• Tuberculosis and Respiratory Diseases
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• v.38 no.3
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• pp.287-296
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• 1991

Colonial morphology of the various yeasts often encountered in sputum or other clinical specimens was investigated on the corn meal-potato-yeast extract agar medium (GJCPY) containing orange-yellow pigments extracted from Gardenia jasminoides fruits in hopes of differential identification on primary cultures. The results obtained are as follows. 1) Cryptococcus neoformans which is a medically important yeast and whose colony showed brown to purple brown on GJCPY medium was distinguishable not only from buff colored Cr. laurentii after one week incubation but also from Candida spp. 2) Colony color of Candida albicans, a most common species in sputum specimens and of Ca. parapsilosis, a rare isolate, remained unchanged even after 15 days incubation. 3) Ca. tropicalis, second common isolate from sputums and Ca. krusei, a rare isolate, formed a characteristic rough and wrinkled colonies that permit to differentiate them from others. 4) Rare isolates, Ca. guilliermondii and Ca. lusitaniae, turned to prussian blue within three days of incubation. 5) Torulopsis sp. and Saccharomyces cerevisiae showed glossy grayish blue or light blue after one week incubation. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts that were often encountered in sputum or other clinical specimens.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.117-122
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• 2005

Polyphenoloxidase (PPO) was extracted from Solanum tuberosum Jasim by various chromatographic methods and was subsequently purified and characterized. PPO was purified upto 78-fold from the crude extract. SDS-PAGE profile of the enzyme showed a major subunit of PPO with molecular weight of 40 kDa. The optimum pH and temperature for the maximum activity of PPO was 6.5 and $25^{\circ}C$, respectively. The enzyme was found to be quite stable between 10 and $40^{\circ}C$, whereas it was almost inactivated at $70^{\circ}C$ when incubated for 30 min. Substrate specificity study indicated that catechol was the most suitable substrate for PPO isolated from purple-fleshed potato with a $K_m$ value of 21.1 mM. The most effective inhibitor was ascorbic acid, followed by L-cysteine, citric acid, EDTA, and boric acid. Studies on the effect of metal ion on PPO activity showed that magnesium and copper were inhibitory, while iron and zinc ions increased the activity of PPO.

• Journal of Korean Biological Nursing Science
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• v.21 no.2
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• pp.99-107
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• 2019

Purpose: The purpose of this study was to determine the current status of obesity intervention programs, and its effects on endothelium function in adolescents. Method: This was a descriptive research study, that investigated domestic and international literature 2009-2018. Using databases inside and outside of Korea to search for 'adolescent', 'obese adolescent', 'exercise', 'program', or 'intervention', and 'endothelium function', a total of 14 literature have been selected for 6 domestic research and 8 international research, excluding overlapping, case studies, literature reviews, and unrelated studies. Results: Interventions for enhancing endothelium function were exercise program, diet, vitamin D3 treatment, and Orlistat intake relative to international research, and combined exercise and purple sweet potato intake, in most domestic research. Dependent variables included FMD, RHI, NMD, EPCs, and EMPs, for measuring endothelium function in international research, and PWV, FMD and RHI, in domestic research. Conclusion: Results of this study confirmed that application of obese intervention programs, may improve endothelium function in adolescents. Further studies are required, to develop nursing intervention, that would enhance endothelium function in adolescents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.955-961
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• 2014

This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and $0.10{\mu}g/mL$, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were $56.98{\pm}12.53$, $36.46{\pm}9.03$, and $93.44{\pm}12.00mg/100g$, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.369-377
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• 2013

In order to increase the utilization of sweet potato leaves and stalks as much as roots, it is necessary to study their beneficial potential. In this study, the antioxidant, antiallergic and anti-inflammatory effects of sweet potato leaves and stalks were evaluated by measuring total polyphenol and flavonoid contents, DPPH radical scavenging effects, the reducing power and inhibition effects on xanthine oxidase (XO), 5-lipoxygenase (LOX), and cyclo-oxygenase (COX)-2 activities. Blanched sweet potato leaves (SL), raw whole purple stalks (ST) and peeled stalks (PST) were freeze-dried and extracted with 95% ethanol. Total polyphenol content was highest in SL (11.03 mg/g), followed by ST (0.87 mg/g), and PST (0.37 mg/g). Total flavonoid content was highest for SL (9.01 mg/g), followed by ST (0.50 mg/g) and PST (0.25 mg/g). The $IC_{50}$ for DPPH radical scavenging effects was highest for SL ($43.6{\mu}g/mL$), followed by ST ($308.4{\mu}g/mL$) and PST ($1,631.3{\mu}g/mL$). The reducing power was highest for SL ($59.72{\mu}g$ ascorbic acid eq./mL), followed by ST ($12.56{\mu}g$ ascorbic acid eq./mL) and PST ($2.18{\mu}g$ ascorbic acid eq./mL) with $1,000{\mu}g/mL$ of ethanol extract. The inhibition rate on XO activity was highest for SL (13.06%), followed by ST (5.05%) and PST (0.0%) at $250{\mu}g/mL$ extract treatment. The inhibition rate on COX-2 activity was highest for SL (55.34%), followed by ST (2.18%) and PST (0.0%) at $250{\mu}g/mL$ extract treatment. The inhibition rate on 5-LOX activity was highest for SL (91.16%), followed by ST (33.38%) and PST (14.93%) at $50{\mu}g/mL$ treatment. Taken together, sweet potato leaves showed high antioxidative, anti-allergic and anti-inflammatory activities, especially with very strong inhibition effects on 5-LOX activity. These beneficial effects of sweet potato leaves might be mainly caused by the high content of polyphenols and flavonoids.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.447-452
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• 2007

