• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.212-219
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• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.221-228
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• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.

• Korean Journal of Medicinal Crop Science
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• v.22 no.4
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• pp.276-288
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• 2014

The six polysaccharide fractions were prepared by chromatographic procedure from the hot water extracts of the aboveground parts of Astragalus membranaceus. These six polysaccharides from aboveground parts of Astragalus membranaceus Bunge were tested for gut-mucosal immune activity and acute toxicity. In a view of molecular weight, the six fractions were estimated to be 75000, 88000, 129000 and 345000 Da, respectively. Component sugar analysis indicated that these fractions were mainly consisted of galactose (46.3 ~ 11.8%) and arabinose (35.4 ~ 9.9%) in addition to glucose, rhamnose, fucose, arabinose, xylose, mannose, glucuronic acid and galacturonic acid. Among the six major purified polysaccharides, AMA-1-b-PS2 showed highest bone merrow cell proliferation and lymphocyte of Peyer's patch stimulating activity. It may be concluded that intestinal immune system modulating activity of aboveground parts from Astragalus membranaceus Bunge is caused by polysaccharides having a polygalacturonan moiety with neutral sugars such as arabinose and galactose. In single oral dose toxicity study, no differences were observed between control and treated groups in clinical signs. The results indicated that lethal dose 50 ($LD_{50}$) of water extracts from Astragalus membranaceus-aboveground parts was found to be higher than 5000 mg/kg/day in this experiment. From the above results, we may suggest that Astragalus membranaceus-aboveground parts might have useful as a safe material for functional food and pharmaceutics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1819-1825
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• 2010

This study was carried out to investigate the quality characteristics of ginseng JungKwa produced with hot-water extract from Maegmundong (MGJ) instead of sugar. Chemical characteristics of MGJ and control ginseng JungKwa produced by sucrose (CGJ) were measured by proximate constituents, free sugars, ginsenosides, total phenolic compound, flavonoid content, and antioxidative activity was measured by electron donating abilities and hydrogen peroxide scavenging activity. Carbohydrate, crude protein, crude ash contents of MGJ were 76.40, 1.46 and 3.49%, where as those of CGJ were 80.01, 0.59 and 0.96%. Free sugar compositions of MGJ were fructose (32.42%), oligosaccharide (16.91%), disaccharide (13.91%) and glucose (13.16%). Eleven ginsenosides types were detected on MGJ and 9 kinds on CGJ; their contents were 740.1 and 675.6 mg%, respectively. Total phenolic compound and flavonoid content were 5.46 and 0.016% on MGJ, 5.02 and 0.014% on CGJ, respectively. In physiological characteristics, the $IC_{50}$ of electron donating ability by DPPH on MGJ was about 34.5 mg/mL and ability was slightly higher than CGJ, although there's not much difference in ability between MGJ and CGJ. Hydrogen peroxide scavenging activities were 92% on MGJ and 96% on CJG when treated at $50{\mu}g$/mL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.659-664
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• 1996

The amount and characteristics of pectin in the albedo and flavedo layers of the citrus peels, and those of the pulp were investigated. Alcohol insoluble solid(AIS) content was the highest in albedo layer(18.1%), and the lowest in pulp(5.7%). The pulp and the albedo layer showed a potential pectin sources as containing pectins of 40.5% and 35.2% of the total polysaccharides of the pulp and the albedo layer, respectively. Total pectin contents were about 30% of the AIS and showed comparatively constant values among the byproducts. Hydrochloric acid soluble pectin contents were the hightest in the flavedo layer, 14.0%, and the lowest in the pulp, 4.4%. Over 90% of the total pectin could be extracted after 60min with 0.05N HCI at $85^{\circ}C.$ Microwave treatment reduced the extraction time significantly ; a comparable extraction yield was acquired after 10min with microwave treatment. The degree of esterification of the extracted pectin also increased with microwave treatment. Neutral sugars in the hydrolysate of the pectin were rhamnose, arabinose, galactose, glucose and xylose. No differences in molecular weight distribution of the pectin were found between the albedo and flavedo layers. Pectin of the pulp showed different molecular weight distribution from that of the peels.

• Journal of Nutrition and Health
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• v.7 no.3
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• pp.45-50
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• 1974

Geep-Jang, a kind of soybean paste, was made from vegetables such as egg-plant, green cucumber and green red pepper besides grains, which was fermented at $55{\sim}60^{\circ}C$ incubator or room temperature for a week. In order to determine the effect of cellulolytic enzymes addition on the Geep-Jang processing, samples were taken by 0, 24, 48, 72, 96, 120, and 144 hours interval after first stage, chemical composition were measured and its results obtained as follows: 1. Reducing sugar was rapidly increased from twenty to forty hours after first stage. 2. Large contents of reducing sugar at G-5 group might originated from the much quantity of carbohydrate sources and speed up the decomposition of raw materials by cellulolytic enzymes. 3. The different content of reducing sugars between G-1 and G-3 group should stemed from the addition of enzymes solution and it's differences were very remarkable id the case of classic soybean koji power 4. The contents of amino-nitrogen was generally more increased than the classic one(G-2, G-4). 5. Fermentation period of Geep-Jang may reduce by addition of cellulolytic enzymes.

