• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.200-207
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• 2000

This study was conducted to investigate the nutritional constituents of pine pollen and the effects of pine pollen on rat liver. Using the chemical components analysis method, the constituents of pine pollen are crude protein(13.97%). crude lipid (6.50%), crude ash (3.25%). Detectable in pine pollen are main fatty acids and non-essential amino acids such as glutamic acid and aspartic acid such as oleic and linoleic acid and 18kinds of amino acid including essential amino acids. The effects of pine pollen on rat liver fed with a high fat diet for 6 weeks showed significant decrease in total lipid and triglyceride as compared with the group fed with a fat diet only. Total cholesterol content decreased by 20.33%. No significant difference was found in total protein content of each group. Pine pollen Is efficacious in preventing geriatric diseases (arteriosclerosis, hyper-lipidemia and cardiovascular system-related diseases).

• Journal of the Korean Applied Science and Technology
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• v.21 no.4
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• pp.320-326
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• 2004

We have extracted the natural pine-needles to use ethanol in solvent, and could obtain the refined oil component from pine-needles extract. We have tested the antimicrobial effect from microbe experiment and analyzed with ICP/OES, GC/MS. we could obtain the next conclusion from the result of this experiment. In the first result of this experiment we could know that in case of increasing concentration of pine-needles, the number of microbe decreased more and more. Also we could know that the refined oil component of pine-needles appeared the sterilization effect of S-aureus and E-coli after 96hrs and 120hrs. So we could know that the refined oil component of appeared effect to microbe. In the second result of this experiment we could know that inorganic materials of Ca, Mg, V, Mn etcs from pine-needles detected to ICP/OES analysis and the aromatic compounds from refined oil component of pine-needles was certificated to GC/MS analysis.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.463-468
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• 1993

In order to elucidate the translocation of the systemic insecticide, phosphamidon (2-chloro-2-diethylcarbamoyl-1-methylvinyl dimethyl phosphate), treated to pine trees against pine leaf gall midges (Thecodiplosis japonensis Uchida et Inouye), $[vinyl,\;carbonyl-^{14}C]$ phosphamidon was implanted into the trunks of 10-year-old Korean red pine (Pinus densiflora Sieb. et Zucc.) and Japanese black pine (Pinus thunbergii Parl.), respectively. The upward movement rates of the chemical within Korean red pine in July and Japanese black pine in December were ca. 10 cm/hr and 2 cm/hr, respectively. The original radioactivity level persisted up to 75 days after treatment throughout the whole tree in Korean red pine in July, whereas it did up to 150 days in Japanese black pine in December. The chemical was translocated up to the top at the insecticidal level within 3 days after treatment in July, whereas in December it was within 15 days. The translocation of the chemical was much dependent upon pine tree species and the treated season. Methanol was suitable for the extraction of phosphamidon and its metabolites from pine needles. Autoradiography of the methanol extracts of pine needles collected from the treated pine trees proved that phosphamidon broke down very quickly within pine trees (ca. 80% metabolized within 7 days).

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.71-77
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• 1999

This study examined the effect of the pine needle sap administration on serum lipid composition and liver antioxidant defense system in rats fed with high fat diet. Forty eight male Sprague-Dawley rats were divided into six groups. three control groups were fed with 5% lipid diet and three high fat groups were fed with 30% lipid diet. Each group was administered with the following pine needle sap respectively : C-0.0, 1.ml water, C-0.5, 0.ml pine needle sap and 0.ml water C-1.0, 1.ml pine needle sap : H-0.0, 1.ml water, H-0.5, 0.ml pine needle sap and 0.ml water H-1.0, 1.0ml pinus needle sap. After 4 weeks of experimental periods the level of serum obtained and serum lipid was measured respectively. The results were as follows 1. Significant low level was observed for food intake, weight gain, FER in the experimental group administered with the pine needle sap. 2. No difference of the concentration of serum triglyceride was observed out the experimental group with 5% fat diet, however out of the experimental group with 30% fat diet it was low in (H-1.0) group where 1.0ml of the pine needle sap was administrated. 3. In the experimental group with 5% fat diet the concentration of serum total cholesterol and LDL cholesterol was low, especially the hypocholesteromic effect in serum administered by the pine needle sap was significantly high in group C-1.0 where 1.0ml of pine needle sap was administered. In the high fat group provided with 30% fat when the pine needle sap was administered there was a tendency that concentration of total cholesterol and LDL cholesterol decreased however there was no difference significantly. 4. Serum GOT activity was relatively high in high fat diet group. However, when 1$m\ell$ of pine needle sap was administered the activity was lower than that of the control group in H-1.0 group and the activity level was similar with that of the high fat diet group in c-1.0 group. There was no difference of serum GPT activitives followed by the administered of pine needle sap among the experimental group. 5. Liver TBARS levels were high in general in high fat diet group, however it showed no difference when the pine needle sap with different concentration level was administered. The results of this study indicate that the pine needle sap administration was effective in decreasing the food intake and weight gain of the experimental animals in the high fat diet and also effective in decreasing the levels of serum triglyceride, total cholesterol and LDL cholesterol and GOT activities. However it was not effective to change the level of TBARS and GSH -Px activities of liver. Thus, it was found that the pine needle sap administration was effective for the improvement of serum lipid composition condition of the experimental animals in the high fat diet group but it was not effective in the antioxidant defense system of liver.

