• Journal of Plant Biotechnology
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• v.35 no.3
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• pp.185-193
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• 2008

We evaluated the response to salt stress of two different ginseng lines, STG3134 and STG3159, which are sensitive and tolerant, respectively, to salt treatment. Plants were exposed to a 5 dS/m salt solution, and chlorophyll fluorescence was measured. STG3134 ginseng was more sensitive than STG3159 to salt stress. To characterize the cellular response to salt stress in the two different lines, changes in protein expression were investigated using a proteomic approach. Total protein was extracted from detached salt-treated leaves of STG3134 and STG3159 ginseng, and then separated by two-dimensional polyacrylamide gel electrophoresis(2-DE). Approximately 468 protein spots were detected by 2-DE and Coommassie brilliant blue staining. Twenty-two proteins were found to be reproducibly up- or down-regulated in response to salt stress. Among these proteins, twelve were identified using MALDI-TOF MS and ESI-Q-TOF and classified into several functional groups: photosynthesis-related proteins(oxygen-evolving enhancer proteins 1 and 2, rubisco and rubisco activase), detoxification proteins(polyphenol oxidase) and defense proteins($\beta$-1,3-glucanase, ribonuclease-like storage protein, and isoflavone reductase-like protein). The protein levels of ribonuclease-like storage protein, which was highly induced in STG3159 ginseng as compared to STG3134, correlated tightly with mRNA transcript levels, as assessed by reverse-transcription(RT)-PCR. Our results indicate that salinity induces changes in the expression levels of specific proteins in the leaves of ginseng plants. These changes may, in turn, playa role in plant adaptation to saline conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.875-884
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• 2011

The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

• Korean Journal of Environmental Agriculture
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• v.5 no.2
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• pp.106-112
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• 1986

Biochemical and histological effects of ozone gas (0.3 ppm) on rice plant were discussed. After ozone expoure, damage symptom, percentages of destroyed leaves, activities of peroxidase and polyphenoloxidase, and the contents of flavonoid, protein and sugar were examined on two rice varieties (Seokwangbyeo, Jinjubyeo), on tillering stage, and at different exposure time (0, 1, 3, 5 hr). The result were as followed. 1. The ozone-injured cell adjoining stomata become pigmented red-brown. 2. The percentage of injured leaves in Jinjubyeo was higher than that in Seokwangbyeo. 3. The activities of peroxidase and polyphenoloxidase increased on ozone-injured leaves. 4. The peroxidase activity increased with time in Jinjubyeo compared to Seokwangbyeo. 5. Peroxidase isozyme spectrum was altered after ozone exposure. 6. The content of flavonoid and reducing sugar in the rice leaves was increased, but the contents of protein was reduced.

• Nutrition Research and Practice
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• v.9 no.2
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• pp.137-143
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• 2015

BACKGROUND/OBJECTIVES: Mulberry leaves contain quercetin derivatives, which have the effects of reducing obesity and improving lipid and glucose metabolism in mice with obesity. It is not clear whether or not mulberry leaves can directly affect metabolic disorders, in the presence of obesity, because of the interaction between obesity and metabolic disorders. The aim of the current study was to assess the direct action of quercetin derivatives on metabolic disorders in non-obese conditions in short-term high-fat diet fed mice. MATERIALS/METHODS: C57BL/6N mice were fed a high-fat diet, supplemented with either 0% (control), 1%, or 3% mulberry leaf powder (Mul) or 1% catechin powder for five days. Anthropometric parameters and blood biochemistry were determined, and hepatic gene expression associated with lipid and glucose metabolism was analyzed. RESULTS: Body and white fat weights did not differ among the four groups. Plasma triglycerides, total cholesterol, and free fatty acids in the 1%, 3% Mul and catechin groups did not differ significantly from those of the controls, however, plasma glucose and 8-isoprostane levels were significantly reduced. Liver gene expression of gp91phox, a main component of NADPH oxidase, was significantly down-regulated, and PPAR-${\alpha}$, related to ${\beta}$-oxidation, was significantly up-regulated. FAS and GPAT, involved in lipid metabolism, were significantly down-regulated, and Ehhadh was significantly up-regulated. Glucose-metabolism related genes, L-PK and G6Pase, were significantly down-regulated, while GK was significantly up-regulated in the two Mul groups compared to the control group. CONCLUSIONS: Our results suggest that the Mul quercetin derivatives can directly improve lipid and glucose metabolism by reducing oxidative stress and enhancing ${\beta}$-oxidation. The 1% Mul and 1% catechin groups had similar levels of polyphenol compound intake ($0.4{\times}10^{-5}$ vs $0.4{\times}10^{-5}$ mole/5 days) and exhibited similar effects, but neither showed dose-dependent effects on lipid and glucose metabolism or oxidative stress.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.263-269
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• 1977

In order to establish methods of potato processing for mixed cooking with rice as main diet, fundamental research was carried out. On the basis of the previous experiments about potato granules, the yield of products, the process of manufacture, and its economics were determined The results are the following. 1. Yield of products are; (1) 22.2% under dipping treatment in $K_2S_2O_5$ solution. (2) 21.7% under dipping treatment in HCI solution. (3) 20.5% under blanching treatment in boiling water. (4) 19.9% under dipping treatment in boiling $K_2S_2O_5$ solution. (5) 18.7% under dipping treatment in boiling HCI solution. 2. The processing of potatoes is as follows $raw\;materials{\to}peeling{\to}cutting{\to}treatment$ for polyphenol oxidase $inactivation{\to}drying{\to}products$. 3. Potato granules are ordinarily not commercial when compared with rice, however, there are times when it is. When rested laud is planted with potatoes a high yield is produced. This will lower the price of the potato and make it commercial compared with rice.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.526-533
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• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.476-481
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• 2007

The methanolic roots bark extract of Cudrania tricuspidata (Carr.) Bureau was chromatographed, which yielded three xanthones 1-3 by tyrosinase inhibitory activity-guided fractionation. The structures were fully characterized by analysis of physical and spectral data. Among them, furano prenylxanthone 3, never reported as tyrosinase inhibitor, showed potent activity with $IC_{50}$ value of $16.5{\mu}M$, and appeared to inhibit the polyphenol oxidase activity of tyrosinase in an uncompetitive inhibitor($K_i=1.6{\mu}m$) when L-tyrosine was used as a substrate. Moreover, potent inhibitor furano prenylxanthone 3 had an extended lag time of 310 sec at $20{\mu}M$, while lag time of kojic acid as positive control was prolonged with 350 sec at the same concentration.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.215-223
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• 2012

This study was aimed to find factors responsible for export potential of oyster mushroom through postharvest treatments including high pressure $CO_2$ and anti-moisture pad. Temperature fluctuation during export simulation induced the condensation of excess moisture resulting in the quality loss due to browning and decay. Anti-moisture pad was effective on inhibition of browning occurrence in part. High temperature exposure ($15^{\circ}C$) as retail simulation greatly offset the positive effect of anti-moisture pad. Short term treatment of high pressure $CO_2$ delayed the surface color changes as hunter L, a, and b values. There was no consistent tendency in total sugar and phenolics between treatments. In general, the export potential of small size mush-room (export size) at harvest was higher than large ones (domestic size). The major factors asso-ciated with the quality decrease of oyster mushroom during export were moisture condensation in packages and temperature fluctuation. Further research is required to improve mushroom export procedures.

• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.