• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• 한국식품조리과학회지
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• 제19권6호
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• 한국수산과학회지
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• 제50권4호
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• pp.359-365
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• 2017

To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus mycelia (FSPM) were investigated and compared to the antioxidant capabilities of unfermented S. japonica and P. linteus mycelia. The antioxidant activities of FSPM extracts were evaluated using ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. FSPM showed stronger free radical scavenging abilities than P. linteus mycelia or S. japonica alone. These results indicate that fermentation of S. japonica changes its chemical nature and could provide beneficial antioxidant effects.

• 대한화학회지
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• 제67권2호
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• pp.120-128
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• 2023

Osteoporosis is a disease that causes the weakening of bone by increasing porosity, which often results in fractures. Osteoporosis treatment measures include the use of Bisphosphonates and estrogen. However, these treatments cannot be used in the long term as these treatments have adverse side effects. Therefore, there is a need to identify better and safer treatment options. For this, 63 plant extracts were screened and among them, six extracts showed high anti-osteoclastic activity with low cytotoxicity. Of these six extracts, three extracts, Cudrania tricuspidata (P371), Ulmus davidiana var. japonica (P401), and Torilis japonica (P411), showed more than 50 percent osteoclast inhibition. While the remaining, Stewartia pseudocamellia extracts I and II (P370, P397) and Cuscuta chinensis (P418), showed moderate or between 40-50 percent osteoclast inhibition. Among all the extracts, Torilis japonica (P411) showed the highest inhibitory action against osteoclast development. Torilis japonica (P411) primary components include Kaempferol, Quercetin, and Luteolin, all proven to inhibit osteoclastogenesis. Stewartia pseudocamellia extracts I and II (P370 and P397) showed moderate or 44% osteoclast inhibition. Stewartia pseudocamellia extract II (P397) enhanced the growth of RAW 264.7 cells by 19%. Torilis japonica (P411) and Stewartia pseudocamellia extract II (P397) suppressed the expression of osteoclast-specific genes in RANKL-induced osteoclastogenesis in RAW 246.7 cells. Torilis japonica (P411) extracts even increased osteoblast-specific RUNX2 gene expression. This results provide that six extracts could be used as a potential treatment option for osteoporosis disease with the extracts of Torilis japonica (P411) and Stewartia pseudocamellia (P397) as an ideal candidates. However, the combination of the extract with higher osteoclastic inhibition and less toxic effects with further analysis should be recommended.

• 대한수의학회지
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• 제54권1호
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• pp.31-38
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• 2014

Cordyceps is a fungus used as a traditional medicine in China, Japan, and Korea. Paecilomyces (P.) japonica is a new cordyceps that was recently cultivated on silkworm pupae in Korea. The present study evaluated the toxicological effects of P. japonica in rats. Forty rats were treated with oral doses of P. japonica (0, 20, 100, or 500 mg/kg/day) for 4 weeks. Twenty additional rats were treated with 0 or 500 mg/kg/day of P. japonica for 4 weeks and then maintained for 2 weeks without treatment. Clinical signs, body weight, food and water consumption, and organ weight as well as hematology, serum biochemistry, and histopathology data were examined. Body weight gain of the group treated with 500 mg/kg/day was significantly reduced. Microscopically, karyomegaly, single cell necrosis, and mitosis were observed in the renal tubular epithelium of all treated groups. In conclusion, P. japonica caused a reduction of body weight and renal injury in rats. The no observed adverse effect level (NOAEL) of P. japonica was less than 20 mg/kg/day.

