• The Journal of the Society of Korean Medicine Diagnostics
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• v.16 no.3
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• pp.1-10
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• 2012

Objectives: The purpose of this study is to observe clinically the anti-cholesterol effects on the prescription of red onion. Materials and methods: The subject of study were middle-aged people. We measured clinically physiological index, body composition, radial arterial pulse wave after 2 month by taking medicine (the prescription of red onion) Results: The study results were as follows. 1. Systolic and diastolic blood pressure of subjects were decreased significantly in the statistics. 2. Total cholesterol and low-density lipoprotein were decreased significantly after 2 month taking medicine. Triglyceride was decreased after 2 month but there was no significant difference and high density lipoprotein was increased after 2 month but there was no significant difference. 3. Waist-Hip ratio, body mass index and body fat percentage were decreased significantly in the statistics, after 2 month taking medicine. 4. HR was increased significantly in the statistics after 2 month but ESV and ECO were decreased signficantly in the statistics after 2 month taking medicine. 5. Pulse wave energy was increased after 2 month but there was no significant difference in the statistics. 6. RAI was decreased significantly in the statistics after 2 month taking medicine. Conclusion: The prescription of purple onion was showed significant change in physiological index, character of body composition, blood circulation index, pulse wave energy and RAI. Therefore it was showed the effect of anti-cholesterol blood circulation clinically. In the future, with diversified study on effect of prescription of purple onion, Oriental medicinal herbs will be used extensively.

• Journal of Aquaculture
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• v.11 no.2
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• pp.203-212
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• 1998

As seed production program is growing prosperously in various fishes in southern Korea, disease problems in larval and juvenile stages have emerged as a new research object. The following results were obtained from investigation about environmental factors related to mass mortalities of young Kinki red seabream, Pagrus major in process of artificial seedling production. Total length of red seabream larvae hatched was 2.93mm, and became 18.83~20.12mm at day 40. The first noticeable mortality of red seabream larvae (7.98~9.37mm) occurred in 25~30 day-old fish with the survival rates of 59.8~60.3%. Thereafter the mortality of larvae decreased, survival rate was 20.5~25.45% in day 40. After 20~30 days, the quality of pond water was bellow II class. During the experimental period COD, $PO_4$-P, $NO_2$-N, $NO_3$-N and $NH_$-N increased up to 3, 7, 34, 6 and 8 times, respectively, compared to initial ones. The number of viable bacteria in pond water and seabream larvae were $6.3{\times}10^6$~$2.3{\times}10^7$ cfu/ml, 4.3~$7.4{\times}10^6$ cfu/g in day 25, respectively. Among the isolated bacteria from the diseased red seabream in day 25, Vibrio spp. was considered to be the causative organism. External symptoms of this disease were floated, spined near the surface and inflated abdomen. When the isolated strain of the Vibrio was bathed to seabream larvae, $LD_50$ of seabream larvae was over $10^6$ cfu/ml of Vibrio spp.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.297-305
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• 2014

Red ginseng (RG) contains specific ginsenosides (Rg2, Rg3) which show various pharmacological effects and absorption rate in the body better than panax ginseng. Therefore many people have been used it for health for a long time. Furthermore, many researchers have been studying its biological activities for a long times because fermentation generates lots of beneficial small molecules good for health. In this study, we fermented red ginseng with mycelium of Leatiporus sulphures var. miniatus for 7 days. As a result, we found that three ginsenosides Rg1, Re and Rb2 were decreased from 0.24, 0.25, 0.16 mg/g to 0.12, 0.1, 0.03 mg/g respectively HPLC analysis. In addition, we studied biological activities of fermented red ginseng (FRG) about skin ageing such as anti-inflammation, cell migration, anti-oxidation, collagen type 1 synthesis, and MMP-1 inhibition activities. As a result, FRG were shown higher anti-inflammatory and cell migration promoting activities than RG. FRG inhibited production of nitric oxide (NO) and mRNA expression of inducible nitric oxide synthase (iNOS) and decreased interleukin (IL)-6 induced by LPS stimulation in RAW 264.7 cells. In conclusion, this study suggest that FRG could be a potential source as a new natural anti-inflammatory agent.