• Nutrition Research and Practice
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• v.7 no.1
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• pp.49-58
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• 2013

The most critical point in the assessment of adherence to dietary guidelines is the development of a practical definition for adherence, such as a dietary pattern score. The purpose of this study was to develop the Korean Diet Score (KDS) based on the Korean Food Balance Wheel and to examine the association of KDS with various lifestyle characteristics and biochemical factors. The dietary data of 5,320 subjects from the 4th Korean National Health and Nutritional Examination Survey were used for the final analysis. The food guide was composed of six food group categories; 'grain dishes', 'fish and meat dishes', 'vegetable dishes', 'fruits', 'milk' and 'oils and sugars'. Based on the recommended serving numbers for each group, the scores measuring adherence to this food guide were calculated from the dietary information from the 24-hour dietary recall questionnaire, and then its correlation with various characteristics was assessed. KDS was significantly associated with several clinical, lifestyle and socioeconomic factors as well as diagnosed disease history. The higher quintile group of KDS showed a significantly lower level in fasting blood glucose, systolic blood pressure, triglycerides, current smoking and drinking as well as higher leisure time activity, house income and education. Furthermore, the KDS quintile group of women was inversely associated with hypertension, osteoporosis and diabetes. A higher KDS quintile was characterized with a higher intake of several critical nutrients, such as Ca, Fe and vitamins as well as a desirable nutrition balance such as the ratio of macronutrients. Our results demonstrate that KDS is a beneficial tool in assessing the adherence to a healthy diet based on the Korean dietary guidelines. We suggest that KDS could be a useful indicator for evaluating the dietary balance of the Korean population.

• Microbiology and Biotechnology Letters
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• v.13 no.1
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• pp.71-77
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• 1985

A bacterium which grows on cyclohexanol as sole carbon and energy source was isolated from sludge of industrial areas in Taegu and identified as Acinetobacter calcoaceticus C-15. The growth medium for the optimal culture condition was composed of 0.2% cyclohexanol, 0.11% $NH_4Cl$, 0.05% $KH_2PO_4$, 0.2% $K_2HPO_4$, 0.02% $MgSO_4{\cdot}7H_2O$, and 0.05% yeast extracts. The optimal pH value and temperature for the growth were 7.2 and $33^{\circ}C$, respectively. Specific growth rate of A. calcoaceticus C-15 at $33^{\circ}C$ on the cyclohexanol and cyclohexanone was $0.27hr^{-1}$ and $0.15hr^{-1}$, respectively. Growth yield for cyclohexanol was 1.0. The bacteria utilized ethanol, 1-butanol, 1-pentanol, and cyclohexanol as a carbon source but not methanol, 1-hexanol, m-cresol, glycerol, and cyclohexane. The bacteria grew on benzoate, adipate, acetate, and citrate, but did not on salicylate, phthalate, p-hydroxybenzoate, and gluconate. A calcoaceticus C-15 did not utilize all kind of sugars other than xylose. Cell-free extracts contained $NAD^+$-linked cyclohexanol dehydrogenase which catalized the oxidation of cyclohexanol to cyclohexanone.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.661-666
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• 1991

European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.555-563
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• 2018

Barley has nutritional benefits due to its high dietary fiber content; therefore, the intake of whole barley grains is recommended. However, barley is often consumed in the fermented form because of the improved texture and digestibility. The present study was designed to elucidate the intracellular signaling pathway for macrophage activation by the polysaccharide BF-CP from fermented barley. BF-CP is a neutral polysaccharide, composed of neutral sugars, including glucose (70.7%), xylose (11.4%), and arabinose (9.0%). BF-CP exhibited macrophage-stimulatory activity by inducing the production of interleukin (IL)-6, tumor necrosis factor $(TNF)-{\alpha}$, and nitric oxide in RAW 264.7 macrophages. Further, BF-CP treatment strongly increased the IL-6 and $TNF-{\alpha}$ gene expression in a concentration-dependent manner. Signal transduction experiments using immunoblotting showed that BF-CP phosphorylated mitogen-activated protein kinases (MAPKs), such as c-Jun N-terminal kinase, extracellular signal-regulated kinase, and p38, and nuclear factor $(NF)-{\kappa}B$, in RAW 264.7 cells in a concentration-dependent manner. These results suggest that BF-CP activates the macrophages via MAPK and $NF-{\kappa}B$ pathways, and also induces an increase in the production of cytokines.