• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.865-869
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• 1996

Biological effect of aqueous extracts of 12 plants which showed superoxide dismutase (SOD)-like activity in vitro was evaluated using Drosophila melanogaster. Survival percentage of the flies was a criterion of effect when the flies were exported to paraquat, which generated superoxide anion radical in vivo. When flies were co-administered with paraquat and aqueous extracts of garlic, lettuce, kiwi, and nameko, they showed no defensive effect against of oxygen toxicity. If flies were exposed to 60 mM paraquat after adaptation to feed containing plant extracts with SOD-like activity for 10 days, however, survival percentage of flies fed with phytochemicals was $35{\sim}63%$ while that percentage of flies fed without phytochemical was only 11%. This result indicated that adaptation of flies to plant extracts with SOD-like activity could prevent the flies from oxidative injury. On the other hand, lettuce, kiwi, nameko, onion, persimmon, fern brake and cauliflower showed a reparative effect on an oxidative stress. Dropwort, shiitake, agaric mushroom and broccoli did not show such an effect.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.978-984
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• 1995

This study was conducted to investigate the physiological functionality of the hot water and 70% acetone extracts obtained from the pine needle and mugwort. Flavanol tannin content was above 60% of the total polyphenol in pine needle extracts. 70% Acetone extract from pine needle exhibited inhibition percentage of about 82.2% on the mutagenicity of Trp-P-1. Angiotensin I converting enzyme(ACE) inhibition activity was 61% and 50% in the hot water extract and in the 70% acetone extract respectively. Electron donating ability(EDA) of the hot water and 70% acetone extracts obtained from the pine needle was significantly good above 80%. 70% Acetone extract from pine needle showed inhibitary effect against the polyphenol oxidase(PPO) of water dropwort. The nitrite scavenging ability was appeared in all the extracts examined and it showed $80{\sim}90%$ at pH 3.0. The oxidative stability was determined by POV. Results showed that ethyl acetate fraction is better antioxidants than chloroform and butanol fractions in the soybean oil. Then, in the mugwort extracts, antimutagenicity of 70% acetone extract was similar to that of pine needle. Ratio of ACE inhibition activity was higher than that of pine needle extracts. EDA of hot water and 70% acetone extracts was 45%. Extracts from the mugwort were lower in nitrite scavenging ability about $20{\sim}30%$ than extracts from pine needle.

• Korean Journal of Plant Resources
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• v.25 no.2
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• pp.246-256
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• 2012

This study intended to investigate the distribution of natural habitats, and the environmental factors, vegetation and soil analysis at 22 different sites of 9 regions in order to understand the environmental characteristics of $Adoxa$ $moschatellina$ in Prov. Gangwon-do. Natural habitats are confirmed at 44 regions of 14 cities and counties except for Donghae-si, Sokcho-si, Gosung-gun and Yanggu-gun in Prov. Gangwon-do. Natural habitats were located at altitudes of 99-1,084 m with slope inclinations of $0-25^{\circ}$. A total of 215 vascular plant taxa are identified from 22 quadrates. Importance value for members of the herbaceous (H) layer were as follows: $Adoxa$ $moschatellina$ 32.8%; $Meehania$ $urticifolia$ 7.5%; $Cardamine$ $leucantha$ 5.1%; $Scopolia$ $japonica$ 3.8%; $Corydalis$ $remota$ 3.3%. The importance value of the last four species are high, so they are at affinity with $Adoxa$ $moschatellina$ in their habitats. Species diversity of investigated sites ranged 0.4870-0.9848, and that of evenness and dominance are 0.4525-0.7601 and 0.1335-0.4191, respectively. Cluster analysis based on importance value appeared the high relations with differences of dominance species. Field capacity of investigated sites ranged 4.29-38.45%, and the soil pH and organic matter were 4.61-5.98 and 2.44-20.21, respectively.

• Journal of Life Science
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• v.23 no.12
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• pp.1428-1435
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• 2013

The aim of this study is to investigate the melanogenic effect of Oenanthe javanica ethanolic extracts (OJE) containing quercetin and kaempferol in melanoma cells (B16F1). In order to determine whether OJE inhibits melanin synthesis at the cellular level, the melanoma cells were cultured in the presence of different concentrations of OJE. In the present study, the antioxidant effects of OJE on DPPH radical scavenging, power reduction, lipid peroxidation, and DNA oxidation were evaluated in a cell free system. Furthermore, the effect of OJE on the production of melanin was determined by dopaquinone (DOPA) assay and tyrosinase activity. In addition, the protein expression of tyrosinase, as well as antioxidant enzymes such as superoxide dismutase (SOD)-1, SOD-2 and glutathione reductase (GSH), were examined using Western blot analysis. In this study, it was observed that OJE exhibited an inhibitory effect on lipid peroxidation and blocked the DNA oxidation induced by the hydroxyl radical produced by Fenton's reagent. OJE increased melanin synthesis above 50 ${\mu}g/ml$ and tyrosinase activity was detected above 50 ${\mu}g/ml$. In Western blot analysis, OJE increased the expression levels of tyrosinase, SOD-1, SOD-2, and GSH in a dose-dependent manner. These findings indicate that OJE with antioxidant activity can regulate the tyrosinase activity and melanin production in melanocyte, suggesting that it could promote the development of black hair as well as protect skin from oxidative stress.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.347-356
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• 1989

