• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1295-1303
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• 2015

Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much ${\gamma}-aminobutyric$ acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.16 no.2
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• pp.106-115
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• 2011

The aim of this study is to assess the importance of ballast water discharge as a vector for the introduction of exotic species into Pusan and Daesan Ports, Korea. We also examined to understand the impacts of environmental factors on the survival success of introduced species by ship's ballast water in laboratory experiments. Seven ship's ballast water originated from the coastal water of China (Taicang, Ningbo and Jinshan), Japan (Tokuyama, Moji and Akita), and Singapore. According to PCA (principal components analysis) analysis, environmental factor in the each ballast and shipside waters were different by bioregion. Based on cluster analysis, the phytoplankton community structures were distinguished for ballast water origin. Most of the major taxonomic groups were diatoms and, the others were dinoflagellate, silcoflagellate and several fresh-waters species. In particular, species number and standing crops of phytoplankton in the ballast tanks decreased with the increasing age ofballast water(r = -0.35 for standing crop; r = -0.63 for species number). In the laboratory study, although phytoplankton in ballast water treatment did not survive even in optimal temperature, the in vivo fluorescence of phytoplankton viability increased under the nutrient typical of shipside water and F/2 medium at $15^{\circ}C$ and $20^{\circ}C$. The diatoms species such as Skeletonema costatum and Thalassiosira pseudonana in ballast water were successfully regrown. On the salinity gradient experiments for Shui Shan (2) vessel, several freshwater species, brackish and marine species were successfully adapted. Of these, S.costatum was able to tolerate a wide range of salinities (10 to 30 psu) and its species-specific viability was suitable for colonization.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.35-45
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• 2002

Seasonal quantitative van Veen grab sampling was conducted to characterize the composition and structure of the benthic polychaete community inhabiting the shellfish farming ground of a coastal bay system of Jiniu Bay (Korea). A total of 132 polychaete species were identified and the polychaetes accounted for about $80\%$ of overall abundance of benthic animals. There was little significant seasonal difference in densities (abundances) of polychaetes, Maximum biomass was obseued in summer (August) and minimum value was recorded in winter (February) and spring (May). Conversely, diversity and richness were lowest in summer, indicating a seasonal variability in the polychaetous community structure, The cluster analysis indicated that such a seasonal variability resulted mainly from the appearance of a few small, r-selected opportunists in spring and the tubiculous species of the family Maldanidae in summer. On the other hand, several indicator species for the organically enriched environments such as Capitelia capitata, Notoniashs Jatericeus and hmbrineris sp. showed high densities during all the study period. Density and biomass of univariate measures of community structure were significantly lower in the arkshell-farming ground of the southern area than in the non-farming sites of the bay, A similar general tendency was also found in the spatial distributions of species diversity and richness. Principal component analysis revealed the existence of different groups of benthic assemblages between the arkshell-farming ground and non-farming sites, The lack of colonization of r-selected opportunists and/or tubiculous species in the former ground seemed to contribute to the spatial differences in the composition and structure of the polychaetous communities. Although finer granulometric composition and high sulfide concentration in sediments of the arkshell-farming ground and low salinity in the northern area were likely to account for parts of the differences, other environmental variables observed were unlikely. The spatial distribution of polychaetes in Jiniu Bay may be rather closely related to the sedimentary disturbance by selection of shells for harvesting in spring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1399-1404
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• 2010

Physicochemical characteristics and antioxidant activities of twelve varieties of legumes and cereals in Korea were analyzed and compared. Crude protein content was higher in legumes (20.60~34.47%) than in cereals (8.96~15.45%). Crude fat contents of soybean (17.73%) and black soybean (18.79%) were higher than other legumes (0.68~1.38%) and cereals (1.01~5.39%). The major minerals were potassium, calcium and sodium, and especially calcium and potassium were high in legumes. Unsaturated fatty acids composition ranged from 66.79% in cowpea to 85.14% in soybean, and $\Omega$-3 fatty acids (linolenic acid) content was higher of 7.47~48.25% in legumes than 0.36~3.71% in cereals. Total polyphenol content was higher 1.32~4.15 mg/g in 80% EtOH extracts from legumes than 0.53~2.83 mg/g in cereals. DPPH and ABTS radical scavenging activities were high values of 62.60% and 264.20 mg AA eq/g, respectively, in EtOH extract from sorghum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1033-1042
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• 2014

To elucidate the novel biological function of Korean traditional vinegars, crude polysaccharides were isolated from vinegars manufactured at home and abroad, and their chemical properties and immuno-stimulating activities were examined. Three kinds of polysaccharides from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0) and Korean persimmon vinegar (KPV-0) showed higher immuno-stimulating activity. Component sugar analysis indicated that KBV-0 and JBV-0 mainly consisted of mannan, whereas KPV-0 existed as pectic materials. Three polysaccharides did not show any cytotoxicity to RAW 264.7 cell, whereas RAW 264.7 cells stimulated with KBV-0, JBV-0 and KPV-0 showed enhanced production of various cytokines such as IL-6, IL-12 and TNF-${\alpha}$ in dose-dependent manners. However, the activity of KPV-0 was more potent than that of KBV-0 and JBV-0. Also, only KPV-0 augmented FcR II expression related with phagocytosis of macrophages. The results suggest among the tested vinegars, that the Korean persimmon vinegar has the most potent immune-stimulating activity, and it could possibly serve as industrial applications as functional materials.

