• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.629-635
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• 2007

Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract ($0{\sim}8%$) and red pepper powder ($6{\sim}10%$). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased with the addition of Maesil extract. Amino nitrogen content appeared to decrease with the addition of red pepper powder. The highest sensory flavor score was obtained when 2.20% Maesil extract and 8.62% red pepper powder were blended, the highest sensory taste score with 6.63% Maesil extract and 9.50% red pepper powder, and the highest sensory color score with 7.80% Maesil extract and 8.62% red pepper powder respectively. The point chosen as representative of the optimal area corresponds to $X_1=3.60%,\;X_2=10%\;and\;X_1=4.08%,\;X_2=9.96%$ for physicochemical and sensory quality, respectively.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.163-169
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• 2017

The purpose of this study was to estimate the antimicrobial activity of Maesil (Japanese apricot, Prunus mume) extract against Vibrio vulnificus. The strains tested in the study were 28 V. vulnificus isolates originated from fish, seawater, mud flat and seawater in fish restaurant. The vvhA gene was detected using real-time PCR and biochemical identification expressed above good identification in 28 isolates of V. vulnificus. All of V. vulnificus used in this study was susceptible to tetracycline and chloramphenicol antibiotics. These two antibiotics were considered to be useful for the treatment of patients. Maesil extracts 2.5% and 5% showed antimicrobial activity against V. cholerae NCCP 13589 and V. parahemolyticus NCCP 11143. V. vulnificus isolate and V. vulnificus NCCP 11135 showed growth inhibition at 1.25%, 2.5% and 5% of Maesil extract, respectively. Compared with V. cholerae and V. parahemolyticus, the antibacterial activity of Maesil extract against V. vulnificus was high. The minimum bactericidal concentration of Maesil extract for V. vulnificus was 1.6%. These results revealed that Maesil extract was found to be very useful for inhibiting the growth of V. vulnificus and can be expected to prevent food poisoning caused by V. vulnificus.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.62-67
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• 2008

Inactivation of Salmonella Typhimurium and Listeria monocytogenenes in mandarin orange, Prunus mume (maesil), and kiwi juices was evaluated. A three-strain mixture of S. Typhimurium or L. monocytogenes was inoculated (7 log CFU/ml) into a commercial mandarin orange juice and maesil juice, and home-maid kiwi extract. The inactivation effect of Maesil juice was estimated by the addition into the other two fruit juices. All fruit juices had acidic pH, ranging from 2.8 to 3.5 and it was not variable during all experimental period, being at $4^{\circ}C$ for 14 days, The present study demonstrated that Maesil juice inactivated throughly L. monocytogenes within 7 days, while kiwi extract and mandarin orange juice archived 3.0-log inactivation and 1.0-log inactivation, respectively, until 14 days of storage. S. Typhimurium was completely reduced by Maesil juice and kiwi extract within 14 days, but mandarin orange juice showed only 1.4-log inactivation. The inactivation of L. monocytogenes and S. Typhimurium was increased by adding 10% maesil juice to both mandarin orange juice and kiwi extract.

• Korean Journal of Human Ecology
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• v.19 no.5
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• pp.897-904
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• 2010

This study assessed the quality of barley Dasik manufactured, according to traditional methods, with various levels of Maesil (Prunus mume) extracts at weight percentages of 0% (BD1), 10% (BD2), 20% (BD3), 30% (BD4), 40% (BD5). The Dasik were analysed with proximate analysis, a sugar content analysis, Hunter's color value test, mechanical characteristics test and a sensory evaluation. Increased ratios added Maesil extracts led to the moisture content, crude ash, and crude fat to significantly increase (p<.001). 10% (BD2) had significantly higher levels of crude protein (p<.01). Sugar contents was highest in 0% (BD1) and decreased as the amount of added Maesil extracts increased. This increase also led to higher L-values and b-values of chromaticity (p<.001) and the a-value of 0% (BD1) was significantly higher than the sample groups (p<.001). Changes in texture profile analysis, hardness and gumminess values were highest in the control group and the values of those in the sample group decreased with increasing amounts of Maesil extract (p<.001). It should be noted that, among the samples evaluated, barley Dasik that contained 10% Maesil extract (BD2) had the highest commercial value.

• Journal of Life Science
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• v.25 no.7
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• pp.801-809
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• 2015

Homotypic cell adhesion (homotypic aggregation) in activated monocytes plays a central role in physiological and pathological processes including inflammatory responses, differentiation and migration. The extract of the Prunus mume Sieb. et Zucc. fruit (Maesil) has potential benefits to human health; such as anti-viral, anti-microbial, and anti-cancer activities. Indeed, Maesil extract may modulate inflammatory responses via interference with homotypic aggregation in monocytes. In the present study, the molecular mechanisms underpinning the therapeutic efficacy of Maesil extract in inflammatory diseases were investigated. It was found that Maesil extract inhibited homotypic aggregation in lipopolysaccharide (LPS)-activated monocytes. This was mediated by reduction of nitric oxide (NO) production, partly via inhibition of inducible nitric oxide synthase (iNOS) expression in LPS-activated THP-1 cells. It was confirmed that NO inhibition is a key mechanism in Maesil induced blockade of monocyte aggregation through identification of reversal of this inhibitory effect by the NO-producing agent S-nitroso-N-acetyl penicillamine (SNAP). In addition, Maesil extract significantly attenuated LPS-induced IκB-α phosphorylation and NF-κB translocation into the nucleus. In conclusion, Maesil extract exerts anti-inflammatory effects via inhibition of homotypic aggregation of LPS-activated monocytes through mechanisms involving the suppression of NO production and NF-κB activity, suggesting Maesil extract as a potential therapeutic candidate for the prevention and treatment of chronic inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.695-700
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• 1996

In other to produce vinegar using maesil, acetic acid bacteria were selected from several conventional vinegars, and total 16 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium with maesil juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. VC-2 and it's cultural characteristics were also investigated in the batch shake flasks. The medium containing 2% acetic acid, 6% ethanol, 0.2% glucose, 0.3% yeast extract and 30% maesil juice was suitable for acetic acid production with Acetobacter sp. VC-2 at 3$0^{\circ}C$. The acidity of culture medium was reached to 6.5% after 8 days shaking cultivation at 3$0^{\circ}C$. The main components of organic acids were acetic, citric, malic and tartaric acid, and they were 4.28, 1.38, 0.48 and 0.30%, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.461-464
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• 2004

Antioxidant artivity of Maesil (Prunus mume) was evaluated based on peroxide value (POV), thiobarbiturie acid reactive substances (TBARS value), and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. POVs for soybean oil with 0.02% antioxtdants were 276.93, 223.32, 217.38, 238.40, and 226.55 meq/kg in control, ascorbic acid, dibutyl hydroxytoluene (BHT), extract of dehydrated Maesil flesh (EDMF), and extract of dehydrated Maesil juice (EDMJ), respectively, Antioxidant activities for TBA values were 29.94. 45.35 13.81, and 25.00% In ascorbic acid, BHT, EDMF, and EDMJ, respectively. Electron-donating abilities by DPPH were 96.69, 77.82, 34.84, and 43.50% in ascorbic acid, BHT, EDMF, and EDMJ, respectively, EDAs by DPPH with 0.02% EDMF and EDMJ were 53.21 and 59.19%, respectively.