• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.391-396
• /
• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.

• Journal of fish pathology
• /
• v.26 no.3
• /
• pp.193-206
• /
• 2013

The ark shell, Scapharca broughtonii is a marine bivalve mollusks belonging to the family Arcidae and important seafood for Korean and Japanese, and southern coast is brisk bays for the ark shell aquaculture. However, productivity of ark shell from these regions were rapidly reduced during the last decade due to mass mortality. The reason of this great damage has not yet been identified. To overcome this economic loss, diverse investigations were focused on environmental factors that affects in the physiology of S. broughtonii, but microbiological researches were performed insufficiently. Hemoglobin is one of the major blood component of ark shell and is damaged by some species of bacterial toxins. We concentrated on this red pigment because hemolysis could be the cause of ark shell mortality. In this study, we analyzed microbial diversity of underwater sediments in coastal regions and also existences in the body of S. broughtonii. We investigate about 4,200 isolates collected from June to September for microbial diversity of sediments and ark shell. We screened all of culturable microorganisms, and identified 25 genera 118 species, 24 genera 89 species, 30 genera 109 species and 39 genera 141 species, and selected 140 unique colonies for identification and challenge assay.

• Journal of Life Science
• /
• v.29 no.7
• /
• pp.755-761
• /
• 2019

Kojic acid (KA) is produced by Aspergillus oryzae-sort of like mushrooms, which is commonly called as koji in Japan. KA is used as a chelation agent and a preservative preventing oxidative browning of fruits. KA also shows antibacterial and antifungal properties. Because KA stops the production of melanin by inhibiting tyrosinase in the biosynthetic pathway from tyrosine to melanin in skin, it has been applied as a skin lightening ingredient in cosmetics. Since some animal studies have shown that high amounts of KA had side effects such as in liver, kidney, reproductive, cardiovascular, gastrointestinal, respiratory, brain, and nervous system, more efficient KA derivatives are needed to be developed in order to safely apply as a skin lightening ingredient. A series of KA derivatives via conjugated with triazole by click reaction were synthesized and their in vitro tyrosinase inhibitory activities were evaluated. Most of all KA derivatives have shown in moderate tyrosinase inhibitory activities. In case of KA-hybrid compound, 1~3 have shown tyrosinase inhibitory activities about 50~10,000 times more effective tyrosinase inhibitor compared to KA itself. Specifically, the $IC_{50}$ value of KA-hybrid compound, 2 was $0.0044{\pm}0.74{\mu}M$ against tyrosinase. It is about 10,000 times more effective tyrosinase inhibitor compared to KA itself ($IC_{50}=45.2{\pm}4.6{\mu}M$).

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.111-119
• /
• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Korean journal of applied entomology
• /
• v.53 no.4
• /
• pp.339-346
• /
• 2014

To control populations of the chestnut weevil, Curculio sikkimensis Heller, the effects of various immersion temperatures and times on the chestnut weevil were tested. The effects of immersion treatments on chestnut fruits were also analyzed. The mortality levels of C. sikkimensis larvae were evaluated at various temperatures ($30^{\circ}C$, $35^{\circ}C$, $40^{\circ}C$, $45^{\circ}C$, and $50^{\circ}C$) and time intervals (1, 2, 3, 5, 7, 10, 15, 22, and 24 h). Changes in the chestnut fruit due to the immersion treatment were measured in terms of color (lightness, redness, and yellowness), physiological effects (germination rate and decay rate), hardness, and change in constituent properties (moisture content, free sugar content, and tannin content). Mortality levels of C. sikkimensis larvae after immersion treatment at $30^{\circ}C$ were over 70% and 100% after 2 h and 7 h, respectively. Color (lightness, redness, and yellowness) of the chestnut fruits was not significantly different at $30^{\circ}C$ and $35^{\circ}C;$ however, the color was affected at temperatures over $40^{\circ}C$. The germination rate of the fruit was not affected by the immersion treatments, but the decay rate at $40^{\circ}C$ increased with an increase in immersion time. The hardness of the fruits decreased with an increase in immersion times and temperatures. These results can be used in the future for developing methods for the control of chestnut weevil populations.

• Journal of Fisheries and Marine Sciences Education
• /
• v.19 no.2
• /
• pp.197-205
• /
• 2007

This study was to investigate the chemical content and antioxidant activity by the part of Salicornia herbacea as part of using Salicornia herbacea as materials of functional foods. On a basis of the materials, this study was to clarify the nutritional excellence, chemical composition, and antioxidant activity of Salicornia herbacea. From the result of this research above, it may be summed up as follows.The Salicornia herbacea used in the experiment contained the moisture and crude fiber in the stalks a lot, and the protein, fat, and ash in the branches more. As to the content of free amino acid, the content of arginine took in the branches and stems most. Then, it contained threonine, glycine, tryptophan, valine, isoleucine, and lysine, etc. in the branches a lot. Also, it contained threonine, glutamic acid, tyrosine tryptophan alanine, and isoleucine in the stalks a lot. It was shown to be contained of essential amino acids like isoleucine, leucine, threonine, valine, methionine, lysine, phenylalanine, and tryptophan in the branches and steams more. As to the content of fatty acid in Salicornia herbacea, it found out that it contained the unsaturated fatty acid more than the saturated fatty acid. It took the content of eicosenoic acid(20:1) in the branches and stalks most. And then, it contained linoleic acid(18:2), pehtadecenoic acid(15:1), palmitic acid(16:0), and oleic acid(18:1), etc. a lot. As to the antioxidant activity in Salicornia herbacea using the DPPH radical, it was shown to be existed in the largest antioxidant activity when the concentration of methanolextract from Salicornia herbacea was 1 mM. There was higher antioxidant activity than 100 ppm BHT used as control plot when the concentration of methanol extract from the stalks was $100{\mu}M$. From the result of experiment above, Salicornia herbacea contained the essential amino acid a lot. It will be possible to be used as natural antioxidants because it has excellent antioxidant effect. Therefore, this researcher concludes that it will be available in using it as materials of functional foods.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1470-1475
• /
• 1998

