• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.2
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• pp.146-152
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• 1997

Development of shoot and root, leaf water potential and photosynthetic rate affected by water stress in early growing stage of tobacco were surveyed to interpret stress response in terms of plant physiological and agricultural aspects. The growth of shoot and root was highly suppressed by water stress and the difference in dry weight by rewatering was smaller in root than in shoot. The total root length was highly decreased by water stress and the lengths of root for water stress and non-stress were 74m and 84m, respectively, after rewatering. The root growth treated by water stress was increased between 2nd and 3rd day after treatment indicating that temporary water stress at early growing stage might have increased of root zone activity for early growth stage. The leaf water potentials were decreased to -7.63MPa, -9.47MPa, -11.89MPa, -13MPa at the 2nd, 3rd, 4th and 5th day by water stress. The relative water contents were 75%, 62% and 57% at the 3rd, 4th and 5th day after treatment. Photosynthesis was reduced largely by water stress. The photosynthetic rate after treatment at 2nd day and 3rd day was dropped to 18.15$\mu$mol. $CO_2$/$m^2$ㆍsec$^{-1}$ and 9.35$\mu$mol. $CO_2$/$m^2$ㆍsec$^{-1}$. It was never recovered to the normal, even after rewatering. Stomatal conductance had been reduced since 2nd day after treatment and increased after rewatering.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.5
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• pp.79-87
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• 2014

The enrichment with nutrients in rivers and lakes becomes serious problems in Korea. As the environmental friendly solution, the phytoremediation are getting more attention and the water hyacinth could be a strong candidate plant for this. Water hyacinth is a free floating freshwater plant proven to be a effective plant used for a purification of a polluted lakes, sewage wastewater, and livestock wastewater. The biggest obstacles for application of water hyacinth in Korea could be the disposal of the water hyacinth before winter, because there is no feasible use for the water hyacinth until now. In this study, the characteristics of water hyacinth were deeply investigated for providing background data to develop appropriate application of the water hyacinth. The water hyacinth was fractioned three parts, leaf, air blader, root of which morphological properties were evaluated with microscope and field emission scanning electron microscope (FE-SEM). The water contents of each parts of the water hyacinth were 87% for leaf, 96.5% for air bladder, 94.6% for root. The chemical compositions of each parts were also measured and showed around 29% of hot water extract in leaf and air bladder, 42% holocellulose for leaf, 47% holocellulose for air bladder. The application of water hyacinth biomass without root parts to papermaking provided bulkier structure, but the tensile strength was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Journal of Ecology and Environment
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• v.47 no.3
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• pp.103-116
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• 2023

Background: This study analyzed the physiological adaptations of a woody plant, Vitex rotundifolia, in Goraebul coastal sand dunes from May to September 2022. Environmental factors and physiological of plants growing under field and controlled (pot) conditions were compared. Results: Photosynthesis in plants growing in the coastal sand dunes and pots was the highest in June 2022 and July 2022, respectively. Chlorophyll fluorescence indicated the presence of stress in the coastal sand dune environment. The net photosynthesis rate (P_N) and Y(II) were highest in June in the coastal sand dune environment and July in the pot environment. In August and September, Y(NPQ) increased in the plants in the coastal sand dune environment, showing their photoprotective mechanism. Chlorophyll a and b contents in the pot plant leaves were higher than those in the coastal sand dune plant leaves; however, chlorophyll-a/b ratio was higher in the coastal sand dune plant leaves than in the pot plant leaves, suggesting a relatively high photosynthetic efficiency. Carotenoid content in the coastal sand dune plant leaves was higher in August and September 2022 than that in the pot plant leaves. Leaf water and soluble carbohydrate contents of the coastal sand dune plant leaves decreased in September 2022, leading to rapid leaf abscission. Diurnal variations in photosynthesis and chlorophyll fluorescence in both environments showed peak activity at 12:00 hour; however, the coastal sand dune plants had lower growth rates and Y(II) than the pot plants. Plants in the coastal sand dunes had higher leaf water and ion contents, indicating that they adapted to water stress through osmotic adjustments. However, plants growing in the coastal sand dunes exhibited reduced photosynthetic activity and accelerated decline due to seasonal temperature decreases. These findings demonstrate the adaptation mechanisms of V. rotundifolia to water stress, poor soils, and high temperature conditions in coastal sand dunes. Conclusions: The observed variations indicate the responses of the V. rotundifolia to environmental stress, and may reveal its survival strategies and adaptation mechanisms to stress. The results provide insights into the ecophysiological characteristics of V. rotundifolia and a basis for the conservation and restoration of damaged coastal sand dunes.

