• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Journal of Life Science
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• v.20 no.9
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• pp.1339-1344
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• 2010

In order to produce environmental-friendly fermented compost, a cattle manure-sawdust compost (antifungal compost) was developed by inoculation of B. licheniformis KJ-9 to cattle manure-sawdust. The thermal stability of the antifungal substance produced by B. licheniformis KJ-9 maintained more than 60% antifungal activity with heat treatment at $100^{\circ}C$ for 10 min, and the optimum pH of antifungal activity of the substance was 7.0. In a pot experiment with red pepper, the antifungal compost increased 1.5~2 times in leaf number and stem and root growth rate compared to those of commercial compost. Also, the diameter of stems increased 1.5-3 times in the antifungal compost treated group. The amount of microbes increased markedly in soil supplemented with antifungal compost compared to the control. In the field experiment for cultivation of garlic and Perilla japonica, the growth of both crops was significantly enhanced in the field treated with antifungal compost as compared to the commercial compost.

• Journal of Life Science
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• v.25 no.11
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• pp.1331-1337
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• 2015

S-allylcysteine (SAC) is an aged garlic derived water soluble organosulfur compound and has been suggested to have anticarcinogenic activity against diverse types of cancer cells. This review summarizes the cellular signaling pathways and molecular mechanisms whereby SAC exerts its effects on cellular proliferation, apoptosis, cell cycle progression and metastasis based on the results from both in vitro and in vivo studies. SAC activates proapoptotic proteins including Bax and caspase-3, but suppresses antiapoptotic Bcl-2 family proteins to bring about cancer cell death through mitochondria-mediated intrinsic pathway. SAC also inhibits cellular proliferation by inducing cell cycle arrest in which SAC reduces expression and activation of NF-κB, cyclins, Cdks, PCNA and c-Jun, but elevates expression of cell cycle inhibitor proteins p16 and p21 through suppression of both PI3K/Akt/mTOR and MAPK/ERK signaling pathways. And, SAC inhibits invasion and metastasis of cancer cells by inducing suppression of both angiogenesis and epithelial-mesenchymal transition (EMT) through decreased cyclooxygenase (COX)-2 expression and increased E-cadherin expression which were then caused by suppression of inhibitory transcription factors Id-1 and SLUG from SAC-mediated inactivation of both MAPK/ERK and PI3K/Akt/mTOR/NF-κB signaling pathways. Furthermore, SAC prevents toxic compound-induced carcinogenesis by inducing antioxidant enzymes such as glutathione-s-transferase (GST). Thus, SAC can be considered as a potential chemotherapeutic agent for the prevention and treatment of cancer.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.74-81
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• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.865-869
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• 1996

Biological effect of aqueous extracts of 12 plants which showed superoxide dismutase (SOD)-like activity in vitro was evaluated using Drosophila melanogaster. Survival percentage of the flies was a criterion of effect when the flies were exported to paraquat, which generated superoxide anion radical in vivo. When flies were co-administered with paraquat and aqueous extracts of garlic, lettuce, kiwi, and nameko, they showed no defensive effect against of oxygen toxicity. If flies were exposed to 60 mM paraquat after adaptation to feed containing plant extracts with SOD-like activity for 10 days, however, survival percentage of flies fed with phytochemicals was $35{\sim}63%$ while that percentage of flies fed without phytochemical was only 11%. This result indicated that adaptation of flies to plant extracts with SOD-like activity could prevent the flies from oxidative injury. On the other hand, lettuce, kiwi, nameko, onion, persimmon, fern brake and cauliflower showed a reparative effect on an oxidative stress. Dropwort, shiitake, agaric mushroom and broccoli did not show such an effect.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.59-64
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• 1992

Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at $15^{\circ}C$ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be $6.26%{\sim}8.97%$ in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be $761.0\;{\mu}g{\sim}849.0\;{\mu}g/g$. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• Ecology and Resilient Infrastructure
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• v.7 no.1
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• pp.63-71
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• 2020

