was 13.77㎜, 13.51㎜; 0-H was 13.42㎜, 13.35㎜; 0-A was 8.92㎜, 9.01㎜; and 0-B was 8.59㎜, 8.80㎜. 3. W-W' and 0-H of the experimental group were distinctly lesser than the controlled group. Male with mouth opening limitation show the least (12.70㎜, 13.00㎜) on W-W', but both sexes with pain show the least on 0-H. There was no significant difference between experimental group with Clicking and controlled group on 0-H, 0-A, and 0-B. And also there was no difference on 0-B in patients with every symptom except masticatory difficulty. The dimensional changes of the condylar heads with those symptoms were as follows; a) In male patients, complaing of pain, W-W' of the right and left was 13.80㎜, 12.80㎜; 0-H was 13.10㎜, 12.90㎜; 0-A was 8.69㎜, 8.18㎜; 0-B was 8.33㎜, 8.42㎜. In female, W-W' was 13.01㎜, 12.90㎜; 0-H was 12.48㎜, 12.80㎜; 0-A was 8.60㎜, 8.49㎜; 0-B was 8.48㎜, 8.50㎜. b) In male patients with clicking, W-W' was 13.70㎜, 13.10㎜; 0-H was 13.90㎜, 13.10㎜; 0-A was 8.81㎜, 8.16㎜ 0-B was 8.34㎜, 8.25㎜. In female, W-W' was 13.10㎜, 13.50㎜; 0-H was 13.30㎜, 12.91㎜; 0-A was 8.95㎜, 8.49㎜; 0-B was 8.23㎜, 8.70㎜. c) In male patients with mouth opening limitation, W-W' was 12.70㎜, 13.00㎜; 0-H was 13.40㎜, 13.40㎜; 0-A was 8.37㎜, 8.48㎜; 0-B was 8.33㎜, 8.62㎜. In female, W-W' was 13.00㎜, 12.50㎜ 0-H was 12.90㎜, 13.10㎜; 0-A was 8.49㎜, 8.09㎜; 0-B was 8.77㎜, 8.01㎜. d) In male patients with masticatory difficulty, W-W' was 13.30㎜, 13.20㎜; 0-H was 13.40㎜, 12.60㎜; 0-A was 8.26㎜, 8.32㎜; 0-B was 7.80㎜, 8.20㎜. In female, W-W' was 12.30㎜, 12.00㎜; 0-H was 13.10㎜, 13.20㎜; 0-A was 8.68㎜, 7.95㎜; 0-B was 7.46㎜, 7.87㎜.