• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

• Food Science and Preservation
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• v.15 no.3
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• pp.469-476
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• 2008

Lactic acid fermentation of peach juice was carried out by using Lactobacillus plantarum KLAB21, a strain with a high level of antimutagenic activity, When the fermentation was carried out at 25, 30, 37 and $40^{\circ}C$, the highest level in the viable counts and acid production was obtained at $37^{\circ}C$. The sterilized peach juice showed a higher level of viable counts and acid production than the non-sterilized juice. And more viable counts and acid production were observed in the juice fermented by L. plantarum KLAB21 only than that obtained by a mixed culture of L. plantarum KLAB21 and Leuconostoc mesenteroides cells. When the lactic acid fermentation was performed for 5 days, the first 3 days of fermentation resulted in an increase of the viable counts from 8.2 to of 9.2 of log cfu/mL which is the highest level, as well as a decrease of the residual reducing sugar content from 5.6 to 0.1 % Decrease in the viable counts and m significant changes in the residual reducing sugar content were observed for further fermentation up to 5 days. However, the titratable acid content increased and the pH value decreased during the fermentation for 5 days to reach the highest titratable acid content (1,98%) and the lowest pH value (3.14) after 5 days of fermentation. HPLC analysis of the organic acids showed 1,236 mg% of lactic acid and 841 mg% of galacturonic acid contents in the fermented juice which were not detected in the fresh juice before fermentation. Antimutagenic effects of $100\;{\mu}L$ of the fermented peach juice supernatant were shown to be 97.7% against MNNG(N-methyl-N'-nitro-N-nitrosoguanidine), and 58.3% against NPD(4-nitro-O-phenylenediamine) in Salmonella enterica serovar Typhimurium TA100.

• Food Science and Preservation
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• v.24 no.8
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• pp.1138-1148
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• 2017

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.47-55
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• 2011

The solvent extracts of Aruncus dioicus var. kamtschaticus Hara, which were extracted by using several solvents with different polarities, were performed to investigate the antioxidant activities, whitening effect and antimicrobial activity. The content of total polyphenol of fractions from Aruncus dioicus var. kamtschaticus Hara extract showed the highest value ($335.88{\pm}2.26$ mg/g GAE) on ethyl acetate fraction. The ethyl acetate and n-butanol fractions were 0.06 mg/mL and 0.25 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and $99.16{\pm}0.09%$ and $89.29{\pm}0.64%$ on ABTS radical scavenging activity, respectively. Also, reducing power and FRAP value were significantly higher on ethyl acetate fraction. The SOD like activity showed $80.76{\pm}0.61%$ on ethyl acetate and $72.34{\pm}0.79%$ on n-butanol. Tyrosinase inhibition activities (at 5 mg/mL) were $59.08{\pm}0.98%$ on ethyl acetate fraction. The chloroform fraction showed the strongest antimicrobial activities against B. cereus (14 mm), B. subtilis (12.5 mm), S. aureus (10.8 mm), E. coli (20.7 mm) at 0.1 mg/disc and the inhibition zone diameter of ethyl acetate fraction was 17.2 mm against E. coli at 0.5 mg/disc. The minimum inhibitory concentrations (MIC) of chloroform fraction against B. cereus and E. coli were 50 and $25{\mu}g$/mL, respectively. From these results, it is suggested that ethyl acetate and n-butanol fractions of Aruncus dioicus var. kamtschaticus Hara could be used as functional material for food additive ingredient and chloroform fraction could be suitable for the development of a food preservative.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.11
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• pp.1180-1185
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• 2006

