• Journal of Life Science
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• v.27 no.3
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• pp.355-360
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• 2017

Consumption of high doses of ethanol can lead to amnesia, which often manifests as a blackout. This incoordination of blackout may be a major cause in various social problems in alcohol consumption. However, there is still no treatment for preventing these alcohol-induced problems. Hydrangeae dulcis folium is a drug or a tea which is made from the fermented and dried leaves of Hydrangea serrata Seringe. The present study, we tested the ethanol extract of the Hydrangeae dulcis folium (EHDF) on ethanol-induced psychological deficits. To test behavioral deficits, an object recognition test was conducted using a mouse model. To evaluate synaptic deficits, N-methyl-D-aspartate (NMDA) receptor-mediated excitatory postsynaptic potential EPSP and long-term potentiation (LTP) in the mouse hippocampal slices were tested, as they are known to be vulnerable to ethanol and are associated with ethanol-induced amnesia. In the tests, ethanol (1 g/kg, i.p.) impaired object recognition memory, but EHDF (10 or 30 mg/kg) prevented this impairment in object recognition test. Interestingly, EHDF ($30{\mu}g/ml$) significantly ameliorated ethanol-induced LTP and NMDA receptor-mediated synaptic transmission in the hippocampal slices. EHDF prevented ethanol-induced object recognition memory deficits induced by ethanol. Interestingly, EHDF significantly ameliorated ethanol-induced LTP and NMDA receptor- mediated synaptic transmission in the hippocampal slices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.553-558
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• 2002

To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.445-460
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• 2017

This study was carried out for three years from 2013 to 2015 to investigate the actual condition of pest control of domestic persimmon organically cultivated farmers, to select environment - friendly pest control materials for major pests, and to conduct field test of established control system. The main cultivated cultivar of the reader farmer of organic cultivation was "Buyou" and sprayed organic agricultural material 9~17 times per year for pest control. The most harmful pests were anthracnose, bugs, persimmon fruit worm, and scales, etc. The control materials used were organic lime sulfur mixture, red clay sulfur, emulsifier, bordeaux solution, and self-made plant extracts using garlic, ginkgo nut and pine tree. The effective materials for controlling anthrax were lime sulfur mixture and red clay sulfur. Garlic oil + citronella emulsion, shrubby sophora seed extract + tea extract was effective to control Riptortus clavatus and Euproctis subflava. When installed 60 ea per 10a of mating disruption trap in a sweet orchard, the fruit setting rate was improved by 30%. The results of field test of control system to control 10 times a year in organically grown persimmons were able to harvest fruit of 70.7%. However, since any kinds of pesticides can not be sprayed during the harvest season in September and October, the damaged by bugs did not decreased, and further research is needed.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.69-75
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• 2006

This research was aimed to search for natural antimicrobial agents that are sefe for humans and specific for oral pathogens. Acanthoic was isolated from the chloroform fraction of methanol extract of Acanthopanax koreanum $N_{AKAI}$ and its structure were elucidated by 13-NMR, 1H-NNR and ESIMS. Antibacterial activity of acanthoic acid was investigated by the minimum inhibitory (MIC) and minimun bactericidal (MBC) concentration. MIC/MBC of acanthoic acid against Streptococcus mutans $N_{AKAI}$ causing dental caries was determined to be $2/4\;{\mu}g/mL$, which was much lower than these of other natural antimicrobial agents such as $8/16\;{\mu}g/mL$ of sangurinarine and $250/500\;{\mu}/mL$ of green tea extract, $500/600\;{\mu}g/mL$ of thymol and borneol. Acanthoic and significantly inhibited the growth of other cariogenic bacteria such as Streptococcus sobrinus $N_{AKAI}$ and Streptococcus sanguis $N_{AKAI}$, and Streptococcus gordonii $N_{AKAI}$ in the MIC range of $4{\sim}32\;{\mu}g/mL$. My finding suggests that acanthoic acid could be employed as a potential antibacterial agent for preventing dental caries.