• Food Science and Preservation
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• v.17 no.1
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• pp.139-144
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• 2010

This study was carried out to investigate potential applications of the extract of Castanopsis cuspidata var. sieboldii $N_{AKAI}$ nut as a functional food ingredient. The pH and $^{\circ}Brix$ of nut were 6.43 and 3.17, respectively. L, a and b values as Hunter's color were 83.07, 1.49 and 10.48, respectively. Total content of monosaccharide was 54.26 mg% and organic acids were composed of oxalic acid 495.37 mg%, formic acid 200.03 mg%, malic acid 93.65 mg%, citric acid 27.80 mg%, and succinic acid 16.61 mg%. Total phenolic contents in various solvent extracts were as follows: water 27.69 mg%, 75% ethanol 16.50 mg%, ethyl acetate 16.50 mg%, and methanol 10.30 mg%. The antioxidant activity ($SC_{50},\;{\mu}g/mL$) of the nut extracts by various solvents was in the order of ethyl acetate 74.88 > methanol 155.00 > n-hexane 213.33 > ethanol 249.33 > butanol 274.78 > chloroform 314.67 > 75% ethanol 848.33 > water extracts 869.67. The results indicated that the extract of C. cuspidata nut contained a potential food ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.63-69
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• 2011

To characterize the polysaccharides which exist as soluble forms in Korean traditional alcoholic beverages, the polysaccharides were isolated from Korean pear wine and their anti-complementary activities were examined. The main polysaccharide, PW-1 was purified to homogeneity from the crude polysaccharide (PW-0) in pear wine by size exclusion chromatography using Sephadex G-75. Molecular mass of PW-1 was estimated to be 150 kDa and it contained significant proportion of mannose (81.8%) and 5 different minor component sugars such as arabinose (1.2%), galactose (2.7%), glucose (8.5%), galacturonic acid (5.3%) and glucuronic acid (0.5%). These analyses indicated that the main polysaccharide in pear wine was mainly present as a mannan which had originated from the cell walls of fermenting yeasts. On the other hand, PW-1 showed potent anti-complementary activity in a dose-dependent fashion. Identification of C3 activation products by the crossed immunoelectrophoresis using anti-human C3 and anti-complementary activity of PW-1 in $Ca^{++}$-free condition suggested complement activations by PW-1 from Korean pear wine occur via both classical and alternative pathways.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.419-426
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• 2006

A thermophilic microorganism, strain JE 375, which produces a thermostable protease, was isolated from soil and compost in Korea. This gram-positive, rod-shaped, catalase positive, motility positive, and hemolysis ${\beta}$ containing organism was implicated in glucose fermentation, mannitol fermentation, xylose oxidation, aerobic activity and spore formation. The color of the colony was yellowish white. The temperature range for growth at pH 6.5 was between 55 and $70^{\circ}C$, with an optimum growth temperature of $65^{\circ}C$. This result confirmed the strain JE 375 as a thermophilic microorganism. The enzyme was produced aerobically at $65^{\circ}C$ during 20 hr in a medium (pH 6.5) containing 1% trypton. 1% maltose, 0.5% yeast extract and 1% NaCl. The 16S rDNA of strain JE 375 had 97.6% sequence similarity with the 16S rDNA of Bacillus caldoxyloyticus. On the basis of biochemical and physiological properties and phylogenetic analysis, we named the isolated strain as Bacillus sp. JE 375. The thermostable protease from Bacillus sp. JE 375 had been partially purified and characterized. The molecular weight of the enzyme was deduced from SDS-PAGE and gel chromatography as 55 kDa and its optimal temperature was $60^{\circ}C$. The enzyme showed its highest activity at pH 7.5 and was stable from pH 7.0 to 8.0.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.390-394
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• 1998

The tuber of Liriope platyphylla was extracted with 80% aqueous MeOH and solvent-fractionated with EtOAc, n-BuOH and $H_2O$. Evaluation of growth inhibitory activity of each fractions on various carcinoma cells, A549, SK-OV-3, SK-Mel-2, XF-498 and HCT-15, indicated the n-BuOH fraction to be the highest in the activity. From the fraction, two saponin compounds were isolated through Amberlite XAD-II and silica gel column chromatographies, repeatedly, and their chemical structures were elucidated as spicatoside A and B by interpretation of spectral data, NMR and IR, and adaptation of acid hydrolysis. Spicatoside A showed growth inhibitory activity on carcinoma cells, and the $IC_{50}$ values against A549, SK-OV-3, SK-Mel-2, XF-498 and HCT-15 cells were determined to be 17.3, 21.7, 14.9, 18.8 and $15.6\;{\mu}g/ml$, respectively.