• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1186-1190
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• 2000

Effects of pine needle on lipid composition and TBARS(thiobarbituric acid reactive substances) were investigated in rat fed high cholesterol. Plasma total cholesterol showed a tendency to decrease in pine needle group(P<0.05), however plasma HDL-cholesterol and liver total cholesterol showed no significantly different(P>0.05). Contents of plasma TBARS ranged from 23.15 nmol/ml to 35.38 nmol/ml and pine needle feeding resulted in a decrease in plasma TBARS(P<0.05). Contents of TBARS in liver showed a tendency to increase in the cholesterol group, however these values were lowered by pine needle feeding(P<0.05). Activity of glutathione peroxidase in liver alues showed no significantly different among treatment groups (P>0.05).

• Journal of Korean Society of Forest Science
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• v.7 no.1
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• pp.40-44
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• 1968

1. The larvae of the pine gall-midge begin to grow slowly from early July but grow rapidly from September. 2. The number of larvae in the galls does not decrease during the feeding period. 3. Pine needles infested by pine gall-midge cease to grow as soon as the gall starts to form. 4. In Seoul district the effective felling season of the pine trees for the Control of the pine gall-midge seems to be around 20th September when the size of larvae reaches 1.4-1.5mm in length. 5. The stratification and direction of the Crown, and the length of new shoot had no effect on the degree of infestation by pine gall-midge. However the degree of infestation differed among the trees of different ages as well as at the different levels of the mountain.

• Food Science and Preservation
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• v.16 no.4
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• pp.506-511
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• 2009

We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.113-117
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• 2022

In this study, the antibacterial and phagocytosis regulation effects of Hordeum vulgare extract and pine needle extract on S. mutans, the causative bacteria of dental caries, were investigated. Ethanol extracts of domestic Hordeum vulgare powder and pine needle powder were used, and the antibacterial and phagocytic ability against S. mutans was confirmed according to the concentration of the extracts. As a result, S. mutans colony formation did not show a significant difference in the Hordeum vulgare extract but was significantly decreased in the pine needle extract. As a result of confirming the phagocytic ability of THP-1 cells for S. mutans, there was no significant difference in the Hordeum vulgare extract, but the phagocytic ability of immune cells was improved in the pine needle extract. Therefore, it suggests that pine needle extract can be used as a material for preventing dental caries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.926-930
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• 2003

Effects of powdered pine needle (Pinus densiflora seib et Zucc) on serum and liver lipid composition and antioxidative capacity were investigated in rat fed high oxidized fat. Sixty male Sprague-Dawley rats weighing 161.25$\pm$2.51 g were blocked into four groups according to body weight and raised seven weeks with basal diet (normal group, I), basal diet and 10% oxidized fat (control group, II), basal diet, 10% oxidized fat and 2% powdered pine needle (2% powdered pine needle group, III) and basal diet, 10% oxidized fat and 3% powdered pine needle (3% powdered pine needle group, IV). Food intake, body weight gain and feed efficiency were not significantly different among oxidized fat diet groups. The level of plasma total cholesterol showed a tendency to decrease, whereas the plasma HDL-cholesterol concentration revealed a tendency to increase in pine needle groups. However plasma triglyceride level showed no significant differences in the treatment groups. Intake of the oxidized fat has increased the levels of liver cholesterol and triglyceride. The powdered pine needle showed a tendency to decrease thiobarbituric acid values in plasma and liver. The pine needle samples have also decreased the plasma GOT and GPT activities, whereas they have increased the liver glutathione peroxidase activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.47-52
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• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• Korean Journal of Ecology and Environment
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• v.35 no.2 s.98
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• pp.123-132
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• 2002

Experiments have been carried out in barge enclosure near Bukhangang area and arificially eutrophicated pond. Applied plants are three terrestrial plants (Big cone pine, Pine needles and Ginkgo) and one aquatic plant (Water chestnut). In the experiment pond, applied plants are big cone pine, pine needles and ginkgo at the concentration of 0.5 g/l and water chestnut of 0.3 g/l. And it used pine needles at the concentration of 0.3 g/l in barge enclosure. The dominant species was Microcystis aeruginosa. Chlorophyll a concentration decreased to the extent of average 65% as compared with the beginning of experiment by the input of big cone pine and pine needles in artificially eutrophicated pond. But it was decreased to the extent of average 34% by the input of water chestnut. Especially, pine needles significantly inhibited the growth of algae from the early days in barge enclosure, it was declined at a rate of average 74%. It was proved that pine needles was the most inhibitory to the growth of algae at the treatment with $0.3{\sim}0.5\;g/l$, Ginkgo and water chestnut are needed more study. We purified that the dissolved phenolic compounds from the various plants can affect algal growth.

• Food Science and Preservation
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• v.9 no.1
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• pp.102-108
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• 2002

The purpose of this study was to investigate antibacterial activity of extracts of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine needle were extracted with water and 70% ethanol. Antibacterial activities of each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and Salmonella typhimurium) were tested. The yields of water and ethanol extracts of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in Cordyceps sup., while those of mugwort and pine needle were less than 9%. Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S. monocytogenes at 1% level and ethanol extract of C. militaris fruiting body (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort was antibacterial against L monocytogenes and S. aureus at 1% level. Water extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no antibacterial activity against tested bacterial strains. Water extract of pine needle had antibacterial activity against all bacterial strains except E. coli and ethanol extract had antibacterial activity against all tested bacterial strains at 1% level. Pine needle extracts had the most wide antibacterial spectrum against bacterial strains used for this experiment. Growth inhibiting activities of pine needle extracts were higher in ethanol extract than water extract for most of tested bacteria in tryptic soy broth.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.53-58
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• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.