• 한국식품조리과학회지
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• 제28권6호
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• pp.773-779
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• 2012

This study was conducted to investigate the physiological activities of saccharified cherry tomato gruel containing different levels(0, 15, 30, and 45%) of cherry tomato puree. The total phenolic compound and flavonoids contents of saccharified cherry tomato gruel with cherry tomato puree were 1.73-5.09 mg/g and 0.28-7.01 mg/g, respectively. DPPH radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree were 8.67-92.58%, respectively. The ABTS radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree ranged from 6.02 to 61.59%. The ACE inhibitory activity of cherry tomato rice gruel increased with cherry tomato puree showed a range of 38.85-62.15%, respectively. With increasing additions of cherry tomato puree, the total phenolic compound and flavonoid contents, DPPH and ABTS radical scavenging activities and, ACE inhibitory activities were increased significantly (p<0.05). In conclusion, saccharified cherry tomato gruel could be used as a gruel processing method to in order to increase the functional values of gruels.

• 한국조경학회지
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• 제44권5호
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• pp.47-58
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• 2016

이 연구는 지금까지 논의하지 않았던 근대 부산에서 벚꽃 명소의 실상을 밝히기 위하여 당시 부산에서 발간된 일간지 <부산일보(釜山日報)>와 <조선시보(朝鮮時報)>에 게재된 벚꽃 구경과 벚꽃 놀이의 기사를 발굴하여 그 장소를 토지 이용의 유형별로 분류하고, 벚꽃 구경에서 벚꽃 놀이로 변환하는 시기의 동정과 장소적 특성을 고찰하였다. 근대 부산에서 벚꽃의 명소에 관련한 신문기사는 봄의 도래를 알리는 계절화로서 벚꽃이 피어 있는 장소를 알리는 내용에서 점차 벚꽃이 군생하고 있는 장소에 모여드는 사람들의 유흥 행위를 소개하는 것으로 변화되어 간다. 단순히 벚꽃이 화려하게 피어 있는 장소는 신문지상에서 노출되는 빈도는 점점 적어지고, 벚꽃이 만개한 행락지에서 유흥 내용의 소개로 변화해 갔다. 이것은 근대 부산에서 벚꽃의 명소는 벚꽃 구경의 명소에서 벚꽃놀이의 명소로 성숙해갔다는 것을 의미한다. 첫째, 근대 부산의 벚꽃의 명소는 개인주택정원, 온천 여관의 정원, 사찰, 수원지, 배수지, 학교 등 공공용지, 동래온천장, 미도리마치 유곽 등 상점가로 나눌 수 있었다. 장소는 정주 환경의 가장자리, 다시 말해서 도시와 자연의 접점공간에 형성되었다. 둘째, 근대 부산의 벚꽃 명소는 1920년 무렵부터 벚꽃 구경에서 벚꽃 놀이로 변환되었다. 벚꽃의 명소가 성립한 것은 1920년 무렵으로 볼 수 있다. 그리고 벚꽃 구경의 명소가 개인 주택 정원, 배수지 등 공공의 접근의 어려운 곳도 거론되었지만, 벚꽃놀이의 명소는 누구나가 접근할 수 있는 공공의 장소가 주로 거론되었다. 벚꽃의 명소가 봄철 행락지가 되었다.

• 환경영향평가
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• 제12권1호
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• pp.45-54
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• 2003

The purpose of this paper is to examine the trend on the change of the cherry blossom flowering time due to the temperature change by selecting regions that have long periods of cherry blossom flowering time data as cases. With the flowering time data, the distribution of cherry blossom flowering time, time series change and change rate of cherry blossom flowering time were analyzed. Also, the correlation between the cherry blossom flowering time and the temperature was analyzed. The flowering of cherry blossom is earlier in metropolitan areas, and in the east coastal region than the west coastal region. The trend on the change of the cherry blossom flowering time is very similar to change the temperature. The change rate of the cherry blossom flowering time is rising up in the whole regions under study, and is relatively high in metropolitan areas. Especially, the cherry blossom flowering time festinated greatly in Pohang that is one of the heavily industrialized cities. From the analysis of correlation analysis between cherry blossom flowering time and temperature elements, the cherry blossom flowering time is highly related with mean temperature of March, which the month is just before the beginning of flowering.

• 한국식품조리과학회지
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• 제27권6호
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• 한국식품영양학회지
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• 제31권5호
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• pp.729-736
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• 2018

This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was $86.94{\sim}331.83TEAC\;{\mu}mol/g$. FRAP reduction power ($156.50TEAC\;{\mu}mol/g$) of cherry was higher than that of aronia ($121.72TEAC\;{\mu}mol/g$) at $95^{\circ}C$ deionized water extract. In the case of water extract, $117.00TEAC\;{\mu}mol/g$, and cherry was higher in ABTS radical scavenging ability than aronia ($86.55{\mu}mol/g$). DPPH radical scavenging activity of cherry, aronia and maquiberry was $26.34{\sim}493.53TEAC\;{\mu}mol/g$. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.

