• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.160-165
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• 2006

Biofuctionality of soybean seeds and soy-bean products have been fortified by the uncovering of the multifuctional beneficial effects of isoflavones. As one way to fully utilize beneficial effects of isoflavones in soybean sprout is through the enhancement of isoflavone contents in soybean seeds, genetic selection for higher isoflavone and cultivational measures to increase isoflavone content in soybean seeds were attempted. Isoflavones (daidzein, gemstein) contents in soybean seeds and soybean sprouts were determined by high performance liquid chromatography. Total isoflavone contents in soybean seeds ranged from 756 to $1,682{\mu}g/g$ and Iksan #13 $(1,682{\mu}g/g)$ showed highest content among the 21 germplasms analyzed. Onetime treatment of soybean plants with Antipol or Piaster at the $V_4$ stage yielded seeds with higher isoflavones as $2,472{\mu}g/g\;or\;2,052{\mu}g/g$, respectively, which were higher by 37% and 14% than that of seeds in the control plants, respectively. In Eunhakong, Isoflavone contents of soybean sprout changed during sprouting. Daidzein content in hypocotyl increased to maximum on the third day of cultivation and decreased there-after, whereas the content changed little in cotyledon. In sprouts of Pungsannamulkong, daidzein content in hypocotyl showed a maximum level on the first day and decreased gradually thereafter but, the content changed little in cotyledon. Total isoflavone contents in lateral roots which developed on the 6th day after sprouting ranged from 4,416 to $5,232{\mu}g/g$ DW.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.618-623
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• 2011

Escherichia coli O157:H7 has been considered as a significant food-borne pathogen since its role in causing hemorrhagic colitis and hemolytic uremic syndrome in humans was recognized. In this study, we developed an immunochromatography (ICG) assay for the detection of E. coli O157:H7. E. coli O157:H7 monoclonal antibody (EC MAb) and colloidal gold were conjugated and its specificity was determined by the ICG treated with EC MAb and antimouse IgG at test and control lines, respectively. The detection limit of the ICG was $1{\times}10^5$ CFU/mL, and no crossreactivity was observed to other E. coli strains and major food-borne pathogens. To determine the minimum enrichment time for the ICG, meats and sprouts were inoculated with $1{\times}10$ CFU/100 ${\mu}L$ of E. coli O157:H7. After enrichment time of 10 and 2 h for meats and sprouts, respectively, up to $1{\times}10$ CFU/100 ${\mu}L$ of E. coli O157:H7 could be detected by ICG.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.327-334
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• 2023

The cultivation period of mung beans (Vigna radiata L.) in Korea has undergone recent variations. However, limited research has been conducted on pod shattering and sprout characteristics of mung beans on different sowing dates. This study aims to compare pod shattering and sprouts productivity based on different sowing dates. The research was was conducted with six different sowing dates (early May, mid-May, early June, mid-June, early July, and mid-July) in 2021 and 2022. Delayed sowing dates resulted in shortened days to germination, flowering time, and maturity time, whereas plant height, branch number, and node number increased. In addition, stem thickness and the number of pods per plant decreased. In the mung bean cultivar 'Sanpo', the pod shattering rate ranged from 10.0% to 19.3%, consistently lower than that of 'Dahyun' across all six sowing dates. The sowing date associated with the lowest shattering rate was early June. 'Sanpo' sown in early July and 'Dahyun' sown in mid-May exhibited the highest sprout production, at 871% and 750%, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.242-242
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• 2017

A potato cultivar, Haryeong, was released for table stock in 2005 and has been supplied to farmers since 2010. Black dot has been known as a disease causing tuber blemishes in the cultivar, which is primarily an issue in storage. To investigate the effect of curing periods on disease occurrence, four periods (1, 3, 6 and 9 weeks) of curing were applied on Haryeong tubers harvested from the highlands (800 m a.s.l) in September. Tubers were stored at $2-3^{\circ}C$ and 80-90% RH for 6-7 months and were visually checked for disease occurrence. Tuber infection was characterized by barely visible small black spots on tubers and dark sooty lesions in stolon end of tubers. Another symptoms were observed on the upper surface of tubers which showed irregular, small to large, and depressed areas of brown to blackish skin with necrotic lesions inside. Results showed decrease in black dot depending on the curing period that ranges 18-48, 3-35, 0-14 and 0-3% at 1, 3, 6 and 9 weeks curing, respectively. During the storage, however, percentage weight loss of tubers and percentage of tubers with sprouts increased slightly with increasing the curing period from 1-3 to 6-9 weeks.

