• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.433-443
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• 2006

The effects of Allium vegetables on blood glucose levels and lipid metabolism in streptozotocin (S12) induced diabetic rats were investigated. Diabetes mellitus was induced by S1'2 injection (45 mg/kg 5.w.) into the tail vein. Sprague-Dawley rats weighing $220\;{\pm}\;10\;g$ were randomly assigned to 7 groups: normal, S1'2-control and five Allium groups (Allium cepa, Allium fistulosum, Allium sativum, Allium tuberosum and Allium victorialisL Normal and S12control groups were fed an AIN-93 diet and five Allium groups were fed a modified diet containing. 10% Allium powder each for 4 weeks. Body weight, diet intake, food efficiency ratio (FER) and organ weights- were monitored. Activities of aspartate aminotransferase (AST) & alanine aminotransferase (ALT) were observed: Plasma lev~ls of glucose, free fatty acid, triglyceride and HDL-cholesterol were analyzed. Levels of glycogen, cholesterol and triglyceride in liver were determined. Levels of malondialdehyde (MDA) in liver, lung, kidney, and pancreas were assayed. The hepatic contents of chromium (Cr) , iron (Fe), zinc (Zn) and manganese (Mu) were measured. The Allium sativum group had weight gain and suppressed a hypertrophy of the kidney significantly. The activity of ALT was significantly lowered in the diabetic groups except Allium sativum group compared to STZ-control group. The Allium sativum and Allium tuberosum groups showed the hypoglycemic effects at 4 weeks. There were no significant differences between the control and all the other diabetic groups in the plasma levels of cholesterol, HDL-cholesterol, triglycerides and free fatty acids. Most of the Allium groups except Allium fistulosum were observed significantly lowered level of MDA in the lung compared to STZ-control group. The diabetic rats fed the Allium cepa and Allium sativum have shown significantly lowered hepatic Zn contents. The results suggested that the intake of the Allium vegetables may be effective in the antihyperglycemia by lowering blood glucose levels.

• Economic and Environmental Geology
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• v.48 no.1
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• pp.1-13
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• 2015

The geology of the Seungryung Zn deposit, located in the Muzu basin, consists of Precambrian leucocratic granitic gneiss, Cretaceous clastic rocks, pyroclastic rocks, and intrusive rocks. The deposit shows a weakly skarnized hydrothermal replacement ore developed along limestone bed in the gneiss. The mineralization can be divided into three stages: the early skarnization producing garnet and pyroxene, the main mineralization in the middle stage precipitating most metallic minerals such as magnetite, sphalerite, chalcopyrite, pyrrhotite, Pb-Ag-Bi-S system minerals, and the late stage for altered or low temperature minerals such as chlorite and marcasite. Pb-Ag-Bi-S system minerals include heyrovskite-eskimoite solid solution, lillianite-gustavite solid solution, and vikingite. Chalcopyrite diseases are quite common in sphalerite showing bead chains and dusting textures. The ${\delta}^{34}S$ values of sulfides minerals are concentrated within the narrow range of 3.4~4.1‰ for pyrite, 3.3~4.3‰ for sphalerite, 4.0~4.3‰ for chalcopyrite, and 2.8‰ for galena, suggesting that most sulfur is of igneous origin. Sulfur isotope geothermometry is calculated to be $346{\sim}431^{\circ}C$, implying that the mineralization occurred at relatively high temperature. FeS contents of sphalerite are relatively high in the range of 6.58~20.16 mole% (avg. 16.58 mole%) with the enrichment of Mn compared to Cd, similarly to representative skarn Pb-Zn deposits in South Korea. On the contrary, sphalerite from Au-Ag deposits in the Seolcheon mineralized zone around the Seungryung deposit is enriched in Cd, showing similar feature like representative epithermal Au-Ag deposits. This suggests that around the related igneous rocks, magnetite and sphalerite were produced at high temperature in the Seungryung deposit, and with decreasing temperature and compositional change of mineralizing fluids, Au-Ag mineralization proceeded in the Seolcheon mineralized zone.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• Membrane Journal
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• v.11 no.4
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• pp.143-151
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• 2001