• Microbiology and Biotechnology Letters
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• v.48 no.3
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• pp.316-321
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• 2020

Changes in flavor compounds in pine mushroom (Tricholoma matsutake) liquor added with pine tree chips were analyzed using gas chromatography/mass spectrometry. While three flavor compounds were detected in the control, fifteen were detected in the pine mushroom liquor added with pine tree chips. After eight-weeks of aging, the relative concentrations of β-fenchyl alcohol, 2-octanol, and methyl cinnamate, which are distinctive flavor characteristics of the pine mushroom, increased by 67.57%, 2.14%, and 0.94%, respectively, when pine tree chips were added (5%). Principal component analysis revealed that although flavor characteristics of the pine mushroom liquor were affected by the increased production of β-fenchyl alcohol due to the addition of pine tree chips, the aging time exerted a greater influence on flavor.

• Journal of the Korean Wood Science and Technology
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• v.26 no.3
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• pp.33-40
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• 1998

The phenolic acids in needles of five pine species such as Pinus densiflora, P. thunbergii. P. virginiana. P. rigida. and P. koraiensis were analyzed seasionally (March, June, September and December) in order to investigate the resistant factors against pine gall-midge(Thecodiplosis japonensis Uchida et Inouye). The interrelation of resistance to pine gall-midge and the content of phenolic acids in pine needles was investigated in the artificial hybride pine species. The contents of salicylic acid in susceptible species (P. densiflora and P. thunbergii) to pine gall-midge which watered with salicylic acid solution in a pot was determined. The results can be concluded as follows, 1. There was a little change in total phenolic constituents of resistant and susceptible pines seasonally. The each content of benzoic acid, salicylic acid and p-hydroxybenzoic acid in June was the highest through four seasons. 2. In June, resistant species showed higher content of salicylic acid than susceptible species, while the content of gallic acid was the highest in December. 3. Among the 21 artificial hybrids(P. densiflora ${\times}$ P. virginiana. P. thunbergii ${\times}$ P. virginiana), the hybrides of the higher salicylic acid content showed the lower rate of pine gall formation. 4. Pine gall formation of the susceptible species which were watered with salicylic acid solution remarkably decreased.

• Journal of the Korea Furniture Society
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• v.16 no.2 s.30
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• pp.59-65
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• 2005

As physical condition of students improves, there is a need to develop human body-friendly desk and chair for students. In this study, desks and chairs were manufactured with curved veneer lamination under high frequency heating and pressing, using ten wood species such as Japanese red pine, Korean pine, pitch pine, Japanese larch, yellow poplar, black locust, oak, radiata pine, beech, and birch. The performance of these products were evaluated. The results obtained were summarized as follows; With high frequency heating, the turned lamination of veneers with full size sheet ($3{\times}6\;feet$) prepared by rotary lathe peeling was successfully applied for making the members of desk top, leg frames of desk and chair. Bending strengths of desk tops were relatively greater for yellow poplar, black locust and red pine, which were similar to those of beech and birch. Bending strengths of desk legs were classified into greater species group (red pine, yellow poplar, larch) and lower species group (radiata pine, Korean pine, pitch pine). Compressive strengths of chair legs in parallel direction to the lamination were greater in black locust and larch. On the other hand, differences between outer and inner gap at the top and drawer bottom of desk top were rather larger for the laminations of birch and beech, and less for those of yellow poplar and pitch pine, showing greater stability of open drawer space. In results, yellow poplar, larch, pitch pine and red pine showed good appearance and strength properties at the curved veneer lamination. Accordingly, it was believed that these domestic woods were able to substitute for birch which was being imported for the use of veneer-laminates type furniture.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.174-180
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• 2017

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

• Journal of Korean Society of Forest Science
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• v.85 no.3
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• pp.372-380
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• 1996

This study was carried out to study the resistant substances to pine needle gall midge and seasonal variation of phenolic compounds in pine needles among susceptible and resistant species to pine needle gall midge. Free and water soluble phenolic compounds contained in pine needles showed seasonal variations among pine species. But, catechol, vanillic acid and syringic acid including phenolic compounds showed no variation between pine species, even the amount of those component varied by the seasons. Salicylic acid in pine needles showed 140ppm in Pinus virginiana, 35ppm in Pinus thunbergii and 72ppm in hybrid pine, Pinus thunbergii${\times}$P. virginiana, but traces in Pinus densiflora on May and June, hatching season in larvae of pine needle gall midge. There was high level of salicylic acid in resistant species to pine needle gall midge but traces in susceptible species. As our previous researches, the necrosis rate of larvae of pine needle gall midge showed high level on the solution of phenolic compounds extracted from needles of P. virginiana and salicylic acid, and there was no gall formation in P. virginiana, so that salicylic acid in pine needles seems to have relation with those results. Therefore, it is estimated that salicylic acid is resistant substance to pine needle gall midge.