This experiment was conducted to enhance the colored potatoes utilization and to determine the biological activity of colored potato extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of colored potatoes, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. There were significant differences of antioxidant activities in $50{\mu}g/mL$ extracts treatment among different colored potatoes. About two-fold higher radical scavenging activity was found in 'Daegwan 1-102', 'Daegwan 1-104' and 'Jasim' compared to that in 'Superior'. Based on the flesh color tested, potatoes with purple tuber showed higher radical scavenging activity than red potatoes, while white potato showed the lowest radical scavenging activity. The ability of 80% ethanol extracts from colored potatoes to influence the inhibitory activity of angiotensin converting enzyme(ACE) and xanthine oxidase(XOase) has also been investigated. Expect 'Jasim', the high levels of inhibition activity of xanthine oxidase in two colored potatoes such as 'Daegwan 1-102' and 'Daegwan 1-104' were highly correlated to $IC_{50}$ values of ACE inhibition activity. The various therapeutic benefit claims in the new functional medicinal usage of colored potatoes ascribed to the phenolic compounds and anthocyanin. This result revealed that the extracts of colored potatoes are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive agent.

• Food Science and Preservation
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• v.7 no.3
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• pp.285-290
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• 2000

Color values of anthocyanins from seven natural food colorants, such as purple-fleshed sweet potato (PSP), red flower cabbage (RFC), red cabbage (RC), grape skin (GS), black rice (BR), egg plant (EP), and fig fruit (FF) were evaluated, resulting in the selection of four color sources with higher color values including PSP, RFC, RC and GS. The stabilities of anthocyanins from the selected colorant sources against metal ions, ascorbic acid, ultra-violet light, and heating were investigated. Anthocyanins from PSP and GS were degraded significantly by $Mn^{2+}$, while those from RFC and RC were degraded by $Cu^{2+}$. Asthocyanins from PSP were the most stable against the color-degrading factors, followed by RFC, RC, and GS in descending order.

• Korean Journal Plant Pathology
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• v.14 no.2
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• pp.109-114
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• 1998

To investigate Phomopsis species causing fruit decays of Japanese apricot, apple and kiwifruit, we collected diseased fruits from the fruit markets in 1995 and 1996 respectively. Phomopsis mali Roberts was identified based on cultural characteristics, morphological aspects and pathogenicity. There were no remarkable differences with respect to $\alpha$ and $\beta$ conidia, growth rates and colony characters among the isolates from Japanese apricot, apple and kiwifruit. The pathogens grew more than 70 mm on potato dextrose agar in 5 days at $25^{\circ}C$. The agar was slightly discolored by the production of a reddish purple pigment under the light at $25^{\circ}C$ and 3$0^{\circ}C$ respectively. Only $\alpha$ spores of the different isolates of P. mali were formed at 15$^{\circ}C$ and $\beta$ spores were mainly produced at 3$0^{\circ}C$, but and $\alpha$ and $\beta$ spores were produced in approximately equal numbers at 2$0^{\circ}C$ and $25^{\circ}C$. Pycnidia were a few under the dark condition but were abundant at wide range of 15~3$0^{\circ}C$ under near ultra violet illumination. Conidia were two types : $\alpha$ spores were unicellar, fusoid, hyaline and biguttulate, whereas $\beta$ sores were unicellar, acicular to filiform, straight or hooked and hyaline. An ascigerous stage was not formed in cultures or in nature. Isolates of Phomopsis mali from japanese apricot, apple and kiwifruit could infect fruits of apple, pear, apricot, Japanese apricot and kiwifruit. There were some differences in pathogenicity depending on stocks of fruit crops tested.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.593-602
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• 2018

The purpose of this study was to investigate the coloring properties of non-mordant dyes by examining local literature on silk fabric dyeing using red-colored natural dyes. Natural dyes can be prepared from the following 8 materials: purple-fleshed sweet potato, Impatiens balsamina, mulberry, fruits of Ligustrum japonicum Thunb, guava leaves, dansam, hibiscus flowers, and pruned branches of Prunus persica. To examine the surface color calculated $L^*$, $a^*$, $b^*$, ${\Delta}E^*$, and K/S value and H V/C. The variables considered in the dyeing experiment were dye concentration, dyeing temperature, dyeing time, and number of dyeing iterations, which were varied to evaluate the dyeing properties and color characteristics. As a result, the abovementioned variables, dye affinity, and red color expression were directly proportional to one another. In this study, it was found that red coloring can be obtained with natural dyes; moreover, excellent dyeing was achieved without the need for repeated dyeing or mordanting processes, which cause environmental pollution.