• Applied Biological Chemistry
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• v.49 no.4
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• pp.343-348
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• 2006

To investigate the immunostimulating and anticancer activities from hot water extract of Capsosiphon fulvescens, tumor cell toxicity, sarcoma-180 growth inhibition activity, complement system-activity, intestinal immune system and oral toxicity were performed. The extract of Capsosiphon fulvescens was prepared by hot water and precipitated by using ethanol. Partially purified extract (CFE) was obtained after dialysis and ultrafiltration. The polysaccharide compositions consisted of xylose(19.1%), fucose(15.3%), mannose(4.2%) and galactose(7.9%). The tumor cell toxicity of CFE slightly showed at high concentrations of 10-30 ${\mu}g/ml$, but inhibition ratio against mouse solid tumor was more increased for CFE of 40.1-59.4% than the control. Blood leukocyte counts increased to a maximum of 83% including liver, spleen and thymic of mouse. Immunoglobulin A binding amounts showed a high level of CFE of $2,454{\pm}113.8-2,670{\pm}133.1{\mu}g/mg$ in comparison with the control of $2,092{\pm}123.0{\mu}g/mg$. Acute toxicity of CFE was not detected at the concentration of 2,000 mg/kg in normal mouse.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.257-264
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• 2008

In this study, the antioxidant activities and nitrite scavenging abilities of olive leaf fractions acquired from plants cultivated in Australia (Olea europaea L. var. Picual) and Spain (Olea europaea L. var. Hojiblanca) were evaluated. Oleuropein was found to be the major phenolic compound in the leaves, with the butanol fractions presenting the highest contents. Antioxidant activity was evaluated in terms of superoxide dismutase (SOD)-like activity, 1,1-diphenyl-2-picryl hydroxyl (DPPH) radical scavenging activity, and the inhibitory effect on the auto-oxidation rate of linoleic acid. The SOD-like activities of the olive leaf extracts ranged from 0 to 36.8%. DPPH radical scavenging activity was highest in the ethanol extract of the Australian cultivated olive leaves. Finally, the chloroform fractions of the extracts showed inhibitory effects on the auto-oxidation rate of linoleic acid as well as nitrite scavenging ability.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.51-57
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• 2016

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.

• Korean Journal of Environmental Agriculture
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• v.36 no.4
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• pp.299-305
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• 2017

BACKGROUND: Although the filamentous fungal pathogen Colletotrichum species causing anthracnose disease on various fruits including peach, apple, persimmon and grape, there is no report on Japanese plum in Korea. METHODS AND RESULTS: In 2016, diseased fruits showing typical anthracnose symptoms of Japanese plum were collected in market and ochards. Diseased tissue was cut off and disinfected subsequently with 70% ethanol for 1 min, and in 1% sodium hypochloride solution for 1 min, followed by three washes with sterile distilled water. The disinfected tissues were placed onto potato dextrose agar (PDA), and incubated at $25^{\circ}C$ in the dark for 5 to 7 days. For single-spore isolation, conidia were scraped off the plate using a loop, and suspended with 10 mL sterile distilled water. One hundred microliter of the conidial suspension was spread on PDA plates and incubated at $25^{\circ}C$. Finally, one germinated conidium was transferred onto PDA plates. Morphological and cultural characteries of colonies and spores of isolated Colletotrichum were observed after 7 to 10 days incubation on PDA. Molecular identification of isolates were analyzed by comparing rDNA-ITS gene sequences with NCBI GeneBank. CONCLUSION: Of eleven isolates of Colletotrichum isolated from anthracnose diseased Japanese plum fruits, six were identified as C. acutatum, and five as C. gloeosporioides based on diagnostic characteristics such as colony growth rate, shape and size of conidia, and rDNA-ITS sequences. This is the first report of Colletotrichum causing the anthracnose on Japanese plum in Korea.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.540-544
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• 2008

In this study, response surface methodology was employed in order to optimize the limonin and nomilin extraction conditions from citron seed. The independent variables were extraction temperature, extraction time, and shaking velocity. The yield of limonin and nomilin increased with increased extraction temperature and time. The extraction effects on the limonin and nomilin were higher at extraction temperature (p<0.01). The predicted extraction conditions were validated through actual experiments. The predicted conditions were as follows: $49.7^{\circ}C$ of extraction temperature, 3.3 hr of extraction time, and 400.6 rpm of shaking velocity for the maximum limonin contents (353.9 mg/100 g) and $50.3^{\circ}C$, 3.5 hr, and 399.9 rpm for the maximum nomilin contents (214.5 mg/100 g). The experimental values of limonin and nomilin contents at the predicted conditions were 338.8 and 219.5 mg/100 g, respectively. The predicted values at the optimized conditions were acceptable when compared to the experimental values.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.562-567
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• 2008

The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.

