• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.226.2-226.2
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• 2007

• Korean Journal of Medicinal Crop Science
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• v.22 no.3
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• pp.177-187
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• 2014

We compared effects of fruit, leaf, and stem extracts from black raspberry on improvement of cholesterol and blood pressure in HepG2 and HUVEC cells, respectively. Cholesterol secretion was inhibited by water extracts of unripe fruit and stem, but not leaf of black raspberry in HepG2 cells. Also, water extracts of unripe fruit, leaf, and stem reduced HMG-CoA reductase activity. Furthermore, nitric oxide production and expression of angiotensin-converting enzyme (ACE) protein were regulated by extracts of fruit, leaf, and stem of black raspberry in HUVEC cells. Overall, the rank order according to the improving level of cholesterol and hypertension is as follows: stem > fruit > leaf. In addition, various polyphenol compounds displayed inhibitory effects of HMG-CoA reductase activity and ACE expression. Thus, these data suggested that leaf and stem as wells as fruit of black raspberry can be used as useful food resources for reduction of cholesterol and blood pressure.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.426-428
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• 2005

This study was conducted to investigate the effects of black raspberry wine which was administered per os on estrogen levels in Splague-Dawley(SD) rats. Black raspberry wine containing 13% alcohol(v/v) was prepared from ripe fruits of Rubus coreanus fermented with Saccharomyces cervisiae. The rats were divided into 2 groups(A and B): The group A received black raspberry wine and the group B received saline for 7 weeks. All animals were bi weekly monitored for estrogen levels by radioimmunoassay using $125^I$ labeled anti-estrogen monospecific antibody. There was a significant(2.02 fold) increase in estrogen levels in the group A with a peak at the 7th week post administration of black raspberry wine. There was no significant change in estrogen levels of the rats in the group B. These data point to uncharacterized phytoestrogenic bioactivity of black raspberry wine that appears to be a useful phytoestrogenic herbal remedy for human health.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.429-431
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• 2014

Raspberry Pi is in the UK (Paspberry Pi) Foundation created a compact / Cheap PC and was developed as part of the educational project. RCA connection jack and has been released in March 2012 was also sold out in one hour. Raspberry Pi Linux kernel based operating system called Raspberry Pi using optimized Raspbian Debian-based operating systems are often used to be free. Raspberry Pi is currently in the field of IoT with the board quite Cubie limelight and Cubie board holds more data. Arduino is quite easy to reach and access to the avr but impossible to include any custom code associated to a library and customize drawbacks must be solved only. Raspberry Pi using the Raj Caribbean and limitations of low cost, but there is a small output. So, for a combination of the two, with GPOI was reminiscent of hardware control. In this paper, using GPIO Cooking Hacks RaspberryPi board for controlling input and output by using the shield is insufficient expansion raspberry pie was confirmed that the good operation was verified.

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.231.1-231.1
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• 2007

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.375-383
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• 2014

This study aimed to investigate the effects of 50% ethanol extract of ripe black raspberry (Rubus occidentalis, RBR) on hypertension in human umbilical vein endothelial cells (HUVECs) and in spontaneously hypertensive rats (SHR). Angiotensin converting enzyme (ACE) inhibition and activation of nitric oxide production by endothelial nitric oxide synthase were significantly regulated by RBR in HUVEC cells. Moreover, the SHR showed significantly higher levels of blood pressure, ACE, renin, endothelin-1, and interleukin-6 than Wistar Kyoto rats (WKY). However, treatment with captopril and RBR decreased the levels of these hypertension-related events in the SHR. The renal arteriole showed greater media thickness/lumen diameter (%) in the SHR than in the WKY. However, media thickness/lumen diameter (%) was reduced in SHR by treatment with captopril and RBR. In addition, the number of eosinophilic cardiac muscle cells was decreased in the heart muscles after treatment with captopril and RBR. Therefore, this study suggests that 50% ethanol extract of RBR may be useful for the prevention and treatment of high blood pressure.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.375-379
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• 2005

This study was conducted to investigate the effects of black raspberry wine, administered per os on testosterone levels in rabbits. Black raspberry wine containing 13% alcohol(v/v) was prepared from ripe fruits of Rubus coreanus fermented with Saccharomyces cervisiae. Experimental rats were divided into 2 groups(A and B) with 2 animals group: Group A received black raspberry wine. Group B received 13% concentrated alcohol('Soju') over a period of 6 weeks. all animals were monitored weekly for testosterone levels by radioimmunoassay using $^{125}I$ labeled anti-testosterone monospecific antibody. There was a significant(1.7-2.33 fold) increase in testosterone levels in Group A with a peak at 1 week post administration of black raspberry wine. There was no significant change in testosterone levels of rabbits in Group B. These data point to yet uncharacterized phytotestronegenic mechanisms of black raspberry wine that appear to be independent of ethyl alcohol. Further investigation of the mechanism of action of this fruit is warranted. These observations have potential implications for human reproductive health.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.125-130
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• 2009

Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%: $SC_{50}$) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. $SC_{50}$ were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.392-397
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• 2006

To compare the contents of amino acids in raspberry wine, 5 types of active dry yeast strains (Saccharomyces cerevisiae Montrachet (UCD #522), Saccharomyces bayanus Pasteur Champagne (UCD #595), Saccharomyces cerevisiae Epemay II (CEG), Saccharomyces bayanus Prise do Mousse (PM), Saccharomyces uvarum Latvia W15) were used. In the fermentation experiment two kinds of raspberry wine were used; Rubus coreanus Miquel(RCM), harvested in Gochang, and Rubus crataegifolius Bunge(RCB), harvested in Okcheon. In 5 kinds of RCM raspberry wines, total contents of 17 amino acids were found from $16.77mg/{\ell}$ in the fermented Prise de Mousse, the most amount, to $12.29mg/{\ell}$ in Lalvin W15, the lowest. The content of amino acid in the RCB raspberry wine fermented by Montrachet was approximately 5.5 times higher than that of the RCM raspberry wine; $90.55mg/{\ell}\;to\;16.54mg/{\ell}$. Cystine and isoleucine were detected $2.97mg/{\ell},\;0.34mg/{\ell}$, respectively, in the RCB raspberry wine but not detected in the RCM raspberry wine. The amount of alanine, aspartic acid, and serine in RCB raspberry wine were found approximately 14 to 20 times larger than that of RCM raspberry wine.