• 한국식품과학회지
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• 제21권5호
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• pp.613-618
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• 1989

한국산 미곡 통일계 및 일반계 품종들의 미질특성을 구명하기 위하여 1985년에 3개 작물시험장(수원작물시험장, 영남작물시험장 및 호남작물시험장)에서 생산된 통일계 13품종과 일반계 10품종을 재료로 하여 백미의 취반특성 및 밥의 texture 특성을 조사하였다. 취반특성 중 흡수율 및 취반시 사용한 용액 중 용출고형물은 각각 $p<2.172^*$ 및 $p<2.419^*$로 계통간에 유의차를 보였는데 흡수율은 일반계가 통일계보다 높았으며, 용출고형물은 통일계가 일반계보다 높았다. 밥의 texture 특성에서 hardness와 cohesiveness는 $p<4.370^{***}$ 및 $p<2.371^*$로 계통간에 유의성이 인정되었으며, hardness는 일반계가, cohesiveness는 통일계가 높았다. Amylose 함량과 adhesiveness 사이에는 통일계에서 $r=-0.922^{**}$ 일반계에서 $r=-0.915^{**}$으로 역상관을 이루었으며, 단백질 함량과 hardness 사이에는 통일계에서 $r=0.954^{**}$, 일반계에서 $r=0.915^{**}$로 정상관을 이루었다.

• 한국작물학회지
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• 제34권4호
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• pp.384-389
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• 1989

한국산 미곡 통일형과 자포니카형의 형태적 특성을 구명하기 위하여 1986년에 3개 작물시험장(수원, 밀양 및 이리)에서 생산된 통일형 13품종과 자포니카형 10품종을 공시재료로 하여 다음과 같은 결과를 얻었다. 천입중은 벼, 현미, 백미 모두 두 형간에 유의성이 없었으나 벼와 현미의 무게 차 즉 왕겨층의 무게와 현미와 백미의 무게 차 즉 미강층의 무게에서는 각각 P<2.859** 및 4.316***으로 유의성을 보였으며 왕겨층은 통일형이 미강층은 자포니카형이 컸다. 벼, 현미 및 백미의 입폭은 두 형간에 각각 P<5.189***, 5.289*** 및 5.988*** 그리고 입장은 각각 P<3.016**, 4.419*** 및 5.492***으로 유의성을 보였으며, 입폭과 입두께는 자포니카형이 통일형보다 두꺼웠고, 입장은 통일형이 길었다. 입폭/입두께의 비에서 벼는 두 형간에 P<2.396*으로 유의성이 있었으나 현미와 백미는 유의성이 없었다. 입장/입폭비는 벼 : P<5.525***, 현미 : P<5.495***, 백미 : P<5.863***, 입장/입두께 비는 벼 : P<4.734***, 현미 : P<6.863***, 백미 P<8.425***로 유의성을 보였으며 이들 비는 모두 통일형이 컸다.

• 한국식품과학회지
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• 제36권1호
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• pp.44-49
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• 2004

