• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.91-91
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• 2020

국내 복분자는 서양에서 유래한 서양복분자(Rubus occidentalis)와 국내 자생종을 개량한 토종복분자(Rubus coreauns)가 혼용되고 있으며, 전통 한방약재로서 미숙과를 중심으로 국내에서 유통되고 있는 복분자의 영양성분적인 특성과 주요성분인 ellagic acid 함량을 비교하였다. 토종복분자는 광양에서 재배되고 있는 복분자를 수집하였으며, 외래종 서양복분자는 고창에서 재배되고 있는 복분자를 수집하여 사용하였다. 나머지는 국내에서 유통되고 있는 국내산과 중국산 복분자를 경동약령시장과 금산약령시장으로부터 구매하여 사용하였다. 영양성분으로는 조지방, 조단백질 그리고 탄수화물 함량을 측정하였으며, 유리당, 지방산, 유리 아미노산 17종의 함량을 측정하였다. 조지방의 경우 토종복분자는 1.90 %, 서양복분자는 3.03 % 이였으며, 중국산 유통품은 2.28 %, 기타 국내산 유통품의 경우 2.89 %으로 중국산복분자의 조지방 함량이 낮은 것을 확인하였다. 그러나 탄수화물 함량의 경우 70.28~71.85 %로 복분자간의 함량에 큰 차이를 발견할 수 없었다. 유리당의 경우에는 토종복분자의 경우 glucose가 19.03 mg/g, fructose 16.29 mg/g이 측정되었고 고창 서양복분자의 경우 glucose가 16.29 mg/g, fructose 12.76 mg/g이 측정되어 유리당의 총 함량은 차이가 없는 것으로 확인되었으나 토종복분자의 경우 glucose의 함량이 조금 높은 것을 확인하였다. 복분자의 지방산 조성을 비교한 결과 고창 서양복분자에서 불포화지방산의 함량이 19.49 mg/g 으로 광양 토종복분자의 7.69 mg/g에 비하여 월등히 높은 것을 확인되었으며, 불포화지방산 중 linoleic acid (12.19 mg/g), oleic acid (1.88 mg/g)와 linolenic acid (5.43 mg/g) 함량이 높았다. 복분자의 아미노산의 함량은 광양 토종복분자의 경우 4.50 mg/g, 고창 서양복분자의 경우 5.05 mg/g으로 유리아미노산의 함량은 유사한 것으로 나타났다. 특히 아미노산 17종 성분 중 asparagine(0.65~0.84 mg/g), arginine(0.51~1.00 mg/g)과 threonine(0.99~1.63 mg/g)의 함량이 높았다. 지표성분으로 ellagic acid의 함량은 광양 토종복분자의 경우 2.56 mg/g, 고창의 서양복분자의 경우 3.16 mg/g으로 측정되어 서양복분자가 조금 높은 것으로 나타났다. 국내 유통되고 있는 중국산 복분자의 ellagic acid의 경우 2.99 mg/g, 기타 국내산 유통 복분자의 경우 2.83 mg/g으로 광양 토종복분자와 유사한 것으로 나타났다. 위의 연구결과는 국내에서 유통되는 토종 및 서양 복분자를 원료로 하는 기능성식품에 대한 제품개발의 기초자료로서 활용 될 수 있을 것으로 기대한다.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.296-303
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• 2015

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.504-510
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• 2015

