• Microbiology and Biotechnology Letters
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• v.38 no.3
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• pp.283-288
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• 2010

Yam (Dioscorea spp.) has been used as important edible and medicinal natural resource in worldwide and D. alata L. is most popular nourishment among the yam. In this study the composition, color, antioxidation and antimicrobial activity of D. alata Gyeongbuk No. 6 (GB-6), which was established in Gyeongbuk Agricultural Research & Extension Services, Andong, Korea, was compared to those of D. batatas Gyeongbuk No. 1 (GB-1), a major domestic cultivation species. Water content of GB-6 was $78.02{\pm}0.16%$, which is slightly lower than that of GB-1 ($82.6{\pm}0.07%$). The contents of crude protein, crude fat, crude fiber and ash of GB-6 were 0.95, 0.26, 0.85 and 0.70%, whereas those of GB-1 were 1.58, 0.15, 1.39 and 0.88%, respectively. Analysis of color using colormeter showed that the GB-6 is slight dark-yellow than GB-1, and total polyphenol content of GB-6 was 2-fold higher compared than that of GB-1. Sequential organic solvent fractions from methanol extract of GB-6 showed that the ethylacetate fraction has highest total polyphenol ($144.1{\pm}3.20\;mg/g$). Determination of antioxidation activity showed that the ethylacete fraction and water fraction has strong DPPH radical scavenging activity ($IC_{50}=78.32\;{\mu}g/mL$) and reducing power, respectively. In antimicrobial activity assay, the n-hexane and ethylacetate fraction showed antibacterial activity against B. subtilis, L.monocytogenes, S. epidermidis, S. aureus, P. vulgaris, and S. typhimurium. These results provide the possibility of domestic cultivated D. alata GB-6 as a healthy food.

• Food Science and Preservation
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• v.16 no.5
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• pp.705-713
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• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Journal of Life Science
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• v.24 no.9
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• pp.959-966
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• 2014

This study was carried out to develop a functional healthy drink using 60% ethanol of dried Acanthopanax senticosus stem extract (ASE). The preparation, physical activity, anti-oxidant activity, and sensory properties of ASE were investigated. The moisture, crude protein, crude lipid, and ash contents of dried ASE were $6.50{\pm}0.12%$, $5.89{\pm}0.16%$, $1.18{\pm}0.11%$, and $3.03{\pm}0.40%$ respectively. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was $87.42{\pm}1.63%$ at 1/10 folds diluted ASE. In total, 40 male ICR mice were divided into five groups including the control (PBS), positive control (Red ginseng 200 mg/kg/day), and ASE-treated groups at doses of 35, 70, and 140 mg/kg/day for five weeks, respectively. ASE was administrated orally one time per day for five weeks before treadmill exercises, and normal and positive controls were fed PBS and red ginseng extract. In the treadmill test, ASE-treated mice (140 mg/kg/day) could run 1.4 times longer than the control mice. Healthy drinks were prepared with the addition of ASE at levels of 0.97% or 0.49% (A, B, and C type). Among the healthy drinks, the B type (ASE, 0.97%) was revealed to have the highest level of taste and overall acceptability through a sensory evaluation. The brix and pH of the ASE health drink (B type) were 14.9 and 4.51, respectively. These results indicated that the dried stem of Acanthopanax senticosus could be used as a functional material in the health drink industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.181-188
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• 1992