동충하초 분말 및 용매를 달리한 추출액을 고추장 총 무게의 15%, 수준으로 첨가하여 제조한 후 $20^{\circ}C$에서 90일간 숙성시키면서 30일 간격으로 수분, pH, 아미노태질소, 색도, 생균수등의 품질변화를 측정하였다. pH는 동충하초 첨가 고추장이 대조군에 비하여 낮고 전 처리구에서 숙성기간의 경과에 따라 지속적으로 감소하였다. 아미노태질소는 전 처리구에서 숙성 60일까지는 지속적인 증가를 보이다가 90일에는 소량 감소한 것 으로 나타났다. 처리구 별로는 대조군에 비해 동충하초를 첨가한 고추장의 함량이 더 높았으며 숙성 30일과 60일에는 그 중에서 동충하초분말 첨가 고추장의 아미노태질소 함량이 각각 179.2 mg%와 282.2 mg%로 가장 높았다. 색도는 숙성기간의 경과에 따라 전 처리구에서 L, a, b 값이 감소되었고 대조군에 비하여 동충하초 첨가 고추장의 L, a, b 값이 낮은 경향을 보였으며 그 중에서도 동충하초분말 첨가 고추장이 가장 낮은 것으로 나타났다. 숙성시킨 고추장을 30일 간격으로 색, 질감, 맛, 향미, 전체적인 선호도에 대하여 관능검사를 실시한 결과 각 처리구의 색은 대조군이 선명한 붉은색에 가까운 것에 비하여 동충하초 첨가 고추장의 색은 어두운 적갈색에 가까운 것으로 나타났고 고추장의 진한 색에 대한 선호도는 낮았으며, 질감은 모두 윤기가 나고 부드러웠으며 이에 대한 선호도 역시 높았다. 짠맛은 대조군보다 동충하초 첨가 고추장이, 분말보다는 추출액을 첨가한 고추장이 더 강했고 매운맛은 동층하초를 첨가한 고추장이 대조군에 비하여 약한 것으로 나타났다. 풍미는 동충하초 첨가 고추장이 대조군에 비하여 높은 수치로 나타났으며 그 중 동충하초 분말 첨가 고추장이 가장 좋은 것으로 나타났으나 전체적인 선호도는 동충하초 열수추출액 첨가 고추장이 가장 선호되는 것으로 나타났다.EX> 저장시에는 대조구가 저장 15일에 $6.6{\times}10^4\;cfu/g$에 도달한 것에 비해 구기자 분말 첨가구는 저장 20일 이후에도 $4{\times}10^4\;cfu/g$에 도달하여 구기자 분말 첨가에 따라 저장기간이 연장되는 결과를 보였다.. coli O157:H7, Y. enterocolitica를 포함한 다른 병원성세균은 분리되지 않았다. 시금치에서 분리한 S. aureus 5균주 중 2균주는 SET-RPLA kit에서 enterotoxin type A를 생성하였고 3균주는 enterotoxin을 생성하지 않았다. B. cereus 5균주는 CRET-RPLA kit에서 모두 enterotoxin을 생성하였다.수한 전통 식생활문화를 계승 발전시키는 동시에, 전통음식의 세계화가 촉진될 것으로 생각된다. 증식을 촉진하는 것으로 나타났다(p＜0.01). 신장암 세포 SN12C에 대해서는 garlic$(82.88{\pm}0.53%)$이 가장 높은 억제효과(p＜0.001)를 나타냈으며, ginger 및 cumin, cardamon이 p＜0.01 수준에서 증식억제를 나타내었다. 그러나 clove의 경우 증식을 촉진하는 것으로 나타났다(p＜0.01). 위암 세포주 SNU-638의 경우 garlic$(71.63{\pm}0.38%)$이 가장 높은 억제효과를 보였으며, red pepper 및 ginger, fenugreek, SPC, cumin, MPC 등에서도 증식억제 효과를 보여주었다(p＜0.001). 그러나 clove 및 nutmeg, turmeric, coriander는 증식을 촉진하는 것으로 나타났다(p＜0.001). 폐암 세포 A549에 대한 세포독성 실험 결과 대부분의 원료에서 세포독성이 없었으나 cassia(82.84 16.92%)가 가장 강한

• 아시안잔디학회지
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• 제9권4호
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• pp.275-284
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• 1995

In this investigation, the accumulation mineralization and annual cycle of organic P has been studied in grassland ecosysterns of a Z japonica grassland and a M sinensis grassland on Mt. Kwanak. The basic models of the accumulation and mineralization for ash components of a grass-litter have been presented as the equations (1), (2), and (3). The equations (7)~(10) for organic P are derived from these basic concepts. There was a highty significant relationship between organic matter and organic P. The estimates between organic matter and organic P correlated very high significance. The parameter factors k or k' of mineralization of organic P for the Z. japonica and M sinensis asslands were k=0.412 or k'=0.292 and k=0.224 or k'=0.183, respectively. The time required for a cycle to be completed from organic P to inorganic P of 50, 95 and 99 % are 3.9, 16.7 and 27.8 years in the Z. japonica grassland and 4.1, 17.7 and 29.4 years in the M sinensis grassland. The annual P cycle formulae for mineralization were based on the equations (5), (11) and (12). Annual yields of mineralization for organic P in the steady state grasslands of Z. japonica and M sinensis were 0.407 and 0.504g /$m^2$, respectively.