• Food Science and Preservation
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• v.13 no.1
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• pp.8-12
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• 2006

The effects of packaging treatments with either low density polyethylene (LDPE) or polypropylene (PP) films on the quality of leaf lettuce were evaluated. It was also stored within a plastic bag (LDPE and PP films) with 4 pelf orated holes (6mm diameter). Changes in weight loss, color difference, anthocyanin, chlorophyll, water content, and general appearance (shape of lettuce) ware investigated Total weight of leaf lettuce packaged within non-pelf orated films decreased slowly over the storage periods at 5 and $20^{\circ}C$. The weight loss of leaf lettuce showed no significant difference between non-pelf orated and perforated films at $20^{\circ}C$. General appearance in leaf lettuce stored at $20^{\circ}C$ was not significantly affected by packaging treatments with LDPE and PP films. The shelf life of non-packaged leaf lettuce at $5^{\circ}C$ was 8 days, whereas packaging treatments with LDPE and PP films showed freshness in leaf lettuce for 30 days of storage. Total chlorophyll and water contents of leaf lettuce packaged within pelf orated and non-pelf orated films decreased gradually during storage. However, no remarkable changes in color difference, levels of chlorophyll and anthocyanin, and water contents were observed in leaf lettuce packaged within perforated and non-pelf orated films. In this experiment, leaf lettuce packaged within LDPE or PP films without any punching holes at $5^{\circ}C$ was the most desirable for extending the quality. These results suggest that non-pelf orated packaging treatment in combination with low storage temperature could be effective in prolonging the shelf life of leaf lettuce

• Journal of Ginseng Research
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• v.6 no.2
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• pp.149-153
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• 1982

To investigate the effect of light intensity on the growth of shoots and roots, water and chlorophyll contents in the ginseng leaf were determined at 5%, l0%, 20%, 30% light transmittance rate (LTR) with 1,2 and 4 year-old ginseng plants in the field. Stem length, size of the leaf, water and chlorophyll contents were decreased as the increase of the light intensity in all ages of ginseng plants. The degree of decrease was severe in the one year-old ginseng compared to that of 2, or 4 year-old ginseng, while there was no difference between the 2 and 4 year-old plants. Root weight per plant was highest at 5% LTR in the one year-old plants, while it was at 20% LTR in the 2 and 4 year-old plants. Generally, demand of light for the growth of one year-old ginseng was lower than those of 2 or 4 year-old plants there was no difference of it among the ginseng plants older than 2 years.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.133-146
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• 2003