• 비교문화연구
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• 제25권
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• pp.237-265
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• 2011

This thesis is to argue what is the meaning of the expression of cherry blossoms appearing in "Genjimonogatari(源氏物語)" in relation with the structure of Monogatari after checking each example. First we reviewed some examples of the works before "Genjimonogatari", and clarified that cherry blossoms were used as metaphorical expressions of a beautiful woman in waka(和歌), and that at the same time cherry blossoms functioned as the symbol of futility, anxiety together with beauty. Especially in "Kokinshu(古今集)" we identified that there increased the examples where the combination of the expression as falling cherry blossoms, and fog and cherry blossoms was done. In "Genjimonogatari" we examined the examples of cherry blossoms of Chapter 1, Chapter 2, and clarified that Murasakinoue(紫の上) was a woman with an ideal character in looks and inner personality through the diverse viewpoints of characters. In Monogatari of Kashiwagi(柏木) of Chapter 2, the scene where he peeped Onnasannomiya(女三宮) was composed by the combination of cherry blossoms and fog, and we pointed out that we could feel the anxiety, ominousness of the love of the couple through this scene. And the composition of these scenes was also repeated in Monogatari of Chapter 3, and we discussed through these examples that the figurative expressions of cherry blossoms were used about the object of the love not to be realized. Next, we checked that Yugiri(夕霧) who had observed Kashiwagi's love toward Onnasannomiya gave a figurative expression of Kashiwagi's wife Ochibanomiya(落葉の宮) as cherry blossoms. Although Genji(源氏) realized Onnasannomiya's immaturity, Kashiwagi compared her to "cherry blossoms", and Yoogiri compared the woman whom Kashiwagi recognized as "Ochiba(落葉)" to "cherry blossoms", through which we have read the twisted human relation and ironical structure of Chaper 2. Finally, we checked the examples of cherry blossoms in Ooigimi(大君), Nakanokimi(中君), Ukihune(浮舟) who were Ujijujo's heroines. Ooigimi and Nakanokimi were expressed as cherry blossoms by Kaoru(?) and Nioumiya(?宮) and were disclosed as their ideal women. In contrast, Ukihune had something to do with two men with no such figurative expression, so it was pointed out that the absence of such metaphorical expression clarified that the meaning of her existence was nothing but the meaning as a mesiudo(召人).

• 한국식품조리과학회지
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• 제29권1호
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• 식물병연구
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• 제24권3호
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• pp.233-236
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• 2018

A multiplex RT-PCR (mRT-PCR) assay was developed for the detection of the recently reported viruses, Cherry virus A (CVA), Little cherry virus 1 (LChV-1), and Little cherry virus 2 (LChV-2), in cherry plants in Korea. Eight sets of primers were designed for each virus and their specificity was tested by using various combinations of mixed primer sets. From the designed primer sets, one combination was selected and further evaluated to estimate the optimum temperature and detection limits of the mRT-PCR. A newly developed mRT-PCR assay was also tested using 20 cherry samples collected in the field. This mRT-PCR assay may be a useful tool for field surveys of diseases and the rapid detection of these three viruses in cherry plants.

• 공업화학
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• 제32권1호
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• pp.10-14
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• 2021

DsRed에서 유래한 적색 형광 단백질들 중 하나인 mCherry는 GFP와 유사한 3차 구조를 가진 잘 알려진 적색 형광 단백질 중 하나이며, 수소결합 네트워크를 형성하고 있지 않아서 pH 변화에 민감하지 않다. 반면 mCherry의 발색단 근처에서 돌연변이를 야기 시켜 만든 mCherry-I202T는 mCherry 단백질의 202번째 아미노산인 이소루신(Ile)을 트레오닌(Thr)으로 치환함으로써 모체와는 다르게 추가적인 수소결합을 형성하여, 주위 pH에 더욱 민감하게 반응할 뿐 아니라 적색 편이된 형광을 보였다. 수소결합이 확장된 I202T의 pH 민감성을 검증하기 위해 산성과 염기성 pH 범위에서 I202T의 UV-vis 흡광 스펙트럼 변화와 가역성을 확인하고, 그를 pH sensor에 적용 가능한지 그 가능성을 검증하고자 하였다.

• Journal of Nutrition and Health
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• 제56권6호
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• pp.641-654
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• 2023

Purpose: Sour cherry (Prunus cerasus L.) contains abounding phytochemicals, such as polyphenols and anthocyanins, and has antioxidative effects. Adenosine monophosphate-activated protein kinase (AMPK) is a crucial regulator in enhancing the lipid metabolism. This study hypothesized that the intake of sour cherry affects AMPK signaling. Therefore, this study examined whether sour cherry regulates AMPK to balance the hepatic lipid metabolism and exert ameliorating effects. Methods: Male C57BL/6J mice had obesity induced with a 45% fat diet. The mice were divided into four groups: control (CON), high-fat diet (HFD), low percentage sour cherry powder (LSC), and high percentage sour cherry powder (HSC). The mice in the sour cherry groups were fed 1% sour cherry or 5% sour cherry in their respective diets for 12 weeks. Results: The body weight, visceral fat weight, and lipid droplet size significantly decreased in the treatment groups. The serum and hepatic triglyceride and total cholesterol levels improved significantly in the HSC group. The low-density lipoprotein cholesterol levels were also reduced significantly, whereas the high-density lipoprotein cholesterol levels were increased significantly in both treatment groups. The sterol regulator binding protein-1c and fatty acid synthase expression levels as fatty acid synthesis-related enzymes were significantly lower in the treatment groups than in the high-fat diet group. Furthermore, the adipose triglyceride lipase and hormone-sensitive lipase expression levels as lipolytic enzyme activity and AMPK/acetyl-CoA carboxylase/carnitine palmitoyltransferase-1 as fatty acid β-oxidation-related pathway were upregulated significantly in both sour cherry groups. Conclusions: These results show that sour cherry intake improves hepatic lipid synthesis and chronic diseases by activating AMPK signaling. Therefore, this study suggests that phytochemical-rich sour cherry can be developed as a healthy functional food.