• Journal of Korean Society of Forest Science
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• 제108권4호
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• pp.493-512
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• 2019

The purpose of this study was to provide the basic data necessary for establishing a vegetation management plan for the Yeongcheon River area by presenting a better understanding of the distribution and characteristics of naturalized plants through an investigation of the flora present in the Yeongcheon riverside, in Jinju, South Korea. Vascular plants were investigated for a total of 470 taxa, including 90 families, 282 genera, 425 species, one sub-species, 38 varieties, and six forms. Together, these accounted for 9.62% of the vascular plants (4,881 species) in Korea. Gramineae was the most abundant at 77 taxa (16.38%), followed by Cyperaceae at 56 taxa (11.91%), Leguminosae at 33 taxa (7.02%), Cyperaceae at 25 taxa (5.32%), and Rosaceae at 22 taxa (4.86%). Thirty species of indicator plants were surveyed and, among them, annual plants and hemicryptophytes accounted for a significantpercentage. Among ground plants, trees, shrubs, and sub-shrubs were surveyed to include 23 (4.89%), 17 (3.61%), and 14 taxa (2.97%), respectively. Furthermore, 36 aquatic plant taxa were found. Six rare plant taxa were surveyed including Penthorum chinense, Melothria japonica, Aristolochia contorta, Acorus calamus, Millettia japonica, and Magnolia kobus. Floristic special plants comprised 35 taxa,including 26 families, 34 genera, 34 species, and one variety. Plants endemic to Korea included six species. Naturalized plant species comprised 71 taxa, including 18 families, 53 genera, 68 species, and three varieties. The naturalization rate and urbanization index were 15.1% and 22.1%, respectively. Ecological disturbance species in Korea comprised nine taxa, including four families, eight genera, eight species, and one variety. These groups accounted for 64% of the ecological disturbance species in Korea. Ecological disturbance species in Korea tended to increase toward the downstream of Yeongcheon River. In particular, Ambrosia artemisiifolia and Sicyos angulatus, which cause human allergies and disrupt the habitats of plants and animals, must be removed artificially.

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권5호
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• pp.537-544
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• 2017

In this study, the anti-inflammatory effect of Polyopes affinis ethanol extract (PAEE) was investigated using LPS-stimulated RAW 264.7 cells and a croton oil-induced ICR mice model. Treatment with PAEE significantly reduced production of nitric oxide (NO) and pro-inflammatory cytokines [interleukin (IL)-6, tumor necrosis factor $(TNF)-{\alpha}$, and $IL-1{\beta}$] in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. PAEE treatment also reduced expression of inducible NO synthase, cyclooxygenase-2, nuclear $factor-{\kappa}B$, and mitogen-activated protein kinases in LPS-stimulated RAW 264.7 cells. In the croton oil-induced ear edema test, application of PAEE (10~250 mg/kg body weight) reduced ear edema in a dose-dependent manner, and PAEE treatment at 50 mg/kg body weight showed similar inhibitory effects compared with prednisolone (10 mg/kg body weight). Histological analysis revealed reduced dermal thickness and lower number of infiltrated mast cells. These results suggest that PAEE might be used as a promising anti-inflammatory agent for inhibition of LPS-induced inflammation and ear edema formation.

• Korean Journal of Environment and Ecology
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• 제31권1호
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• pp.112-118
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• 2017

The purpose of this study is to clarify the characteristics of the soundscape in a natural park and an urban park. The study sites were a natural park (Chiaksan Nationalpark) and an urban park (Rose Park) in Wonju City, Gangwon Province. Soundscape recording was conducted using Digital Recorder from April 2015 to January 2016. The analysis period was 8 days per season, with a total of 64 days (2 places). Analysis items were soundscape's daily cycle, soundscape type, and seasonal variation. According to the result of the daily cycle analysis of the soundscape, the natural park was dominated by the biophony in accordance with the cycle of the sun, and the airplane sound was observed in the daytime. Meanwhile, anthrophony was consistently produced in the urban park 24 hours a day. As a result of the detailed type analysis of the soundscape, the sources of biophony were classified into wild birds, mammals, insects and amphibians, and the sources of geophony were classified into rain and wind. The anthrophony was mostly airplane sound. In the urban park, wild birds appeared to most influence the biophonic sounds while rain and the wind were the most frequent sounds that contribute to geophony. The most influential components of anthrophony in the urban park were in the order of automobiles, people, music, construction, cleaning, and airplane sound. As a result of the seasonal difference analysis of the soundscape, it was statistically significant that the natural park shows higher biophony in spring, summer, and autumn compared to the urban park. Anthrophony in the urban park appeared to be higher than the natural park in all seasons. The significance of this study is that it is the first study to identify the characteristics of the soundscape of a natural park and an urban park emanating from different landscapes in South Korea.

