• Mycobiology
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• v.48 no.6
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• pp.495-500
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• 2020

Leaf spot on lemon balm is frequently observed in Korea, causing considerable damage to crops. In 2014 and 2015, the occurrence of leaf spot was observed in several production greenhouses at Suwon, Gongju, and Namwon in Korea. Symptoms on lower leaves initially developed as small, distinct, discolored lesions, which enlarged progressively turning into dark brown, angular spots surrounded by purplish-brown margins. Based on the morphological characteristics and sequence analysis of actin (ACT), translation elongation factor 1-alpha (EF-1α), internal transcribed spacer (ITS), 28S nrDNA (LSU), and RNA polymerase II second largest subunit (RPB2), the fungus associated with the lemon balm leaf spot was determined as Septoria melissae. To the best of our knowledge, this is the first report of lemon balm leaf spot caused by S. melissae in Asia as well as in Korea.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.207-213
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• 2016

Little information about the biological activities of Citrus limon (lemon) leaves has been reported, whereas the fruit of Citrus limon (lemon) has been well-documented to contain various pro-health bio-functional compounds. In the present study, the antiproliferative activities of the lemon leaves were evaluated using several cancer cell lines. From the n-hexane, chloroform, ethyl acetate, n-butanol, and water fractions of methanolic extract of the leaves, the chloroform fraction of lemon leaves (CFLL) showed the most potent antiproliferative activity in the AGS human gastric cancer cells. The current study demonstrates that CFLL induces apoptosis in AGS cells, as evidenced by an increase in apoptotic bodies, cell population in the sub-G1 phase, Bax/Bcl-2 ratio, and cleavage of poly (ADP-ribose) polymerase (PARP), caspase-3 and caspase-9. Compositional analysis of the CFLL using gas chromatography mass spectrometry (GC-MS) resulted in the identification of 27 compounds including trans, trans-farnesol (3.19 %), farnesol (3.26 %), vanillic acid (1.45 %), (-)-loliolide (5.24 %) and palmitic acid (6.96 %). Understanding the modes of action of these compounds individually and/or synergistically would provide useful information about their applications in cancer prevention and therapy.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• Journal of Korean Clinical Nursing Research
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• v.18 no.2
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• pp.196-204
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• 2012

Purpose: This study was aimed to compare the effects of lemon ice and water ice on decreasing thirst of the patients with nasal surgery. Methods: A nonequivalent control group non-synchronized design was used for the study. The level of thirst and oral assessment were measured. A total of 60 subjects was recruited; 30 subjects for the experimental group in which lemon ice was provided and the other 30 subjects were in the control group in which on water ice was administered. Results: The scores of thirst were decreased in both lemon ice and water ice group. But it appeared that the score of thirst in the experimental group is significantly lower than that of the control group. Moreover, the score of the assessment of the patient's oral cavity was also significantly improved in the experimental group than that of the control group. Conclusion: The lemon ice seems an effective and easy-to-apply intervention in reducing thirst and mouth dryness over water ice in nursing practice.

• The Korean Journal of Food & Health Convergence
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• v.6 no.1
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• pp.9-15
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• 2020

Salinity with sodic condition disturbs germination, retards emergence, and slow down seedling development of Lemon Grass (Cymbopogon citratus).Lemongrass is a perennial grass plant widely distributed worldwide and most especially in tropical and subtropical countries. This research experiment was designed to evaluate the influences of (4 dSm^-1+ 13.5 (mmol L^-1)^-1/2, 5 dSm^-1+ 25 (mmol L^-1)^1/2, 5 dSm^-1+ 30 (mmol L^-1)^1/2, 10 dSm^-1+ 25 (mmol L^-1)^1/2 and 10 dSm^-1+ 30 (mmol L^-1)^1/2) on biomass produce of lemon grass against salt tolerance. The uppermost biomass yield (45.53 gpot^-1) was produced by 4 dSm^-1+ 13.5 (mmol L^-1)^1/2 treatment. The increase in the intensity of salts reduced the growth of lemon grass. Lower biomass yield (79.33 gpot^-1) was gained at 10 dSm^-1+ 30 (mmol L^-1)^1/2. 5 dSm^-1+ 25 (mmol L^-1)^1/2 treatment performed enhanced outcome i.e. the least reduction % over control (5.87). Salinity- sodicity showed serious effect on the growth reduction from 5.87% to33.60%. This reduction gap was affected by the negative effect of salinity and sodicity on Linseed growth. Salinity- sodicity showed severe impact on the growth reduction from 5.87% to33.60%. Based on the findings, lemon Grass (Cymbopogon citratus).was capable to grow up the maximum at 4 dSm^-1+ 13.5 (mmol L^-1)^1/2 treatment.

• Food Engineering Progress
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• v.14 no.1
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• pp.27-34
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• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.237-245
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• 2021

This study investigated the Antimicrobial activity of Rutaceae fruit ethanol extracts against microorganisms-induced skin inflammation in cosmetic materials. Rutaceae fruits were separated in two parts of whole fruit (pulp, pulp fegment membrane, peel) and peel, and extracted with 70% ehtanol. The results demonstrated that Rutaceae fruit ethanol extracts showed antimicrobial activity in 5 strains except Staphylococcus aureus. In particular, the antimicrobial activity against Staphylococcus epidermidis was the best in fresh lemons whole fruit. The antimicrobial activity against Escherichia coli was shown only in fresh lemon peel and fresh trifoliate peel. Additionally, antimicrobial activity against Propionibacterium acnes was shown only in the dried lemon peel. In the results of antimicrobial activity against Pityrosporum ovale, in the case of fresh fruits, citron whole fruits showed the highest effect, followed by lemon whole fruits and mandarin orange peel. And in the case of dried fruits, orange peel showed the highest effect, followed by trifoliate peel, mandarin orange peel and lemon peel. Therefore, it is considered that lemon, which shows antimicrobial activity against all skin inflammation-causing microorganisms, can be used as a natural material for improving skin inflammation in cosmetics.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Journal of Pharmacopuncture
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• v.26 no.3
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• pp.265-275
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• 2023

Objectives: The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Methods: Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Results: Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. Conclusion: The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.