• 인간식물환경학회지
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• 제23권4호
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• pp.465-473
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• 2020

Background and objective: Aronia melanocarpa, called black chokeberry, is a natural product belonging to the family rosaceae, and is known to contain polyphenolic antioxidants including cyanidin-3-galactoside, cyanidin-3-arabinoside, cyanidin-3-xyloside, and cyanidin-3-glucoside Because of the abundance of anthocyanins, Aronia has been studied to be used in various industries. Methods: Aronia melanocarpa extract was treated 24 hours a day to RAW 264.7 cells with inflammations induced by LPS. After extracting total RNA, the amount of inflammatory cytokine expression was measured using RT-PCR. After processing the Aronia liposome using Aronia extract and the layer-by-layer electrostatic deposition method in keratinocyte cells at the same time, we checked the synthesis of Hyaluronic acid enhanced through the formation of Aronia liposome using ELISA. Results: The treatment of Aronia extract in inflammation-induced RAW 264.7 cells conducted to check the anti-inflammatory efficacy of Aronia extract inhibited inflammatory cytokines including TLR4, TNF-α, IL-1β, COX-2, and iNOS and increased the mRNA expression of HAS2 genes related to moisturizing. Based on the anti-inflammatory and moisturizing effect of Aronia extract, the Aronia liposome technology was introduced to Aronia extract to produce Aronia liposome. Conclusion: The liposome formation of Aronia extract is expected to be used as a functional material in treating various inflammatory skin diseases by controlling the moisture content of the corneocytes by increasing the expression rate of genes associated with the synthesis of hyaluronic acid, while retaining the efficacy of its components.

• 한국식품과학회지
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• 제32권1호
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• pp.125-131
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• 2000

고추장의 품질 향상 및 제품 다양화를 목적으로 메주, 고오지 및 메주와 고오지의 혼용으로 담금한 고추장의 숙성과정 중 품질은 아래와 같다. 고추장 숙성과정 중 수분은 $53.4{\sim}66.5%$, 식염 $8.3{\sim}10.1%$, 조단백질 $8.3{\sim}19.3%$, pH $4.6{\sim}5.4$의 범위였다. 아미노태질소는 숙성 중 증가하여 150일에 $230{\sim}270mg%$로 나타났고 담금 직후에는 혼용고추장에서, 숙성 30일 이후는 고오지 고추장에서 높았다. 환원당은 숙성 60일에 $15.0{\sim}19.5%$로 최대함량을 보였다. 고추장의 아미노산 함량은 glutamic acid가 $1.38{\sim}3.66%$로 아미노산 중 함량이 가장 높았고 이외 aspartic acid, leucine, arginine, alanine, phenylalanine의 함량이 높은 편에 속하였다. 색도의 밝기는 30일까지 혼용고추장에서, 이후는 메주 고추장에서 높았으며 적색도는 60일까지 메주 고추장에서, $90{\sim}120$일에는 고오지 고추장에서 높았다.

• 한국식품과학회지
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• 제18권6호
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• pp.485-491
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• 1986

참조기를 천일건염법과 정재건염법, 그리고 정제염 복강내 주사법으로 염장하여 조절된 실내와 자연상태에서 건조하여 재조한 굴비의 건조기간에 따른 근육과 표피의 지방질함량의 변화와 변패정도를 측정하였고 근육의 중성지방질의 지방산 조성을 확인한 결과 다음과 같다. 생조기의 근육과 표피와 수분함량은 각각 76.8%와 41.3%이였으며 25일 건조후에는 평균 57.3%와 21.8%로 감소하였다. 지방질함량은 생조기의 근육과 표피가 각각 18.4%, 45.8%이었으며 굴비는 건조10일까지 증가하나 그 후 감소하였다. 근육의 중성지방질을 구성하는 지방산은 oleic acid, palmitic acid, palmitoleic acid, eicosapentaenoic acid 순이었으며 굴비에는 docosahexaenoic acid가 3배정도 증가하였다. 지방질의 산값은 생조기 근육의 경우 5.3이었고 표피의 경우 6.4이었는데 25일 건조후에는 각각 $8.2{\sim}9.9$와 $15.2{\sim}17.8$로 증가되었다. 과산화물값은 생조기 근육에서는 33meq/kg, 그리고 표피에서는 44meq/kg이었으며 건조10일에 가장 높아 각각 $73.7{\sim}111.8meq/kg$와 $83.9{\sim}129.7meq/kg$이었으며 그 후 급격히 감소되었다. 요드값은 생조기 근육의 경우 137, 표피가 133이었으나 건조 25일후에는 각각 120과 106으로 감소되었다. TBA값은 생조기 근육에서는 4.4mg/kg, 그리고 표피에서는 6.3mg/kg이었으나 건조 25일후에는 각각 20.4mg/kg과 31.4mg/kg으로 증가하였다.

