• Horticultural Science & Technology
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• v.34 no.3
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• pp.355-362
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• 2016

This study was carried out to investigate the effects of rain-shelter types on growth, and fruit quality of red pepper (Capsicum annuum, 'Kemmaru') cultured in paddy. Applied rain-shelter types were outfield (control), simple rain-shelter plastic house with 2 rows (2R), simple rain-shelter plastic house with 4 rows (4R), and perfect plastic house (House). The plant height was the highest in Houses treatment. There was no difference in leaf length and width among the rain-shelter treatments. The fresh and dry weight of red pepper was high in order of House > 4R > 2R > Control. The ASTA value is irregular tendency among the treatments. Hunter's color value 'a' and 'b' was not different from among the treatments. Phytophthora blight, powdery mildew, bacterial spot were not occurred in all of treatments, and Anthracnose was only occurred in control. Mite, Microcephalothrips abdominalis, and Bemisia tabaci were not occurred in all of treatments, and aphid, Helicoverpa assulta, and virus were occurred all of treatments as same degree. Our results will provide rain-shelter cultivation of red pepper can be increase dry yield and decrease disease and insects.

• Journal of Korean Biological Nursing Science
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• v.25 no.1
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• pp.280-320
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• 2023

Purpose: This study was conducted to assess the antidepressant effects of capsaicin in chronic depressive rats and elucidate the mechanism underlying its effects. Methods: Male Wistar rats (280~320 g, 8 weeks of age) were subjected to depression induced by chronic unpredictable mild stresses. The rats were exposed to 8 kinds of stresses for 8 weeks. In the last 2 weeks, fluoxetine or capsaicin was injected subcutaneously. The dose of fluoxetine was 10 mg/kg (body weight), while the doses of capsaicin consisted of low (1 mg/kg), middle (5 mg/kg), and high (10 mg/kg). The forced swim test (FST) was conducted to evaluate the immobility time of rats. The immobility time indicates despair, one of symptoms of depression. The change of tryptophan hydroxylase (TPH) in the dorsal raphe was investigated using immunohistochemistry. In the hippocampus cornu ammonis (CA) 1 and 3, glucocorticoid receptor (GR) expression was measured. Results: The immobility time in the FST was significantly lower (p < .05) in the low-dose (M = 32.40 ± 13.41 seconds) and middle-dose (M = 28.48 ± 19.57 seconds) groups than in the non-treated depressive rats (M = 90.19 ± 45.34 seconds). The amount of TPH in the dorsal raphe was significantly higher (p < .05) in the middle-dose (M = 249.17 ± 35.02) and high-dose (M = 251.0 ± 56.85) groups than in the non-treated depressive rats (M = 159.78 ± 41.16). However, GR expression in the hippocampus CA1 and CA3 did not show significant differences between the non-treated depressive rats and the capsaicin-injected rats. Conclusion: This study suggests that capsaicin produces an antidepressant-like effect on chronic unpredictable mild stress-induced depression in rats via the serotonin biosynthesis pathway.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• Journal of Oral Medicine and Pain
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• v.37 no.3
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• pp.161-167
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• 2012

Burning mouth syndrome(BMS) is defined as chronic, painful burning sensation in the oral mucosa. Treatments for BMS include medication and psychiatric interventions. Capsaicin, alpha-lipoic acid, and topical and systemic clonazepam showed more effective in reducing the symptoms of BMS in the previous studies. The purpose of this study is to evaluate of the therapeutic efficacy of systemic clonazepam in BMS and to elucidate the relationships between such a efficacy and various clinical features, including age, pain intensity, pain duration, previous dental history and condition of oral mucosa. A retrospective clinical records audit was performed of patients diagnosed with BMS between January 2011 and August 2012. Patients were prescribed 0.5 mg clonazepam two times daily. Pain was assessed by patients on an 11-point numeric rating scale (NRS; 0 to 10) before and 1-2 weeks after systemic administration of clonazepam. The efficacy of clonazepam was evaluated in terms of patient's age, initial pain intensity, pain duration, presence or absence of precipitating event, condition of the tongue, presence or absence of denture. A total of 50 patients (46 women, 4 men) were included in this study. The patients were divided into two or three groups according to above clinical features. The amount of mean NRS reduction in patients with severe initial pain was $3.33{\pm}2.74$, whereas that in patients with mild initial pain was $1.64{\pm}1.54$. The amount of mean NRS reduction in oldest patients was $3.53{\pm}1.94$ (${\geq}$70yrs), and those in another younger patients were $2.88{\pm}1.80$(< 60yrs) and $1.54{\pm}2.86$(60yrs ${\leq}$ age < 70yrs), respectively. It was concluded that the older patients and the patients with higher intensity of initial pain tend to show better efficacy of clonazepam. However, There were no statistically significant differences according to pain duration, presence or absence of precipitating events, tongue fissuring, and wearing dentures.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.102-109
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• 2014

This study was carried out to investigate the effects of diffused light materials on marketable yield and quality of sunlight dried red pepper in plastic film house. The after ripening methods were composed of 3 treatments; using electric bulk dryer (Bulk), sealing house (House), and PE sealing. The diffused light materials were control, tent, shading 35% (Shading net), white polypropylene (PP (white)), and black polypropylene (PP (Black)). The marketable yield was high in order of Bulk as 300 g, House as 275 g, and PE sealing as 112 g. The redness of PE sealing was the highest as 17.85 and that of Bulk was the lowest as 10.65. There was significant difference in redness among the treatments. The moisture content of red pepper was the most rapidly reduced in control, and was the most slowly reduced in Shading net treatment. The marketable yield index was the higher in PP (white) as 114% than control. The redness had a significant difference in PP (Black) and tent compared to the other treatments. The capsaicin content showed the highest as $160mg{\cdot}100g^{-1}$ in PP (white) treatment. Conclusively, the most effective method for sunlight drying red pepper was House with PP (White) treatment. It delayed drying for 2 days but increased marketable yield at 114% than control when sunlight dried red pepper in plastic house. Our results also provided an optimized method for improvement of drying red pepper with sunlight, and will be useful for further drying red pepper research.