• ALGAE
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• v.30 no.1
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• pp.1-13
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• 2015

A new macroscopic riverine red algal species, Lemanea manipurensis sp. nov. (Batrachospermales) is described from Manipur in northeast India. It has a sparsely branched, pseudoparenchymatous thallus with a single, central axial filament that lacks cortical filaments. Spermatangia occur generally in isolated, low and indistinct patches or form an almost continuous ring around the axis. Carposporophytes project into the hollow thallus cavity without an ostiole. The most striking morphological feature is the carposporophyte with very short gonimoblast filaments having cylindrical, narrow and sparsely branched sterile filaments, the terminal cell of each branch with a single, large, elongate carpospore. The widely distributed L. fluviatilis has spherical carpospores in long branched chains. Phylogenetic analysis of rbcL sequence data and comparison with other Batrachospermales clearly show that our specimens do not align with other species of Lemanea and Paralemanea investigated thus far. Five specific names attributed in previous literature (1973-2014) to Lemanea from Manipur, L. australis, L. catenata, L. fluviatilis, L. mamillosa, and L. torulosa are rejected until critical anatomical and molecular evidence is available for specimens from the Manipur river systems. Taxa referable to Paralemanea were not confirmed for India in this study. In view of the high demand for food and medical uses of L. manipurensis in northeast India, conservation measures are needed for its long term survival. The present paper constitutes the first combined morphological / molecular study on a freshwater red alga from India.

• Korean Journal of Plant Tissue Culture
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• v.25 no.1
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• pp.27-31
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• 1998

Immature hybrid embryos of H. hybridum, 'Picottee', 'White Christmas', 'Eldorado', 'Origin', 'Red Lion', 'elstar', 'Crypsy' were cultured on the MS medium supplemented with various concentrations of 2,4-D, NAA, BA and TDZ. Among the treatments, NAA were more effective for the shoot regeneration and bulblet formation than other treatment. Addition of 0.5 ㎎/L NAA was effective for bulblet induction from explant Shoot regeneration was most effective on the medium with 1.0㎎/L NAA and 2.0 ㎎/L TDZ. The addition of 1.0-2.0㎎/L TDZ induced numerous shoots per explant but strongly inhibited root development when compared to 1.0-2.0㎎/L BA. When bulb scale segments of 'Star Van Holland' was incubated, bulblet formation was the most effective on MS medium with 0.5㎎/L NAA.

• Proceedings of the KIEE Conference
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• 2005.05a
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• pp.179-181
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• 2005

There is asymmetric in horizontal and vertical side of PDP cell. Every vertical line has BM(Black Mask) to improve luminance contrast. When error diffusion is processed in PDP system, these problems make an error bigger. In 4 inch PDP system, every red, green, blue color of test pattern is presented and each luminance is measured. That is called horizontal(H), diagonal right(R), diagonal left(L) and vertical(V). In red channel, high luminance descending order is V-H-R-L. In green channel, V-H-L-R. In blue channel, V-M-R=L. After average luminance of each direction is calculated. new weighted error diffusion(Weighted ED) is proposed. In digital image signal processing, the error in weighted ED is differ from ED's. The image of weighted ED is more less error compare to conventional ED and close to original image. As the gray level linearity and big size panel is adopted, weighted ED could produce good image.

• Textile Coloration and Finishing
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• v.16 no.5
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• pp.8-18
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• 2004

In order to study on the color change of silk dyed with natural colorant due to light fading, and find out the effect of combination dyeing, colorant extracts of safflower red, safflower yellow and amur cork tree were used, either singly or in combination. In combination dyeing, safflower yellow or amur cork tree dyeing process was added on the top of the silk fabric was dyed with safflower red. Color change and light fastness were investigated by $L^*,\; a^*,\; b^*$ H, V/C, and Color difference. Brightness of silk fabric dyed with safflower red and safflower yellow increased gradually with increasing the radiation time of UV light, but amur cork tree was decreased and turned to dull. Color difference of dyed with Amur cork tree showed higher than the others. Combination dyeing of safflower red and amur cork tree provided better light fastness than the one of safflower red and safflower yellow.

