• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.143-147
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• 2007

The fruit flesh of four Prunus mume cultivated varieties, P. mume 'Nanko', P. mume 'Viridicalyx', P. mume 'Baigo', P. mume var, microcarpa 'Koshusaisho' Siebold & Zuccarni, were ground and extracted with ethyl acetate and their chemical components were analyzed by GC/MS-SIM. In the ten compounds which was used fer the calibration, maleic anhydride, citraconic anhydride, 5-hydroxymethylfurfural, vanillin, linoleic acid, ethyl linoleate, and squalene were determined in all the four cultivated varieties. However, palmitic acid was detected only in P. mume var. microcarpa 'Koshusaisho'. Isopropyl palmitate was found only in P. mume 'Baigo' and var, microcarpa 'Koshusaisho', while stearic acid was determined in P. mume 'Nanko', 'Viridicalyx', and var, microcarpa 'Koshusaisho'. In the variation of quantities, maleic anhydride was contained 245.4, 153.6, 20.1, and 2.7 ppm in P. mume 'Baigo', 'Nanko', var. microcarpa 'Koshusaisho', and 'Viridicalyx', respectively. Citraconic anhydride was also contained 637.4, 543.1, 150.7, and 38.7 ppm in P. mume 'Baigo', 'Nanko', var. microcarpa 'Koshusaisho', and 'Viridicalyx', respectively. The amounts of stearic acid were 105.5, 64.4, and 32.3 ppm in P. mume var. microcarpa 'Koshusaisho', 'Viridicalyx', and 'Nanko', respectively. Squalene was found in amounts of 7.6, 1.7, 1.0, and 0.5 ppm in P. mume var. microcarpa 'Koshusaisho', 'Baigo', 'Nanko', and 'Viridicalyx', respectively. The amounts of other minor compounds also were varied in the P. mume cultivated varieties.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.243-253
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• 2012

The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at $25^{\circ}C$, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of $25^{\circ}C$. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher $L^*$, $a^*$, and $b^*$ values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.428-436
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• 2003

The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at $4^{\circ}C$ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of $1.0{\times}10^6\;cfu/g$ at 16 days of storage at $4^{\circ}C$. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were $3.0{\times}10^2\;cfu/g,\;3.0{\times}10^2\;cfu/g,\;and\;1.5{\times}10^2\;cfu/g$, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Food Science and Preservation
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• v.16 no.5
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• pp.759-764
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• 2009

The antimicrobial activities of extracts of Prunus mume by sugar against food poisoning bacteria, and the effects of heat and pH treatment on these antimicrobial activities, were investigated. The level of total solids, pH, and acidity of P. mume extracts were 55.08% (w/w), pH 3.1, and 1.52%, respectively. P. mume extracts showed the strongest antimicrobial activity against Vibrio parahaemolyticus, among the bacteria tested. P. mume extracts significantly inhibited the growth of V. parahaemolyticus, Bacillus cereus, and Staphylococcus aureus at levels of 1-2% (w/v) of extracts in media. The antimicrobial activities of P. mume extracts were neither affected by heating at $65-125^{\circ}C$ for 30 minutes, nor by neutralization of extract to pH 7.0.

• Journal of Korean society of Dental Hygiene
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• v.14 no.1
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• pp.109-115
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• 2014

Objectives : Prunus mume has been used for the folk medicine from old times. The purpose of the study was to investigate the antimicrobial activity of prunus mume extract to various oral microbes. Methods : This study was carried out to examine the antimicrobial effect of Prunus mume extract against oral microbes. Data were collected using a Dentocult SM Strip mutans and Dentocult LB Strip mutans from April 5 to May 4, 2013. A total of 36 experimental and 32 control group were selected for this study. Results : The MIC of Prunus mume extract was tested for 0.39% in S. mutans, S. salivarius and S. auerus, 0.78% in S. mitis, S. equi and E. coli. In vivo, experimental group showed significantly the lower Streptococcus mutans levels by the use of the gum contained Prunus mume extract from 15 days compared with control group(p=0.012). The reduction was more significant in Lactobacilli level of the experimental group than the control group(p=0.022). Conclusions : These findings suggest that the oral products containing Prunus mume extracts is effective in preventing oral diseases.