In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.423-432
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• 2007

The purpose of this study was to investigate the seasonal variations in water, protein, lipid, ascorbic acid, and ${\beta}-carotene$ contents of 17 vegetables and 4 fruits that are available all the year round and frequently consumed by Koreans. The water contents of the fruits ranged from 83-89%, and the vegetables contained more water than the fruits. The apples and pears had more water in the spring and summer than in the fall and winter. The tangerines showed a high water content in the winter, whereas the strawberries contained more water in the fall. The vegetables also showed seasonal variations in water content. The protein contents of the fruits were lower than 1%; the cucumbers contained 0.1% protein, which was the lowest level, but spinach, lettuce, bean sprouts, sesame leaves, and mushrooms had more than 1% protein. The ascorbic acid and ${\beta}-carotene$ contents of the apples, pears, and tangerines were higher in the fall and winter than in the spring and summer. The vegetables, in general, contained more ascorbic acid than the fruits. The cabbage and radishes showed higher ascorbic acid contents in the fall and winter than in the spring and summer, indicating that vegetables as well as fruits are more nutritious during their harvest season. The zucchini, spinaches, and green peppers had higher ${\beta}-carotene$ contents in the winter than in the other seasons. The above results show that there were seasonal differences in the ascorbic acid and ${\beta}-carotene$ contents of the fruits and vegetables. In addition, the fruits and vegetables had a tendency to contain more ascorbic acid and ${\beta}-carotene$ in the season they were harvested. Therefore, we recommend the consumption of those fruits and vegetables during their harvest season.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.348-352
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• 2007

Inflammation is a complex process resulting from a variety of mechanisms. Combined inhibition of the activities of enzymes involved in the process may therefore be considered more important in anti-inflammatory property of plant extracts than any single contribution. In this study, the inhibitory effects of the ethanol extracts of thirty plant foods on the activities of secretory phospholipase $A_{2}$ ($sPLA_{2}$), cyclooxygenase-1 (COX-1), cyclooxygenase-2 (COX-2), and 12-lipoxygenase (12-LOX) were examined. Several legumes, mungbean sprout and some leaf vegetables inhibited the activity of $sPLA_2$, upstream enzyme of inflammation pathway. Only soybean sprout and mungbean sprout significantly inhibited 12-LOX activity. Although most of extracts inhibited the activities of both COX-1 and COX-2, water dropwort and amaranth showed selectivity for the inhibition of COX-2 over COX-1. Especially, mungbean showed anti-inflammatory property at both upstream and downstream of inflammation pathway with relatively low $IC_{50}$ values for $sPLA_{2}$ and COX-2 enzymes. Mungbean sprout exhibited inhibitory effects on all enzymes related to early and late inflammation and soybean sprout suppressed 12-LOX and COX-2 simultaneously, although the activities of these plants were showed at relatively high concentration. Therefore, mungbean, mungbean sprout, and soybean sprout appear to exhibit anti-inflammatory effects by combined inhibition of inflammatory enzymes.

• Korean Journal of Environmental Agriculture
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• v.22 no.1
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• pp.7-15
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• 2003

The characteristic of the quality of stream water and the riparian vegetation during rice cultivation in the rural area of the eastern Jeonnam province was surveyed from April to November, 2000. The water quality of the streams during rice cultivation was variable. The pH of these water bodies ranged from $6.5{\sim}8.3$. Electro conductivity (EC) at each water body ranged from $162{\sim}4,910\;{\mu}S/cm$ for Beogyo-cheoa $114.7{\sim}286.6\;{\mu}g/cm$ for Boseong-cheon, $74.8{\sim}147\;{\mu}S/cm$ for Songgwang-cheon, and $61.6{\sim}82.1\;{\mu}S/cm$ for Isa-cheon. Total nitrogen and other parameters (K, Ca, Mg, Na, $Cl^-$, SS) were higher at May (Boseong-cheon) through June (Songgwang-cheon, Isa-cheon) during the transplanting season than these same parameters at August October and November. Thirty weed species of sixteen families were found in the survey areas of Songgwang-cheon, Boseong-cheon Isa-cheon and Beolgyo-cheon. Nine annual weeds, four biennial weeds, and seventeen perennial weeds were found, several different life forms were identified. Of those species three were submerged, two were free floating, five were emerged, and twenty were water-side weeds.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.484-491
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• 2005

Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under $10^{\circ}C$ was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.