This study was carried out to investigate the antioxidant effects of different parts (stems, leaves, and seeds) of the black raspberry for utilization as food materials. Different parts of the black raspberry were subjected to extraction via ultra-sonication extraction methods using water and ethanol at various concentrations (25, 50, 75, and 100%). Antioxidant capability of the extracts were determined by amounts of phenolic compounds, with flavonoid contents, radical scavenging activity, and reducing power. Irrespectively of ethanol concentration, extracts of stem showed the highest total phenolic compounds and antioxidant activities among different parts of black raspberry. The total phenolic compounds extracted from the black raspberry stem using 25 and 50% ethanol showed $348.21{\pm}5.40$ and $343.39{\pm}5.94mg/g$, respectively. Fifty percent ethanol extracts of the black raspberry stem showed the highest DPPH ($EC_{50}$ value: $60.89{\mu}g/mL$) and ABTS radical scavenging activities ($EC_{50}$ value: $82.57{\mu}g/mL$). Further, 25% ethanol extacts of the black raspberry stem ($0.263{\pm}0.004$) was found to have the highest reducing power. The highest antioxidant activity of black raspberry stem indicates that black raspberry stem may be useful source for functional food.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.425-431
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• 2014

In this study, the volatile compounds in 24 commercial Korean black raspberry wines were isolated by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 43 volatile components, including 15 esters, 12 terpenes, 7 alcohols, 4 acids, 3 ketones, and 2 aldehydes, were identified. Ethyl esters and alcohols such as ethyl acetate, ethyl octanoate, isoamyl alcohol, and phenethyl alcohol were the most represented groups among the quantified volatiles. In particular, various terpenes such as DL-limonene, linalool, alpha-terpineol, and myrtenol were identified. The differences in volatile components among the 24 black raspberry wines and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 43.9% of the total variation across the samples. No apparent sample groupings were observed according to manufacturing locations. The samples KU, BH, SR, and MO showed higher overall levels in the concentrations of terpenes originating from black raspberry, while other samples such as BB and HB, showed higher in ethyl ester and alcohol contents produced by yeast fermentation, respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.375-383
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• 2014

This study aimed to investigate the effects of 50% ethanol extract of ripe black raspberry (Rubus occidentalis, RBR) on hypertension in human umbilical vein endothelial cells (HUVECs) and in spontaneously hypertensive rats (SHR). Angiotensin converting enzyme (ACE) inhibition and activation of nitric oxide production by endothelial nitric oxide synthase were significantly regulated by RBR in HUVEC cells. Moreover, the SHR showed significantly higher levels of blood pressure, ACE, renin, endothelin-1, and interleukin-6 than Wistar Kyoto rats (WKY). However, treatment with captopril and RBR decreased the levels of these hypertension-related events in the SHR. The renal arteriole showed greater media thickness/lumen diameter (%) in the SHR than in the WKY. However, media thickness/lumen diameter (%) was reduced in SHR by treatment with captopril and RBR. In addition, the number of eosinophilic cardiac muscle cells was decreased in the heart muscles after treatment with captopril and RBR. Therefore, this study suggests that 50% ethanol extract of RBR may be useful for the prevention and treatment of high blood pressure.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.198-204
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• 2014

Ultraviolet B (UV-B) irradiation is a negative factor that induces skin damage, inflammation, and aging. UVB irradiation induces the inflammatory response through interleukin (IL)-6 and IL-8 expression in keratinocytes. In addition, it induces the production of reactive oxygen species (ROS) and the activation of matrix metalloproteinase-1 (MMP-1), which plays an important role in collagen 1 degradation in the extracellular matrix. We investigated the antiaging effects of five kinds of berry in human skin keratinocyte (HaCaT) cells using juice of black raspberry (Rubus occidentalis), blueberry wild (Vacciniun angustifolium) and cultivar (Vacciniun corymbosum), black chokeberry (Aronia melanocarpa (Michx.) Elliott), and mulberry (Morus abla). HaCaT cells irradiated with UV-B exhibited increased ROS generation, as well as IL-6, IL-8, and MMP-1 gene expression, when compared to the control cells that were not irradiated with UV-B. However, pre-treatment of berry juice before UV-B irradiation significantly down-regulated the UV-B-induced ROS generation and inflammatory cytokine and MMP-1 expression. The results suggest that all berries have anti-aging effects including lowering inflammatory cytokine levels, ROS generation, and MMP-1 expression in HaCaT cells during UV-B irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.840-846
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• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.