We have fabricated mixed-ionic conducting membranes, L $a_{0.6}$S $r_{0.4}$ $Co_{0.2}$F $e_{0.8}$ $O_{3-}$$\delta$/ and L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/ by the solid state method. Ceramic membranes consisted of perovskite-type structures and exhibited high relative density, >95%. Especially, dense L $a_{0.6}$S $r_{0.4}$Co $O_{3-}$$\delta$/ layer was coated on the L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/ membranes by using screen printing technique in order to improve oxygen ion flux. We measured oxygen ion flux on uncoated L $a_{0.6}$S $r_{0.4}$ $Co_{0.2}$F $e_{0.8}$ $O_{3-}$$\delta$/, uncoated L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/, and coated L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/ membranes. The L $a_{0.6}$S $r_{0.4}$ $Co_{0.2}$F $e_{0.8}$ $O_{3-}$$\delta$/ membranes showed the highest flux, 0.26 mL/min.$\textrm{cm}^2$ at 90$0^{\circ}C$, after steady state had been reached. The oxygen flux of coated L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/ membranes showed higher value, 0.19 mL/min.$\textrm{cm}^2$ at 95$0^{\circ}C$. This flux was as much as 2 or 3 times higher than those of uncoated L $a_{0.7}$S $r_{0.3}$G $a_{0.6}$F $e_{0.4}$ $O_{3-}$$\delta$/ membranes. 3-$\delta$/ membranes.X> 3-$\delta$/ membranes.membranes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.987-994
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• 2004

The purpose of this study was to investigate the effect of dietary seaweed in diabetic rats treated with streptozotocin (STZ) for 7 weeks. The rats (Sprague-Dawley male rats, 180∼200 g) were divided into 4 groups : normal rats fed control diet (C), diabetic rats fed control diet (CD), normal rats fed seaweed diet (M), and diabetic rats fed seaweed diet (MD). Diabetes was induced by single injection of streptozotocin (60 mg/kg, i.p.). Urinary levels of calcium and uric acid, and blood levels of hemoglobin, total cholesterol and low density lipoprotein (LDL)-cholesterol were not significantly different among groups. But high density lipoprotein (HDL)- cholesterol of M and MD groups were higher than that of C and CD groups. Activity of hepatic microsomal G6Pase was significantly (p<0.05) lower in C and M groups than that of CD and MD groups. Hepatic glutathione S-transferase (GST) of M, CD and MD groups were significantly lower than C group (p<0.05), glutathione peroxidase (GPX) of C, M and MD groups were higher than CD group. In conclusion, dietary seaweed may improve blood lipid profiles and GSH-related enzymes in STZ-induced diabetic rats.

• Food Science and Preservation
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• v.21 no.1
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• pp.129-139
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• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.513-520
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• 2017

This study was performed to provide basic data of 'Kangilok'. The objective of this study was to investigate worth of 4 parts of maize hybrid for grain, 'Kangilok' for functional foods. The 4 parts are kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok'. We evaluated moisture, crude ash, crude lipid, crude protein, crude fiber and mineral content of 'Kangilok'. The moisture of kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok' were 11.27%, 12.40%, 9.45%, 8.85% and the crude ash were 1.26%, 0.73%, 3.19%, 1.42%. Each of the crude lipid were 3.84%, 2.69%, 8.59%, 0.46% and the crude protein were 9.40%, 9.96%, 12.10%, 2.80%. The crude fiber of kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok' were 2.24%, 0.92%, 7.07%, and 33.51%. Among the mineral contents, Ca and K content of cobs were highest by 4.84 mg/100 g, 114.33 mg/100 g and Fe, Mn contents of skin of kernels were highest by 5.30 mg/100 g, 2.64 mg/100 g. Mg content of kernels was the highest by 27.42 mg/100 g. P content of kernels, dehulled kernels, skin of kernels and cobs were 1.20%, 0.96%, 2.41%, and 0.19%. It was performed test on anti-oxidative, anti-inflammatory activities of 60% ethanol extract from 4 parts of Kangilok. The anti-oxidative effect was measured by DPPH and ABTS radical scavenging activity. As a results, DPPH radical scavenging activity (10 mg/mL) was 72.59%~93.05% and ABTS radical scavenging activity (10 mg/mL) was 48.17%~79.88%. The anti-inflammatory effect was measured by ability to inhibit production nitric oxide (NO) in RAW264.7 cell. As a result, all the extract of 4 parts were showed significantly inhibitory effect on NO production. Carotenoid contents quantified by using HPLC. ${\beta}$-Carotene of carotenoid was not analyzed in all the sample. Lutein and zeaxantin ware analyzed in kernels and skin of kernels.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.