• 한국자연치유학회지
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• 제11권2호
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• pp.100-108
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• 2022

배경: 야생 망초에는 다양한 물질들이 존재하는 것으로 일부가 보고되었으나 전체적인 성분분석은 아직 미흡하다고 생각한다. 목적: 본 연구에서는 야생 망초에서 항산화 물질 및 다양한 영양성분에 대하여 추출조건을 설정하고 검색하는 것이 목적이었다. 방법: 망초 추출물을 다양하게 추출하여 다양한 분석기기를 활용하여 성분분석의 조건을 제시하고 분석하였다. 결과: 망초 추출물의 일반영양성분에서는 탄수화물이 46.4%, 조단백질 26.5%, 수분 16.3%, 조회분 9.5%, 조지방 1.2% 순이었다. 식용섬유 함량은 30.76%이었다. 유리당은 fructose, glucose, sucrose, maltose가 분리되었고, fructose의 함량이 4,144.2 mg/100 g으로 높았다. 무기성분 분석에서는 K가 64.87 mg/g, P가 4.09 mg/g, Mg이 1.77 mg/g, Na이 나트륨이 0.16 mg/g이 확인되었다. 지방산은 모두 20종이 확인되었으며, 불포화지방산은 octadecenoic acid, octadecadienoic acid, linolenic acid 가 함유하였고, linolenic acid가 54.1%로 높았다. 포화지방산 함량은 0.39 g/100g 이었고, 트랜스지방산 함량은 0.01 g/100g이었다. 망초에서는 콜레스테롤은 확인하지 못하였다. riboflavin이 0.4 mg/100g, 필수 아미노산 6종과 24종의 아미노산을 확인하였다. 결론: 망초 추출물에는 다양한 영양성분과 기능성 성분이 존재하여 이를 이용한 자연치유적 활용성이 기대 된다.

• Journal of Applied Biological Chemistry
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• 제57권4호
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• pp.313-320
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• 2014

Black liquor (BL) is a by-product of rice straw pulping process. It is a low costs raw material for production value-adding proteins and enzymes, which has been paid more and more attention to reduce its environmental pollution. Mixed cultures of micelial fungi, Trichoderma reesei Northern Regional Research Laboratory (NRRL)11236, Trichoderma reesei NRRL 6165 and Aspergillus niger strains NRC 5A, NRC 7A, and NRC 9A were evaluated for their ability to produce xylanase using crude hemicellulose (CHC) prepared from BL and peat moss as an inert support under solid state fermentation (SSF). The most potent strains, A. niger NRC 9A (818.26 U/g CHC) and T. reesei NRRL 6165 ($100.9{\pm}57.14$ U/g CHC), were used in a mixed culture to enhance xylanase production by co-culturing under SSF. In the mixed culture, xylanase production ($1070.52{\pm}12.57$ U/g CHC) was nearly1.3 and 10.6-fold increases over the activities attained in their monocultures, A. niger NRC 9A and T. reesei NRRL 6165, respectively. Optimization of the culture parameters of the mixed culture SSF process, concentration of ammonium sulfate and corn steep liquor, CHC/peat moss ratio, inoculum size and ratios of the two strains, initial pH value, initial moisture content and incubation time, exhibited a significant increase ($2414.98{\pm}84.02$ U/g CHC) in xylanase production than before optimization.

• 한국조리학회지
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• 제9권4호
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• pp.69-80
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• 2003

