• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.29 no.1
• /
• pp.14-27
• /
• 2011

The study reviewed the content and the meaning of the present Yeoju Palkyung(eight scenery) through analyzing and interpreting the Palkyung poems, old maps and paintings, and classic materials transmitted in Yeoju area, and investigated the transmission process. Although five scenes of the Yeoju Palkyungs illustrate abstract landscapes derived from the Sosang Palkyung, there are mixed with local sceneries showing famous historical ruins in the area and local life of the Yeogang(驪江: river). Seunggyeong(勝景) of Yeoju, highlighted in old paintings, has been emphasized through duplication the object and the view point field of Yeoju Palgyeong(驪州八詠), which is usually symbolized to sailing boats along the Yeogang, forests around Cheongshimru, and the layer Jeontap and Maam above Shinreuksa(神勒寺) Dongdae(東臺). It is quite undoubtful that the Yeoju Palyong of Choi Sukjeong and Seo Geojung is the copy of the present Yeoju Palkyung, but the present version is found to be all included in the Cheonggijeongsipyoung(淸奇亭十詠) of Cho Moonsu since the 17th Century, which shows that the Cheonggijeongsipyoung is viewed that it played an important role for the transmission of the Yeoju Palkyung. Also, it. is concluded that the Yeoju Palyong recorded in Yeojidoseo(與地圖書) is the same landscape collecting with the presend Yeoju Palkyung, which would be dated back at least until the mid 18th Century. In addition, given the fact that the studied old maps show Eight scenery, Sachoneohwa, Shinreukmojong, Yeontanguibum, Paldaejangrim, Yangdonagan, Ibanchungam, Pasagwau, and Yongmoonjeukchui, recorded consistently in the same time order, the eight scenic points in the old maps had been apparently established as the typical copy of the Yeoju Palkyung in the 18th Century. Therefore, the transmission route of the Yeoju Palkyung follows two separate versions, one starting from the Yeoju Palyong(Choi Sukjeung, Seo Geojeong) to Cheonggijeongpalyong to Yeoju Palyoung(Yeojidoseo) to the present. Yeoju Palkyung, and the other from the Yeoju Palyoung Geumsa Palyong(金沙八詠) to the old map Palkyung to the Yeoju Palkyung(the late 18th C). These two transmission processes have their own cultural sceneries having the same origin, which are different only in perspective which attempts to cover the representative scenic landscapes including Yeoju and Geumsa.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2020.12a
• /
• pp.75-75
• /
• 2020

여주(Momordica charantia L.)는 인도 동부와 남중국 등 열대 아시아 지역이 원산지로, 열대 및 아열대를 비롯하여 온대 지역까지 널리 재배되며, 열매를 식용으로 하여 주로 채소로 재배되고 있는데, 쓴맛 때문에 '쓴오이' 라고도 부르지만 당뇨와 고혈압 등 성인병과 장 기능 개선 성분을 함유하고 있다고 알려지는 등 건강기능성 작물로 국내에서도 전국적으로 재배가 되고 있어서, 국내 재배현황과 재배농가의 실태를 조사하여 재배 애로사항 및 발전과제를 도출코져 하였다. 여주의 국내 재배는 2012년 재배면적이 10ha에서 빠르게 증가하여 2017년 606농가 107.9ha로 정점을 이루고, 점차 감소하여 2019년 232농가 59.9ha에서 재배 하였으며, 2019년 재배면적이 많았던 시군은 함양, 강진, 양주, 천안 등 이었다. 여주의 재배작형은 보통재배(육묘후 노지재배) 농가가 가장 많고, 노지재배(직파), 반촉성재배(조숙재배), 촉성재배 형태의 농가가 있는데, 보통재배(육묘후 노지재배)는 3월 하순~4월 상순에 파종 및 육묘한 후 5월상순 노지에 정식하여, 6월 하순부터 가을에 서리가 내리기 전까지 수확한다. 농가의 재배품종은 일본 등 외국도입종의 종자를 종자회사로 부터 구입하여 재배하고 있으며, 재식방법, 시비관리, 줄기유인 등 표준재배법이 정립되지 못하여 농가별로 다양한 방법으로 재배하고 있는 실정이다. 수확은 열매가 완전히 익기전에 생여주 상태에서 수확하고 있으며, 일반 재배농가는 생여주 판매가 10~20%, 건여주 판매가 80~90% 비율이며, 생여주로 100% 건조업체에 판매하기도 하고, 건여주로 100% 건조하여 판매하는 농가도 있다. 국내재배 안전성 향상을 위하여 필요시 되는 기술개발 과제는 용도별 품종육성 및 종자생산 보급, 고품질 여주 생산을 위한 재배관리 기술, 지역별 생산 여주과실의 성분 품질관리 및 건조 가공기술, 여주의 건강기능성 식품 지정 고시 방안 등으로 전문기관에서의 연구개발이 필요하다.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.335-344
• /
• 2015

