• Journal of Nutrition and Health
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• v.43 no.4
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• pp.333-341
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• 2010

The aim of this study was to investigate the hypolgycemic activity of water extract of fermented yacon (Smallanthus sonchifolius) leaves tea (Yacon LWE) in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Male ICR mice were fed with a HFD (37% calories from fat) for 4 weeks prior to intraperitoneal injection with STZ (100 mg/kg body weight). Diabetic mice were supplemented with two doses of Yacon LWE (0.16% and 0.8%, wt/wt) for 6 weeks. The supplementation of high-dose Yacon LWE significantly lowered blood glucose levels and plasma ALT and AST activities compared with the control group. High-dose Yacon LWE also improved the insulin tolerance without any changes in plasma and pancreatic insulin concentrations in HFD/STZ-induced diabetic mice. Yacon LWE supplementation increased the insulin staining of pancreatic $\beta$-cells in a dose-dependent manner. Both 0.16% and 0.8% of Yacon LWE significantly elevated plasma leptin concentration, hepatic glucokinase activity and glucokinase/glucose-6-phosphatase ratio compared with the control group. However, glycosylated hemoglobin concentration was not different among the groups. These results suggest that high-dose Yacon LWE lowers the blood glucose level partly by enhancing insulin sensitivity and hepatic glucose metabolism in type 2 diabetic mice.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

• The Korean Journal of Ecology
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• v.4 no.3_4
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• pp.114-123
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• 1981

Diurnal acid fluctuations, stomatal resistance, and morphology and anatomy were investigated in leaves and stems P. oleracea L. growing under the natural environmental condition. A CAM-like pattern of acid fluctuation was exhibited not in leaves of the young purslane but in its stems. Defoliated stems showed a decreased in diurnal changes of total acidity as compared with normal stems. Excised stems stored in continuous darkness exhibited diurnal acid rhythms, and they showed light deacidifications for three days. Kranz-type arrangement was observed in leaves, but not in stems. Micrography of cross sections of stems showed cells with relatively large vaculoles and a few chloroplasts. The number of stomata was 3,275cm-2 in leaves, while the stomata could not be observed in stems. Stomatal resistance was high at night and low in daytime in leaves of the young purslane, and the range of its value was 5~40 sec.$\textrm{cm}^{-1}$. But stomatal resistance in leaves of the water-stressed plant was comparratively high in day time, and its value was 30 sec.$\textrm{cm}^{-1}$. The result of these studies showed the possibility that the stem of P.oleracea L. possesses CAM under certain stressed conditions.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.1-7
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• 2006

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.364-369
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• 1989

Leaf characteristics of main stem and tiller of IK type maize (IK/ /IRI/B68) were compared with those of Jinjoo Ok hybrid which are not usually tillered. A total of nine leaves from flag leaf to the third or the fourth leaf below ear-bearing node were sampled from each stem or tiller. There was no significant difference in mean leaf length between IK/ /IRI/B68 and Jinjoo Ok. But the mean leaf width of IK/ /IRI/ B68 was about 2 cm narrower than that of Jinjoo Ok. The mean leaf area of the IK/ /IRI/B68 was also smaller than that of Jinjoo Ok due to the narrower leaf width. There were not significant differences in mean leaf characteristics between main stem and tillers of IK/IRI/B68. The longest leaf was the leaf below the ear-bearing node and the widest leaf was the leaf just above the ear-bearing node. Mean length. width and area of leaf on main stem and tillers were similar. Coefficients of variation calculated for individual leaf indicated that the leaves near the ear-bearing node were more uniform than others. The leaf area measured was significantly greater than that estimated by formular, length x width x 0.75. New constant to estimate leaf area of tillering maize was derived as 0.8.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.680-685
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• 2015

Phytochemicals in Codonopsis lanceolata leaves were saponins, triterpenes, tannins, and flavonoids, not alkaloids. The levels of total polyphenols and flavonoids in Codonopsis lanceolata leaves were measured to evaluate the antioxidant activity. C. lanceolata leaves showed strong 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and potent reducing power. In addition, C. lanceolata leaf extracts inhibited production of nitric oxide (NO) in lipopolysaccharide (LPS)-activated RAW 264.7 cells. To examine active phytochemical for antioxidant activity, aglycone fraction of C. lanceolata leaves was analyzed by high performance liquid chromatography (HPLC). Luteolin was identified as a main component of aglycone fraction and showed potent antioxidant activity as determined by a DPPH radical scavenging assay and reducing power test. These results suggest that C. lanceolata leaves are a good source of antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.48-52
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.118-127
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• 2014

This study was investigated to compare the physicochemical properties between hot air dried ramie leaf (HR) and freeze dried ramie leaf (FR). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR. The major amino acids were aspartic acid, glutamic acid, and leucine, and the contents of total amino acids, total essential amino acids, and essential amino acid ratios were higher in FR compared with HR. Major fatty acids were linoleic acid, palmitic acid, arachidic acid, and linolenic acid. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids; however, there was no significance difference between the two different drying methods. The contents of vitamin A, E, and C in FR were higher than those in HR, and there were significant differences in the contents of vitamin A and C depending on the drying methods. Regardless of the drying methods, both HR and FR were abundant in order of Ca, K, Mg, Mn, Fe, Na, and Zn. The contents of total minerals, total organic acids and total free sugars in HR were significantly higher than those in the FR.

• Korean journal of applied entomology
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• v.54 no.4
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• pp.289-294
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• 2015

Striped flea beetle, Phyllotreta striolata (SFB) and turnip sawfly, Athalia rosae ruficornis (TSF) are two economically important sporadic pests in radish fields on Jeju island. The response of adult SFB and TSF to a mixture of aggregation pheromone, (+)-(6R,7S)-himachala-9,11-diene and host plant volatile, allyl isothiocyanate (HAI), as well as to yellow and blue sticky traps was examined in radish fields. Adult SFB was more attracted to the sticky trap with HAI, regardless of the color of the sticky trap; however, adult TSF was more attracted on the yellow sticky trap than blue, and no effect of HAI was observed. The adult SFB and TSF can be effectively monitored using yellow sticky traps placed 10 cm above the plant canopy. SFB and TSF had 3 and 5 peak times in a year, respectively. The first peak occurred in the middle of March for SFB and mid-late of April for TSF. We expect that the results of the present study can facilitate minimizing the damage caused by the two important pests in commercial radish fields.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.178-182
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• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.