• KSBB Journal
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• v.29 no.1
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• pp.50-57
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• 2014

NF-${\kappa}B$ is a transcriptional factor which is involved in many biological processes including immunity, inflammation, and cell survival. Many investigators studied on the mechanism involved in activation of NF-${\kappa}B$ signalling pathway via ubiquitination and degradation of $I{\kappa}B$ regarding skin disease. Some specific molecules including Akt, MEK, p38 MAP Kinase, Stat3, et al. represent convergence points and key regulatory proteins in signaling pathways controlling cellular events such as growth and differentiation, energy homeostasis, and the response to stress and inflammation. Ultraviolet (UV) irradiation has many adverse effects on skin, including inflammation, alteration in the extracellular matrix, cellular senescence, apoptosis and skin cancer. Prunus mume, a naturally derived plant extract, has beneficial biological activities as blood fluidity improvement, anti-fatigue action, antioxidative and free radical scavenging activities, inhibiting the motility of Helicobacter pyolri. Previous reports on various beneficial function prompted us to investigate UVB-induced or other immunostimulated biological marker regarding P. mume extract. P. mume extract suppresses UVB-induced cyclooxygenase-2 (COX-2) expression in mouse skin epidermal JB6 P+ cells. The activation of activator protein-1 and nuclear factor-${\kappa}B$ induced by UVB was dose-dependently inhibited by P. mume extract treatment. This results suggest that P. mume extracts might be used as a potential agents for protection of inflammation or UVB induced skin damage.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.356-362
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• 1999

Humans may lose considerable amounts of water and electrolytes from sweat during exercise in a hot climate. Optimal ingestion of fluid-replacement beverages may overcome an obstacle factor of exercise performance in the heat. This study was performed the comparison of heart rate and blood lactate between ingestion of Prunus mume solution and water solution during graded maximal exercise using bicycle ergometer in the heat(ambient temperature of 31-32$^{\circ}C$ and relative humidity of 50-55%). Ten healthy no-heat-acclimatized males participated in the study. Exercise duration until all-out of graded testing in the condition of Prunus mume solution ingestion(786.15$\pm$47.66s) was significantly higher(P＜0.05) than the condition of water ingestion. Heart rate at 4 min during graded testing and recovery phase in the condition of Prunus mume solution ingestion was significantly lower(P＜0.05) than the condition of water ingestion. Blood lactate concentration at 30min of recovery phase after graded maximal exercise in the condition of Prunus mume solution ingestion was significantly lower(P＜0.05) than the condition of water ingestion. Recovery rate of blood lactate concentration at 15 min and 30 min of recovery phase after grated maximal exercise in the condition of Prunus mume solution ingestion was significantly lower(P＜0.05) than the condition of water ingestion. Present results suggested that ingestion of Prunus mume solution showed the positive effects on the cardiorespiratory function and acid-base regulation as compared with ingestion of water during graded maximal exercise and recovery phase in hot environment.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.3-10
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• 2004

The physicochemical and microbiological studies were conducted to examine the effect of Prunus mume extract on the Dongchimi fermentation. Dongchimi with the addition of various levels (0, 0.05, 01, 0.2 or 0.3%) of Prunus mume extract was fermented at $10^{\circ}C$ for 30 days. The pH of the product decreased in the course of fermentation and it was between 3.8~4.2 at 6~8 days fermentation. Total acidity was decreased by the addition of Prunus mume extract. A more rapid decrease in pH and an increase in total acidity were observed in the control Dongchimi than in that with added Prunus mume extract. The content of vitamin C increased for up to 10 days of fermentation and then gradually decreased. Reducing sugar content increased for up to 10 days, and the highest of sugar content was shown in the Dongchimi with 0.3% of added Prunus mume extract. As Prunus mume extract levels increased, the total viable cell number and the Lactobacillus cell number decreased. Dongchitni in which Prunus mume extract was added gained it,j optimum taste after 10 days of fermentation. The results of this study indicate that Prunus mume extract causes a delay in the fermentation of Dongchimi by slowing down pH drop and inhibiting the Lactobacillus cell growth.