The objective of this study was to determine the rheological characteristics and sensory evaluation of yanggaeng by using the functional properties of Momordica charantia. Dried Momordica charantia was roasted at $180^{\circ}C$ to remove its bitter taste. The results of the study were as follows : The phenolic compound of Momordica charantia was $6.30{\pm}0.17mg/g$ in water extracts, which was the highest extractive rate. The anti-oxidant activity of non-roasted and roasted samples was determined in various phenolic concentrations at $50{\sim}200{\mu}g/mL$. The DPPH activities of non-roasted and roasted Momordica charantia water and ethanol extracts were 74.06~92.71% and 86.06~94.07%, respectively. The ABTS were 36.26~98.03% and 67.02~99.60% in water and ethanol extracts, respectively. The anti-oxidant protection factor of water and ethanol extracts were 2.19~2.25 PF and 2.20~2.36 PF respectively, and TBARS were 13.81~40.97% and 23.32~82.47%, respectively. The anti-oxidant activity of ethanol extracts was higher than that of water extracts at low phenolics concentration of $50{\mu}g/mL$, while the roasted sample was higher than the sample that was not roasted. The ${\alpha}$-glucosidase inhibition activity of non-roasted Momordica charantia ethanol extracts was higher than that of water extracts, showing that there were increasing pattern depending on the increases in the phenolics concentration of Momordica charantia. The texture, such as hardness, springiness, cohesiveness, chewiness and color changed in proportion to the concentration of Momordica charantia powder. Moreover sensory characteristics, such as color, flavor, taste, texture and overall acceptability of the non-roasted sample changed in proportion to the concentration of Momordica charantia powder. However, in the roasted sample, the sensory characteristics was improved at a lower concentration (below 1%). Thus, when the yanggang was prepared by Momordica charantia powder as a minor ingredient, it would be desirable to add it after roasting, in consideration of its functional and sensory properties, and at appropriate concentration on below 1%.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.80-90
• /
• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.135-148
• /
• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.29 no.2
• /
• pp.73-80
• /
• 2011

The study reviewed the content and the meaning of the present Yeoju Palkyung(eight scenery) through analyzing and interpreting the Palkyung poems, old maps and paintings, and classic materials transmitted in Yeoju area, and investigated the landscape structure of the area around the Cheongshimru(淸心樓: pavilion). On the other hand, many Palkyung poems and Noojeongjeyong(樓亭) poems illustrating the Cheongshimru as the view point or the objective have clarified the scenic excellence when the Cheongshimru is the view point. The Yeoju Palkyung viewed from the Cheongshimru was described as constructing all around allocation structure, and six scenes are categorized as a distant view of the visual influence while the 7th scene Ireungdogyeon and the 8th scene Pasagwau are a psychologically influencing landscapes. The panoramic composition of the Yeoju Palkyung at the Cheongshimru is interpreted as the Seunggyeong distribution considering Palchaejigyeongsaek(八采之景色), where main viewpoint is the Cheongshimru and the distant landscape is Paldaejangrim. The reputation of the Cheongshimru, the central place of the Yeoju Palkyung, is confirmed by the technique of scene processing describing a various way of illustrating landscapes such as near view, distant view, pulling view and collecting view. The restoration of Cheongshimru and Paldaesup(八大藪) currently undertaken is the essential business for the full recovery of the Yeoju Palkyung, which will be not only for physical restoration but also for the shortcut to revitalize the history and the spirit of Yeoju. Furthermore, the business direction should be reconsidered to truly understand the meaning, the value, and the structure of the Yeoju Palkyung to ensure the pursuit of the sustainability aiming at the project "Local attractions", one of the Namhangnag Four rivers project of the ministry of Land, Transport and Maritime Affairs.

• Korean Journal of Clinical Laboratory Science
• /
• v.51 no.4
• /
• pp.504-513
• /
• 2019

The purpose of this study was to determine the antidiabetic and antioxidative effects of Bitter melon on streptozotocin-induced diabetic rats. The normal and the control groups were fed an AIG -93M diet, and the Bitter melon groups were fed 1%, 2% and 3% Bitter melon powder. After two weeks, the control and the experimental group were induced to a diabetic state with the administration of streptozotocin. The blood glucose control and antioxidant activity were analyzed after the animals were sacrificed. The blood glucose levels of all the Bitter melon groups were lower than those of the control group, and the 2% Bitter melon group showed significantly lower blood glucose levels than those of the control group. Serum Triglyceride and HDL-cholesterol of the 2%, and 3% Bitter melon groups were significantly lower than those of the control group. The total cholesterol levels of the bitter melon groups were significantly lower than those of the control group. The serum insulin levels of the induced groups were significantly lower than those of the normal group. The HbA1c levels of the 2% and 3% Bitter melon groups were significantly lower than those of the control group. For the level of antioxidant enzymes in the liver tissues, the 2% Bitter melon group was significantly higher than that of the control group. These results show the antidiabetic and antioxidative effects of Bitter melon for the prevention and treatment of diabetes.

• 월간낙농육우
• /
• v.36 no.9
• /
• pp.106-106
• /
• 2016

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.401-411
• /
• 2015

Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

• Journal of Applied Biological Chemistry
• /
• v.58 no.3
• /
• pp.259-265
• /
• 2015

Momordica charantia, commonly known as bitter melon, has interesting pharmacological activities such as anticancer, antiviral, antibacterial, anti-inflammatory, analgesic, and antioxidant. As supported by recent scientific reports on the beneficial effects of M. charantia, it is one of the most promising functional plants for diabetes today. In this study, we fermented the bitter melon with lactic acid bacteria and investigated the capability of controlling diabetic conditions by decreasing the blood glucose levels. After extracting the fermented bitter melon with hot water or ethanol, we tested several biological activities using mouse models. When we tested the efficacy of the glycemic control, the extracts of fermented bitter melon significantly lowered the blood glucose levels of the alloxan-induced diabetic mice. We also found that the lactic acid bacteria-fermented bitter melon protected liver damages from the treatment of alloxan monohydrates and maintained low levels of triglycerides and high levels of HDL cholesterol in these mouse models. These results suggest that our approach on fermenting bitter melon and the extracts of fermented bitter melon could lead to the possibility of the development of functional foods that contain the effectiveness of controlling blood glucose and lipid levels as well as preventing liver damages.