• Journal of the Korean Home Economics Association
• /
• v.44 no.6 s.220
• /
• pp.155-161
• /
• 2006

This study investigated housewives' perception of local special foods in Gwangju and Jeonnam in Gang Jin. Of 150 questionnaires sent, there were 114 responses. The most perceptible local special foods in Gwangju and Jeonnam area are as follows: Watermelon in Gwangju (100.0%), Pear in Naju (90.0%), Rice in Suncheon (40.0%), Gorosoe in Gwangyang (76.7%), Hongeo in Mopko (63.3%), Dolsan leaf mustard Kimchi in Yeosu (100.0%), Sweet Persimmon in Jangseong (86.7%), Salted bamboo sprout in Damyang (46.7%), Apple in Gokseong (90.0%), Butterfly rice in Hampyeong (63.3%), Gorosoe in Gurye (56.7%), Onion in Muan (96.7%), Peach in Hwasun(40.0%), Dallmaji rice in Yeongam (50.0%), Oyster mushroom in Jangheung (63.3%), Green tea in Boseong(96.7%), Heuksanhongeo in Sinan (53.3%), Loess sweet potato in Haenam (83.3%), Kukija in Jindo (60.0%), Laver in Wando (76.7%), Tohajeot in GangJin (73.3%), Citron in Goheung (90.0%), and Gulbi in Yeonggwang (100.0%). The most perceptible area and local special foods in Gwangju and Jeonnam area were in the following order: Green tea in Boseong (17.37%), Tohajeot in GangJin (15.97%), Watermelon in GwangJu (10.0%), Pear in NaJu (9.3%), and Loess sweet potato in Haenam (9.3%).

• The Korean Journal of Food And Nutrition
• /
• v.21 no.2
• /
• pp.115-120
• /
• 2008

To develop a new Gugija(Lycium chinensis Mill) product having increased value, the physiological functionality of various commercial Gugija products were investigated. In addition, an in vivo study was performed using spontaneous hypertensive rats(SHR) to examine the anti-hypertension effects of products. The results showed that antioxidant activity was highest in the methanol extract of Gugija leaf pickle(97.7%), and anti-hypertensive angiotensin I -converting enzyme(ACE) inhibitory activity was 80.4% in Gugija doenjang(soybean paste) water extract. Anti-cholesterolemia HMG-CoA reductase inhibitory activity was highest in the methanol extract of Gugija rice cake(66.1 %). However, SOD-like activity was below 30% in most products; and fibrinolytic activity was not detected or was very weak. Ultimately, we selected Gugija tea and Gugija wine as superior anti-hypertensive Gugija products, and subsequent in vivo testing was performed using SHR, comparing the tea and wine to Gugija fruit. Among them, the Gugija fruit demonstrated the best anti-hypertension effects in SHR.

• Journal of Applied Biological Chemistry
• /
• v.64 no.3
• /
• pp.237-244
• /
• 2021

Camellia sinensis, Green tea, contains phenolic compounds that act to scavenge reactive oxygen species (ROS), such as catechin, epicatechin, etc. In contrast with the tea leaf, the bioactivity of its fruit and the fruit peels remains still unclear. This study focused on the effects of fruit and fruit peels of C. sinensis (FC and PC) against oxidative DNA damage in NIH/3T3 cells. The scavenging effects of FC and PC on ROS were assessed using 1,1-diphenyl-2-picryl hydrazyl or 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radicals. The measurement of ROS in cellular levels was conducted by DCFDA reagent and the protein expression of γ-H2AX, H2AX, cleaved caspase-3, p53, and, p-p53 was analyzed by immunoblotting. The gene expressions of p53 and H2AX were assessed using polymerase chain reaction techniques. The major metabolites of FC and PC were quantitatively measured analyzed and the amounts of phenolic compounds and flavonoids in PC were greater than those in FC. Further, PC suppressed ROS production, which protects the oxidative stress-induced DNA damage through reducing H2AX, p53, and caspase-3 phosphorylation. These results refer that the protective effects of FC and PC are mediated by inhibition of p53 signaling pathways, probably via the bioactivity of phenolic compounds. Thus, FC and PC can serve as a potential antioxidant in DNA damage-associated diseases.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.129-139
• /
• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Korean Journal of Plant Resources
• /
• v.19 no.3
• /
• pp.427-431
• /
• 2006

In vitro high-frequency plant regeneration of Muscari comosum var. plumosum through somatic embryogenesis was obtained via two developmental pathways: direct embryos and multiple shoots regenerated from embryogenic callus. Flower bud with pedicel, receptacle, petal and ovary wall, floral stalk and leaf as explants were cultured in MS medium supplemented with various plant growth regulators. Embryos formed directly from pedicel, receptacle and floral stalk. Depending on explant sources, the optimal medium was MS medium supplemented with 0.2 mg/L IBA and 0.3 mg/L BA, 3.0 mg/L IBA and 3.0 mg/L BA, and MS-free medium for pedicel, receptacle, and floral stalk, respectively. Multiple shoots regenerated from embryogenic cal]i which was initiated from petal, ovary and leaf were observed in MS medium with different concentrations and combinations of hormone. The most suitable medium for each type of explant was 3.0 mg/L IBA and 3.0 mg/L BA(petal and ovary) and 5.0 mg/L IBA and 5.0 mg/L BA (leaf) Furthermore, the combination of 0.1 mg/L 2,4-D and 1.0 mg/L BA was also good for all sources of explants not only for direct embryo formation, but also, for embryogenic callus induction.

