• Journal of Ginseng Research
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• v.26 no.2
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• pp.89-95
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• 2002

We screened biotic and abiotic preventative,i(preventers) from natural resources to prevent the rusty phenomenon in ginseng roots. To select preventatives(preventers), soil microbes such as Agrobacterium and certain microbes isolated from the rusty ginsengs and the soil in which the rusty ginsengs were planted and used. It is also performed with germination tests of the seeds of Latuca Sativa L. We identified that how selected preventatives(preventers) effect the germination of ginseng seeds. Furthermore, how these influence on the rusty phenomenon and the growth of 1 -year-old ginsengs treated in the pavement. The final preventatives; ICPE-C1$\sub$05/, ICPE-P$\^$107/ were effective in not only the growth of ginseng, but also inhibition of the rusty phenomenon. Moreover, we selected abiotic soil improvers; called P, R, and W, respectively; to promote the effects of preventatives. R and W was excellented among choring improvers. The germination rate of 2-year-old ginsengs treated with ICPE-C$\sub$105/P, and ICPE-P$\sub$107/P was the highest under the effects of naturally selected preventatives mixing with abiotic soil improvers. All treat which was compounding preventers & improvers were so excellented of growth ginseng. Especially treats of ICPE-C$\sub$105/R and ICPE-P$\sub$107/R showed growth increased of each 67.3% and 52.7% As well, the growth of ginseng was the highest in the treatment of ICPE-C$\sub$105/R, and ICPE-P$\sub$105/R. Though rusty of rate was emerged 35% in control, preventers ICPE-C$\sub$105/R and ICPE-P$\sub$107/R were emerged 5.3%. It was affirmed effective of preventer. On the other hands, amounts of ginsenoside treated with preventatives showed to be changed. The ginsenoside was increased to 14.2% with treatment with ICPE-P$\sub$107/R which is highest among groups compared to control, and ICPE-C$\sub$105/P was increased to 5.0%. To sum up with total results, it is judged that biotic preventatives (ICPE-C$\sub$105/R, and ICPE-P$\sub$107/R) which we created improve both a high yield of ginseng and the inhibition of the rusty phenomenon. phenomenon.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.26 no.1
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• pp.163-186
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• 2000

We have previously screened 150 medicinal plants on the inhibition of elastase and found a significant inhibitory effects of the extracts of Areca catechu L. on the aging and inflammation against the skin tissues. To isolate and identify the compounds having biological activity, we was further purified by each of the solvent fractions, silica gel column chromatography, preparative TLC and reversed-Phase HPLC. Peak in HPLC, which coincided with the inhibitory activity against elastase, was identified as Phenolic substance using various colorimetric methods, UV, and IR. $IC_{50}$/ values of phenolic substance purified from Areca catechu were 26.9 $\mu\textrm{g}$/$m\ell$ for porcine pancreatic elastase (PPE) and 60.8 $\mu\textrm{g}$/$m\ell$ for human neutrophil elastase (HNE). This Phenolic substance showed more potent activity than those of reference compounds, oleanolic acid (76.5 $\mu\textrm{g}$/$m\ell$ for PPE, 219.2 $\mu\textrm{g}$/$m\ell$ for HNE) and ursolic acid (31.0 $\mu\textrm{g}$/$m\ell$ for PPE, 118.6 $\mu\textrm{g}$/$m\ell$ for HNE). According to the Lineweaver-Burk Plots, the inhibition against both PPE and HNE by this phenolic substance was competitive with substrate. Phenolic substance from Areca catechu exhibited high free radical scavenging effect ($SC_{50}$/ : 6 $\mu\textrm{g}$/$m\ell$) and inhibited effectively hyaluronidase activity ($IC_{50}$/: 210 $\mu\textrm{g}$/$m\ell$). These results suggest that the Phenolic substance Purified from Areca catechu showed anti-aging effect by protecting connective tissue proteins.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.12 no.2
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• pp.222-247
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• 1999