To develope natural food preservatives antimicrobial effect of the natural products against food-related bacteria and yeast The purpose of this study was evaluate antimicrobial effect of the citrus seeds. antimicrobial activities of methanol extracts from the citrus seeds investigate against Escherichia coli O26, Staphylococcus aureus 6358, Saccharomyces cerevisiae IBM 4274, Bacillus licheuiformis 9945a and Alcoligenes faecalis. Citrus seeds is containing to moisture 4∼6.5%, curd protein 11∼15%, curd lipid 32∼46%, curd carbohydrate 22∼45 % and ash 2∼4 %, that is containing to flavornoid 12∼48mg% and phenolic compound 22∼53mg%. Solidity content of the methanol extract from the citrus seeds was 0.8∼1.2%. Almost all of the methanol extracts from citrus seeds exhibited growth inhibiting activities for most of microorganisms tested. The methanol extracts from Citrus grandis, C. sunki, C. sulcata showed the growth inhibitory effects against Escherichia coli O26. The methanol extracts from C. obovoidea, C. sulcata, C. aurantium showed the growth inhibitory effects against Staphylococcus aureus 6358. The methanol extracts from C. obovoidea, C. sulcata, C. tangerina showed the growth inhibitory effects against Saccharomyces cerevisiae IBM 4274. The methanol extracts from C. obovoidea, C sunki, C. sulcata, C. tangerinan, C. natsudaidai, C. iyo, C. aurantium showed the growth inhibitory effects against Bacillus licheuiformis 9945a. The methanol extracts from C. obovoidea, C sunki, C. sulcata, C. aurantium showed the growth inhibitory effects against Alcoligenes faecalis. Among this especially, Showed growth inhibiting activity of the methanol extracts from Citrus sulcata that about microorganisms investigated. If apply searching suitable application method about such the citrus seeds antimicrobial activity, role as good antimicorbial material in storage or cooking of food, processing is expected.

• 한국식품조리과학회지
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• 제10권4호
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• pp.412-419
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• 1994

The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14~86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2~42.0 mg%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0~14.6 mg%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6~5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.

• 한국조경학회지
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• 제33권2호
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• pp.60-70
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• 2005

This study was carried out to elucidate the vertical characteristics of soil properties at six planted sites of land reclaimed from the sea, in Gwangyang Bay, Jeollanam-do Province, Korea. Based on the types of planting site, the chemical properties of the vertical soil layers varied. The vertical variation was great in the planting sites $Z_1\;and\;Z_2$, but less varied in the mounded planting sites $Z_3,\;Z_5,\;and\;Z_6$. Major reasons for the vertical variation in soil chemical properties included differences in the accumulation of organic matter, soil disturbance by heavy construction equipment, and heterogeneity of soil properties between soil horizons. As soil depths increased, soil salts varied. The electrical conductivity (ECe) increased in the lower areas of planting sites $Z_1\;and\;Z_2$, and the disturbed, saline planting site $Z_3$, but decreased in the lower areas of $Z_3,\;Z_5,\;and\;Z_6$. These tendencies did not coincided with exchange cation concentrations $(Na^+,\;K^+,\;Mg^{++},\;Ca^{++})$. Both total carbon (T-C) and total nitrogen (T-N) accumulated more in the lower areas of planting sites than in the higher areas, and levels were higher closer to the surface than in the soil depths. It is supposed that these tendencies are related to the accumulation of fallen leaves or other organic matter at the soil surface, and the soil chemicals then slowly move downward from the surface. Impediments to tree growth included soil hardiness, high soil salinity and exchangeable cation concentration, low soil moisture content, acidic or alkaline soil, low organic matter, heterogeneity of soil texture and establishment of soil stratification.

• 콘크리트학회논문집
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• 제28권3호
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• pp.357-363
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• 2016

순환골재는 천연골재의 고갈문제를 해결하고 고부가가치를 창출할 수 있는 등 건설, 환경산업 부분에서 상당한 효용성을 갖고 있다. 그러나 순환골재의 활용을 위한 사회적 기반이 정립되고 다양한 연구가 진행되었음에도 불구하고, 천연골재에 비해 품질이 떨어지는 문제 때문에 이를 사용한 콘크리트 구조물은 매우 적은 실정이다. 본 연구에서는 순환골재에 의한 콘크리트 성능저하를 보완하기 위한 방안으로서 강섬유를 혼입한 콘크리트의 역학적 특성 및 변형 특성을 검토하였다. 그 결과, 순환골재를 혼입한 콘크리트는 천연골재만을 사용한 콘크리트(plain)에 비해 낮은 압축강도 및 탄성계수를 나타내었으나, 강섬유의 혼입에 의해 plain과 동등 수준의 성능을 확보할 수 있었다. 또한, 건조수축 및 크리프계수에 있어서도 강섬유의 내부구속효과, 수분 이동 구속효과 및 강도의 증진 등에 기인하여 혼입률 0.5 Vol.%의 범위에서 plain과 유사한 거동을 나타낼 수 있었다. 따라서 순환골재 콘크리트를 적극적으로 활용하기 위한 방안으로서 강섬유의 혼입은 매우 효과적일 것으로 판단된다.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.