• Journal of Microbiology and Biotechnology
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• v.22 no.7
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• pp.975-980
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• 2012

Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascus-fermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.166-175
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• 2011

The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at $4^{\circ}C$. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.

• Journal of Radiation Industry
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• v.6 no.1
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• pp.17-21
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• 2012

The effects of gamma ray or electron beam irradiation on herbaceous medicinal plants were investigated in terms of the composition of volatile constituents using the aerial parts or leaves of Artemisia princeps Pamp. cv. Ganghwayakssuk and Artemisia argyi cvs. Namhaeyakssuk and Hwanghaessuk. The composition of volatile constituents in leaves was clearly distinguishable among the three Artemisia cultivars. However, the relative proportions of the major volatile constituents such as 1,8-cineole, ${\alpha}$-pinene, camphene, santolina triene, and artemesia triene, were similarly changed in two or three cultivars by gamma ray or electron beam irradiation. In particular, the proportion of 1,8-cineole was increased up to 1.29- to 1.71-fold in the three cultivars after irradiation with gamma ray. These results suggest that gamma ray or electron beam irradiation can be applied to modulate the composition of volatile constituents in the leaves of Artemisia plants.