The back ground and purpose : The acupuncture of oriental medicine is very important in treatments. Until now it has been researched according to the meridian and qi xue(氣血) phenomenon of oriental medicine's theory. As electroacupuncture is one of acupuncture treatments, it will show more objective index to observe the meridian and qi xue(氣血) phenomenon. And then, I studied the effects on the thermal change of the face following electroacupuncture treatment. Objective and Methods : This study was performed from January 1999 to March 1999 on 10 healthy students. The objective was divided into three groups, those were the control group A(n=10), the group B(n=10) of electroacupuncture on Hapkok($LI_4$), Samgan($LI_3$) and the group C(n=10) of electroacupuncture on Shinmun($H_7$), T' ongni($H_5$). First, in the control group A, we took a picture for 10 men without any stimulation with the Digital Infrared Thermograph Imaging(D.I.T.I.) and did 3min after, 10min after, 15min after, 25min after, 45min after respectively. Second, in the electroacupuncture treatment group B, we took a picture for 10 men without any stimulation, and then treat electroacupuncture on Hapkok($LI_4$), Samgan($LI_3$) and took a picture immediately(3min after), 10min after, 15min after and remove needle and took a picture in the same way respectively. Third, in the electroacupuncture treatment group C, we took a picture for 10 men without any stimulation, and then treat electroacupuncture on Shinmun($H_7$), T'ongni($H_5$) and took a picture in the second way respectively. Results: 1. In healthy men, average skin temperture about Yonghyang($LI_{20}$) area was higher than Soryo($G_{25}$) or Chich'ang($S_4$) area. They were Soryo($G_{25}$) area $31.495{\pm}0.766^{\circ}C$, Rt. Yonghyang($LI_{20}$) area $31.664{\pm}0.936^{\circ}C$, Lt. Yonghyang ($LI_{20}$)area $31.686{\pm}0.767^{\circ}C$, Rt. Chich'ang($S_4$) area $31.226{\pm}0.875^{\circ}$, Lt. Chich'ang ($S_4$) area $31.453{\pm}0.855^{\circ}C$. 2. In the control group A, the skin temperature of Soryo($G_{25}$) showed the increase or decrease in below ${\Delta}0.1^{\circ}C\;except\;0.265{\pm}0.594^{\circ}C$ in 25min, but not significantly. 3. About Soryo($G_{25}$) area, the skin temperature decreased significantly after electroacupuncture immediately. ${\Delta}T $of the group B was $-0.970{\pm}0.87\;1^{\circ}C$, which was larger than one of the group C which was $-0.707{\pm}0.624^{\circ}C$ at 3min. And then ${\Delta}T$ of the group C was increase valuable at 25min, 45min. 4. About Yonghyang($L1_{25}$) area, the left ${\Delta}T$ of the group B showed below $0.2^{\circ}C$ or so in contrast to the right it. In the group C, on the both side showed continous increase of temperature as following times. 5. About Chich'ang($S_4$) area, the skin temperature increased valuable $0.3^{\circ}C$ or so on the both side and later inclined to decrease in the group B but not significantly. In the group C, it increased valuable on the both side. 6. The skin temperature of electroacupuncture treatment group B, C were more increase than the control group A except Lt. Yonghyang($LI_{20}$) area in the group B. The temperature of group C were more increase than the group B wholly. Conclusion : The above results indicate that D.I.T.I. is a useful method to observe and fallow-up the effects and the changes by electroacupuncture stimulation on objective evaluation of phenomenon for the meridian system and character. Thus, continuous thermographic study will be needed for more clinical application such as acupuncture and medicine or laser therapy according to oriental medicine.

• Food Science and Preservation
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• v.11 no.1
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• pp.79-87
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• 2004

To investigate antioxidative effects of phenolic compounds separated from persimmon leaves(PL)(Diospyros kaki Thunb.) on the ethanol-induced hepatotoxicity in rat, Sprague-Dawley rats weighing 100-150 g were divided into 5 groups; control group(CON), PL(70 mg/kg) administered group(PEl), ethanol(5 mL/kg, 25％) administered group(ETH), PL(70 mg/kg) and ethanol administered group (PE2), and PL(140 mg/kg) and ethanol administered group(PE3), respectively. The antioxidative activity of persimmon leaves decreased in order of ethylacetate>interphase materials>n-butanol>chloroform>n-hexane>water fraction. The growth rate and feed efficiency ratio decreased by ethanol were gradually increased to the adjacent level of CON by administering PL. The serum activities of ALT, alkaline phosphatase and lactic acid dehydrogenase elevated by ethanol were decreased significantly. It was also observed that the activities of SOD, catalase, and GSH-Px of rat liver increased by ethanol were markedly decreased in PL administered group as compared to ETH. The GSH content of liver was decreased by ethanol, but that was increased in PE1 and PE2 compared with ETH as a dose-dependant manner. These results suggested that phenolic compounds separated from persimmon leaves have a possible protective and relievable effect on the ethanol-induced hepatotoxicity in rats.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Food Science and Preservation
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• v.18 no.6
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• pp.938-945
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• 2011

Epimedium koreanum Nakai is a wild herb commonly consumed in South Korea due to its beneficial health effects. In the present study, the antimutagenic and immunoactivities of extracts from E. koreanum Nakai containing different icariin quantities were investigated for food use. In the Ames test, both the water and ethanol extracts were found not to have a mutagenic effect on Salmonella typhimurium TA98 and TA100, respectively. The E. koreanum Nakai extracts showed over 80 and 90% antimutagenic effects on benzo(${\alpha}$)pyrene (B(a)P) in S. typhimurium TA98 and TA100, respectively. Moreover, all the extracts showed over 70% antimutagenicity on S. typhimurium TA98 and TA100 against 4-nitroquinoline-1-oxide (4NQO). The E. koreanum Nakai extract with ethanol showed strong antimutagenic activity, higher than that of the water extract and the sequenced KE9412, KE9408, and KE9405. In the immunomodulating activity test, the effect of E. koreanum Nakai on the B (Rhamos) and T (Jukat) cells were investigated. The immunoactivity results showed that the growth and viability of the B and T cells increased and were activated more in KE9405 (1.8 times), KE9408 (1.6 times), and KE9412 (1.32 times) in the water extracts, and least in KE9412 (1.74 times), KE9408 (1.52 times), and KE9405 (1.4 times) in the ethanol extracts. In the case of both the water and ethanol extracts ($500{\mu}g/mL$) from E. koreanum Nakai, the highest cell number of the human B (Rhamos) and T (Jukat) cells was observed on day 4 in KE9405 and KE9412, and on day 5 in KE9408. Based on the obtained results, the development of E. koreanum Nakai as a food material is recommended.

