• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.806-811
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• 2012

This study was conducted to evaluate effects of plant extracts on methanogenesis and rumen microbial diversity in in vitro. Plant extracts (Artemisia princeps var. Orientalis; Wormwood, Allium sativum for. Pekinense; Garlic, Allium cepa; Onion, Zingiber officinale; Ginger, Citrus unshiu; Mandarin orange, Lonicera japonica; Honeysuckle) were obtained from the Plant Extract Bank at Korea Research Institute of Bioscience and Biotechnology. The rumen fluid was collected before morning feeding from a fistulated Holstein cow fed timothy and commercial concentrate (TDN; 73.5%, crude protein; 19%, crude fat; 3%, crude fiber; 12%, crude ash; 10%, Ca; 0.8%, P; 1.2%) in the ratio of 3 to 2. The 30 ml of mixture, comprising McDougall buffer and rumen liquor in the ratio of 4 to 1, was dispensed anaerobically into serum bottles containing 0.3 g of timothy substrate and plant extracts (1% of total volume, respectively) filled with $O_2$-free $N_2$ gas and capped with a rubber stopper. The serum bottles were held in a shaking incubator at $39^{\circ}C$ for 24 h. Total gas production in all plant extracts was higher (p<0.05) than that of the control, and total gas production of ginger extract was highest (p<0.05). The methane emission was highest (p<0.05) at control, but lowest (p<0.05) at garlic extract which was reduced to about 20% of methane emission (40.2 vs 32.5 ml/g DM). Other plant extracts also resulted in a decrease in methane emissions (wormwood; 8%, onion; 16%, ginger; 16.7%, mandarin orange; 12%, honeysuckle; 12.2%). Total VFAs concentration and pH were not influenced by the addition of plant extracts. Acetate to propionate ratios from garlic and ginger extracts addition samples were lower (p<0.05, 3.36 and 3.38 vs 3.53) than that of the control. Real-time PCR indicted that the ciliate-associated methanogen population in all added plant extracts decreased more than that of the control, while the fibrolytic bacteria population increased. In particular, the F. succinogens community in added wormwood, garlic, mandarin orange and honeysuckle extracts increased more than that of the others. The addition of onion extract increased R. albus diversity, while other extracts did not influence the R. albus community. The R. flavefaciens population in added wormwood and garlic extracts decreased, while other extracts increased its abundance compared to the control. In conclusion, the results indicated that the plant extracts used in the experiment could be promising feed additives to decrease methane gas emission from ruminant animals while improving ruminal fermentation.

• Food Science and Preservation
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• v.17 no.6
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• pp.784-792
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• 2010

Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or $60^{\circ}C$ for different periods of time, minced, and stored at $10^{\circ}C$ for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The ${\Delta}E$ value of control samples reached 12.42, whereas that of treated samples (except when $45^{\circ}C$ was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at $50^{\circ}C$ and $60^{\circ}C$ ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at $50^{\circ}C$ for 60 min retained favorable quality characteristics for 9 days after storage.

• The Journal of Pediatrics of Korean Medicine
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• v.26 no.4
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• pp.1-9
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• 2012

Objectives: The Samguchup is a plaster therapy in winter to prevent and treat diseases occurring frequently in the winter. Studies on samguchup published in China were analyzed for our study in order to utilize in Korea. Methods: 15 studies with keywords such as 'Sanjiutie' or 'Dongbingdongzhi' published in CAJ (China Academic Journal) until July 31, 2012 were compared, in terms of clinical effects, herbs, acupoints, attatching time, and accompanying treatment. Results: Treatment rate ranged from 65% to 92.65%, in recurrent respiratory infection, cough, allergic rhinitis, asthma, chronic bronchitis, chronic obstructive pulmonary disease, sleep apnea, and rheumatic arthritis. The herbs used more than 5 times were Semen Sinapis Albae, Herba Asari, Ginger juice, Radix Kansui, and Rhizoma Corydalis. The acupoints used more than 5 times were BL13, BL23, GV14, CV17, CV22, and EX-B1. The attaching time were usually 4 hours, but shorter for child. The Sambokchup, Korean medicine, moxibustion on ginger, drug(western medicine), injection, and inhalation were used as accompanying treatment. Conclusions Appropriate use of Samguchup is necessary to treat or prevent diseases in winter.

