• Food Science and Preservation
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• 제22권1호
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• pp.56-62
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• 2015

In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the $L^*$ value. Values of $a^*$ and $b^*$ were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying.

• Journal of the Korean Society of Food Science and Nutrition
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• 제38권5호
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• pp.587-593
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• 2009

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.

• Journal of Korean society of Dental Hygiene
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• 제21권5호
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Journal of Life Science
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• 제33권7호
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• pp.538-548
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• 2023

The research has been conducted on the isolation of antimicrobial compounds from plant natural extracts and their potential application in oral health care products. This study aimed to investigate the antimicrobial mechanism by analyzing the changes in gene expression of Streptococcus mutans, a major oral pathogen, in response to complex compounds extracted from Aralia continentalis and Arctii Semen using organic solvents. Transcriptome analysis (RNA-seq) revealed that both natural extracts commonly upregulated or downregulated the expression of various genes associated with different metabolic and physiological activities. Three genes (SMU_1584c, SMU_2133c, SMU_921), particularly SMU_921 (rcrR), known as a transcription activator of two sugar phosphotransferase systems (PTS) involved in sugar transport and biofilm formation, exhibited consistent high expression levels. Additionally, component analysis of the A. continentalis extract was performed to compare its effects on gene expression changes with the A. Semen extract, and two active compounds were identified through gas chromatography-mass spectrometry (GC-MS) analysis of the active fraction. The n-hexane fraction (ACEH) from the A. continentalis extract exhibited antibacterial specificity against S. mutans, leading to a significant reduction in the viable cell counts of Streptococcus sanguinis and Streptococcus gordonii among the tested multi-species bacterial communities. These findings suggest the broad-spectrum antibacterial activity of the A. continentalis extract and provide essential foundational data for the development of customized antimicrobial materials by elucidating the antibacterial mechanism of the identified active compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제31권4호
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• pp.516-522
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• 1998

An Actinomycetes strain, MSA-1, containing antimicrobial component was isolated from the black sponge, Halichondzia okadai, and was identified to a genus level by morphological and chemotaxonornic methods. The gray colored spores were oval type with smooth surface and formed flexibilis spore chains. The cell wall of this strain was type I containing D-aminopimellic acid (D-DAP) and no specific sugar was detected. Phospholipid of the cell membrane was PII type including phophoethanolamine and the major fatty acids of total lipid were branched anteiso-15 : 0, iso-16 : 0, 16 : 0 and iso-17 ; 0. From these results and other characteristics described in the Bergey's Manual, this strain was identificated as a Streptomyces sp. Meanwhile, 10mg of pale yellow colored antimicreobial component was isolated by HPLC method from the cultured Streptomyces sp. (70g of cryophillized mycellis). By crystallographyc analysis, HIRESMS and NMR assignment, the antimicrobial component produced from the strain MSA-1 was elucidated as the staurosporine (indolo[2,3-a]carbazole alkaloid).

• Journal of Nutrition and Health
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• 제36권1호
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• pp.83-92
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• 2003

Improving dietary patterns, na, in turn, improving nutritional status, is now viewed as a key to improve public health and to prevent chronic diseases. There has been a peat needs to assess diet quality to identify nutritional risk group, however, little research has been done on methods to assess overall diet quality. The purpose of this study was to develope a mini dietary assessment (MDA) index for evaluation of overall dietary quality. A 10-component system was devised based on dietary guidelines and food Tower for Koreans. The system contained 4 food elements of which use is encouraged, such as milk, meat, vegetables, fruits, and 3 food elements of which use is limited, such as fat, salt, or sugar. Also the included were elements on dietary regulation and variety. A subject is to check one of ‘always' 'generally'seldom', which has score of 5, 3, and 1, respectively, so the total possible index score is 50. This index is to use without dietary survey and is to use even by non-nutritionist. A sample of 432 healthy males and females in their 30's and 40's contributed diet intake data based on 24-hour recall for the validation of MDA. The mean MDA score was 31.34 of a possible 50 points. The main nutrients for each MDA component was correlated very well with the results of 24-hour recall. Also, very good correlation was found between healthy eating index (HEI) score and MDA score. However, some of MDA components were needed a modification of term or/and statement. So the Uh was revised and another effort for validation was made with new sample of 169 subjects and even better correlation was found. The revised MDA could be used with minor modification to assess diet quality and to screen nutritional status. (Korean J Nutrition 36(1): 83-92, 2003)