• Korean Journal of Medicinal Crop Science
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• v.27 no.1
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• pp.24-29
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• 2019

Background: Camellia sinensis L.(CS) is a perennial evergreen species of plant whose leaves are used to produce tea. In this plant species, the parts used are the leaves, sub-branch parts are thrown out. Methods and Results: Ethanol extract of sub-branch parts was used for isolation of major compounds by column chromatography. Structures were identified as caffeine (1), (-)-epicatechin (2) and (-)-epicatechin gallate (3) by interpretation of spectroscopic analysis, including $^1H$- and $^{13}C$-NMR. High-performance liquid chromatography (HPLC) method was used to compare the quantitative level of marker compounds in various extraction solvents of sub-branch parts of CS. The content of caffeine, (-)-epicatechin, and (-)-epicatechin gallate in 30% ethanol extract showed higher value with $3.28{\pm}0.57mg/g$, $5.53{\pm}0.88mg/g$, and $1.29{\pm}0.24mg/g$, respectively. Conclusions: These results indicated that not only leaves parts but also sub-branch, could be a good source for the functional material and pharmaceutical industry.

• Journal of Life Science
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• v.31 no.3
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• pp.338-345
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• 2021

Zizania latifolia has long been used as a tea for both edible and medicinal purposes. However, research into the use of Z. latifolia as a high value-added edible material is lacking. In a previous study, we confirmed that tricin is the major component in Z. latifolia. In this study, we investigated the protective effect of a Z. latifolia extract (ZLE). Toxicity tests of ZLE or tricin on HepG2 cells revealed no toxicity due to ZLE or tricin at all concentrations used. The reduction in cell viability by tert-butyl hydroperoxide (t-BHP) was suppressed by treatment with ZLE or tricin. In addition, ZLE or tricin effectively inhibited the production of reactive oxygen species (generation of hydrogen peroxide, alkoxy free radicals, and peroxyl free radicals by t-BHP) and oxidative damage. ZLE or tricin treatments also increased the protein expression of superoxide dismutase 1 (SOD1), catalase, heme oxygenase-1 (HO-1), and nuclear factor erythroid-related factor 2 (Nrf2), which are known as antioxidant enzymes, suggesting that the protective effect of ZLE is related to activation of tricin. Taken together, the results indicate that Z. latifolia can be developed as a functional food material for improving liver function.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.481-487
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• 2010

The nutritional components, antioxidant, and neuroprotective effects of water and a 50% methanol extract from litchi fruit pericarp were investigated. The most abundant mineral, amino acid, and fatty acid were K, proline, and palmitic acid, respectively. In addition, the total water phenolics and 50% methanol extracts were 8.02 and 12.28 mg/g, respectively. The DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power of the water and 50% methanol extracts showed dose-dependent antioxidant activity. In a cell viability assay using MTT, almost all extracts showed a protective effect against $H_2O_2$-induced neurotoxicity, and lactate dehydrogenase leakage was also inhibited by the pericarp extracts. In particular, the 50% methanol extract showed a higher cell membrane protective effect than the water extract at the highest concentration. Consequently, these data suggest that litchi fruit pericarp can be utilized as an effective and safe functional food substances for natural antioxidants and may reduce the risk of neurodegenerative disorders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.17-25
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• 2013

This study was performed to investigate the effects of the hot water extract of red garlic (RG) and RG-composites on fecal lipid levels and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. Three different types of RG-composites prepared: RG and green tea (RGT), RG and dietary fiber (RGF), and RG, green tea, and dietary fiber (RGTF). Rats were divided into six groups: the control, the group fed a high fat-cholesterol diet (HFC), the RG-supplemented group (HRG), the RGT supplemented group (HRGT), the RGF supplemented group (HRGF), and the RGTF supplemented with HFC group (HRGTF). The antioxidant activity of these composites was tested, in vitro. The DPPH radical scavenging activity was higher RGT and RGTF than RG. ABTs radical scavenging activity of RGT was similar to RGTF. Their activities were significantly higher than RG. The reducing power was similar to their radical scavenging activities. Total lipid levels in the liver and triglyceride levels in the heart were lower in the groups fed RG-composites than the HRG group. Fecal total lipid level was higher in the HRGF and HRGTF groups than the HRG group after 4 weeks diet supplementation during 4 weeks. Lipid peroxide content was reduced to anywhere between 6.2% and 12.1% in the groups fed RG-composites, compared to the HFC group. Antioxidant activity was significantly higher in the groups fed RG-composites than the HFC group. Hepatic SOD activity was higher in the groups fed RG-composites than the HRG group. The HRGT group in catalase activity, and the HRGT and HRGTF groups in GSH-px activity were increased significantly compared to the HFC group. Hepatic UDPGT activity was increased significantly in the HRGT and HRGTF groups to the HFC group, as well. These results indicate that antioxidant activities of the RG-composites were related to the decrease of lipid levels by increasing the fecal excretion and enhancement of hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet.