• KSBB Journal
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• v.19 no.6 s.89
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• pp.471-477
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• 2004

Oldenlandia diffusa is a Chinese medicinal herb with antitumor activity capable of suppressing the growth of some cancer cell lines. Oleanolic acid and ursolic acid are triterpenoid compounds that exist in Oldenlandia diffusa. Recently, these have been noted for anti-inflammatory, anti-cancer, and hepato-protective effects. Application of both plant growth regulators, 2,4-D and kinetin, was found to be essential for the initiation of callus and suspension cells. Leaf blades of Oldenlandia diffusa was transformed into callus on Schenk and Hildebrandt medium supplemented with 0.5 mg/L 2,4-D and 0.1 mg/L kinetin, while optimum initiation condition for suspension cells of Oldenlandia diffusa was determined to be 0.75 mg/L 2,4-D and 0.1 mg/L kinetin. Chromatographic separation of oleanolic acid from its derivatives was achieved using Rexchrom S5-100-ODS column. Analytical conditions for oleanolic acid were determined as follows: flow rate at 1.0 mL/min, UV length at 200 nm and mobile phase of $80\%$ acetonitrile and $20\%$ water. Production of secondary metabolites was found to be increased by the treatment with elicitors or signal transducers. The maximum production of oleanolic acid was 99.6 mg/L in cultures with 0.5 mM salicylic acid. It is 1.74 times higher than that of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.862-868
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• 2005

Korean mountain ginseng roots were freeze-dried at $-70^{\circ}C$ and extracted by different extracting solution conditions to investigate chemical compositions of extracts. The soluble solid content of the extract from $7.04\~13.45\%\;and\;50\%$ EtOH and MeOH extracts were higher than those of other extracts. $100\%\;water\;and\;90\%$ EtOH extracts gave the highest Brix with $19.98\%$\;and\;19.65\%$, respectively. pH of the extracts were ranged from $5.82\~6.60$. Browning color at 470 nm of the extract were high value in 50$\%$ EtOH extract. In case of Hunter's color value, L value of extract was higher in $100\%$ water extract (21.28) than EtOH extract $(17.18\~21.02)$, a and b values of extract were the highest in $100\%$ water (-0.12) and $90\%$ MeOH extract (1.34). The contents of free sugars in the EtOH extract were increased with the ethanol concentration. Sucrose contents of $90\%$ EtOH and MeOH extracts were 6,159 mg/100 g and 5,238 mg/100 g. Major organic acids of the extract were citric and malic acids. Major free amino acids of the extract were L-arginine, L-proline, $\gamma$ -amino-n-butyric acid, alanine and aspartic acid. The highest ginsenoside content was shown to be about $10.50\%\;in\;90\%$ MeOH extract. Major minerals of extract were P, K, Na, Mg and Ca.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.6
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• pp.882-889
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• 2008

Three fabrics, 100% silk, nylon and cotton each, were dyed with a lichen dye solution prepared by a fermentation method under conditions of varying dyebath pH and temperature. To verify the effect of chitosan on fabric dyeing, the 100% cotton fabric was treated with a chitosan solution before dyeing. The K/S, CIE $L^*$, $a^*$, $b^*$, ${\Delta}E$ and Munsell values of the dyed samples were measured. Colorfastness of each sample was also investigated. The maximum K/S value was measured at 520nm wavelength for the dyed silk fabric and at 480nm for the dyed cotton and nylon. The K/S values for the dyed silk fabric were much greater than those of the other fabrics. The dyed silk fabric showed a red tone on the Munsell color system, and the dyed nylon and cotton fabrics a yellowish red tone. Dye affinity to fabrics was better in a neutral or acidic dyebath. As dyeing temperature increased, K/S values increased for the dyed nylon and cotton fabrics but not for the silk. Dyeability of cotton fabrics could improve by Chitosan treatment. As for most natural dyes, colorfastness of all dyed samples was poor. The silk fabric showed an excellent dry cleaning fastness of Grade 5.

• The Korean Journal of Pesticide Science
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• v.19 no.1
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• pp.5-13
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• 2015

A chromatographic method for the determination of imazapyr, a non-selective herbicide, in agricultural commodities was developed to use safety control of pesticide residue on crops, and was fully validated as an official method for residue analysis. Agricultural commodities, mandarin (fruit), hulled rice (cereal grains), pepper (vegetables), potato (potatoes) and soybean (beans) were extracted with methanol and partitioned with dichloromethane to remove the interference obtained from sample extracts, adjusting pH to 2.5 by 4N hydrochloric acid. Finally, they were analyzed by high performance liquid chromatography coupled to UV detector (HPLC-UVD). The developed method had the linearity in the range of test concentrations with coefficients of determination ($r^2$) more than 0.99. Recovery studies were carried out at three concentration levels (LOQ, 10LOQ, and 50LOQ) performing five replicates at each level. Recoveries were ranged between 72.1 to 108.0%, with relative standard deviations less than 10%. A consistent recovery was determined according to the CODEX guidelines (CAC/GL40, 2003). Finally, LC/MS with selected ion monitoring was also applied to confirm the suspected residues of imazapyr in agricultural samples. This developed method for determination of imazapyr residues in agricultural commodities. can be used as an official method.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.368-373
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• 1996

Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.594-600
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• 2009

Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of $37.1{\sim}67.2%$ as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.

• Parasites, Hosts and Diseases
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• v.25 no.2
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• pp.168-180
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• 1987

This study was performed to observe histopathological changes and serological reactions in chronic anisakiasis of rabbits. Each rabbit was infected per os with 30 larvae of Anisakis type I. Their sera were collected chronologically and the rabbits were killed for histopathological examination, 3, 13, 20, 30, 60, 90 and 150 days after the infection. The results were summarized as below. 1. Most of the larvae were recovered from the stomach, but a few from the omentum, intestine, mesentery and abdominal wall. The recovery rates and distribution of worms by organ were not differed by duration of infection. 2. Histologically the lesion was abscess type on 13 days, i.e., the dead worms were surrounded by fibrinous exudate, histiocytes and thick zone of numerous inflammatory cells. After 30 days, histiocytes were found to invade the worms and the lesion was changing into abscessgranulomatous type. Also a calcified worm was found on the 30th day. After then the worms were observed to be dissolved slowly until 90 days. On 150 day, only one calcified worm was observed. 3. The levels of serum IgG antibody by ELISA reached their maximum 30 days after the infection. After then, it decreased slowly until 150 days after the infection. Above serological and histopathological findings indicated that antigenic stimulation from degenerating Anisakis larvae was the greatest during the first 30 days after infection. This period was corresponding with the beginning of worm resolution or calcification. Serologic test by ELISA would be a valuable tool for confirming chronic anisakiasis.

• Journal of Preventive Medicine and Public Health
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• v.22 no.3 s.27
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• pp.368-379
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• 1989

The relationship between mercury level of hair and mental retardation was investigated. The 297 subjects with mental retardation were drawn from two schools providing special educational services, one, consisted of children living in an orphan home, another, children with parents. The 117 centre] subjects were drawn from whom had got average or above average academic achivement in a regular elementary school. Hair sample were taken from the nape of the neck and the mercury analysis was carried out on an atomic absorption spectrophotometer(IL 551). There was no relationship between mercury contents and age, and there was a statistically significant difference in mercury contents between male and female in the mentally retarded children living with parents. Children in the retarded group had significantly higher mercury contents compared with control group except the female group with parents. Also, the mercury levels in the retarded group living in an orphan home were significantly higher than that of the retarded group with parents. The concomitant diseases were Down's syndrome, epilepsy, cerebral palsy and autism. There were statistically significant differences in hair mercury levels in the cases of accompanying Down's syndrome and cerebral palsy in male and Down's syndrome and autism in female compared with the control group of the same sex. The most accompanying handicap was speech disturbance(40.7%) and the others were crippled, emotional disturbance etc. The percentages of double handicap were 66.7% among 6 persons exceeding 6ppm of their hair mercury contents. 10.4% among $3{\sim}6$ ppm and 15.7% among the group of 3ppm or less. The findings of this study suggest that the more opportunities of exposure to mercury in mentally retarded children may have occurred, so it can not be excluded the possibility of mercury as a contributing factor to mental retardation. Therefore, the causal relationship between mercury levels and mental retardation should be established through the examinations about their living environments, dietary pattern, eating habit etc.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.