• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.509-516
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• 2011

The antioxidant and anticancer activities of leaves and stems from Gaeddongssuk (Artemisia annua L.) were investigated. The leaves and stems were extracted with water and 80% ethanol, respectively. The antioxidant and growth inhibition activities toward cancer cells by the 4 kinds of extracts were tested. In addition, phenolic compounds from A. annua were identified through quantitative analysis using HPLC. Antioxidant activities significantly increased in a does-dependent manner, and those of water and ethanol extracts of the leaves were stronger than those of the stems. Growth inhibition activities of the leaf extracts on HeLa and AGS cells were higher than those of the stem extracts. In particular, the ethanol extract of the leaves had growth inhibition activities of 61.07% and 57.24% against HeLa and AGS cells, at the concentration of $500\;{\mu}g$/mL, respectively, which were the highest among all the extracts. Phenolic acid and catechin contents of the A. annua extracts as determined by HPLC were higher in the leaves than in the stems. Flavonols were identified only in the leaves. The data suggest that the antioxidant and anticancer activities of A. annua extracts were due to phenolic compounds as well as unknown biological compounds in A. annua.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.155-165
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• 2008

A seasoned squid Jeotkal, Korean traditional fermented seafood, and its ingredients for manufacturing, including red hot pepper powder, ground garlic, sesame seeds, were irradiated with 0, 0.5, 1, 2, and 5 kGy by electron beam and stored at $4^{\circ}C$ for 4 weeks to determine the changes in microbiological and sensory characteristics. The initial contamination of squid Jeotkal such as total aerobic bacteria, yeast & mold, and coliform bacteria were at the levels of 2.88, 3.04, and 4.20 log CFU/g, respectively. However, electron beam irradiation with does at 5 kGy reduced the total aerobic bacteria to about 1 log CFU/g. Yeast & mold and coliform bacteria were reduced to 1-2 log CFU/g after 2 kGy of irradiation and reached to undetected level when the sample was irradiated at 5 kGy and following storage at $4^{\circ}C$ for 4 weeks. Sensory characteristics showed that electron beam irradiation of up to 5 kGy did not adversely affect overall acceptability of squid Jeotkal and its ingredients during cold storage. Therefore, electron beam irradiation is one of the possible means to improve storage stability of seasoned squid jeotkal, which has limited alternative sterilization methods due to the temperature characteristics of the products.

• The Korean Journal of Mycology
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• v.48 no.2
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• pp.151-160
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• 2020

The goal of this study was to investigate the diversity present among wild yeasts obtained from soils of spice fields and from mountain soils, and to further, characterize previously unrecorded novel wild yeast strains. In total, 36 strains from 17 different species of wild yeasts were isolated from 35 soil samples obtained from garlic fields of Geumsan, Chungcheongnam-do, Korea. Among these, six yeast strains of Trichosporon moniliiforme, and four strains each of Papiliotrema flavescens and Candida melibiosica species were isolated. Additionally, 22 strains of 18 different species of wild yeasts were isolated from 32 soil samples collected from the ballonflower and ginger fields of Geumsan, Korea. Finally, 46 strains of wild yeasts were isolated from 35 soil samples obtained from Mt. Daedun in Geumsan, Korea. Among the total of 106 isolated wild yeast strains, 10 strains, including Debaryomyces vindobonensis GHY31-3 represented novel yeast strains which were previously unrecorded. All the 10 previously unrecorded yeasts were oval or global in shape, and five strains, including Filobasidium stepposum SFG1-4 formed ascospores. Three strains, including Pseudozyma alboarmeniaca CD 23-5 grew well in vitamin-free medium. Cell-free extract obtained from Filobasidium magnum SFG1-3 indicated 28.6% of xanthine oxidase inhibitory activity.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.127-132
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• 1984

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.324-329
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• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Journal of Life Science
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• v.25 no.4
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• pp.397-405
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• 2015

S-allylcysteine (SAC) is a water-soluble organosulfur compound abundant in the aged garlic extract and has been drawing attention as a diet-derived alternative agent not only for the effects of anti-oxidation and anti-inflammation but also for the prevention and treatment of various types of cancer. However, there is no report about the anticancer effects of SAC on cervical cancer cells. The aim of this study was to analyze the inhibitory effects of SAC on cell proliferation of cervical cancer cell line, HeLa and to examine its effects on the apoptosis and cell cycle as the cellular mechanisms of anti-proliferation. For this, we examined effects of different concentrations of SAC on cell proliferation according to treatment periods. Treatment with SAC not only induced morphological changes but also resulted in the reduction of cell viability and the inhibition of concentration- and time-dependant cell proliferation of HeLa. Furthermore, SAC also induced fragmentation of DNA in both DNA fragmentation and TUNEL assays, and induced cell cycle arrest at the G₂/M phase in cell cycle analysis. These results suggest that SAC inhibits proliferation of HeLa at least in part through the induction of apoptosis and the cell cycle arrest.

• Journal of Life Science
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• v.19 no.7
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• pp.976-982
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• 2009

Little is known about the cardiovascular roles of alliin, a functional component in garlic that has been used as food material. Thus, we examined a broad range of cardiovascular activities of alliin in this study. From our in vitro experiments, alliin was determined to act as a stimulant to induce endothelial cell proliferation and endothelial cell migration. Since endothelial cell proliferation and migration are highly associated with angiogenesis and wound healing, alliin is suggested as a regulator to control angiogenesis and wound healing. In addition, alliin was elucidated to prevent lipopolysaccharide (LPS)-induced adhesion of THP-1 leukocytes to endothelial cells and LPS-induced homotypic THP-1 cell aggregation. These inhibitory effects indicate that alliin is likely to act as an anti-atherosclerotic and anti-thrombotic factor, because leukocytic adhesion to endothelial cells and homotypic leukocyte aggregation are highly associated with atherosclerosis and thrombosis, respectively. Our additional findings show that alliin has no effect on the production of nitric oxide (NO), an important vasoregulator. In conclusion, alliin is suggested as a regulator for controlling various cardiovascular functions.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.39-48
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• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.