Lab-scale batch experiments using several 25-L transparent acrylic reactors were conducted to develop optimum capping materials that can reduce phosphorus released from polluted sediments. The sediment used in the experiment was very fine clay(8.8 $\Phi$ in mean grain size), and organic carbon($C_{org}$) content was as high as 2%. Four kinds of batches with different capping materials Brucite($Mg(OH)_2$), Sea sand($SiO_2$), Granular-gypsum($CaSO_4{\cdot}2H_2O$), Double layer(brucite+sand), and one control batch were operated for 30 days. Phosphorus fluxes released from bottom sediments in the control batch were estimated to be 14.6 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, while 9.5 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, 5.2 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, 4.2 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, and 3.1 $mg{\cdot}m^{-2}{\cdot}d^{-1}$ in the batch capped with Sea sand, Granular-gypsum, Double layer, and Brucite, respectively. The results obtained from lab-scale batch experiments show that there were 70% reduction of phosphorus for some materials such as Brucite, Double layer(brucite+sand), and whereas sea sand only about 35%. The pH range of surface sediment to which Brucite was applied showed about $8.0{\sim}9.5$ in the weak alkaline state. This effect can prevent liberation of $H_2O$. The addition of gypsum into the sediment can reduce the progress of methanogenesis because of fast early diagenesis and sufficient supply of $SO_4^{2-}$ to the sediments, stimulate the SRB highly. Therefore, the application of Brucite and Gypsum can reduce phosphorus release from the sediment as a result of formation of $Mg_5(OH)(PO_4)_3$, pyrite($FeS_x$), and apatite-mineral.

• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.58-66
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• 2014

In the course of study for a use for non-edible parts of broccoli (Brassica oleracea L), and the development of processed food utilizing these parts, edible floret and non-edible stalk were extracted with ethanol and different organic solvent fractions were prepared. With 10 different extracts and fractions, their useful components and various biological activities, such as antioxidant, antimicrobial and anti-proliferation activity, were investigated. The stalk has more abundant water soluble carbohydrate when compared with the floret, and floret has higher hexane-soluble pigments. Analysis of total flavonoid and total polyphenol contents showed that the floret has 1.5~1.99 times higher concentrations than the stalk. Among the fractions, ethylacetate (EA) fractions have the highest amount of total flavonoid and total polyphenol. The stalk and floret possessed 9.45 and 42.01 mg-total flavonoid/g, respectively. In the antioxidation activity assay, the EA fraction of floret showed strong radical scavenging activity and reducing power, while the n-hexane fraction of the stalk exhibited nitrite scavenging activity. In the antimicrobial activity assay, the EA fraction of floret showed a strong and broad-range of antibacterial activity, irrespective of gram positive or gram negative bacteria. In a while, the hexane and EA fractions revealed anti-proliferative effects against the human colorectal cancer cell HCT-116. Strong anti-proliferative activities were found in the hexane fraction of stalk (18.4% of cell viability), and the n-butanol fraction of floret (6.9% of cell viability). Our results suggest that the further study of the characterization of active fractions and the identification of active components from different parts of broccoli are needed to develop functional foods or novel plant-derived medicines.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.3
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• pp.264-271
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• 1988

This experiment was carried out to investigate the effects of long-term applications of organic matters on the chemical properties and on the application levels of nitrogen in Fluvio-Alluvial plain of Jeonbug series. The amounts of application of rice straw and compost, the sources of organic matters, were 500 and 1,000 kg/10a in combined with the different nitrogen levels of 0.15 and 20 kg/10a, respectively. The results obtained from the 9 year's experiment during 1979 to 1987 were summarized as follows: I. In long-term application of Organic matter the soil pH showed the lowest value in the 3rd-4th year at rice straw and 5th-6th year at compost but it varied less in control plot for 9 years. 2. Organic matter content in the soils was gradually increased by yearly application of organic matter, while it was higher in rice straw than in compost since the 5th year. 3. The contents of available silica and available phosphate in soil were rapidly increased by long-term application of organic matter and it was especially higher in rice straw than compost, but it was gradually decreased in control plot. 4. The contents of exchangable cations (Ca, Mg and K) and the total nitrogen were increased by long-term application of organic matter they were in rice straw than in compost. But they showed decreasing tendency in control plot. 5. The soil Eh was lower in order of rice straw, compost and control plot however application of orgnic matter resulted in increasing soil Eh due to the rapid reduction of soil from panicle formation to heading stage in rice cultivation. 6. The number of panicles per $m^2$ and the number of granis per panicle were increased by increment of nitrogen levels in all treatments and especially largest in rice straw application. But 1,000 grain weight increased in low nitrogen level with long-term applications of organic matter. 7. It was estimated that the application levels of nitrogen by long-term application of organic matter were 21, 24 and 20 kg/10a for 1st-3rd, 4th-6th and 7th-9th year in rice straw application, and 16 and 19 kg/10a for 1st-3rd and 4th-9th year in compost application, respectively.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.159-167
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• 1975

