• The Korean Journal of Ecology
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• v.26 no.4
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• pp.189-197
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• 2003

Properties of seed production in Corydalis, spring ephemeral, group were studied during two years at Namhansansung area. Corydalis´ flower was out in the early April and its seed dispersed in the early May. The period of total seed production was 30 days. The decrease rate of sex organs was the highest between deflowering time and early fruiting time. The numbers of flower and seed per plant were in the range of 1∼13 and 0∼76, respectively. And the number of seed per fruit was from zero to twenty. In a plant, seed production was the most (11.8 seeds) in the lowest fruit and conspicuously decreased along the upward fruit. In the same plant, seed production was various by each year. The plants of small tuber size produced more seeds and those of large tuber size produced fewer seeds in the next year than this year. In the early growth season, the flowering plants/total plants rate increased in proportion to plant size (tuber volume), the rate of the smallest size class (<100 ㎣) was in the range of 5.0%(1999)∼5.4%(2000), those over the 600 ㎣ size classes were 100%. The number of flower per plant at the same size class were higher in 2000 than in 1999. Especially, at the size class of 900 ㎣≤, the numbers of flower per plant were 13.2 in 2000 and 6.5 in 1999. In the late growth season, the flowering plants/total plants rates were 13.3%in the smallest size class (<100 ㎣)and 100% over the 500 ㎣ size classes. Therefore, the flowering plants/total plants rates along the size classes were higher in the late growth season than in the early one. The bumer of fruit or seed per plant increased in proportion to the volume and dry weight of tuber, there was not significant and varied along each plant in the same size class. The number of fruit or seed per plant conspicuously increased in proportion to the leaf area. Therefore, it was thought that seed production was related to photosynthetic ability during growth season.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.301-308
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• 1982

Chungkook-jang Koji was fermented with rice straw at $40^{\circ}C\;and\;50^{\circ}C$ for 72 hours. The changes of proximate composition, pH, titrable acidity, nitrogen compounds, protease activity and free-amino acids during the fermentation were investigated. Moisture, lipid and protein contents remained essentially unchanged during the fermentation. The pH was gradually increased from 6.4 to 7.46 and 7.82 at $40^{\circ}C\;and\;50^{\circ}C$, respectively, after 72 hour fermentation. Amino type and water soluble nitrogen increased as fermentation progressed. however, the former slightly decreased after 60 hour fermentation. Chungkook-jang fermented at $40^{\circ}C$ showed somewhat higher protease activity than $50^{\circ}C$. However, protease activity at both fermentation temperatures showed the same trend; that is, it increased until 48 hour fermentation and thereafter decrease. Free amino acid content of Chung-kook-jang after 72 hour fermentation at $40^{\circ}C$ was 6 times greater than that of the steamed soybean, while it was 2.5 times greater at $50^{\circ}C$. Based on these results. it seems that the optimum fermentation conditions for Chungkook-jang were $40^{\circ}C$ and 72 hours.

• Journal of Life Science
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• v.20 no.7
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• pp.1134-1142
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• 2010

This study was carried out to investigate the effects of powders of autoclaved soy flour and doenjang fermented using Bacillus subtilis DJI on lipid profiles and antioxidative activities of rats fed a high cholesterol diet. Sprague-Dawley male rats weighing 200~210 g were divided into four groups: normal diet group (N), high cholesterol diet group (HC), autoclaved soy flour and high cholesterol diet group (SHC), and doenjang and high cholesterol diet group (DHC). The serum ALT, AST and ALP activities of the SHC and DHC groups were lower than those of the HC group, but exerted no significant change on serum LDH activity. Serum triglyceride, total cholesterol and LDL-cholesterol levels were markedly decreased by autoclaved soy flour and doenjang administration, while the serum HDL-cholesterol level was higher in groups given autoclaved soy flour and doenjang administration. The GSH-Px and catalase activities in liver elevated by a high cholesterol diet were significantly decreased by autoclaved soy flour and doenjang administration (p<0.05). Liver GSH levels of the SHC and DHC groups were significantly decreased compared to the HC group (p<0.05). Liver TBARS level was significantly decreased in the DHC group fed with doenjang powder compared with those of the HC group (p<0.05). These results suggest that soy flour and doenjang may reduce levels of serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a high cholesterol diet.

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

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.648-656
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• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.287-298
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• 2022

This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70→4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/mL), then were decreased after aging and fermentation.

