• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.543-544
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• 2005

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.163-164
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• 2010

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.262.1-262.1
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• 2001

• The Plant Pathology Journal
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• v.34 no.3
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• pp.218-235
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• 2018

Plant growth promoting rhizobacteria and endophytic bacteria were isolated from different varieties of turmeric (Curcuma longa L.) from South India. Totally 50 strains representing, 30 PGPR and 20 endophytic bacteria were identified based on biochemical assays and 16S rDNA sequence analysis. The isolates were screened for antagonistic activity against Pythium aphanidermatum (Edson) Fitzp., and Rhizoctonia solani Kuhn., causing rhizome rot and leaf blight diseases in turmeric, by dual culture and liquid culture assays. Results revealed that only five isolates of PGPR and four endophytic bacteria showed more than 70% suppression of test pathogens in both assays. The SEM studies of interaction zone showed significant ultrastructural changes of the hyphae like shriveling, breakage and desication of the pathogens by PGPR B. cereus (RBacDOB-S24) and endophyte P. aeruginosa (BacDOB-E19). Selected isolates showed multiple Plant growth promoting traits. The rhizome bacterization followed by soil application of B. cereus (RBacDOB-S24) showed lowest Percent Disease Incidence (PDI) of rhizome rot and leaf blight, 16.4% and 15.5% respectively. Similarly, P. aeruginosa (BacDOB-E19) recorded PDI of rhizome rot (17.5%) and leaf blight (17.7%). The treatment of these promising isolates exhibited significant increase in plant height and fresh rhizome yield/plant in comparison with untreated control under greenhouse condition. Thereby, these isolates can be exploited as a potential biocontrol agent for suppressing rhizome rot and leaf blight diseases in turmeric.

• Journal of Fashion Business
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• v.8 no.5
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• pp.125-135
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• 2004

Hair coloring before the 1980s was mostly to hide white hair by dying in black. With the introduction of color TV, however, the size of the coloring market has been expanding. Nowadays, artificial synthetic dyes are widely used, which, though advantageous in many points, have problems such as harmful effects on the human body, carcinogenesis, environmental contamination and damage on hair. On the contrary, natural vegetables obtained from Curcuma Longa L., A. catechu, polygonum indigo, henna, etc. are little harmful to hair or the skin of the head and cause few environmental problems. In addition, as they are natural materials collected from nature, they are considered positively by consumers. Thus the present study started from the necessity of research on the convenient use of environment?friendly and side-effect-free natural dyes, coloring technology for reproducing original color, the improvement of adhesion rate, etc. From the present research were obtained yellow color from Curcuma Longa L., brown from A. catechu, blue from polygonum indigo and orange from henna. It is expected that, based on materials from previous researches, there may be more researches on the use of natural dyes as hair colors.

• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.354-361
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• 2018

Background: This study was conducted to investigate the growth characteristics, root yield and curcuminoid content of turmeric (Curcuma longa L.), cultivated using mother seed rhizomes (MR) and finger seed rhizome (FR) of different sizes. MR are attached to the stem, and FR are connected to the MR, and are used as a general seed rhizome. Methods and Results: Seed rhizomes of different types and sizes were used: large, medium and small for FR, and large, half-sized, and small for MR. These were assigned to the experimental groups and cultivated under greenhouse conditions. The growth characteristics, root yield, and curcuminoid content did not show clear difference between MR and FR, but suggest that the larger seed rhizomes (above 30 g) could have higher root yields. On average, harvested mother rhizomes (HMR) contained more curcuminoid than harvested finger rhizomes (HFR), while the yield of HFR was higher than that of HMR. The higher weight of harvested roots correlated significantly with elevated curcuminoid content. Conclusions: The two seed rhizomes, MR and FR, did not differ in root yield and curcuminoid contents, but larger seed rhizomes may produce better root yields. This suggest that the optimum seed rhizome is larger FR, to produce higher yields and quality in turmeric root production.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.345-352
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• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1408-1413
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• 2017

The aim of this study was to investigate the antioxidant activities and protective effects of hot water extract from Curcuma longa L. (CLW) on oxidative stress-induced C2C12 myoblasts. Antioxidant activities of CLW were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Protective effects of CLW on oxidative stress-induced C2C12 myoblasts were determined based on cytotoxicity, $H_2O_2$ protective activity, and intracellular reactive oxygen species (ROS) level. DPPH and ABTS radical scavenging activities represented by $SC_{50}$ were $188.5{\pm}3.0{\mu}g/mL$ and $92.0{\pm}0.9{\mu}g/mL$, respectively. Using C2C12 myoblasts, CLW treatment increased cell viability against oxidative stress-induced cell death. Further, CLW treatment reduced the intracellular ROS level in cells treated with $H_2O_2$. These results suggest that CLW might have the capability to protect oxidative stress-induced C2C12 myoblasts.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.111-118
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• 2015

In the present study, the phenolic compound level, antioxidant activity, and inhibition of lipid accumulation in Aspergillus oryzae-fermented water extracts of the Platycodon grandiflorum (PG) root and the Curcuma longa (CL) root were determined. Total polyphenol and flavonoid contents were decreased after fermentation. However, the flavonoid content of the fermented PG (FPG) was increased by 2.9-fold that of the PG before fermentation. In addition, the antioxidant activities were significantly decreased following fermentation. The potential anti-obesity activity was assessed by determining lipid accumulation and mRNA expression of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) in 3T3-L1 cells. Aspergillus-fermented extracts of PG and CL roots decreased lipid accumulation, and mRNA expression of SREBP-1c and $PPAR{\gamma}$ in 3T3-L1 cells. These results indicate that Aspergillus fermentation augments the anti-obesity activity of PG and CL by regulating the expression of the genes involved in lipid accumulation and cell differentiation of 3T3-L1 cells.