• Food Science and Industry
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• v.49 no.4
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• pp.94-99
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• 2016

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

• Journal of dental hygiene science
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• v.21 no.2
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• pp.119-126
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• 2021

Background: Dental caries is mainly composed of various cellular components and is deposited around the tooth surface and gums, causing a number of periodontal diseases. Streptococcus mutans is commonly found in the human oral cavity and is a significant contributor to tooth decay. The use of antibacterial ingredients in oral hygiene products has demonstrated usefulness in the management of dental caries. This study investigated the anticaries effect of the ethanol extract of Terminalia chebula (EETC) against S. mutans and their cytotoxicity to gingival epithelial cells. Methods: The EETC was prepared from T. chebula fruit using ethanol extraction. Disk diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and colony forming unit (CFU) were analyzed to investigate the antimicrobial activity of the EETC. Glucan formation was measured using the filtrate of the bacterial culture medium and sucrose. Gene expression was analyzed using reverse transcription-polymerase chain reaction (RT-PCR). Cytotoxicity was analyzed via the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. Results: The antibacterial activity of the EETC was explored using disc diffusion and CFU measurements. The MIC and MBC of the EETC were 10 and 20 ㎍/ml, respectively. EETC treatment decreased insoluble glucan formation by S. mutans enzymes and also resulted in reduced glycosyltransferase B (gtf B), gtf C, gtf D, and fructosyltransferase (ftf), expressions on RT-PCR. In addition, at effective antibacterial concentrations, EETC treatment was not cytotoxic to gingival epithelial cells. Conclusion: These results demonstrate that the EETC is an effective anticaries ingredient with low cytotoxicity to gingival epithelial cells. The EETC may be useful in antibacterial oral hygiene products for the management of dental caries.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.413-420
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• 2019

In this study, a sample preparation method and a simultaneous determination method by ultra-high performance liquid chromatography coupled with tandem mass spectrometry for 9 isomers of chlorogenic acid and arbutin in fruits were developed. The samples were extracted using 90% methanol (pH 3.0), with the solutions being shaken and then sonicated for 10 min each. After centrifugation at 4,000 rpm for 10 min, the extraction was concentrated under a vacuum at $40^{\circ}C$ using a vacuum evaporator. The residue was dissolved in 5 mL of 5% methanol and filtered through a $0.45{\mu}m$ membrane before UHPLC-MS/MS analysis. The separations were performed on a C18 column with gradient elution of water (containing 0.1% formic acid) and methanol (containing 0.1% formic acid). The specificity, linearity, limit of detection, limit of quantification, accuracy, and precision of the proposed methods were also evaluated.

• Journal of Mushroom
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• v.21 no.3
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• pp.150-153
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• 2023

In this study, the growth characteristics of Lentinula edodes were confirmed by bean sprout waste(BW) as an alternative raw material for rice bran. The mycelium growth of Sanjo701, a major cultivation variety of L. edodes, was compared between a medium mixed with 8:2(v/v) of oak sawdust and a medium mixed with BW 50% and BW 100%. The mycelium growth in BW 50% was 13.5 cm. Compared to the control, BW 50% increased the diameter of the pileus by 1.6 cm. Additionally, the length of the pileus decreased by 0.4 cm when comparing the growth of the fruit body. In contrast, at BW 50%, the diameter of the pileus decreased by 9.6 cm and the length of the stipe decreased by 1.4 cm. According to analysis of the constituent amino acids, BW 50% showed a lower overall nutritional content than the control, whereas BW 100% had a lower amino acid content than the control. However, glutamic acid and aspartic acid, which are flavor-enhancing ingredients, were observed at levels of 3.954 mg/g and 1.436 mg/g, respectively, in BW 100%. Therefore, if bean sprout by-products are efficiently processed and utilized, it is believed that they will be beneficial to farmers as a substitute for rice bran and reduce the cost of manufacturing substrate

• Korean Journal of Pharmacognosy
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• v.32 no.4 s.127
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• pp.330-337
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• 2001

