• The Plant Pathology Journal
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• v.24 no.3
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• pp.317-321
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• 2008

In a search for plant extracts with in vivo antifungal activity for plant diseases, we found that the methanol extract of Myristica malabarica fruit rinds effectively suppressed the development of several plant diseases. The methanol extract exhibited potent 1-day protective activity against rice blast, tomato late blight, wheat leaf rust and red pepper anthracnose. It also showed 7-day and 4-day protective activities against the plant diseases. Three antifungal resorcinols were isolated from the methanol extract of M. malabarica fruit rinds and identified as malabaricones A(MA), B(MB), and C(MC). Inhibitory activity of the three resorcinols against mycelial growth of plant pathogenic fungi varied according to compound and target species. All three compounds effectively reduced the development of rice blast, wheat leaf rust and red pepper anthracnose. In addition, MC was highly active for reducing the development of tomato late blight. This is the first report on the antifungal activities of malabaricones against filamentous fungi.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.45-56
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• 2021

Improved amylases were developed from protoplast fusants of two amylase-producing Aspergillus species. Twenty regenerated fusants were screened for amylase production using Remazol Brilliant Blue agar. Crude enzyme extracts produced by solid state fermentation of rice bran were assayed for activity. Three variable factors (temperature, pH and enzyme type) were optimized to increase the amylase activity of the parents and selected fusants using rice bran medium and solid state fermentation. Analysis of this optimization was completed using the Central Composite Design (CCD) of the Response Surface Methodology (RSM). Amylase activity assays conducted at room temperature and 80℃ demonstrated that Aspergillus designates, T5 (920.21 U/ml, 966.67 U/ml), T13 (430 U/ml, 1011.11 U/ml) and T14 (500.63 U/ml, 1012.00 U/ml) all exhibited improved function making them the preferred fusants. Amylases produced from these fusants were observed to be active over the entire pH range evaluated in this study. Fusants T5 and T14 demonstrated optimal activity under acidic and alkaline conditions, respectively. Fusants T13 and T14 produced the most amylase at 72 h while parents TA, TC and fusant T5 produced the most amylase after 96 h of incubation. Response surface methodology examinations revealed that the enzyme from fusant T5 was the optimal enzyme demonstrating the highest activity (1055.17 U/ml) at pH 4 and a temperature of 40℃. This enzyme lost activity with further increases in temperature. Starch hydrolysis using fusant T5 gave the highest yield of glucose (1.6158 g/100 ml). The significant activities of the selected fusants at 28 ± 2℃ and 80℃ and the higher sugar yields from cassava starch hydrolysis over their parental strains indicate that it is possible to improve amylase activity using the protoplast fusion technique.

• Journal of Life Science
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• v.24 no.8
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• pp.865-872
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• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1653-1659
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• 2015

This study compared physicochemical properties and antioxidant activities according to different harvest times in five varieties of black rice (BR). Five cultivars of BR, Nunkeunheukchal (NKHC), Sinnongheugchal (SNHC), Sintoheugmi (STHM), Josaengheugchal (JSHC), and Heugjinju (HJJ), were selected for the study. Cultivars were transplanted on June 20th and cultivated by the Department of Southern Area Crop Science, NICS in Miryang, Korea. Heading dates of NKHC, SNHC, STHM, JSHC, and HJJ were Aug. 17th, Aug. 30th, Sep. 1st, Aug. 20th, and Aug. 12th, respectively. The five different harvest times were as follows; 35, 40, 45, 50, and 55 days after heading date. The highest level of anthocyanin was 35 days after heading date in all varieties. Levels of anthocyanin in NKHC, SNHC, STHM, JSHC, and HJJ were 164, 203, 251, 67, and 210 mg/100 g, respectively. Content of anthocyanin significantly decreased 35 days after heading in four varieties, excluding JSHC. Highest DPPH $IC_{50}$ values were 57, 29, 10, and $27{\mu}g/mL$ in NKHC, SN HC, STHM, and JSHC extracts, respectively. Highest ABTS $IC_{50}$ values were 24, 13, 9, and $11{\mu}g/mL$ in NKHC, SNHC, STHM, and JSHC extracts, respectively. The antioxidant activities were highest 35 days after the heading date and significantly decreased in four varieties, excluding HJJ. The antioxidant activity of HJJ showed no significant difference, according to harvest time. This study suggests that the content of anthocyanin and antioxidant activity could be considered as factors affecting optimal harvest period to produce highly qualified black rice.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Korean Journal of Environmental Agriculture
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• v.32 no.4
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• pp.338-342
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• 2013

BACKGROUND: Two Field tests were conducted at Buan and Yangpyung in 2012 and 2013 to confirm controlling effect of mulberry popcorn disease and mulberry Sucker pests which are becoming serious in mass cultivation area of eco-friendly farming mulberry. METHODS AND RESULTS: As the treatments, 4 Natural products and 3 microbials were applied and 4 mulching materials were used. On the prevent effect of mulberry popcorn disease(Sclerotinia shiraiana) by using mulching materials, nonwoven fabric mulching showed worse effect than non-mulched treatment plot. Moreover, rice straw mulching showed significantly worse effect compare to nonwoven fabric and herb mulching treatments. Natural plant extracts and microbials showed 40~65% control value in 2013, which is little bit worse than 2012 results. On the control effect of mulberry Sucker(Amomoneura mori), organic products which combined with neem, sophora and derris showed excellent result as similar control level of Thiophanate-methyl. It means the chemical products can be replaced with organic product. CONCLUSION(S): According to the 2 years studied results, integrate eco-friendly farming measures are recommended for control of mulberry popcorn disease, because any single method is seemed not sufficient enough. However, natural plant extracts mixture is recommended as a product to control of mulberry Sucker.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.453-462
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• 2013

Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4% salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A$200{\mu}M$ of $H_2O_2$. Taken together, this study suggests that sulgidduk added to 1.44% of pine needle juice may be a good option antioxidant and antigenotoxic source.

• Journal of Life Science
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• v.26 no.2
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• pp.241-246
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• 2016

In the present study, ethanol extracts and their subsequent organic solvent fractions were extracted from the lees of Ehwa Makgeolli containing oriental herbs, a commercialized traditional Korean rice wine, and the prepared lees samples were designated as from KSD-E3-1 to KSD-E3-5. First, their effects on cell viability and on the expression of pro-apoptotic ATF3 and NAG-1 genes in human colorectal HCT116 cells were investigated. Among the treated lees samples, the hexane fraction (KSD-E3-2) and the ethyl acetate fraction (KSD-E3-3) of lees extracts from Ehwa Makgeolli significantly reduced cell viabilities, in a dose dependent manner. The treatment with KSD-E3-2 and KSD-E3-3 also increased the expression of pro-apoptotic NAG-1 and ATF-3 genes and their proteins, which were detected with RT-PCR and Western blot analysis, respectively. In addition, poly-(ADP-ribose) polymerase (PARP) cleavage was detected by treatment with the fraction KSD-E3-3, indicating that KSD-E3-3 could induce apoptosis in HCT116 cells. Interestingly, this PARP cleavage was recovered by transfection of NAG-1 small interfering RNA. The results indicate that NAG-1 is one of the genes responsible for apoptosis induced by the fraction KSD-E3-3 from Ehwa Makgeolli. Overall, the findings may help in understanding the molecular mechanisms of the anti-proliferative and pro-apoptotic activities mediated by the lees of Ehwa Makgeolli.