• Korean Journal of Organic Agriculture
• /
• v.22 no.4
• /
• pp.705-718
• /
• 2014

This study was performed to evaluate the suppressive effects of organic fungicides made using environment-friendly materials on leaf spot disease and anthracnose that infect ginseng. Anthracnose (Colletotrichum gloeosporioides) and leaf spot disease (Alternaria panax) are principal diseases that decrease the yield of ginseng by defoliation before root enlargement. Fermented eggs and oyster shells, water extract of green tea and ethanol extract of red ginseng dregs were significantly effective in suppressing leaf spot disease. Fermented crab and shrimp shells and fermented motherwort were also effective in suppressing the recurrence of ginseng anthracnose. The preventive effects of these environment-friendly materials were definitely superior to the therapeutic effects. Therefore, these materials could be used as alternatives to chemical pesticides, which can not be applied in organic ginseng cultivation field. These organic fungicides need to be applied before the incidence of ginseng anthracnose in order to maximize their suppressive effects.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.65 no.2
• /
• pp.156-160
• /
• 2020

Emergence and early growth changes of stratification condition of tea (Camellia sinensis) seeds were investigated in 7 treatments (control, pH 4, pH 10, 70% ethanol (EtOH), 10 mM H₂O₂, 100 mM H₂O₂, and physical shock (5.9 J)). Ethanol treatment was toxic and did not induce emergence. The emergence rate was 36.7% in the control, 26.7% under pH 10, 46.7% under pH 4, 48.3% under physical shock, 51.7% under 10 mM H₂O₂, and 65.0% under 100 mM H₂O₂ treatments. It was higher by approximately 178% in the H₂O₂ treatment as compared to the control. Plant height was 6.5 cm in the control, 6.6 cm under pH 10, 7.6 cm under pH 4, 7.8 cm under physical shock, 8.3 cm under 10 mM H₂O₂, and 9.1 cm under 100 mM H₂O₂ treatments. Leaf length and leaf width were also higher under the H₂O₂ treatment. Therefore, hydrogen peroxide treatment induced emergence and increased the uniformity of early growth.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.448-456
• /
• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Food Science and Biotechnology
• /
• v.15 no.5
• /
• pp.672-676
• /
• 2006

The aim of this study is to evaluate the antioxidant, antimicrobial, and antitumor activities of various concentrations of partially purified substance(s) from green tea seed (Camellia sinensis L.). The total polyphenol contents of each fraction (non-adsorption fraction: F-1, fraction eluted with 40% methanol: F-2, and fraction eluted with 100% methanol: F-3) purified by Diaion HP-20 column chromatography were, in the increasing order: F-1 (3.7 mg tannic acid equivalents, TAB/g) < F-3 (23.2 mg TAB/g) < seed extracts (26.2 mg TAB/g) < F-2 (42.7 mg TAB/g). The scavenging activities toward the 1,1-diphenyl-2-picyrylhydrazyl (DPPH) radical were, in decreasing order: F-2 (93.3%) > butylated hydroxytoluene (BHT; 89.8%) > ascorbic acid (89.3%) > leaf extracts (70.3%) > F-3 (15.9%) > seed extracts (15.8%) > F-1 (14.8%) at a 0.1% concentration. In studies on antimicrobial activities, the results indicate that the growth of yeast (Candida albicans KCCM 11282 and Cryptococcus neoformans KCCM 50544) was inhibited more so than that of other fungi (Alternaria alternate KCTC 6005 and Rhizoctonia solani). In addition, it appears that the antitumor activities of the F-1, F-2, and F-3 fractions at a concentration of $50\;{\mu}g/mL$ showed 6, 7, and 23% growth inhibition of the HEC-1B cell line, 14, 11, 82% inhibition of the HEP-2 cell line, and 8, 16, and 81% inhibition of the SK-OV-3 cell line, respectively. Overall these results indicate that the antioxidant activity is greatest in the F-2 fraction, and the antimicrobial and antitumor activities are greatest in the F-3 fraction.

• Korean journal of food and cookery science
• /
• v.26 no.4
• /
• pp.398-405
• /
• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.