• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.175-179
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• 1997

Changes of protein contents and chromatogram patterns by gel filtration chromatography was investigated for the purpose of studying changes of Proteins during softening of persimmon and jujube fruits. Contents of water-soluble and salt-soluble proteins were increased during softening of persimmon and jujube fruits, but that of cell wall-bound proteins was decreased. After performing a gel filtration of water-soluble protein, one peak was separated in mature persimmon fruits and three peaks in soft persimmon fruits. In the case of jujube fruits, there were three peaks in both of mature and soft fruits. Pattern of salt-soluble and cell wall-bound proteins by gel filtration chromatography hardly changed during softening. During softening of two fruits, the contents of water- soluble and salt-soluble proteins appeared to be increased on the same fractions with the decreasing in content of cell wall-bound proteins.

• Herbal Formula Science
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• v.13 no.2
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• pp.141-151
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• 2005

From the tuberous root of Aconitum carmichaeli Debx.(Ranunculaceae), the main root is called as common monkhood mother root and the later root is called as the prepared aconite root. From the prepared aconite root. Looking at the processing method of the prepared aconite root, it is divided into Yeombuja (prepared aconite root processed in salt) and heuksoonpyeon (baekbupyeon) following the processing method after removing the soil and this is a way of processing the prepared aconite root without damage it. The recently produced raw prepared aconite root is easily damaged, thus it shall be preserved in salt to have the crystal shape on the surface of the prepared aconite root and store and transport in firmly solidified yeombuja condition. Therefore, yeombuja shall remove the salt before use and requires processing for use but heuksoonpyeon or baekbupyeon may use immediately. For the succession of the unique processing techniques of our ancestors, there has to be studies on the techniques. Prepared aconite root is generally used as holy medicines to cure the yang depletion syndrome, kidney-yang deficiency syndrome, and obstruction of qi in the chest syndrome. However, they are the substances with toxicity. It is contemplated that the contents of processing are broadly understood through the document on the processing method, and based on such foundation, the systematic set and proof on the documents are made along with the addition of the contemporary scientific theory and technology to develop the traditional processing technology to maximize the treatment effect and safety of prepared aconite root. In this study, the historic data and records on the processing method of latteral root of aconitum carmichaeli Debx will be rearranged to contribute to the standardization of medicinal herbs, maximization of efficacy and minimization of the side effects.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1033-1044
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• 2015

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.512-523
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• 1999

A purpose of this study was to figure out the best cooking conditions of salted-dried fish by a sensory evaluation on cooked salted-dried flathead. Cooking of the salted-dried fish is traditional and popular in Korea, and salted-dried flathead is a favorite with southern Korea. The raw material for the examination were a raw flathead and 3 degrees salted(2%, 4%, 6%)-dried flathead which added 3 kinds cooking treatment (steaming, boiling, baking) within three different times(5, 10 and 15 min.) respectively. The category scaled descriptive test and response surface methodology were applied for the evaluation, and the results of the evaluation were analyzed by SAS program. The result of the study were as follows : 1. For the steaming cooking, scale at 6% salt concentration and 5 minutes cooking time were the best conditions of the salted-dried flathead cooking. 2. For the boiling, 6% salt concentration and 10 minutes cooking time were the best conditions. 3. For the baking, 6% salt concentration and 10 minutes cooking time were the best conditions. 4. The baking group got higher estimations on the items of browning, cooked condition and meaty aroma than steaming and boiling group on Duncan's multiple range test. According to the result of the Duncan's test, baking is better cooking way for the salted-dried flathead.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1320-1331
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• 2009

Oxidative stress and inflammation are important events in the development of chronic inflammatory diseases including arthritis, atherosclerosis, diabetes, hypertension. Cynomorium songaricum (CS) has been used as a traditional Korean herbal medicine, and it is currently used in traditional clinics to treat frequent urination, spermatorrhea, weakness of the sinews and constipation in the folk medicine. The aim of this study was to determine whether fractionated extracts of CS inhibit free radical generation such as DPPH radical, superoxide radical, nitric oxide and peroxynitrite, production of nitrite an index of NO, $PGE_2$, iNOS, COX-2 and pro-inflammatory cytokines in lipopolysaccharide (LPS)-treated RAW 264.7 macrophages. Cytotoxic activity of extracts on RAW 264.7 cells was measured using 5-(3-caroboxymeth-oxyphenyl)-2H-tetra-zolium inner salt (MTS) assay. Our results indicated that the most superior extract which scavenged DPPH radical, reactive oxygen species (ROS) and RNS was CS ethyl acetate extract (CSEA). Moreover, CSEA significantly inhibited the LPS-induced NO, $PGE_2$ production and iNOS, COX-2 expression accompanied by an attenuation of TNF-$\alpha$, IL-$1{\beta}$ and IL-6 formation in macrophages. Furthermore, CSEA treatment also blocked LPS-induced intracellular ROS production and the activation of NF-${\kappa}B$. These findings indicate that CSEA inhibits the production of pro-inflammatory mediators and cytokines via the suppression of ROS production and NF-${\kappa}B$ activation. Take together, these results indicate that CSEA has the potential for use as an natural anti-oxidant and an agent of anti-chronic inflammatory diseases.