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.05a
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• pp.95.1-95
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• 2003

Ginger (Zingiber officinale Roscoe, Zingiberaceae) has a wide array of pharmacologic effects. Our previous studies have demonstrated that [6]-gingerol, a major pungent ingredient of ginger, inhibits mouse skin tumor promotion and anchorage-independent growth of cultured mouse epidermal cells stimulated with epidermal growth factor. In this study, we have investigated the molecular mechanisms underlying chemopreventive effects of [6]-gingerol on mouse skin carcinogenesis. Cyclooxygenase-2 (COX-2), a key enzyme in the formation of prostaglandins, has been recognized as a molecular target of many chemopreventive as well as anti-inflammatory agents. The murine COX-2 promoter contains several transcriptional elements, particularly those involved in regulating inflammatory processes. One of the essential transcription factors responsible for COX-2 induction is NF-kappa B. Topical application of [6]-gingerol inhibited the COX-2 expression through suppression of NF-kappa B activation in phorbol ester-treated mouse skin. [6]-Gingerol, through down-regulation of p38 MAPK, abrogated the DNA binding activity of NF-kappa B by blocking phosphorylation of p65/RelA at the Ser 536 residue. These findings suggest that [6]-gingerol exerts an anti-tumor promotional activity through inhibition of the p38 MAPK-NF-kappa B siganling cascade in mouse skin.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.834-840
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• 1996

Flesh gingers harvested domestically in Seosan and Wanju area and imported from China were used to investigate their regional quality characteristics related to morphological properties-weight, maximum length, thickness, no. of branches, whole volume, hardness and surface color. Weights of ginger were mostly distributed in the range of $50{\sim}100\;g$; 47.6% of Seosan, 67.4% of Wanju and 45.7% of China gingers were in this range. Length and thickness of each gingers were increased with weight increment. The length of Seosan gingers was uniformly distributed overall, and the thickness of domestic products tends to be thinner than China ones. Branch number of domestic gingers was more widely distributed than China ones which had higher values than domestic's in volume. Domestic gingers were relatively harder than china ones, especially Seosan products was hardest among them. The surface color of China gingers was little more brighter than domestic's while domestic gingers were more yellowish. Statistical analyses showed a high correlation among physical properties except surface color and a functional relation between variables.

• Journal of the Korea Construction Safety Engineering Association
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• s.51
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• pp.30-43
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• 2010

Yehliu is located at Wanli of Taipei Country with a long cape. Because the rock layer of nearby seashore contains limestone subject to sea erosion, weathering and earth movements, Yehliu is full of seawater-eroded holes as well as numerous rocks in the shape of mushroom, candle, ginger, and chessboard. All these make this 1,700-meter-long cape a geology park with rich ecological resources and a prosperous fishing village. It indicates how the geological features formed by the foundation orogeny and collapsed due to the marine erosion over thousands of years.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.4
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• pp.406-414
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• 1984

Sixty upland soil samples were collected from various horticultural areas to find out the distribution status of soil miroflora. The result are summerized as follows: 1. The mean numbers of microflora in collected upland soils were $89.2{\times}10^6$ in bacteria (B), $30.1{\times}10^5$ in actinonmycetes(A), and $73.4{\times}10^3$ in fungi (F), per gr dry soil. The ratios B/F, B/A and A/F were 122, 3 and 41, respectively. 2. Soil microflora population among different cropping areas were following orders: Bacteria: facilitated horticultural crop > peper > garlic > ginger > oninon > near municipal vegetable > ginseng > grape > peanut area. Actinomycetes: garlic > pepper > near municipal vegetable > facilitated horticultural corp=ginger > onion ginseng > peanut > grape area. Fungi: facilitated horiticultural > crop > near municipal vegetable > peper > ginger > ginseng > grape > peanut garlic > onion area. 3. The significant correlation were obtained between the numbers of microflora and soil chemical properties, avaibale phosphorous, $Mg^{{+}{+}}$, $Ca^{{+}{+}}$, T-C and pH.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.36-42
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• 2011

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was $8.96{\pm}0.68%$ at 500 bar $65^{\circ}C$ extraction condition. The total color difference (${\Delta}E$) values decreased at high pressure. In case of the 100 bar pressure conditions, ${\Delta}E$-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene, ${\beta}$-sesquiphellandre, ${\beta}$-phellandre, ${\alpha}{\gamma}$-curcumene, 2,3-butandiol, ${\beta}$-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.