• Food Science and Preservation
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• 제10권4호
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• pp.476-481
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• 2003

As its high functional properties to be used as medicine or food, the cultivation of Agaricus mushroom has been expanded and iぉ commercialization required better storage methods that can extend its functional and nutritional value for longer period. We selected drying as the most plausible method to meet such requirement, and several drying conditions were investigated to locate the optimum drying condition that can be used to keep the quality of mushroom. Drying temperature of 50$^{\circ}C$, 60$^{\circ}C$, 100$^{\circ}C$ were selected to trace the drying time required to achieve the moisture content of mushrooms less than 10%. The drying temperature at 50$^{\circ}C$ required 29 hrs of drying time, while 100$^{\circ}C$ required only 10 hrs of drying tune. However, their quality characteristics on the following categories, on the degree of browning and color were investigated to find the optimum drying condition. In addition, sensory evaluation was conducted to evaluate the quality of dried mushrooms produced by each drying condition. The browning of the mushroom was evidently increased as the higher drying temperature was used and 50$^{\circ}C$ drying produced the most desirable quality of all in pileus or stipe. The aeon of browning intensified by drying temperature was comparable to the result of whiteness index value, which resulted lower L values as drying temperature increased. and the 50$^{\circ}C$ drying resulted the most highest L values among all drying samples. As the browning and whiteness results implied, the sensory evaluation result gathered from the present research indicated that the 50$^{\circ}C$ drying was the most favorable drying condition by scoring the most highest average scores on flavors, color, appearance, and overall acceptability conducted by the 10 evaluation panels.

• Food Science and Preservation
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• 제18권4호
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• Food Science and Preservation
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• 제18권4호
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

• Food Science and Preservation
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• 제23권5호
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• pp.711-717
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• 2016

Opuntia humifusa fruits were investigated. The length of minor and major axis, and weight of O. ficus-indica and O. humifusa fruits were compared as the morphological features. The characteristics of components such as color, moisture, crude protein, ash, fat, dietary fiber, mineral, and amino acids were evaluated. The values of O. ficus-indica fruits were higher than those of O. humifusa fruits in each morphological feature such as minor axis, major axis, and weight. According to the Hunter color index results, O. humifusa fruits showed higher values of L (lightness) and b (yellowness), whereas O. ficus-indica fruits showed higher value of a (redness). The ${\Delta}E$ value between two samples was 19.80. The O. ficus-indica fruits had higher carbohydrate content and lower content of crude ash than those of O. humifusa fruits. Both samples showed very high dietary fiber contents, and the major minerals were K and Ca. Glutamic acid was the major amino acids in both samples. In free amino acids contents, O. ficus-indica had higher tyrosine and lower glutamic acid level than those of O. humifusa fruits. ${\gamma}$-aminobutyric acid was found in both samples, whereas taurine was found in O. ficus-indica fruits only. Taken together, the morphological features and chemical quality of O. ficus-indica and O. humifusa fruits showed difference although both of them were originated from the same genus.

• Food Science and Preservation
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• 제20권2호
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• pp.182-190
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• 2013

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The 'Jeongsang' cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in 'Chunkwang'. Malic acid content of 'Jeongsang' was significantly different among spring cultivars. Also amino acid content of 'K-power' and 'Chunkwang' were significantly different among spring cultivars Mineral content in 'K-power' and 'Bomaknorang' were greater than that of other cultivars. Especially Na, Ca and Mg contents of 'K-power' and 'Bomaknorang' were higher four times than that of other cultivars. Pectin content of 'Jeongsang' was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

• Food Science and Preservation
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• 제23권7호
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• pp.1050-1057
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• 2016

This study was carried out to investigate the effectiveness of Leuconostoc mesenteroides isolated from octopus baechu kimchi as a potential starter for seafood kimchi. L. mesenteroides is lactic acid bacterium currently used as a starter for kimchi production. We selected the most effective L. mesenteroides strain from the 7 strains isolated from octopus baechu kimchi and, based on biochemical properties and 16S rRNA sequencing, identified the selected strain as L. mesenteroides SK-1. The SK-1 strain exhibited acid-tolerance, good survival capacity, and excellent dextran productivity. We investigated the effects the SK-1 of starter on seafood kimchi fermentation. Octopus baechu kimchi was fermented with L. mesenteroides SK-1 at $4^{\circ}C$ for 35 d. The decrease in pH and increase in acidity in octopus baechu kimchi fermented with the SK-1 starter occurred more quickly than that in the control kimchi indicating that. Octopus baechu kimchi with SK-1 starter has a relatively slow rate of increase in lactic acid production. As a result, octopus baechu kimchi prepared with L. mesenteroides SK-1 can be maintained at a suitable ripening degree over an extended period of time compared to that of the control kimchi, Moreover, the octopus baechu kimchi started with L. mesenteroides SK-1 has excellent sensory properties, including a refreshing taste, and a weak sour odor.

• Food Science and Preservation
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• 제24권1호
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• pp.13-20
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• 2017

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.