• The Korea Journal of Herbology
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• v.39 no.1
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• pp.39-47
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• 2024

Objectives : This study evaluates how various traditional Korean herbal medicines assess MUC5AC expression for esophageal mucosal defense and analyzes the associated mechanisms involved in inflammation. Methods : Forty types of traditional Korean herbal medicines were assessed for in vitro antioxidant activities, and the real-time PCR method was employed to analyze MUC5AC expression under pH 4.5 conditions in human esophageal epithelial cells (HET-1A). Eight types of Korean herbal medicines were evaluated for in vitro antioxidant activities, and Reactive oxygen specise (ROS) expression was analyzed under bile salt (480 𝜇M) and pH 5.5 conditions in human esophageal epithelial cells (HET-1A). Simulation experiments involving bile salts and acidity were conducted for one hour to assess the efficacy of four drugs, and the activities of Mitogen-activated Protein Kinase (MEK), Nuclear Factor Kappa B (NF-𝜅B), and Cyclooxygenase-2 (COX-2) were detected through Western blot analysis. Results : Compared to the Normal group, the Control group exhibited higher ROS generation. Such increased ROS levels were significantly reduced by four extracts: Citrus Unshius Pericarpium (CUP), Cnidium officinale Rhizoma (CR), Ginseng Radix (GR), and Linderae Radix (LR). The protein expression of COX-2 decreased with the treatment of LR, CUP, and CR. Particularly, CUP and CR exhibited superior effects compared to other groups in inhibiting the phosphorylation of NF-𝜅B. Conclusion : Based on the results obtained, we have identified drugs that inhibit oxidative stress and inflammation caused by bile acid in esophageal epithelial cells. Our future plans involve comparing and analyzing the efficacy of these herbal medicines through animal experiments.

• Journal of Mushroom
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• v.19 no.3
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• pp.200-209
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• 2021

In this study, a low-salt Lentinula edodes soybean paste (LSLESP) with improved palatability and storability relative to traditional Korean soybean paste was developed by utilizing low quality log cultivation of L. edodes. We also conducted quality characteristic analyses of spread jam made from low-salt L. edodes soybean paste (SJLLESP). The lowest salinity content and the highest L (brightness) value was found in LSLESP. According to proximate compositions analysis, crude protein, crude fat, and ash content were higher in commercial soybean paste than in LSLESP. Glucose, fructose, and maltose were the only free sugars detected in commercial soybean paste, whereas arabinose and fucose were additionally detected in LSLESP. Only two types of organic acid, were detected in common in commercially available soybean paste and LSLESP. Four types of organic acid, were detected in SJLLESP due to its added ingredients. The major free amino acids in commercially available soybean paste and LSLESP are histidine, glutamic acid, and arginine. Total amino acid, content was higher in LSLESP (54.81 mg%) than in commercial soybean paste (49.26 mg%). Total free amino acid, content in SJLLESP was 43.01 mg%. Ergosterol and β-glucan contents were highest in SJLLESP. The elevated ergosterol and β-glucan content in low-salt LSLESP relative to commercial soybean paste was significant. In conclusion, LSLESP and SJLLESP contain useful components from L. edodes, and offer the advantage of low salinity. LSLESP and SJLLESP could thus contribute to the development of health foods using L. edodes.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.527-533
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• 2008

For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at $25^{\circ}C$, the moisture, pH, salt, and ethanol content of kochujang were 40.52-43.20%, 4.71-4.82, 8.7-9.1%, and 0.75-0.94%, respectively, showing slight differences according to the strains and shapes of meju. Titratable acidities were slightly increased for up to 60 days of fermentation. The amino-type nitrogen content of kochujang prepared with brick-shaped meju (A. oryzae+B. subtilis) was the highest (164.20 mg%) among all of the kochujang types. The redness (a) value of kochujang prepared with brick-shaped meju (A. sojae) were higher (19.08) than those of other treatments (18.37-18.59). Sensory evaluation of kochujang prepared with grain-shaped meju (A. sojae) showed the highest scores for color and overall acceptability, 'at $6.43{\pm}1.87$ and $6.29{\pm}1.44$, respectively. It was estimated that high quality kochujang could be made by using meju fermented with selected strains.