• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.729-736
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• 2012

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 mg/g. Total phenolic contents of cultured wild ginseng roots were 11.2mg/g, and total flavonoids contents were estimated as 4.2mg/g. The electron donating ability of cultured wild ginseng roots were 24.7~31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of $1,000{\mu}g/m{\ell}$. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.842-849
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• 2012

The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12,402.42 mg/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were $34.1{\pm}2.56mg/g$, and total flavonoids contents were estimated at $4.9{\pm}0.26mg/g$. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1081-1085
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• 2012

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at $160^{\circ}C$ for 1 min or at $180^{\circ}C$ for 40 sec, and soaking for 0~24 h) of Sasambeong recorded in the "Sumunsasul". The Sasambeong was evaluated for crude lipid content, hardness, Hunter's color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter's color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43~24.31% and 525.90~388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at $160^{\circ}C$ for 1 min.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Korean Journal of Medicinal Crop Science
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• v.18 no.4
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• pp.248-254
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• 2010

The objectives of this study were to compare the antioxidant activities by high pressure extraction of Codonopsis lanceolata from different cultivation areas; Hoeng-sung, Jeju island, and China. Total phenolic acid contents of Hoeng-sung, Jeju, China were estimated as 732.11, 640.25, and 584.85 mg QUR/100 g DW, respectively. The flavonoids contents of Hoeng-sung, Jeju, China were measured as 80.37, 76.46, and 74.55 mg QUR/100g DW, respectively. Generally, contents of phenolic acid and flavonoids, HPE was higher than conventional extraction process. Hoeng-sung Codonopsis lanceolata showed 64.33% of DPPH radical scavenging activity (EDA, %) in 3.2 mg/$m{\ell}$ of Hoeng-sung Codonopsis lanceolata. The reducing power of Hoeng-sung cultivation area Codonopsis lanceolata also showed the high activity as 3.15. In generally, antioxidant activities of Codonopsis lanceolata were increased by high pressure extraction process. Based on these results, higher contents of flavonoids and total polyphenols were found extracted by high pressure extraction of Codonopsis lanceolata grow in Hoeng-sung area than others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1691-1694
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• 2010

In the present study, we assessed whether the extracts of Codonopsis lanceolata and fermented C. lanceolata posses the cognition-enhancing effect in rats with impaired learning and memory by scopolamine treatment (1 mg/kg, i.p.), an antagonist of muscarinic acetylcholine (ACh) receptor. The fermented C. lanceolata extract (333, 667 mg/kg) significantly reversed the scopolamine-induced cognitive impairments in the passive avoidance test (p<0.05). Moreover, fermented C. lanceolata extract (333 mg/kg) also improved escape latencies in training trials of Morris water maze test (p<0.05). The water extract of fermented C. lanceolata showed significant anti-amnestic and cognitive-enhancing activities related to the memory processes, and these activities were parallel to treatment duration and dependent of the learning models.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1627-1633
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• 2010

The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and $6.19\;{\mu}g/g$. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.189-194
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• 2011

Effect of Sargassum confusum extract on the reduction of body weight gain and lipid contents in obese rats were evaluated to find natural materials with anti-obesity benefits. After inducing obesity by feeding 42.5% high-fat diet for 5 weeks, each 10 Sprague-Dawley rats were randomly assigned to high-fat diet control (HFD) group and high-fat diet group containing 3% Sargassum confusum extract (HFDSC). Weight gain of HFD group ($2.96{\pm}0.31g/day$) was significantly (p<0.05) higher as compared to that of normal diet (ND) group ($2.19{\pm}0.17g/day$). Weights of adipose tissues of HFD group were higher than those of ND group. Body weight gain of HFDSC group, however, was $2.36{\pm}0.24g/day$, which was significantly (p<0.05) lower by 21% than that of HFD group. In addition, weights of epididymal and perirenal adipose tissues were lower by 15% and 16%, respectively, as compared to those of HFD group. Biochemical analyses showed that concentration of triglyceride, total cholesterol, and fatty acids were significantly (p<0.05) lower in HFDSC group. These results suggest that Sargassum confusum extract has a high potential as an anti-obesity material by reducing weight gain and obesity-related factors in serum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.47-53
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• 2010

Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in KCCM12027. Cellulase activities were higher in JR6, JR14, JR48, and JR65 than those of other isolated strains and KCCM 12027 whereas lipase activities were the higher in JR-14 and JR-48. Thrombolytic activity in JR19 with high hemolysis activity were 192% compared with that of plasmin as a positive control. Zymogram analysis indicated that the thrombolytic active strains had 4~5 bands in the molecular weight range of 25~75 kDa. Gene sequence analysis of rRNA revealed that the isolated stains had 99% homology with Bacillus species, and the thrombolytic active stain JR19 was B. stratosphericus $41KF2a^T$.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.246-260
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• 2013

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.