• The Journal of Korean Medicine
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• 제30권5호
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• pp.26-41
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• 2009

Objectives: The experiment was to estimate the value of Saengmaegsan as a therapeutic anti-aging agent with an analysis of ingredients and their bio-activating effects by enzymologic methods. Methods: We analyzed anti-aging effects of the ingredients of Saengmaegsan being Liriope Platyphylla, Schizandrae Chinensis, and Schizandrae Chinensis. Results: In Liriope Platyphylla and Schizandrae Chinensis, reducing sugar concentration was shown at the highest level. Of mineral contents, K+ and Na+ were the highest in Saengmaegsan and each ingredient also, and then Ca++ and Al. The amount of polyphenol showed was in order Schizandrae Chinensis > Saengmaegsan > Panax Ginseng > Liriope Platyphylla. The electron donating ability of Schizandrae Chinensis doubled that of Saengmaegsan and Panax Ginseng, at the same time that one per 1 ml in Saengmaegsan was significantly found the greatest level as compared to each single ingredient. SOD-like activity was high in Saengmaegsan and Schizandrae Chinensis. SOD-like activity of Saengmaegsan was higher than in single components. Nitric oxide inhibition in pH 1.2 was high in Saengmaegsan and Schizandrae Chinensis, and for per 1 ml it showed the same pattern as above. In pH 3.0 the result was not different from in pH 1.2. Xanthine oxidase inhibition was high in Schizandrae Chinensis and for per 1 ml showed the greatest activity in Liriope Platyphylla. Tyrosinase inhibition in Omija was the most noticeable, and for per 1 ml was Liriope Platyphylla more than any others. Conclusions: With this analysis of ingredients, it is proven that Saengmaegsan and each component fosters antioxidation. On the whole, the composite prescription Saengmaegsan was superior to each individual component.

• Korean Journal of Food Science and Technology
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• 제31권3호
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• pp.778-787
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• 1999

This study was conducted to standardize the quality of sigumjang. The characteristic of producing method for sigumjang had smoking step. The major component of the amino acids of sigumjang was proline followed by valine, glutamic acid and alanine. Among the organic acids, only acetic acid and propionic acid were detected. The sugar component of sigumjang was composed of glucose predominantly, followed by maltose and fructose. The relation between taste components and sensory scores was analyzed by method of multiple regression analysis. Correlation between contents of taste components and sensory scores were significantly low. Among components of sigumjang inositol and fructose had the higest correlation with sensory scores. The result of multiple regression analysis, taste of sigumjang was explained about 90% with 16 taste components in case of relative value transformed with logarithm and 17 taste components in case of absolute value.

• The Korean Journal of Food And Nutrition
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• 제35권1호
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• pp.7-15
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• 2022

Maca roots (Lepidium meyenii) are an important medicinal herb that have long been used by the Andes-indigenous peoples and South Americans. In Korea, recently, it has attracted attention as a health food material because of nutritional values and physiological activities. The purpose of this study was to investigate the industrial applicability of maca (red and golden varieties; R&G) as immunostimulating materials. In the macrophage stimulating assay using RAW 264.7 cells at 125~500 ㎍/mL of non-cytotoxicity doses, G-HW showed the most potent production of TNF-α, IL-6 and nitric oxide compared to red maca or the other extracts. The general component analysis results showed that all extracts comprised more than 90% neutral sugars with small amounts of uronic acid and protein. Meanwhile, component sugar analysis showed the difference in the content of uronic acids of cold- and hot-water extract. Additionally, the further fractionation of G-HW into crude polysaccharide (G-CP) greatly enhanced the macrophage stimulating activity, and G-CP contained macromolecules over 144 kDa, comprised mainly of glucose and galacturonic acid (51.0 and 34.9%). In conclusion, crude polysaccharide from maca showed industrial applicability as immunostimulating material, and especially golden maca showed higher macrophage stimulating activity than red maca.

• Korean Journal of Food Science and Technology
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• 제6권2호
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• pp.91-97
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• 1974

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.