Two kinds of Korean rice-wine (Yakju) with different process and ingredients, and Japanese rice-wine (Sake) were chosen for this study, and throughly dried and solubilized in water or cell culture medium. In vitro cytotoxicity assays of the solubilized wine solids exhibited that maximum dilution factors for inhibition of B 16BL6 mouse melanoma cell growth were 16X for herbal medicine-added rice-wine (Korean rice-wine I) and typical Korean rice-wine (Korean rice-wine II), and 8X for Japanese rice-wine. Their cytotoxic effects on HRT18 human colon adenocarcinoma cells were even lower than those on B16BL6 cells. The morphology of the tumor cells were changed by addition of the solubilized wine solids. Inhibitory effect of the rice-wine on in vivo tumor growth and metastasis were monitored after implantation of B16BL6 cells into C57BL/6 mice with daily feeding the solubilized wine solids. Compared to non-fed control groups, B16BL6 tumor growth and metastasis to lung were clearly inhibited by feeding the wine solids, in order of Korean rice-wine I > Korean rice-wine II > Japanese rice-wine. The data of in vitro cytotoxicity and the cell shape changes indicate that the inhibitory effect of tumor progression may be attributed to tumor cell differentiation or immune stimulation induced by certain components in the rice-wine, rather than direct cytotoxicity of the components.

• Applied Biological Chemistry
• /
• v.18 no.1
• /
• pp.16-22
• /
• 1975

This experiment was carried out to investigate the physiological characteristics of two original yeasts, 5-Y-5 and 6-Y-6, which selected from 24 Takju yeasts and three mutants, 30-24,30-81 and 40-27. induced from two original yeasts by the irradiation of UV light. The results were summarized as follows. 1) Alcohol tolerances of three mutants were decreased in some degree as compared with those of original yeasts. 2) Tolerances of lactic and citric acids of acid producing mutant 30-81, was increased than those of original yeasts. 3) In the case of using ammonium sulfate as a nitrogen source, two original yeasts and three mutants required Ca-pantothenate as a essential growth factor and four strains of yeasts except the mutant, 30-81, required biotin as a stimulated growth factor, When asparagine was used as a nitrogen source, two original yeasts and three mutants showed the same as above result but the stimulated effect of biotin was far less. 4) Propagation powers of the mutants were weaken than those of original yeasts, particular that of acid producing mutant, 30-81, was the weakest in the three mutants. 5) The optimum temperature for fermentation of original yeasts were $30^{\circ}C\;to\;35^{\circ}C$ but three mutants were $25^{\circ}C\;to\;30^{\circ}C$. 6) The optimum pH for fermentation of original yeasts were pH 5 to 6, and there is no appreciable difference between original yeasts and three mutants. The fermentation power of mutant,30-81, was decreased more rapidly than those of other mutants according to approach neutral. Three mutants were more sensible to heat than original yeasts. 7) Two original yeasts and three mutants were inhibited more over 20 percent of sugar for fermentation and three mutants were more sensible to sugar concentration than original yeasts.

• Journal of Life Science
• /
• v.29 no.2
• /
• pp.173-180
• /
• 2019

Amyloid ${\beta}$-protein ($A{\beta}$) is the principal component of senile plaques characteristic of Alzheimer's disease (AD) and elicits a toxic effect on neurons in vitro and in vivo. Many environmental factors, including antioxidants and proteoglycans, modify $A{\beta}$ toxicity. It is worthwhile to isolate novel natural compounds that could prove therapeutic for patients with AD without causing detrimental side effects. In this study, we investigated the in vitro neuroprotective effects of the ethyl acetate fraction of methanol extract of Ophiophogon japonicas (OJEA fraction). We used an MTT reduction assay to detect protective effects of the OJEA fraction on $A{\beta}_{25-35}$-induced cytotoxicity to PC12 cells. We also used a cell-based ${\beta}$-secretase assay system to investigate the inhibitory effect of the OJEA fraction on ${\beta}$-secretase activity. In addition, we performed an in vitro lipid peroxidation assay to evaluate the protective effect of the OJEA fraction against oxidative stress induced by $A{\beta}_{25-35}$ in PC12 cells. The OJEA fraction had strong protective effects against $A{\beta}_{25-35}$-induced cytotoxicity to PC12 cells and was strongly inhibitory to ${\beta}$-secretase activity, which resulted in the attenuation of $A{\beta}$ generation. In addition, the OJEA fraction significantly decreased malondialdehyde (MDA) content, which is induced by the exposure of PC12 cells to $A{\beta}_{25-35}$. Our results suggested that the OJEA fraction contained active compounds exhibiting a neuroprotective effect on $A{\beta}$ toxicity.

• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.263-272
• /
• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.