• 한국식품저장유통학회지
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• 제16권1호
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• 한국균학회지
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• 제50권1호
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• pp.61-64
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• 2022

In July and September 2020, a severe outbreak of stem rot was observed on bonnet bellflower (Codonopsis lanceolata) plants in a farm located in Chuncheon, Gangwon Province, Korea. The symptoms initially appeared on the stem at or above the soil line. Later, the infected stem completely rotted and blighted. The incidence of diseased plants in the field was 2-30%. Ten isolates of Rhizoctonia sp. were obtained from the stem lesions of diseased plants. All isolates were identified as Rhizoctonia solani AG-4 based on the morphological characteristics and anastomosis test. Three isolates of R. solani AG-4 were tested for pathogenicity on bonnet bellflower plants through artificial inoculation. All tested isolates induced stem rot symptoms on the inoculated plants. The symptoms were similar to those observed in plants from the farm. This is the first report of R. solani AG-4 causing stem rot in bonnet bellflower.

• Food Science and Biotechnology
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• 제16권3호
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• pp.457-462
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• 2007

Histone acetyltransferase (HAT) is a family of enzymes that regulate histone acetylation. Dysfunction of HAT plays a critical role in the development of cancer. Here we have screened the various plant extracts to find out the potent HAT inhibitors. The bellflower (Platycodon grandiflorum) root have exhibited approximately 30% of the inhibitory effects on HAT activity, especially p300 and CBP (CREB-binding protein) at the concentration of $100\;{\mu}g/mL$. The cell viability was decreased approximately 52% in LNCaP cell for 48 hr incubation. Furthermore, mRNA level of 3 androgen receptor target genes, PSA, NKX3.1, and TSC22 were decreased with bellflower root extract treatment ($100\;{\mu}g/mL$) in the presence of androgen. In ChIP assay, the acetylation of histone H3 and H4 in PSA promoter region was dramatically repressed by bellflower root treatment, but not TR target gene, Dl. Therefore, the potent HAT inhibitory effect of bellflower root led to the decreased transcription of AR target genes and prostate cancer cell growth with the repression of histone hyperacetylation.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.350-356
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• 2014

본 연구는 도라지차, 가자미, 생강, 마늘, 엿기름을 1차로 숙성한 후 쌀과 조를 동량 혼합하여 지은 밥, 무채, 고춧가루를 다시 혼합하여 완성한 밥식해와 도라지차 영덕밥식해를 30일간 저장하면서 발효 특성을 실험하였다. 일반성분은 수분을 제외한 조단백질, 조지방, 조회분 및 탄수화물에서 도라지차 영덕밥식해가 다소 더 높게 나타났다. pH는 밥식해와 도라지차 영덕밥식해 모두 점차 감소하는 것에 비하여 산도는 높아지는 경향을 보였다. 밥식해와 도라지차 영덕밥식해의 유산균수는 0일차에서 3일차까지 밥식해가 더 높게 나타났으나 저장 7일차부터 도라지차 영덕밥식해의 유산균수가 더 높게 나타났다. 세균수의 경우 밥식해와 도라지차 영덕밥식해 모두 감소하는 경향을 보이다가 숙성 15일차부터 현저한 증식을 보였다. 저장 8일차에 관능검사를 실시한 결과 전체적인 맛에서 새콤한 맛을 제외한 전체적인 맛, 달콤한 맛, 짠 맛, 매운 맛은 도라지차 영덕밥식해가 높게 나타났으며, 전체적인 기호도에서 색을 제외한 전체적인 기호도, 맛, 향기, 식감은 도라지차 영덕밥식해가 밥식해보다 높게 나타났다. 따라서 도라지차를 혼합하여 제조하는 것이 식해의 발효와 맛에 효과적인 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제28권4호
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• pp.551-560
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• 2018

Bellflower root (Platycodon grandiflorum), which belongs to the Campanulaceae family, is a perennial grass that grows naturally in Korea, northeastern China, and Japan. Bellflower is widely consumed as both food and medicine owing to its high nutritional value and potential therapeutic effects. Since foodborne disease outbreaks often come from vegetables, understanding the public health risk of microorganisms on fresh vegetables is pivotal to predict and prevent foodborne disease outbreaks. We investigated the microbial communities on the bellflower root (n = 10). 16S rRNA gene amplicon sequencing targeting the V6-V9 regions of 16S rRNA genes was conducted via the 454-Titanium platform. The sequence quality was checked and phylogenetic assessments were performed using the RDP classifier implemented in QIIME with a bootstrap cutoff of 80%. Principal coordinate analysis was performed using the weighted Fast UniFrac distance. The average number of sequence reads generated per sample was 67,192 sequences. At the phylum level, bacterial communities from the bellflower root were composed primarily of Proteobacteria, Firmicutes, and Actinobacteria in March and September samples. Genera Serratia, Pseudomonas, and Pantoea comprised more than 54% of the total bellflower root bacteria. Principal coordinate analysis plots demonstrated that the microbial community of bellflower root in March samples was different from those in September samples. Potential pathogenic genera, such as Pantoea, were detected in bellflower root samples. Even though further studies will be required to determine if these species are associated with foodborne illness, our results indicate that the 16S rRNA gene-based sequencing approach can be used to detect pathogenic bacteria on fresh vegetables.