• Restorative Dentistry and Endodontics
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• v.23 no.2
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• pp.656-669
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• 1998

Hydrogen peroxide at high concentration during walking bleaching may cause damage to the tooth structure and to the surrounding periodontal tissues and may develop external root resorption. Clinically, It is so important to find a method of prevention or minimization of these complications. The efficacy of various chamber-irrigating agents to eliminate residual hydrogen peroxide after walking bleaching was examined and compared with water rinse in this study. Extracted human 46 premolars without any cementoenamel junction defects were treated endodontically and based with IRM to 1 mm below CEJ and totally bleached 3 times for each tooth with 30% hydrogen peroxide and sodium perborate. Upon completion of the 3rd walking bleaching procedure, the cervical portion and pulp chamber of each group of teeth were irrigated with catalase, 70% ethylalcohol, acetone, and distilled water. And then, a radicular hydrogen peroxide penetration was measured with spectrophotometer immediately after each bleaching and following treatment with each chamber-irrigating agents, and the significance of their eliminating efficacy of residual hydrogen peroxide was analyzed by Kruskal-Wallis test. The results were obtained as follows. 1. Cervical root penetration of hydrogen peroxide was increased as the bleaching procedure was repeated(P<.01). 2. The most effective irrigant that removed residual hydrogen peroxide was the catalase, and the least effective one was water rinsing (P<.01).; there was no significant difference between the acetone and ethanol group. 3. The Irrigation with antioxidant enzyme or water-displacement solutions can eliminate residual oxygen radicals from the pulp chamber effectively after walking bleaching. So, these agents can reduce adverse effects such as cervical external resorption and periapical inflammation and prevent residual $O_2$ from impeding composite resin polymerization, thus increase the bonding strength of composite resin. This, in turn reduces microleakage and discoloration of the esthetic restoration, extending its service-life.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.290-295
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• 2020

In this study, the optimum conditions were established for anthocyanidin extraction from sweet potato tips and tubers. The dependent variables of ethanol concentration (X1), citric acid concentration (X2), and extraction temperature (X3) were designed using a central composite design. All three variables significantly affected anthocyanidin extraction, and the influence of X1 was greater than that of X2 and X3. The highest anthocyanidin content in tips and tubers were 26.58±0.07 and 117.32±0.39 mg/100 g at 50% (X1), 0.3% (X2), and 50℃ (X3), respectively. The optimal extraction conditions for the tips were 56.10% (X1), 0.25% (X2), and 52.24℃ (X3) and tubers were 55.08% (X1), 0.30% (X2), and 53.06℃ (X3). The predicted values under optimal extraction conditions were 27.45 and 119.61 mg/100 g, and the experimental values were 27.09±0.11 and 118.72±0.67 mg/100 g, respectively. The extraction conditions were validated by comparing the predicted and actual values with those of 98.69 and 99.26%, respectively.

• Journal of Life Science
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• v.20 no.1
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• pp.40-48
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• 2010

This study was carried out to investigate the physicochemical and functional properties of Yacon (Polymnia Sonchifolia) powder. The proximate composition of Yacon powder as a dry matter basis was 3.53% moisture content, 1.13% crude protein, 0.40% crude fat, 0.79% crude ash, 1.63% dietary fiber and 92.52% carbohydrate. The major free sugars were identified as fructose and glucose. Analysing total amino acids, 18 kinds of components were isolated from Yacon powder. The essential amino acid contained in Yacon powder accounted for 28.40% of total amino acid, while the non-essential amino acid accounted for 73.61%. Analysing total fatty acids, only 2 kinds - palmitic acid and lauric acid - were detected. Oxalic acid was the major organic acid. The contents of vitamin A, vitamin C and vitamin E were 0.057 mg%, 0.670 mg% and 0.001 mg%, respectively. The mineral contents of Yacon powder were in the order of Zn

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.