• Korean Journal of Plant Resources
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• v.34 no.3
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• pp.203-215
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• 2021

Bok choy is one of Brassica vegetables widely consumed worldwide. Brassica vegetables have been reported to exert various pharmacological activities such as antioxidant, anti-cancer and cardioprotective activity. However, studies on immunostimulatory activity of bok choy sprout have not been conducted properly. Thus, in this study, we investigated in vitro immunostimulatory activity of bok choy sprout extract (BCS) using mouse macrophage RAW264.7 cells. Our results showed that BCS increased the production of immunomodulators such as NO, iNOS, IL-1β, IL-6, IL-12, TNF-α and MCP-1, and phagocytic activity in RAW264.7 cells. BCS activated MAPK, NF-κB and PI3K/AKT signaling pathways. However, BCS-mediated production of immunomodulators was dependent on JNK, NF-κB and PI3K/AKT signaling pathways. the mRNA expression of TLR2 were significantly increased by BCS, TLR2 inhibition by anti-TLR2 dramatically suppressed the production of immunomodulators by BCS. In addition, TLR2 inhibition by anti-TLR2 significantly reduced BCS-mediated phosphorylation level of AKT, JNK and NF-κB. From these results, BCS may have immunostimulatory activity via TLR2-MAPK, NF-κB and PI3K/AKT signaling pathways. Therefore, BCS expected to be used as a potential immune-enhancing agent.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.35 no.6
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• pp.467-473
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• 2009

Purpose: The aim of this study is to compare volume and revascularization of autogenous block bone grafts in simultaneously cortical perforation of recipient beds and grafts, and only cortical perforation of recipient beds. Materials and methods: Two block bone in 8mm diameter was harvested in both skull using trephine bur on 20 New Zealand white rabbits. Harvested block bone was grafted on both inferior border of mandible. On the left side(experimental side), cortical bone of recipient beds and graft were perforated, and on the right side(control side), the only recipient bed was perforated. The rabbits had been sacrificed and infused the India ink for the observation of revascularization at 20 day and 40 day after surgery. The specimens were processed for H-E staining and quantitative analysis(independent t-test, p<0.01) was made under an optical microscope. In additional, specimens were processed for the observation of revascularization. Results: After 20 days, more bone volume was observed in experimental group, but no significant difference between two groups(p=0.106). There were significantly more bone volume in the experimental group at 40 days after surgery(p<0.01). After 20 days, more discrete vascular sprouts were observed in experimental side, but no difference at 40 days after surgery. Conclusion: We conclude that the cortical perforation of both the recipient beds and grafts improve revascularization at early stage and overall graft persistence.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.1-10
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• 2014

To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not show any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.

• Parasites, Hosts and Diseases
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• v.55 no.2
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• pp.137-142
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• 2017

Cryptosporidium and Cyclospora are well-known coccidian protozoa that can cause waterborne and food-borne diarrheal illnesses. There have been a few reports regarding contamination in different vegetables with Cryptosporidium, but no data are available regarding the sources of Cyclospora infections in Korea. In the present study, we collected 6 kinds of vegetables (perilla leaves, winter-grown cabbages, chives, sprouts, blueberries, and cherry tomatoes) from July 2014 to June 2015, and investigated contamination by these 2 protozoa using multiplex quantitative real-time PCR. Among 404 vegetables, Cryptosporidium and Cyclospora were detected in 31 (7.7%) and 5 (1.2%) samples, respectively. In addition, Cryptosporidium was isolated from all 6 kinds of vegetables, whereas Cyclospora was detected in 4 kinds of vegetables (except perilla leaves and chives). Cryptosporidium (17.8%) and Cyclospora (2.9%) had the highest detection rates in chives and winter-grown cabbages, respectively. Cryptosporidium was detected all year long; however, Cyclospora was detected only from October to January. In 2 samples (sprout and blueberry), both Cryptosporidium and Cyclospora were detected. Further investigations using TaqI restriction enzyme fragmentation and nested PCR confirmed Cryptosporidium parvum and Cyclospora cayetanensis, respectively. In conclusion, we detected C. cayetanensis in vegetables for the first time in Korea. This suggests that screening should be employed to prevent these protozoal infections in Korea.

• Food Science and Preservation
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• v.5 no.1
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• pp.7-12
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• 1998

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25$^{\circ}C$ and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH, PT)and room(16${\pm}$7$^{\circ}C$, 85${\pm}$10% RH, RT) than low(3${\pm}$1%, 80${\pm}$5% RH, LT)and ambient(14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0$^{\circ}C$ to suppress its sprouting during storage.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.