• 한국식품영양과학회지
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• 제13권4호
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• pp.413-420
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• 1984

실험적 고콜레스테롤형중(hypercholesterolemia)의 흰쥐(수컷)를 표준 식이군, 콜레스테롤을 첨가한 대조 식이군, 콜레스테롤과 도라지 분말을 첨가한 도라지 식이군, 콜레스테롤과 홍삼 분말을 첨가한 홍삼 식이군으로 2주동안 사육하여 혈청 및 간장의 지질 대사에 미치는 영향을 관찰한 결과는 다음과 같다. 1. 체중 증가는 표준 식이군에 비하여 도라지 식이굴이 약간 낮게 나타났으나, 이것은 처음 2일 동안의 새로운 식이에 대한 적응이 영향을 미친 것이며, 그 이후의 증체량과 식이효율은 모두 동일하였다. 2. 장기 중량에 있어서는 간 중량은 표준 식이군에 비하여 콜레스테롤을 식이 중에 첨가한 3군이 약간 증가하였으며, 또한 유백색을 띠었다. 신장의 증량은 표준 식이군보다 다른 3군이 낮은 경향을 보였고, 심장, 부신, 고환은 변화가 없었으며 비장은 도라지 식이군이 약간 증가된 경향을 나타냈다. 3. 도라지 식이군이나 홍삼 식이군이 혈장 중 HDL-콜레스테롤의 상승효과를 나타내지 못했으며 총 지질, 총 콜레스테롤, 중성 지방의 저하 효과를 나타내지 못했다. 4. 도라지 식이군이나 홍삼 식이군이 간 지질 중 총 지질이나 총 콜레스테롤을 저하시키지는 못했으나 도라지 분말 첨가 식이는 간의 중성 지방을 저하시키는 것으로 나타났다.

• 대한영양사협회학술지
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• 제12권2호
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.

• 한국자원식물학회지
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• 제35권6호
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• pp.762-769
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• 2022

Growth characters and ingredient contents of two-year-old bellflower (Platycodon grandiflorum) roots were investigated under both control and soil moisture treatment condition using soil moisture control system including soil sensing and automatic water supply chain in this study. Root diameter, fine root number, root length, fresh weight and dry weight of the plant were significantly influenced by the automatic water treatment, 20%, 30%, 40% and 50%, respectively. Ingredient contents of the two-year-old roots in bellflower plants were detected in the 20% and 50% of controlled soil moisture content. Contents of amino acids were decreased by the soil moisture treatment, meanwhile, contents of minerals were not showed significant decrease except for phosphorus content. Showing no difference in proline and tyrosine, fourteen of the amino acid contents were gradually decreased by the increased soil moisture contents, with significant decrease in serine, glycine, alanine, leucine, lysine and histidine at 20% treatment.

• 한국식품영양과학회지
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• 제16권2호
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• pp.136-146
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• 1987

도라지 뿌리의 향기성분을 규명하고자 도라지 뿌리의 향기성분을 상압 수증기 증류법으로 포집하여 중성, 염기성, 약산성 및 산성성분으로 분획하였다. Diazomethane 법으로 methyl ester 화한 산성부분을 위시한 4부분은 모세관 column을 장치한 GC 및 GC-MS로 분석하였으며 함황화합물은 FPD 검출기로써 검출하였다. 도라지 뿌리로부터 aliphatic hydrocarbons류 6종, aromatic hydrocarbons류 10종, terpene hydrocarbons류 2종 alcohol류 12종, terpene alcohol류 8종 aldehyde류 17종 terpene aldehyde류 3종 ketone류 5종 ester류 5종, furan류 3종, thiazole류 2종, lactone류 2종, sulfide류 2종, phenol류 2종, 산류 12종 및 기타 5종을 위시하여 총 103종의 향기성분이 동정되었다. Caboxylic acid를 제외한 향기성분은 대부분 중성부분에서 동정되었고, 관능검사의 결과에서도 중성부분이 도라지 뿌리의 향기를 재현하는데 필요불가결한 것으로 나타났다. 관능검사의 결과, 중성부분에서 동정된 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octenen-3-ol 등은 도라지 뿌리의 풋냄새의 주성분인 것으로 생각된다.