• Nutrition Research and Practice
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• v.5 no.3
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• pp.185-191
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• 2011

In Korea, chestnut production is increasing each year, but consumption is far below production. We investigated the effect of chestnut extracts on antioxidant activity and anticancer effects. Ethanol extracts of raw chestnut (RCE) or chestnut powder (CPE) had dose-dependent superoxide scavenging activity. Viable numbers of MDA-MD-231 human breast cancer cells, DU145 human prostate cancer cells, and AGS human gastric cancer cells decreased by 18, 31, and 69%, respectively, following treatment with $200{\mu}g/mL$ CPE for 24 hr. CPE at various concentrations ($0-200{\mu}g/mL$) markedly decreased AGS cell viability and increased apoptotic cell death dose and time dependently. CPE increased the levels of cleaved caspase-8, -7, -3, and poly (ADP-ribose) polymerase in a dose-dependent manner but not cleaved caspase-9. CPR exerted no effects on Bcl-2 and Bax levels. The level of X-linked inhibitor of apoptosis protein decreased within a narrow range following CPE treatment. The levels of Trail, DR4, and Fas-L increased dose-dependently in CPE-treated AGS cells. These results show that CPE decreases growth and induces apoptosis in AGS gastric cancer cells and that activation of the death receptor pathway contributes to CPE-induced apoptosis in AGS cells. In conclusion, CPE had more of an effect on gastric cancer cells than breast or prostate cancer cells, suggesting that chestnuts would have a positive effect against gastric cancer.

• Journal of Forest and Environmental Science
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• v.23 no.1
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• pp.65-71
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• 2007

In early 2000's, about six Phytophthora species have been newly described leading mortality on coniferous and broad-leaved trees in forests. Also, some species of Phytophthora are responsible for ink disease in chestnut plantation near or within forests. Similar symptoms of ink disease were appeared in some areas of Kyungnam and Jeonnam providences in 2005, and the pathogen was isolated using Phytophthora- selective medium in 2006. Morphological and genetic analysis were performed to identify the isolate. Also, the pathogenicity was conducted to complete $K\ddot{o}ch^{\prime}s$ postulate and compare susceptibility among chestnut cultivars. The molecular analysis between P. katsurae and P. hevae were performed with the isolates obtained from different countries including Korea or the sequences downloaded from Phytophthora webpage. The result showed that the isolated pathogen from chestnut was P. katsurae. There is no report of P. katsurae in Korea until now. P. katsurae was re-isolated from inoculated chestnut cultivars. Also, there was a slight difference in susceptibility among chestnut cultivars. The rDNA sequence of our isolate showed 100% similarity with sequence of the isolate cultured from Japan and New Zealand.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.182-191
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• 2016

The objective of this study was to asses the quality characteristics of yanggaeng prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the control yanggaeng was higher than that of any other chestnut powder added groups. In terms of color, The lightness (L) and yellowness (b) decreased significantly, but redness (a) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activities increased as the amount of chestnut powder. Texture profile analysis showed that the hardness, adhesiveness, cohesiveness, and chewiness were higher than the control group. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10~15% added group while the color and softness were identified no significant different group. Based on these results, it is suggested that yanggaeng with up 10~15% added chestnut powder can be developed as products.

• Korean journal of applied entomology
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• v.48 no.1
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• pp.95-100
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• 2009

This study was conducted to develop environmentally friendly control techniques to reduce chestnut insect pests. The study sites were selected in intensive chestnut orchards of Jinju city, Gyeongnam province. In early and middle-ripening cultivars of chestnut tree, the damage of chestnut fruits by Dichocrocis punctiferalis was significantly lower in wromstop than other treatment such as wromstop+wood vinegar, Capture-machine (p<0.05), While there was no significant difference among treatments in late-ripening cultivars. The hight control effect for D. punctiferalis was showed the highest in wromstop treanment with 40.49% and 41.89% in early and late-ripening cultivars. The control effects for Curculio sikkimensis in late-ripening cultivars of chestnut tree were 34.59% in wromstop imidacloprid treatment and 28.94% in air control treatment.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1216-1220
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• 1999