• Journal of Environmental Impact Assessment
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• v.10 no.1
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• pp.1-8
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• 2001

Detection of red tides by satellite remote sensing can be done either by detecting enhanced level of chlorophyll pigment or by detecting changes in the spectral composition of pixels. Using chlorophyll concentration, however, is not effective currently due to the facts: 1) Chlorophyll-a is a universal pigment of phytoplankton, and 2) no accurate algorithm for chlorophyll in case 2 water is available yet. Here, red band algorithm, classification and PCA (Principal Component Analysis) techniques were applied for detecting patches of Cochlodinium polykrikoides red tides which occurred in Korean waters in 1995. This dinoflagellate species appears dark red due to the characteristic pigments absorbing lights in the blue and green wavelength most effectively. In the satellite image, the brightness of red tide pixels in all the three visible bands were low making the detection difficult. Red band algorithm is not good for detecting the red tide because of reflectance of suspended sediments. For supervised classification, selecting training area was difficult, while unsupervised classification was not effective in delineating the patches from surrounding pixels. On the other hand, PCA gave a good qualitative discrimination on the distribution compared with actual observation.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.234-241
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• 2007

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

• Journal of Applied Biological Chemistry
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• v.52 no.1
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• pp.21-27
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• 2009

Red ginseng (RG) and fermented red ginseng (FRG) are produced from ginseng (GS) via certain biological processes. The main difference between three ginsengs is the composition of ginsenosides known as major metabolites having several biological activities. The concentration of the metabolites has been known to be dependent on the methods which make RG and FRG In this study, we investigated the effects of WG, RG and FRG on the productions of inflammatory proteins (NF-${\kappa}B$, iNOS, COX-2) and cytokines (TNF-$\alpha$, INF-$\gamma$) in LPS-stimulated RAW 264.7 cells. The levels of NO production and iNOS expression were suppressed by the treatment of white ginseng (WG), RG and FRG in LPS-stimulated cells. Also, the production of TNF-$\alpha$ and INF-$\gamma$ was decreased in the cells by all of them. It was indicated that the inhibition of NF-${\kappa}B$ activation in LPS-stimulated cells treated with three kinds of ginsengs was resulted from the suppression of the level of COX-2 expression and the phosphorylation of IkB by LPS. The present study indicated that RC showed the best biological activity among them and FRG was better than WG. The better activity of RG on the inhibition of NO production is considered to be caused by the difference of ginsenoside composition produced during their preparations. In order to elucidate the mechanism, animal test should be performed with three ginsengs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.288-293
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• 2000

This study was carried out to investigate the effect of crude saponin fracton from Korean red ginseng on physiological events of ovariectomized rats. The saponin fractions was prepared by Diaion HP-20 adsorption chromatography and spirit. Total 50 rats were divided into 5 groups : normal control (NC), sham-ovariectomized (SO), ovariectomized (OR), ovariectomized and saponin treated (OS), and normal control treated with saponin (NS). Saponin was intraperitonally administered for 8 weeks. Ovariectomy was carried out at 1 st and 2nd weeks of experiment. Right-side ovary of rat was removed at 1st week, the otehr was done at 2nd week. The body weights fo ovariectomized rats showed no significant changes but that of NS group showed significant increase (p<0.05) compared with NC group. Ovariectomy of rats reduced the weights of femur by 6 to 8% compared with that of NC group. In addition, femur weight of NS group was 5 to 6% higher than that of NC. Uterus weight showed no significant differences by saponin treatment or ovariectomy. Serum testosterone level of ovariectomized rats increased by 60 times compared with that of NC. However, administration of crude saponin to ovariectomized rat attenuated testosterone level to almost that of NC. These results suggest that Korean red ginseng saponin attenuates physiological disorders induced by malfunction of ovary.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.269-275
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• 2014

A standard rose cultivar, 'Love Letter' was selected for cut flower from the progenies of a cross between 'Red Giant' and 'Ensemble' by the rose breeding team of the Gyeonggi-do Agricultural Research & Extension Services (GARES) in 2011. A standard rose cultivar 'Red Giant' with red colored (RHS Red Group 45C) petals and 1.8 prickles per stems of 10 cm was used as a mother plant. A standard rose cultivar 'Ensemble' with white and red purple colored (RHS White Group 155C + RHS Red Group N57B) petals and 2.4 prickles per stems of 10 cm was used as a pollen parent. 'Love Letter' was crossed in 2007 and seedlings were produced. After tests of specific characters from 2008 to 2011, this cultivar was finally selected and named. As a standard type with large sized flower, it has red colored (RHS Red Group 46A) petals with 9.3 cm flower diameter and 32.4 petals per flower. Vase life of this cultivar could be as long as 12 days. It takes 43 days from pruning to blooming and cut flower productivity was 152 stems/$m^2$ in a year. The stems of cut flower have no thorn and the length is about with 70.5 cm. When this cultivar grew below $15^{\circ}C$ and 1,000 lux, the petals color became dark red in winter season. 'Love Letter' was registered as a new cultivar on Korea Seed & Variety Service (KSVS) with No. 4482 on May 8, 2013.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.623-628
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• 2012

The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.