Present work was conducted to investigate the combined effects of gamma-radiation and chemical treatment on the inhibition of sprouting and decay of potato tubers. Irish Cobbler, Apollo and Shimabara potato tubers were immersed in 1000, 2000 and 3000 ppm solution of salicylic acid for 2 minutes, and then irradiated at doses of 5, 10, and 15 krad using an indoor gamma room of approximately 10,000 Ci of $^{60}Co$. Treated tubers were stored for 8 months at room temperature. The results of this work are summarized as follows: 1. Moisture content of irradiated potato tubers was changed less than the control, and decreased gradually along with an extended storage period. Ascorbic acid content was remarkably decreased by gamma-radiation and an extended storage period. 2. Reducing sugar content of irradiated potato tubers tended to increase greatly compared with unirradiated potato tubers, however, starch content of irradiated potato tubers decreased compared with the control. Reducing sugar and starch content of all groups also decreased gradually along with an extended storage period. 3. The storageability of Irish Cobbler variety was best among three varieties and Shimabara variety was worst among them when gamma-radiation is treated singly or in combination with the chemical. Sprouting of potato tubers was more suppressed in combination treatment than single treatment. 4. Decay of potato tubers was more reduced in combination treatment than single treatment. Chemical treatment or gamma-radiation followed by chemical treatment had no influence on decay or spronting of potato tubers. 5. Weight loss of potato tubers was considerably increased as storage period became extended. Shrinkage was, more serious in Shimabara than in rish Cobbler.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Journal of Life Science
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• v.28 no.11
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• pp.1369-1378
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• 2018

Prunus mume Siebold & Zucc., a member of the Rosaceae family (called Maesil in Korea), has been widely distributed in East Asia, e.g. Korea, Japan and China, and its fruit has been used as a traditional drug and health food. In this study, we evaluated physicochemical properties and physiological activities of condensed Prunus mume juice treated with pectinase (PJ). The values of total acidity, pH, sugar contents, turbidity moisture content of the PJ were 35.81%, 2.73, $54.36^{\circ}Brix$, 2.75 and 51.32%, respectively. The PJ had effective DPPH radical scavenging activity, reducing power effect, $H_2O_2$ scavenging activity and ${\beta}$-carotene bleaching effect. DPPH radical scavenging activities of PJ was 46.31%; their reducing power ($OD_{700}$) was 1.80; $H_2O_2$ scavenging activity of PJ was 91.62%; and ${\beta}$-carotene bleaching effect of PJ was 73.02%. Also, PJ showed effective levels of ${\alpha}$-glucosidase inhibition activity. The cell viability was measured by SRB assay. The PJ significantly decreased the cell viability of mouse melanoma cells (B16) and human melanoma cells (SK-MEL-2 and SK-MEL-28) in a dose-dependent manner, however, there was no effect on human keratinocyte HaCaT. In morphological study, PJ-treated SK-MEL-2 cells showed distorted and shrunken cell masses. Total polyphenol contents and total flavonoid contents of PJ were 588.31 mg% (gallic acid equivalent) and 860.45 mg% (rutin equivalent). The antiproliferative effect of PJ seems to be associated with the antioxidant activity of its flavonoid and polyphenol contents. In conclusion, PJ may be beneficial in development of a functional food material.