• Microbiology and Biotechnology Letters
• /
• v.42 no.4
• /
• pp.367-376
• /
• 2014

This study's purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of $10^7CFU/ml$ makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at $10^{\circ}C$, suggesting that makgeolli supplemented with live LAB can be produced. These results suggest that alcohol-tolerant P. acidilactici K3 can be used for makgeolli brewing either as a starter or as a supplement.

• Journal of Korean Society of Forest Science
• /
• v.84 no.4
• /
• pp.415-423
• /
• 1995

This study was conducted to analyze the chemical composition, nutritional contents, and saponin in the xylem sap of Acer mono Max. From Feb 25 to Mar 4, 1994, spring sap was collected by making holes with 1.7cm diameter on the trunk of trees in Mt. Baekwoon and Mt. Jiri. Sugars were quantified by HPIC, amino acids by amino acid analyzer, saponins by TLC, HPLC, and $^1H$ & $^{13}C$ NMR. Major component of the sap was sucrose at a concentration range of 0.68 to 2.01%. Following minor components were found: glucose at 0.03-0.11%, and fructose at 0.01-0.03% as sugars, lipid at 0.03%, threonine at 0.152%, lysine at 0.038%, arginine at 0.068% as amino acids, ash at 0.1%, Ca at 175ppm, Fe at 2ppm, P at 19ppm, K at 16ppm, Na at 31ppm as minerals, vitamin $B_1$ at 0.6ppm, vit. $B_2$ at 0.1ppm, and vit. C at 19ppm. A trace of phenolic compounds was found by TLC, while saponin commonly reported in high-quality ginseng roots was not found in maple sap. It is concluded that sap of Acer mono contains a good variety of natural compounds such as sugars, amino acids, Ca, Fe, and vitamins to serve as an excellent source of very natural and health-promoting drink.

• Applied Biological Chemistry
• /
• v.43 no.2
• /
• pp.106-109
• /
• 2000

In order to determine the optimum harvest time of Acanthopanax koreanum Nakai, free sugars, organic acids, amino acids and minerals were investigated. Ash, crude fat and crude protein of 4-age's tree of Acanthopanax koreanum were $2.98%{\sim}3.90%,\;1.93%{\sim}2.34%,\;3.52%{\sim}4.23%$, respectively. Minerals were 835.9 mg/100g of K, 971.3 mg/100g of Ca, 168.7 mg/100g of Mg, 38.8 mg/100g, of Na, 18.6 mg/100g of Fe, and 8.5 mg/100g of Cu on average, respectively. Calcium content was increased distinguishably as late as harvest time, especially in stem and root. Glucose, fructose and sucrose content of stem were $0.71{\sim}0.75%,\;0.31{\sim}0.03%,\;and\;0.16{\sim}0.21%$, respectively. Organic acid was $381.0\;mg/100g{\sim}504.9\;mg/100g$, and was mainly consisted of succinic acid, citric acid and malic acid. Twelve kinds of free amino acids were detected. Total amino acids was $33.56\;mg/100g{\sim}48.60\;mg/100g$, and it was the highest on samples harvested at September. Arginine, phenylalanine and glutamic acid were the main free amino acids of stems.

• Journal of Ginseng Research
• /
• v.30 no.1
• /
• pp.41-48
• /
• 2006

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred In initial stage of steaming fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after steaming. Browning reaction of red ginseng occurred between $60{\sim}90$ min of steaming at $100^{\circ}C$, and browning pigments of red ginseng were mostly water soluble substances. The structural characteristics of water soluble browning reaction products(WS-BRPs) isolated from Korean red ginseng were showed the presence of hydroxyl, amide carbonyl and aliphatic methane groups. From sugar analysis it was identified that L and S-1, melanoidins isolated from red ginseng, contained two kinds of sugars, glucose and xylose, and the other melanoidin S-2 contained the previous and fructose. In order to find out pertinent methods for the acceleration of browning during ginseng processing, various treatment were made on fresh ginseng with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugar tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxyl amino acids, or acidic amino acids. The brown color intensity gradually increased with an increase of glucose concentration far up to 0.5M. L, S-1, and S-2 were found to have an ability to donate hydrogen to DPPH, and also they had anti-oxidative activity in the experiments of hydrogen peroxide scavenging, inhibitory activity in the formation of MDA from linoleic acid, auto oxidation of ok-brain homogenates, lipid peroxidation by the enzymatic and non-enzymatic system in liver microsome fraction, and mitochondrial fraction etc. The amounts of acidic polysaccharide(AP) in red ginseng were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, the AP amount is no difference in root ages or sizes, also, the AP amount of ginseng body was similar to that of rhizome, but was higher than that of leaf and epidermis. Addition of red ginseng acidic polysaccharide(RGAP) increased production of nitric oxide(NO) and tumor necrosis factor (TNF)-$\alpha$ in the rodent macrophage cultures, and treatment of RGAP in vivo stimulated tumoricidal activities of natural killer (NK) cells.

• Proceedings of the Korea Society of Environmental Toocicology Conference
• /
• 2001.05a
• /
• pp.140-140
• /
• 2001

Porins are major outer membrane proteins which produce non-specific aqueous channels across the membrane that permit the diffusion into the bacterial cells of hydrophilic compounds including sugars, amino acids, and antibiotics. In some gram-negative organisms, antibiotic resistance can be induced by mutational loss of channel that causes a decrease in outer membrane permeability. (omitted)

• 한국생물공학회:학술대회논문집
• /
• 2005.10a
• /
• pp.699-699
• /
• 2005

• Proceedings of the Ginseng society Conference
• /
• 2003.12a
• /
• pp.19-19
• /
• 2003

• Biomolecules & Therapeutics
• /
• v.6 no.4
• /
• pp.371-377
• /
• 1998

The aim of the present study was to investigate the effect of Palmiwon on the type 1-prediabetic models induced by streptozotocin (STZ) in RINm5F cells and HIT-T15 cells. Palmiwon increased the cell proliferation and insulin release when pre- and post-treated for the STZ-exposed pancreatic beta cells. The cell proliferation and insulin release of these beta cells were measured by $^3$H-thymidine uptake and RIA, respectively. We also analyzed nutrients such as sugars, fatty acid and amino acids and minerals containing in Palmiwon using by gas chromatography, amino acid analyzer and AA spectrometer, respectively. Palmiwon seems to have protective and recovery properties on the prediabetic model in cellular level, which were ascribe to various nutrients and minerals containing in Palmiwon. From these results, it could be suggested that Palmiwon may be available as preventive and therapeutic prescription of type 1 diabetes mellitus.

• The Korean Journal of Food And Nutrition
• /
• v.5 no.1
• /
• pp.49-54
• /
• 1992

In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.24 no.1
• /
• pp.99-106
• /
• 1979

The undehiscent ginseng seed did not germinate, even if the seeds were treated with GA_3, kinetin or IAA. Only GA_3 stimulated germination of dehiscent ginseng seed. The physiological roles of gibberellic acid on stimulation of the seed germination were enhancing production of soluble carbohydrate and sucrose. Then gibberellic acid stimulated biosynthesis of insoluble cellural materials and amino acids from sugars and incorporation of amino acids into protein. The fruit coat of ginseng seed did not impede water imbibition, but did function as water absorbor and reservoir.