Prickly pear(Opuntia ficus-indica var. saboten Makino, Cactaceae) is a tropical or subtropical plant, which is widely used as folk medicine for burned wound, edema and indigestion. Screening on the biological properties of the fruits(OFS-Fr) and stems(OFS-St) of the plant was carried out to prove the pharmacological significance. By hot plate and acetic acid-inducing writhing methods, significant analgesic effects of OFS-Fr and OFS-St were found in mice and anti-edemic effect was observed in carrageenin-induced inflammatory rats. However, the extracts showed no significant actions on central and autonomic nervous system and blood circulatory system, which imply no toxic effects to animal.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.111.2-112
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• 2003

A total of 20 extracts derived from different plant family commonly used in Indonesian traditional inflammation medicine were screened for their inhibitory effect on soybean lipoxygenase (SBL) and hyaluronidase (HAse) activity. Three methanol extracts, the bark of Cinnamomum burmanni (CB), the leaves of Piper betel (PB), and fruit of Barringtonia acutangula (BA) were found to have high inhibitory effects, whereas the methanol extract of the leaves of Mimusops elengi (ME) have medium inhibitory effect. The IC50 of CB, PB, BA and ME were found to be 21.7, 16.9, 39.1 and 62.8 g/$m\ell$, respectively. Among the tested extracts, only CB inhibited HAse (IC50 = 27g/$m\ell$). CB was successively fractionated with n-hexane, ethyl acetate, butanol and water. The EtOAc fraction having the strongest activity was fractionated and some compounds were isolated and purified by a preparative HPLC(Develosil ODS-HG-5 column). Coumarin and 2-hydroxy cinnamaldehyde. were identified through the analyses of UV-Vis absorption 1H-NMR, 13C-NMR and FAB+-MS spectra.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.13
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• pp.5389-5396
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• 2015

Diet is one of the major factors that can exert a majorly influence on colorectal cancer risk. This systematic review aimed to find correlations between various diet types, food or nutrients and colorectal cancer risk among Asian populations. Search limitations include dAsian populations residing in Asia, being published from the year 2008 till present, and written in the English language. A total of 16 articles were included in this systematic review. We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk. Inversely, calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alpha-carotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk. Associations of fish and seafood consumption with colorectal cancer risk are still inconclusive due to many varying findings, and require further more detailed studies to pinpoint the actual correlation. There is either a positive or no association for total meat consumption or white meats, however their influence is not as strong as with red and processed meats.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.8
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• pp.3343-3352
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• 2014

Chemoprevention is an attempt to use nontoxic natural and synthetic substances or their mixtures to intervene the relatively early stages of carcinogenesis, before invasive characteristics are manifested. The consumption of fruits is well known to reduce the risk of human cancers. Although most fruits are available only on a seasonal basis, recent advances in food processing technologies have made it possible to extend the shelf life of fruits and fruit-products. Fruits can be preserved by applying different drying processes to reduce the moisture content. Different varieties of dried fruits are now sold in supermarkets, thereby making them readily accessible to consumers. Since oxidative stress and chronic inflammation play important roles in cancer development, dried fruits with antioxidative and anti-inflammatory properties hold promise for cancer chemoprevention. The antioxidant, anti-inflammatory and chemopreventive activities of dried fruits are largely attributed to their polyphenols and vitamins. Dried fruits contain adequate amounts of bioactive principles, such as anthocyanins, acetogenins, catechins, coumarins, phenolic acids, terpenes, xanthones, and others. Since numerous health beneficial phytochemicals in fruits are conserved even after processing, regular intake of dried fruits can help prevent cancer. This review addresses the chemopreventive potential of representative dried fruits and their active constituents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.43-46
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• 1978

In order to culture the placenta of Capsicum annuum L. in synthetic medium, the experiment was initiated to find out the proper medium for callus formation and growth rate. Linsmaier and Skoog RM 1964 media was more effective than Murashige and Skoog or white media. The addition of 2, $4-D(10^{-5}M)\;and\;kinetin(10^{-6}M)$ into Linsmaier and Skoog RM 1964 media was very effective in callus formation. The growth rate was the most rapid from 2 weeks to 3 weeks after inoculation, and then it showed slow rate.