• Journal of Korean Society of Forest Science
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• v.29 no.1
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• pp.1-19
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• 1976

This study has been made to make an observation regarding present status of the coal mine props which is desperately needed for coal production, despite of great shortage of the timber resources in this country, and investigate the effects of diffusion process on the decay resistances of the mine props as applied preservatives of Malenit and chromated zinc chloride. The results are as follows. 1. Present status of the coal mine props Total demand of coal mine props in the year of 1975 was approximately 456 thousand cubic meters. The main species used for mine props are conifer (mainly Pinus densiflora) and hardwood (mainly Quercus). Portions between them are half and half. With non fixed specification, wide varieties of timber in size and form are used. And volume of wood used per ton-of coal production shows also wide range from 0.017 cubic meter to 0.03 cubic meter. 2. Decay resistance test a) The oven dry weight decreased between untreated specimen and treated specimen has not shown any significantly, although it has shown some differences in average values between them. It may be caused by the shorter length of the test. b) The strength of compression test between untreated specimen and treated specimen has also shown the same results as shown in case of weight decrease. Reasons assumed are the same. c) The amounts of the extractives in one percent of sodium hydroxide (NaOH) between untreated and treated specimen have shown the large value in case of untreated specimen than that of treated. 3. The economical benifit between untreated and treated wood when applied in field has seen better in long term base in case of treated wood, although the primary cost of treated wood add a little bit more cost than that of the untreated wood.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.60-77
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• 1973

The non-enzymatic browning phenomenons of red ginseng were studied to identify these compounds which function as the factors for browning. The samples were classified into five divisions; Fresh ginseng, blanched ginseng, sun dried red ginseng, dehydrated red ginseng, and browning accelerated red ginseng respectively, and the various compounds in each of them were analyzed quantitatively and investigated the compounds which were thought to function for browning during the drying and the dehydration processes; the results were as follows. 1. The chemical compositions among five divisions did not show any difference except a) total and reducing sugars, b) total acids, c) water soluble extracts; a) and b) were decreased during the drying process, c) was decreased about 6-7% in red ginseng divisions. 2. Sixteen free amino acids; asp., thr., ser., glu., gly., ala., val., cys., met., ileu., leu., tyr., phe., lys., his., and arg, were identified in each division. Among them the arg, was extremly high. All of the essential amino acids were contained, while generally these amino acids were decreased in drying period and their rates were smaller in dehydrated red ginseng than in sun dried red ginseng. 3. Three kinds of sugars; fructose, glucose and sucrose were identified and other four kinds of unidentified sugars were seperated. The content of sucrose was 80% and all kind of sugars were generally less in red ginseng divisions than in the other two divisions. The decreasing rate of sngars was higher in the sun dried red ginseng than in the dehydrated red ginseng. Especially the decreasing rate of the reducing sugars was high as compared with that of sucrose. 4. Almost all the ascorbic acid was decomposed during the blanching whereas there could'nt be shown any change of the ascorbic acid content during the period of drying. 5. Eleven kinds of volatile acids; acetic acid, propionic acid, acrylic acid, iso-butyric acid, n-butyric acid, isovaleric acid, n-valeric acid, isoheptylic acid, n-heptylic acid, and an unknown volatile acid were identified. They showed a little decrease during the period of blanching perhaps on account of their volatility whereas they were increased in drying period. 6. Six kinds of non-volatile acids; citric acid, malic acid, ${\alpha}-ketoglutaric$ acid, succinic acid, pyruvic acid and glutaric acid were identified. The content of them were decreased during the drying procedures in red ginseng but only that of succinic acid was increased. 7. Three kinds of polyphenols; 3-caffeyl quinic acid, 4-caffeyl quinic acid, 5-caffeyl quinic acid and an unknown polyphenol were identified. The content of them showed considerable decrease during the drying procedures, especially in sun drying. 8. The intensity of the browning in each divisior was as follows; browning accelerated red ginseng> sun dried red ginseng> dehydrated red ginseng. 9. In the process of red ginseng preparation, a. certain relationship could be found between the decreasing rates of amino acids, reducing sugars, polyphenols and the intensity of browning. Therefore the browning phenomenon may be concluded that nonenzymatic browning reactions of the amino-carbonyl reaction and autoxidation of polyphenols are the most important processes, furthermore, as their reactions could be controlled it is thought to be possible to accelerate effectively browning within a relatively short period.