• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1364-1369
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• 2017

There is a growing demand for natural sleep aids due to various side effects of long-term administration of pharmacological treatments for insomnia. Honey has been reported to exhibit numerous potential health benefits, and it is hypothesized that honey may favorably affect insomnia treatment. Therefore, this study was performed to investigate the possible hypnotic effect of clover honey (CH) and to determine its in vivo mechanism. The total flavonoid content (TFC) of CH and fractions extracted with ethylacetate (EtOAc) and $H_2O$ was measured. The pentobarbital-induced sleep test using $GABA_A$-benzodiazepine (BZD) agonists and antagonists was conducted to evaluate the potential mechanism of action behind the sedative-hypnotic activity of CH in mice. The results showed that administration of 500 and 1,000 mg/kg of CH significantly (p<0.01) reduced the sleep latency to a level similar to that of diazepam (DZP, 2 mg/kg), and 1,000 mg/kg of CH significantly (p<0.01) prolonged the sleep duration, which was comparable to that of DZP (2 mg/kg). Administration of the EtOAc fraction with a higher TFC significantly reduced the sleep latency at 50 to 200 mg/kg and prolonged the sleep duration at 100 to 200 mg/kg, which were comparable to those after administration of DZP (2 mg/kg). However, co-administration of CH and EtOAc with flumazenil, a specific $GABA_A-BZD$ receptor antagonist, blocked the hypnotic effect. Our findings suggest that the hypnotic activity of CH may be attributed to allosteric modulation of $GABA_A-BZD$ receptors. The TFC of CH is expected to be a key factor that contributes to its hypnotic effect.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.691-698
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• 1988

Raw adlay powder(RAP) and processed adlay powder(PAP) were prepared and the changes of lipids in RAP and PAP during storage at $5^{\circ}C$ and $35^{\circ}C$ for six months were studied. The typical patterns of lipid oxidation were observed during the storage; the values of acid, peroxide and carbonyl in the lipids were increased and the iodine value was decreased. These changes were especially significant(P<0.05) at higher temperature($35^{\circ}C$) and were more notable in the lipids from RAP than those from PAP during storage. The contents of neutral lipid, glycolipid and phospholipid were changed appreciably at $35^{\circ}C$, however, the changes were not significant(P<0.05) at $5^{\circ}C$. Further more, triglyceride in neutral lipid, digalactosyl diglyceride in glycolipid and phosphatidyl choline in phospholipid showed respectively a tendency of decrease during storage as compared with the other contents of lipid class.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.102-108
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• 1991

Raw adlay powder(RAP)was prepared and the changes of triglyceride composition in RAP lipid during storage at $35^{\circ}C$ for six months were studied. The RAP lipid consisted of 28 kinds of triglycerides and the major triglyceride in RAP lipid were those of OOL(24.14%), OLL(24.06%), OOO(12.58%), POL(9.01%), POO(8.87%), LLL(7.91%)and PLL(5.80%). During the storage at $35^{\circ}C$ for six months, the relative amounts of the triglyceride containing linoleic acid(OLL : 15.25%, LLL : 2.93%)considerably decreased, but those containing oleic acid(OOO : 23.77%. POO : 12.62%) increased. The triglycerides of LLA(0.44%)and PPLn(0.12%)disappeared during the storage.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.751-759
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• 2018

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

• Food Science and Preservation
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• v.20 no.2
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• pp.278-283
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• 2013

The purpose of this study was to evaluate the mortality rate, weight gain, and protein, lipid cholesterol, and total amino acid contents in processed-sulfur-diet chicken meat. Also investigated were the antioxidant activity and glutathione content of blood plasma. The mortality of the processed-sulfur-diet chickens was relatively reduced, and their weight increased compared to the normal-diet chickens. Although the glutathione content decreased in the processed-sulfur-diet chicken blood plasma, the antioxidant activity increased compared with the normal-diet chickens. Also, there was no difference in the total cholesterol contents of the blood, but the level of HDL cholesterol increased while that of LDL cholesterol decreased. Furthermore, there were no changes in the total amino acid and protein contents, but the fat content was significantly reduced. As no toxicity was found in the DT 40 cells in the MTT assay, it can be concluded that dietary sulfur in chicken feed can improve the quality of poultry products.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.697-705
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• 1989

Raw adlay powder (RAP) and processed adlay powder (PAP) were prepared and the changes of fatty acid compositions of lipids in RAP and PAP during storage at $5^{\circ}C\;and\;35^{\circ}C$ for six months were studied. The major fatty acids found in the adlay lipids were oleic acid (28-45%), linoleic acid (38-50%) and palmitic acid (14-18%). Throughout the storage period, the concentrations of linoleic acid were decreased in samples stored at $35^{\circ}C$, but those of oleic acid and palmitic acid were relatively increased according to the oxidation proceeded. However, the concentrations of these fatty acids were hardly changed in samples stored at $5^{\circ}C$. These changes were especially more notable in the lipids from RAP than those from PAP during storage Little difference in fatty acid composition was noted between neutral lipids and triglycerides in the samples.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.492-498
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• 2019

The purpose of this study was to develop new food materials by analyzing nutritional components and antioxidant activities of Chenopodium album var. centrorubrum. The highest amount of mineral obtained in C. album was found to be $1.01{\pm}0.07mg$ per 100 g of iron. The total phenolic content in C. album was found to be 3.77~9.57 GAE (gallic acid equivalent) mg/g. The reducing activities of leaves and roots of C. album determined using FRAP (ferric-reducing antioxidant power) were higher in ethanol extracts than water extracts. The ABTS radical scavenging activities of leaves and roots of C. album were $204.29{\pm}4.98{\mu}mol/g$ and $106.96{\pm}2.81{\mu}mol/g$, respectively. The DPPH radical scavenging activity was high upon extraction using ethanol (roots $20.71{\pm}0.04{\mu}mol/g$, leaves $71.08{\pm}0.33{\mu}mol/g$). HDL-cholesterol was significantly higher in the high fat diet groups supplemented with C. album than the control groups (p<0.05). These results suggest that C. album can be used as a natural antioxidant and a functional dietary supplement.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.615-620
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• 2007

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1204-1211
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• 2009

Hericium erinaceus is an edible mushroom used as a medicinal food in Asian countries. In this study, the chemopreventive effects of H. erinaceus mycelia hot water extract (HEW) were evaluated. HEW remarkably induced the luciferase activity of the antioxidant response element (ARE), located in the promoter region of phase 2 and antioxidant genes and regulated by nuclear factor E2-related factor 2 (Nrf2). The up-regulation of ARE activity by HEW corresponded with the induction of Nrf2 and the antioxidant enzyme, hemeoxygenase-1. The inhibition of cyclooxygenase-2 (COX-2) activity is a promising effective approach in cancer chemoprevention, and HEW prominently suppressed COX-2 protein expression in HepG2 cells. Furthermore, HEW showed anti-inflammatory activity by modulating inflammatory mediators such as nitric oxide (NO), inducible NO synthase, tumor necrosis factor-${\alpha}$, interleukin-$1{\beta}$, and the transcription factor, nuclear factor-${\kappa}B$, in lipopolysaccharide-stimulated RAW 264.7 cells. These results suggest that H. erinaceus possessed anti-tumor and anti-inflammatory effects via the modulation of Nrf2/ARE and inflammatory signaling pathways, and may therefore have potential use as a natural chemopreventive agent.