• Culinary science and hospitality research
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• v.13 no.4
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• pp.211-219
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• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.269-278
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• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• Korean Journal of Microbiology
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• v.51 no.4
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• pp.398-406
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• 2015

Culture-dependent ARDRA and culture-independent DGGE were employed to investigate the bacterial community associated with the marine sponge Halichondria panicea collected from Jeju Island. A total of 120 bacterial strains associated with the sponge were cultivated using modified Zobell and Marine agar media. PCR amplicons of the 16S rRNA gene from the bacterial strains were digested with the restriction enzymes HaeIII and MspI, and then assigned into different groups according to their restriction patterns. The 16S rRNA gene sequences derived from ARDRA patterns showed more than 96% similarities compared with known bacterial species, and the isolates belonged to four classes, Alphaproteobacteria, Gammaproteobacteria, Bacteroidetes, and Firmicutes, of which Alphaproteobacteria was dominant. DGGE fingerprinting of 16S rRNA genes amplified from the sponge-derived total gDNA showed 14 DGGE bands, and their sequences showed 100% similarities compared with the sequences available in GenBank. The sequences derived from DGGE bands revealed high similarity with the uncultured bacterial clones. DGGE revealed that bacterial community consisted of seven classes, including Alphaproteobacteria, Gammaproteobacteria, Acidobacteria, Actinobacteira, Bacteroidetes, Cyanobacteria, and Chloroflexi. According to both the ARDRA and DGGE methods, three classes, Alphaproteobacteria, Gammaproteobacteria, and Bacteroidetes, were commonly found in H. panicea. However, overall bacterial community in the sponge differed depending on the analysis methods. Sponge showed more various bacterial community structures in culture independent method than in culture-dependent method.

• Korean Journal of Microbiology
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• v.48 no.4
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• pp.275-283
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• 2012

Culture-dependent RFLP and culture-independent DGGE were employed to investigate the bacterial community associated with the marine sponge Asteropus simplex collected from Jeju Island. A total of 120 bacterial strains associated with the sponge were cultivated using modified Zobell and MA media. PCR amplicons of the 16S rDNA from the bacterial strains were digested with the restriction enzymes HaeIII and MspI, and then assigned into different groups according to their restriction patterns. The 16S rDNA sequences derived from RFLP patterns showed more than 94% similarities compared with known bacterial species, and the isolates belonged to five phyla, Alphaproteobacteria, Gammaproteobacteria Actinobacteria, Bacteroidetes, and Firmicutes, of which Gammaproteobacteria was dominant. DGGE fingerprinting of 16S rDNAs amplified from the sponge-derived total gDNA showed 12 DGGE bands, and their sequences showed more than 90% similarities compared with available sequences. The sequences derived from DGGE bands revealed high similarity with the uncultured bacterial clones. DGGE revealed that bacterial community consisted of seven phyla, including Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Deltaproteobacteria, Actinobacteira, Chloroflexi, and Nitrospira. Alphaproteobacteria, Gammaproteobacteria, and Actinobacteria were commonly found in bacteria associated with A. simplex by both RFLP and DGGE methods, however, overall bacterial community in the sponge differed depending on the analysis methods. Sponge showed more various bacterial community structures in culture-independent method than in culture-dependent method.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.702-709
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• 2014

Luffa cylindrica Roem (sponge gourd) belongs to the Cucurbitaceae family and has been cultivated as an ornamental plant in Korea. Recently, its cultivation area has been increased with an increase in demand for it as an ingredient in cosmetics, herbal medicines, and health supplements. We analyzed inorganic components of sap collected from land race sponge gourds. We also measured antioxidant enzyme activities and antimicrobial activities of the plant, seed, and sap to examine functional properties of sponge gourd. The sap of the sponge gourd contained high levels of K, Ca, P, and Mg, with the most abundant mineral in the sap being K ($470mg{\cdot}L^{-1}$). The amounts of Ca and Mg were 2 and 1.7 times more than those found in cucumber (Cucumis sativus), respectively. Ascorbate peroxidase was more active than catalase and superoxide dismutase in various plant parts of sponge gourd. Antioxidant activities were much lower in stems than in other plant parts such as leaves, roots, flowers, fruits, seeds, and sap. In addition, sap showed a very low level of antimicrobial activity against two food-borne pathogens, Vibrio parahaemdyticus and Propionibacterium acne, and none against the other eight tested food-borne pathogens. Antimicrobial activities against Candida albicans and Malassezia furfur, which causes dermatitis, appeared to be higher in sap than in other parts of sponge gourd plants. Overall, the antimicrobial activity against Malassezia furfur appeared to be higher than against Candida albicans.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.323-329
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• 1995

The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20％ relative to cakes with soybean oils.

• Journal of the Korean Magnetic Resonance Society
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• v.15 no.2
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• pp.128-136
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• 2011

A new sesterterpenoid, phorbaketal derivative, was isolated from the marine sponge Phorbas species. Its planar structures was completely determined from a combination of extensive 1D and 2D NMR experiments and MS data, and also the stereochemistry on the chiral centers were established by the ROESY experiment and the comparison with the $^1H$ and $^{13}C$ chemical shifts of the known phorbaketal compounds. This compound 1 moderately showed cytotoxicity effect against hepatoma cancer HepG2 cell.

• Journal of the Korean Magnetic Resonance Society
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• v.11 no.2
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• pp.122-128
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• 2007

Three sterol sulfates were isolated from AMPK activity-guided fraction of a marine sponge Acanthodoryx fibrosa. Their structures were determined by an extensive NMR analysis, MS data, and two compounds were confirmed as unusual phosphorylated sterol sulfates by comparing with NMR data of the known compounds. Compound 3 was given to be a new dephosphated sterol sulfate derivative. Compound 1 moderately showed AMPK activation effect on L6 myoblast cell through Western blot analysis.

• Journal of the Korean Magnetic Resonance Society
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• v.16 no.1
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• pp.1-10
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• 2012

A new scalaran class sesterterpenoid with five known ones was isolated from a marine sponge Smenospongia species collected from the Gageo island, Korea. Chemical structure of all of compounds was determined on the basis of a combination of extensive 1D and 2D NMR experiments and MS data. The new compound exhibited a new functional group on a common scalaran sesterterpene skeleton, identified as 12-deacetoxy-23-deacetoxyscalarin. The compound 1 moderately showed the effect of the activation of AMP-activated protein kinase (AMPK) in L6 myoblast cell.

• Natural Product Sciences
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• v.21 no.4
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• pp.237-239
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• 2015

Sarcotragin C (1), a new sesterterpene metabolite was isolated from a Sarcotragus sp. sponge collected from Chuja Island, Korea. On the basis of the combined spectroscopic analyses, the structure of this compound was determined to be a linear norsesterterpene containing a leucine-derived ${\gamma}-lactam$ moiety. This compound exhibited moderate cytotoxicity against K562 and A549 cell-lines.