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.755-763
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• 2010

Sausages were prepared with fresh chicken breast meat and pork back fat, and formulated with different amounts of added chestnut (Castanea sativa Mill.) peel and ice water to study the effect on the products. The chicken emulsion sausages formulated with 1%, 2%, and 3% added chestnut peel powder were higher in moisture and ash content, and lower in energy values. The cooking loss, emulsion stability, and viscosity of the sausages were improved by the addition of chestnut peel. The fat content, pH, lightness, hardness, and springiness of the chicken emulsion sausage decreased as the amount of chestnut peel levels increased. The chicken emulsion sausages containing 1% and 3% chestnut peel had a higher overall acceptability than the control.

• Journal of Korean Society of Forest Science
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• v.96 no.6
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• pp.661-666
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• 2007

This study is to give investment information to someone who will manage a chestnut orchard or has been managing a chestnut orchard by means of profit by producers' chestnut price and a term of investment retrieval because of fluctuations in chestnut prices in the opening time by FTA. This study, hence, evaluated 133 families who manage a chestnut orchard at Jin-ju, San-cheoung in Gyeong-nam, Gu-rae in Jeon-nam, Gong-ju, Bu-yeo, Cheoung-yang in Chung-nam. This study used IRR, B/C Ration, NPV and the break-even point sales methods. As the result of this study, there are investment value at much than 1,140 won/kg including wages themselves at 4% interest, however, there are not investment value at less than 1,140 won/kg in the same economic condition. Furthermore, an investor could retrieve the investment at sixteen year and the break-even point sales is 32,963,000 won/ha. If 3,000 won/kg, an investor could retrieve the investment at nine year and the break-even point sales is 15,176,000 won.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1216-1220
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• 2003

The antioxidative activities of methanol extracts of chestnut flower (Castanea Crenata Flos.) were determinated in vitro using an experimental model system. Solid yield of chestnut flower extracts was 6.26% and total phenolic acid accounted for about 20% of the crude extract. The DPPH radical scavenging activity of methanol extracts prepared from chestnut flower was 17.22%. Although the DPPH radical scavenging activity of chestnut flower extracts was lower than that of other antioxidants, chestnut flower extracts showed continuous activity by time course. The SOD-like activities of methanol extracts prepared from chestnut flower were 65.10%, 95.70% in BHT, 93.29% in quercetin, and 30.30% in ascorbic acid. Chestnut flower extracts showed 51.45% inhibitory effect on peroxidation of egg yolk lecithin.

• Mycobiology
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• v.34 no.2
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• pp.61-66
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• 2006

Chestnut blight disease caused by Cryphonectria parasitica is widely distributed throughout chestnut tree plantations in Korea. We surveyed 65 sites located at 9 provinces in South Korea, and isolated 248 virulent and 3 hypovirulent strains of chestnut blight fungus. Hypovirulent strains had dsRNA virus in the cytoplasm, which is one of the typical characteristics of hypovirulent strains. In addition, they showed more characteristics of hypovirulent strains, i.e., suppressed conidiation, reduced pigmentation in colony color, and reduced phenol oxidase activity as well as reduced pathogenicity. Hypovirulent strains, KCPH-22, KCPH-135 and KCPH-136, had a genomic dsRNA band with the molecular weight of 12.7 kb, which is the L-dsRNA of CHV1. They also had a 2.7 kb defective dsRNA band. Single conidia isolated from hypovirulent strains were cultured and various phenotypes and absence of dsRNA bands were obtained from single conidial cultures, which means that hypovirulence transmission is unstable in asexual reproduction and variations in viral heredity by asexual reproduction. Biocontrol trial using hypovirulent strains was also carried out in the chestnut tree plantations, and canker expansion in the treated trees was stopped and healed by callus formation at the margin of the canker. These results show the potentials in successful biocontrol of chestnut blight if the vegetatively compatible hypovirulent strains could be directly used around the canker formed by compatible virulent strains.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.399-406
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• 2004

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.