To study the effect of alginic acid on modulation of the aging process, Sprague-Dawley(SD) male rats were fed the diets containing 0, 3, 6 and $9\%$ alginic acid isolated from brown algae(Undaria pinnatifida) for 16 weeks. The effects of alginic acid on body weight, malondialdehyde(MDA) content, peroxidizability index, cholesterol and phospholipid levels, cholesterol/phospholipid(Ch/Ph) molar ratio, and fatty acid compositions in liver membranes were investigated. Increasing alginic acid level in diets did not alter food intakes but effectively decreased body weights gain(p<0.01-0.005). Malondialdehyde(MDA) contents of diets containing 6 and $9\%$ alginic acid were effectively decreased in ranges of $54.1-43.0\%$ in mitochondria, and $65.5-87.7\%$ in microsome compared with $100\%$ of control group. Cholesterol levels of all diets containing alginic acid were significantly decreased in ranges of $87.0-72.3\%$ in mitochondria, and $87.4-68.1\%$ in microsome compared with $100\%$ of control group. Phopholipid levels in microsome were significantly decreased by diets containing 3 and $ 6\%$ alginic acid but Ch/Ph molar ratios in both membranes were decreased by diets containing 3 and $6\%$ alginic acid. Increasing alginic acid level in diets significantly decreased total fatty acid but effectively increased linoleic acid in microsome except for diet containing $9\%$ alginic acid. These data on liver membranes suggest that alginic acid added to diets can modulate the physiological changes if the aging process.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.2
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• pp.73-78
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• 2022

This experiment was conducted to establish the technology for artificial hay preparation in Korea. Using far-infrared heater, a device that can control temperature, airflow, and far-infrared radiation was produced and conducted on the fourth harvested alfalfa. The drying conditions were carried out by selecting a total of four conditions. For each condition, the radiation rate was set to around 40% (33-42%), and the temperature was set at 58~65℃, and the speed of the airflow was fixed at 60m/s. The overall drying time was set to 30 min in the single and 60 min (30-30 min) and 90 min (30-30-30 min) in the complex condition, and the radiation rate and temperature were changed by time period. In the case of drying condition 1, the final dry matter (DM) content was 46.26%, which did not reach a DM suitable for hay. However, all of the alfalfa corresponding to the remaining drying conditions 2 to 7 showed a DM content of 80% or more, resulting in optimal alfalfa hay production. In power consumption according to the drying conditions, the second drying condition showed the lowest at 4.7 KW, and the remaining drying conditions were as high as 6.5 to 7.1 KW. The crude protein content was found to be high at an average of 25.91% and it showed the highest content in the 5th drying condition (26.93%) and the lowest value in the 6th drying condition (25.16%). The digestibility showed a high value with an average of 84.90%, and there was no significant difference among treatments (p>0.05). Considering the above results, it was judged that drying condition 2 was the most advantageous.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.261-267
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• 2022

The purpose of this study is to investigate the various functionalities of the peels, pulps, and seeds of passion fruit. Proximate composition, mineral contents, phenolic acid contents, total polyphenols, total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, α-glucosidase, and α-amylase inhibitory activities were measured for each part of passion fruit. Proximate composition analysis of the passion fruit indicated that moisture content contained (4.78-8.20%), carbohydrate (68.33-73.23%), protein (8.78-13.63%), fat (1.19-11.60%), and ash (1.51-8.80%). K, Ca, Na and Fe were the predominant mineral in the peels. P and Mg were the predominant mineral in the pulps. All the antioxidant activities (total polyphenols, total flavonoids, DPPH radical scavenging, ABTS radical scavenging, and reducing power) showed high results in the seeds. α-Glucosidase and α-amylase inhibitory activities IC₅₀ were in the peels (5.59 and 63.16 mg/mL), in the pulps (3.80 and 31.90 mg/mL), and in the seeds (0.06 and 1.02 mg/mL). These results indicated that the pulps, peels, and seeds of passion fruit have value as natural antioxidants with the high quality functional components.

• Journal of Yeungnam Medical Science
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• v.14 no.1
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• pp.53-66
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• 1997