• Proceedings of the Ginseng society Conference
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• 1990.06a
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• pp.15-19
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• 1990

We have been isolating various physiologically active substances from non-saponin fraction of Korean Red Ginseng These are adenosine, gyro-glutamic acid, dencichine and acidic polysaccharide. Adenosine and gyro-glutamic acid are loom to inhibit epinephrine-induced lipolysis in fat cells and stimulate the insulin-mediated lipogenesis. In addition to these actions, adenosine was found to inhibit both norepinephrine- and histamine-induced aorta constriction, and pyre·glutamic acid inhibits angiotensin-converting enzyme. Dencichine stimulated histamine-induced aorta constriction. Finally, acidic polysaccharide was found to inhibit both lipolytic and anorexigenic actions of Toxohormone-L. Based on these experimental results, I presented a brief review on these compounds isolated from non- saponin fraction of Korea Red Ginseng. Keywords Panax ginseng, Korean red ginseng, adenosine, pyroglutamic acid, dencichine, acidic polysac- charide, lipolysis, lipogenesis, angiotensin-converting enzyme, toxohormone-L.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.273-278
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• 2007

In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoanthracene, and were also protective against the directly acting mutagens sodium azide and 2-nitrofluorene. The red pepper seed elicited stronger antimutagenicity than the red pepper pericarp. Both the red pepper seed and red pepper pericarp directly quenched nitric oxide to different degrees and the scavenging activities increased with increasing concentrations. Nitric oxide scavenging activity ranged from $22{\sim}77%$ in the red pepper seed, and from $36{\sim}49%$ in the red pepper pericarp. The TEAC values for red pepper seed extract were $47.89{\pm}1.64mg\;g^{-1}$ in the ABTS radical scavenging assays, while those of red pepper pericarp extract were $94.18{\pm}1.61mg\;g^{-1}$. Therefore, we conclude that red pepper seed and red pepper pericarp have antimutagenic activities as well as antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.760-765
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• 1999

Changes in physiochemical properties of Sunchang sikhe kochujang, the most famous traditional kochujang, by red ginseng addition(1, 2 and 5% red ginseng on the total weight basis) were investigated. Measurements of physiochemical parameters such as reducing sugar content, alcohol content, amino type nitrogen content and color difference value were conducted during fermentation at 25oC for 120 days. Alcohol content was increased from the begining of fermentation, reaching at the highest level after 90 days of fermentation and then slowly reduced. Alcohol content of red ginseng kochujang was generally higher than that of control kochujang after 90 days of fermentation. Crude protein content of control kochujang and red ginseng kochujang were reduced during fermentation whereas amino type nitrogen content were gradually increased during fermentation. Amino type nitrogen content of red ginseng kochujang appeared to be slightly lower than that of the control kochujang. The reduction in amino type nitrogen content of red ginseng kochujang was negatively related to the level of red ginseng addition. Among color difference values, L and b value of both control kochujang and red ginseng kochujang were reduced by 30 days from the begining of fermentation and then started to be increased.

• Journal of Microbiology and Biotechnology
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• v.29 no.10
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• pp.1580-1590
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• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.150-157
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• 2007

Hamcho(Salicorinia herbacea, glasswort), a halophyte, is an annual succulent shrub that grows on coastal wetlands and has been regarded as a functional food for good health. Natural dried red and green Hamcho were extracted with 25% ethanol and water at 70$^{\circ}C$. The antioxidant activities of these four extracts were examined by six different assays, including the measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl(DPPH), nitric oxide(NO) and nitrite(NO$_2$) scavenging effects, reducing power, and the inhibitory effect on tyrosinase activity. The total phenolic contents of the four extracts were high at 237 ${\sim}$ 255 mg of gallic acid equivalents per 1 g of dried sample tested. The green Hamcho extracts contained more phenolic compounds than the red Hamcho extracts. When they were compared to tocopherols, the antioxidant activities of the green and red Hamcho powders were significantly higher at the same concentration levels(5 mg and 3 mg, respectively) in a POV test. The inhibition effects of the four extracts at a level of 75 ${\mu}l$ were higher than 98% in the POV test. The red Hamcho 25% ethanol extract showed a high significant effect on DPPH radical scavenging(SC$_{50}$, 90.1 ${\mu}l$). The green Hamcho 25% ethanol extract, however, showed a high significant effect on NO radical scavenging(SC$_{50}$, 6.1 ${\mu}l$). The NO$_2$ radical scavenging effect was assayed at pH 1.2, 4.2 and 6.0, and all the Hamcho extracts scavenged the NO$_2$ radical much more effectively at pH 1.2. The NO$_2$ scavenging effect of the red Hamcho 25% ethanol extract(64%) was as high as that of 5 mM vitamin C at pH 1.2(p<0.05). In the reducing power test, the red Hamcho 25% ethanol extract revealed the highest ferric ion reducing activity among the Hamcho extracts, and its activity was as high as that of 0.33 mg/ml of vitamin C. The four Hamcho extracts showed high tyrosinase inhibition effects of more than 80%, and their activities were higher than 50${\mu}$g of kojic acid. The green and red Hamcho 25% ethanol extracts totally inhibited tyrosinase activity(100%). Therefore, the results suggest that red Hamcho extracts may serve as useful natural antioxidants along with green Hamcho extracts.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.478-483
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• 2014

To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were $605.25{\mu}g/mL$ and $598.51{\sim}681.65{\mu}g/mL$. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.