• Food Science and Preservation
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• v.19 no.4
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• pp.532-538
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• 2012

Seven rice varieties (Dasan, Keunseon, Goami, Baekjinju, Seolgaeng, Hangangchal and Heukseol) were used to study the physicochemical properties of dry milled (200-mesh) rice flour species. The moisture and crude protein contents of rice were 15.00-15.10% and 6.09-8.21%, respectively. The crude lipid and crude ash of rice were 0.21-1.02% and 0.37-1.62%, respectively. As for the Hunter's color value, the L value was highest in the Dasan flour (96.47); the a value was highest in the Heukseol flour (5.03); and the b value was highest in the Baekjinju flour (3.36). The water aborption index was highest in the Goami flour (1.45), and the water solubility index was highest in the Hangangchal flour (9.16%). The amylose contents of the rice flour species were highest in the Goami (26.42%) rice flour, followed by the Dasan (19.39%), Seolgaeng (19.24%), Keunseon (18.06%), Heukseol (15.52%), Baekjinju (9.16%), and Hangangchal (0.84%) rice flour. In the X-raydiffractin patterns of the diverse species, seven tice varieties showed A-type crystallinity. As for the amylogram properties, the initial pasting temperature was 58.00-$69.03^{\circ}C$. The maximum viscosity was highest in the Dasan flour. The Heukseol flour had the lowest maximum viscosity, breakdown, and setback. In terms of the thermal properties of the differential scanning calorimeter (DSC), the onset temperature was 59.03-$66.84^{\circ}C$; the peak temperature, 66-70-$72.82^{\circ}C$; and the end temperature, 74.06-$78.66^{\circ}C$. The enthalpy (${\Delta}H$) was lowest in the Heukseol flour (7.59 J/g) and highest in the Seolgaeng flour (11.36J/g).

• Food Science and Preservation
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• v.19 no.6
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• pp.825-832
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• 2012

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.

• Food Science and Preservation
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• v.18 no.6
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• pp.980-985
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• 2011

This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was $1^{\circ}$, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 $^{\circ}Brix$ than when it was 1 and 14 $^{\circ}Brix$. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 $^{\circ}Brix$ or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about 1% initial acidity, and 10% inoculum volume at $30^{\circ}C$, 30 rpm, and 1.0 vvm, using 14 $^{\circ}Brix$ apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.

• Food Science and Preservation
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• v.17 no.5
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• pp.586-594
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• 2010

We evaluated changes in the microbiological quality and safety of food items (vegetables, seaweed, and processed food) supplied to elementary school food services to evaluate the distribution/delivery system. Pretreated vegetables, seaweed, and processed food were delivered to schools in refrigerated (${\leq}10^{\circ}C$) vans that made several delivery stops before arriving at the schools. During the distribution stage, total plate and coliforms counts were: bellflower roots $7.6{\times}10^5-6.7{\times}10^6$ and $5.8{\times}10^4-5.2{\times}10^5$ CFU/g; blanched bracken $4.5{\times}10^3-2.1{\times}10^5$, $5.0{\times}10^3-1{\times}10^4$ CFU/g; onion $1.2{\times}10^4-1.4{\times}10^4$, $5.0{\times}10$ CFU/g; soybean sprouts $9.6{\times}10^4-6.3{\times}10^7$ and $1.1{\times}10^3-1.2{\times}10^7$ CFU/g; soybean curd < $10-9.7{\times}10^5$ and < $10-2.3{\times}10^5$ CFU/g; and starch jelly < $10-3.8{\times}10^3$ and <10 CFU/g. Bacillus cereus < $10-4.1{\times}10^2$ CFU/g, Escherichia coli $1.0{\times}10-2.0{\times}10$ CFU/g, and Staphylococcus aureus $1.3{\times}10^2-4.1{\times}10^2$ CFU/g were detected on peeled bellflower, whereas B. cereus < $10-4.1{\times}10^2$ CFU/g, Listeria monocytogenes $1.0{\times}10-4.5{\times}10^2$ CFU/g, and S. aureus $1.8{\times}10^2-4.5{\times}10^2$ CFU/g, were detected on soybean sprouts. Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, but the boxes, when placed in vans, were not segregated from other food items being delivered to schools and other destinations.