Insulin resistance is a prominent feature of diabetic state and has heterogeneous nature. However, the pathogenetic sequence of events leading to the emergence of the defect in insulin action remains controversial. It is well-known that prolonged hyperglycemia and hyperinsulinemia are one of the causes of development of insulin resistance, but both hyperglycemia and hyperinsulinemia stimulate glucose uptake in peripheral tissue. Therefore, it is hypothesized that insulin resistance may be generated by a kind of protective mechanism preventing cellular hypertrophy. In this study, to evaluate whether the acutely increased glucose uptake inhibits further glucose transport stimulated by insulin, insulin sensitivity was measured after preloaded glucose infusion for 2 hours at various conditions in rats. And also, to evaluate the mechanism of decreased insulin sensitivity, insulin receptor binding affinity and glucose transporter 4 (GLUT4) protein of plasma membrane of gastrocnemius muscle were assayed after hyperinsulinemic euglycemic clamp studies. Experimental animals were divided into five groups according to conditions of preloaded glucose infusion: group I, basal insulin ($14{\pm}1.9{\mu}U/ml$) and basal glucose ($75{\pm}0.7mg/dl$), by normal saline infusion; group II, normal insulin ($33{\pm}3.8{\mu}U/ml$) and hyperglycemia ($207{\pm}6.3mg/dl$), by somatostatin and glucose infusion; group III, hyperinsulinemia ($134{\pm}34.8{\mu}U/ml$) and hyperglycemia ($204{\pm}4.6mg/dl$), by glucose infusion; group IV, supramaximal insulin ($5006{\pm}396.1{\mu}U/ml$) and euglycemia ($l00{\pm}2.2mg/dl$), by insulin and glucose infusion; group V, supramaximal insulin ($4813{\pm}687.9{\mu}U/ml$) and hyperglycemia ($233{\pm}3.1mg/dl$), by insulin and glucose infusion. Insulin sensitivity was assessed with hyperinsulinemic euglycemic clamp technique. The amounts of preloaded glucose infusion(gm/kg) were $1.88{\pm}0.151$ in group II, $2.69{\pm}0.239$ in group III, $3.54{\pm}0.198$ in group IV, and $4.32{\pm}0.621$ in group V. Disappearance rates of glucose (Rd, mg/kg/min) at steady state of hyperinsulinemic euglycemic clamp studies were $16.9{\pm}3.88$ in group I, $13.5{\pm}1.05$ in group II, $11.2{\pm}1.17$ in group III, $13.2{\pm}2.05$ in group IV, and $10.4{\pm}1.01$ in group V. A negative correlation was observed between amount of preloaded glucose and Rd (r=-0.701, p<0.001) when all studies were combined. Insulin receptor binding affinity and content of GLUT4 were not significantly different in all experimental groups. These results suggest that increased glucose uptake may inhibit further glucose transport and lead to decreased insulin sensitivity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.5
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• pp.1025-1034
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• 2002

The herbal extract (YMT_02) is a modified herbal extracts from Yukmijihwang-tang (YMJ) to promote memory-enhancing. The YMJ extracts has been widely used as an anti-aging herbal medicine for hundred years in Asian countries. The purpose of this study is to; 1) quantitatively evaluate the memory-enhancing effect of YMT_02 by behavior task, 2) identify candidate genes responsible for enhancing memory by cDNA microarray and 3) assess the anti-oxidant effect of YMT_02 on PC12 cell. Memory retention abilities are addressed by passive avoidance task with Sprague-Dawley (SD) male rat. Before the training session, the rats are subdivided into four groups and administrated with YMT_02, Ginkgo biloba, Soya lecithin and normal saline for 10 days. The retention test was performed. 24 hours after the training session. The retention time of the YMT_02 group was significantly (p<0.05) delayed (～100%), whereas Ginkgo biloba and Soya lecithin treatment delayed 20% and 10% respectively. The hippocampi of YMT_02 and control group were dissected and mANA was further purified. After synthesizing cDNA using oligo-dT primer, the cDNA were applied to Incyte rat GEMTM 2 cDNA microarray. The microarray results show that prealbumin(transthyretin), phosphotidylethanolamine N-methyltransferase, and PEP-19 are expressed abundantly in the YMT_02 treated group. Especially, PEP-19 is a neuron-specific protein, which inhibits apoptotic processes in neuronal cell. On the other hand, transcripts of RAB15, glutamate receptor subunit 2 and CDK108 are abundant in control group. Besides, neuronal genes involved in neuronal death or neurodegeneration such as neuronal-pentraxin and spectrin are abundantly expressed in control group. Additionally, the YMT_02 shows an anti oxidative effect in the PC12 cell. The list of differentially expressed genes may implicate further insight on the action and mechanism behind the memory-enhancing effect of herbal extracts YMT_02, for example, anti-apoptotic, anti-oxidative, and neuroprotective effects.