This study was performed to investigate the in vitro and in vivo anticancer effects of persimmon leaf extracts on human gastric cancer cells. In vitro anticancer effects of persimmon leaf extracts (water extract at 8$0^{\circ}C$ for 3 hours, water extract at room temperature for 48 hours, 50% ethanol extract at 8$0^{\circ}C$ for 3 hours, 50% ethanol extract at room temperature for 48 hours, 75% ethanol extract at 8$0^{\circ}C$ for 3 hours and 75% ethanol extract at room temperature for 48 hours) on SNU16 (Korean gastric cancer cell) were investigated by MTT assay. Persimmon leaf extracts exhibited strong in vitro anticancer effects. We found that the higher the ethanol content of the solvent, the stronger the in vitro anticancer effects. Extraction yields, contents of flavonoids, vitamin A, vitamin C and vitamin E were measured. We found that the higher the ethanol content of the solvent, the higher the extraction yields and the contents of flavonoids, vitamin A and vitamin E. Among persimmon leaf extracts, 75% ethanol 8$0^{\circ}C$ extract showed the highest extraction yield, the highest contents of flavonoids, vitamin A and vitamin E and exhibitied the strongest in vitro anticancer effect on SNU16. Therefore, 75% ethanol 8$0^{\circ}C$ extract was chosen as the material to investigate in vivo anticancer effects. In vivo anticancer effect of persimmon leaf 75% ethanol 8$0^{\circ}C$ extract was investigated in SNU16 transplanted nude mice. Twenty five female nude mice (BALB/c) were blocked into five groups according to body weight and raised for 4 weeks with diets containing 4% (w/w), 8% (w/w) persimmon leaf 75% ethanol 8$0^{\circ}C$ extract, with IT (intratumoral) injection treatment with 1.65 mg/100 $\mu$1, 3.3 mg/100 $\mu$1 concentration every other day 3 weeks after SNU16 was transplanted. Persimmon 75% ethanol 8$0^{\circ}C$ extract significantly lowered tumor weight and tumor volume in SNU16 transplanted nude mice. Tumor weight and tumor volume in all experimental groups were significantly lower than those in the control group. Helper T cell (CD4) levels of mice injected with 3.3 mg/100 $\mu$1 extract significantly increased. Cytotoxic T cell (CD8) levels in all experimental groups significantly increased and helper/cytotoxic T cell ratios in all experimental groups significantly decreased. Natural killer cell and MHC class II molecule in all experimental groups significantly increased. In conclusion, persimmon leaf 75% ethanol 8$0^{\circ}C$ extract exhibited strong in vitro and in vivo anticancer effects against SNU16 cells and it increased cytotoxic T cell, natural killer cell and MHC classII molecule in experimental groups in SNU16 transplanted nude mice.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.573-580
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• 2013

We investigated the physiological activities of extracts from Lindera obtusiloba Blume leaf and twig (LLW: water extract from Lindera obtusiloba Blume leaf, LLE: 50% ethanol extract from Lindera obtusiloba Blume leaf, LTW: water extract from Lindera obtusiloba Blume twig, LTE: 50% ethanol extract from Lindera obtusiloba Blume twig). Total polyphenol and total flavonoid contents of LTE were 445.38 mg/g and 302.09 mg/g, respectively. The electron donating ability (95.38%) of LTE was higher than that of the LLE (93.76%), LTW (88.09%), and LLW (82.06%). The oxygen radical absorbance capacity of extracts were improved with 50% ethanol condition, rather than hot water. Superoxide radical scavenging activity and FRAP activity of the extracts were improved with an increase of treatment concentration. All the extracts($1,000{\mu}g/mL$) stimulated a production of nitric oxide (NO) in macrophage RAW264.7 cells. In particular, the NO stimulating activity of LTE was superior to that of LLE, LTW, and LLW. The antitumor activity of LTE ($500{\mu}g/mL$) in A549, HeLa and SNU719 was 55.63%, 83.87% and 68.11%, respectively. The UVB-induced MMP-1 production in HS68 cells was suppressed by the treatment of LTE (88.28%), LLE (83.96%), LTW (80.59%) and LLW (76.08%).

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.204-210
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• 2004

This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were markedly higher in butanol and ethyl acetate fractions than in hexane, chloroform, and water fractions (p＜0.05). Oleuropein in olive leaf was the major phenolic compound. The oleuropein contents of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 102.11${\pm}$0.02, 173.35${\pm}$0.03 and 152.71${\pm}$0.03 mg/100g, respectively. The 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf showed a growth inhibitory effect to Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis, whereas antimicrobial activities of hexane and chloroform fractions were not observed. The inhibitory activity to ACE was determined to be very weekly positive in 80% ethanol extract and all fractions of olive leaf. The nitrite-scavenging ability of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 72.8%, 76.0% and 75.4%, respectively. Significant evidence was detected that the butanol and ethyl acetate fractions showed higher activity than that of hexane, chloroform, and water fractions (p＜0.05).