Various types of amendments have been studied for heavy metal stabilization in soil. However, researches on the effect of amendments on alkali soil and their effects on the plants at various edible parts are insufficient. The aim of this study was to evaluate the stabilization efficiency of heavy metals and their transfer into edible parts of food crops. Abandoned mine area was selected and 3 types of amendments (lime stone, LS; steel slag, SS; acid mine drainage sludge, AMDS) was applied with 3% (w/w). in field. After 6 month aging, Chinese cabbage (leafy), bok choy (leafy), garlic (root) and red pepper (fruit) were transplanted and cultivated. For chemical assessment, total concentration and bioavailability using Mehlich-3 solution were determined. For biological assessment, fresh weight and heavy metal uptakes were analyzed. It was revealed that AMDS reduced bioavailability most effectively, resulting in the decrease in heavy metal concentration in edible parts of all crops. When explaining the heavy metal uptake of plants, the bioavailability was more appropriate than the total contents of soil heavy metals. Therefore, bioavailability-based further research and management practices should be carried out continuously for the sustainable environment management, safe crop production, and human health risk reduction.

• Journal of radiological science and technology
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• v.33 no.3
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• pp.185-192
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• 2010

Platelets originating from Megakaryocyte are sensitive to radiation along with white blood cells, and thus these platelets are used as an index of radiation hazard as they decrease in advance. Thus, when there is a scarcity of platelets, dot hemorrhage occurs and it leads to decrease of blood corpuscle and a decline in immunity. In particular, when 4~6 Gy whole body irradiation is received, after three weeks, the platelets will decrease to the lowest level, which can be a cause of death by bleeding and anemia. Therefore, this study tried to identify the mechanism of platelet damage and protection effect. The protection substance used in the experiment is Alliin, which is a component of garlic, and it was observed by an Transmission Electron Microscope(TEM) after its injection to the rat's tail vein. In the study, it was found that the cell membrane was severely damaged in a 10-day progressed platelet organ after receiving 5 Gy irradiation. It billowed as balloon-like figure and the glycocalyx became hyperplasia. The minute organ was damaged to the point that it was beyond recognition in a 20-day progressed platelet organ after receiving irradiation, and the cytoplasmic contents were exposed to epilepsy parts and outrageously damaged. Furthermore, the form of granules could also not be observed. A hole was formed in the middle, and the damaged organ was found in a 30-day progressed platelet. However, the form of granules was consistently maintained in the experiment group injecting Alliin, as with the control group, and there was no damage to the cell membrane recognized. Thus, it was possible to verify the effectiveness of radiation protection of the platelet when Alliin was injected to the blood vessel.

• Korean Journal of Plant Tissue Culture
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• v.21 no.3
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• pp.161-166
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• 1994

Since garlics (Allium sativum L.) are propagated through cloves, infection by virus or other pathogens may become severe problem if not using high quality seed bulbs every year resulting in the reduction of yield and bulb quality, In order to solve this problem, the establishment of virus-free bulb production and its supply system have been required because no chemicals were found to eliminate viruses from seed bulbs. This experiment was conducted to develop an effective production technique of high quality seed bulbs using shoot-tip culture. Over 90% of shoot-tips explanted on January L 1990 were survived at constant temperature of either 20, 24 or 28$^{\circ}C$, wheres 88% at alternate temperature (28/20$^{\circ}C$). The growth of shoot and root was most vigorous at constant 24$^{\circ}C$, and least at alternate temperature (28/20$^{\circ}C$) condition. When shoot-tips were explanted June 21 to August 1,1991, survival and growth of shoot-tips was most vigorous on MS medium supplymented with 0.1 mg/L NAA and 2 mg/L kinetin and least 1 mg/L Gh$_3$. The shoot-tips taken from the seed bulbs stored at 4$^{\circ}C$ for 15 to 60 days were placed on MS medium, shoot growth and in vitro bulblet formation increased slightly as affected by the increase of told treatment period at 4$^{\circ}C$.