• The Korean Journal of Mycology
• /
• v.8 no.1
• /
• pp.21-23
• /
• 1980

To investigate constituents of Lentinus edodes grown on various, quantitative analyses of ash, crude protein, crude fiber, crude fat, water, nonsoluble nitrogen of the mushrooms were carried out by ordinary methods. The crude fat of the mushroom grown on chestnut tree(1.82%) was greater than that grown on oak (0.76%) or alder (1.17%) tree. The crude fiber of the mushroom grown on oak tree (12.50%) was greater than those grown on alder and chestnut trees, 9.85% and 8.52%, respectively. The crude protein, ash, nonsoluble nitrogen and water contents of the mushrooms grown on the three different trees were similar.

• Korean Journal Plant Pathology
• /
• v.13 no.3
• /
• pp.167-171
• /
• 1997

To find optimum application methods of Epicoccosorus nematosporus for control of water chestnut, five different concentration of conidial suspensions ($10^[3}$ conidia/ml to $10^[7}$ conidia/ml) fo the fungus were applied 1 to 4 times on 10~40 days old seedlings of water chestnut in greenhouse. Inoculum levels equal to or greater than $10^[5}$ conidia/ml killed significantly more shoots (82.6%~92.1%) and suppressed significantly underground tuber formation compared to inoculum concentration less than $10^[4}$ conidia/ml. When the conidial suspension of ($6.3 {\times} 10^{5}$conidia/ml of E. nematosporus was sprayed 2 times in 7 days interval, percentage of the killed plants was up to 98.7%. Numbers of reshoots and tubers were alsosuppressed significantly compared to one time application. The percents of killed shoots were similar between 10-day-old and 20-day-old seedlings, and significantly higher than those treated on 30- or 40-day-old seedlings. The fungus treated on 20-day-old seedlings was the most effective because there was high number of reshoots from 10-day-old seedlings. Therefore, optimal application conditions for E. nematosporus is 2~3 times of application in 7 days interval with $10^[5}$ conidia/ml on 20-day-old seedling age.

• Journal of the Korean Wood Science and Technology
• /
• v.33 no.6 s.134
• /
• pp.71-78
• /
• 2005

For the utilization of chestnut inner bark as forest biomass, this studies have been carried out cleary investigated about phenolic compounds from the diethyl ether solubles and ethyl acetate solubles of hot water extract from chestnut inner bark. 3 compound were isolated and their structures were identified by spectroscopic methods. They were known compounds, 3,5-dihydroxybenzoic acid, 3,4,5-trihydrixybenzoic acid and catechin. Electron donating ability (EDA) of 3 compounds were investigated. Gallic acid and catechin were found to higher EDA than control, ascorbic acid and $\alpha$-tocopherol in 10 ppm, and especially gallic acid has very higher EDA, 21 times than ascorbic acid. This gallic acid of chemical structure were substituted with free phenolic hydroxyl groups at meta and para position. It was supposed that phenolic hydroxyl groups in chemical structure was a EDA factor.

• Food Science and Preservation
• /
• v.12 no.3
• /
• pp.257-262
• /
• 2005

To develop natural food preservatives, ethanol and water extracts were prepared from chestnut. Antimicrobial activities were examined about 10 microoganisms which were food-borne pathogens and food-poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited the antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast Especially, minimum inhibitory concentrations(MIC) of the ethanol extracts were determined as 0.5 mg/mL in chestnut leaf and 1.0 mg/mL in chestnut balk against bacteria. Antimicrobial activity of the ethanol extracts was not destroyed by the heating at $121^{\circ}C$ for 15 min, and not affected by pH $3{\sim}9$. The ethanol, extract of chestnut exhibiting the high antimicrobial activities was fractionated in the other of diethylether and butanol fractions. The highest antimicrobial activity against bacteria was shown in the ethanol fraction.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.534-539
• /
• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

• Korean Journal of Medicinal Crop Science
• /
• v.24 no.1
• /
• pp.14-20
• /
• 2016

Background : This study aimed to investigate the antioxidant and antiproliferative activities of extract from different parts of water chestnut (Trapa japonica Flerow). Methods and Results : The total polyphenol content of pericarp and seed extract was 438.31 mg/g and 25.32 mg/g respectively. DPPH radical scavenging assay showed that the half maximal inhibitory concentration ($IC_{50}$ values) of pericarp and seed extract were $5.28{\mu}g/m{\ell}$ and $355.51{\mu}g/m{\ell}$ respectively. In addition, the pericarp extract showed strong reducing power. In the MTT assay, the pericarp extract significantly inhibited the viability of A549, AGS, HeLa, PC-3, HCT116, HT29 and SW620 cell lines compared with the seed extract. Conclusions : These results suggest that T. japonica Flerow extracts have significant antioxidant and antiproliferative activity.

• Journal of Life Science
• /
• v.23 no.6
• /
• pp.751-756
• /
• 2013

This research old age chestnut tree that loss function chestnut leaf renewal efficiency enlargement and development of cosmeceutical product by purpose. Chestnut leaf (CL) exhibits numerous pharmacological effect including anti-allergy and anti-microbial properties. However, the anti-wrinkle effect of CL is not completely understood. In this study, to find a possible explanation for the anti-wrinkle effects of CL, we evaluated the effects of CL on radical scavenging activity, elastase inhibition activity and collagenase inhibition activity. CL was extracted with various solvents including water (CLW), 70% ethanol (CLE) and 70% acetone (CLA). The results showed that CLW, CLE, and CLA have the radical scavenging activity. In addition, we showed that CLW, CLE, and CLA have the elastase inhibition activity and collagenase inhibition activity. Consequently, the CL has a potent anti-wrinkle effect and it could be a useful cosmeceutical product for anti-aging purposes.

• Journal of Korean Society of Forest Science
• /
• v.105 no.1
• /
• pp.78-85
• /
• 2016

This study was carried out to determine the effects of shading and leaf mold treatment on growth characteristics and photosynthesis responses of Peucedanum japonicum in forest farming. It is very valuable as a sort of health food, so that the demand for the vegetable has increased recently. The experiment can not only increase the yield but also contribute to the development of eco-friendly technology for high-quality P. japonicum. It was performed by shading treatments (full sunlight, 35%, 50% and 75% shading) and leaf mold treatments (control, pine tree and chestnut tree). Height, stem diameter, root collar diameter, number of stem and dry weight were the highest in chestnut-leaf mold under full sunlight. Leaf area, leaf length and leaf width were the highest in chestnut-leaf mold under 35% shading. Photosynthetic rate, conductance to $H_2O$, transpiration rate and water use efficiency were the highest in chestnut-leaf mold under full sunlight. Specially, photosynthetic rate was higher under chestnut-leaf mold in all shading treatment, and getting lower in the higher shading rate. As a result of surveying the whole experiment, it is concluded that P. japonicum grows nicely by maintaining 35% shading under chestnutleaf mold in forest farming. Thus, it is the most effective way to increase the yield for high-quality P. japonicum with eco-friendly technology.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.569-573
• /
• 1998

This study was conducted to investigate the differences of textural characteristics and microstructure of sugared chestnuts between heated by a heater and microwave. Raw chestnuts were boiled and infiltrated the sugar in sugar syrup by heating. The content of WSP (water soluble pectin) was increased, but HSP (hydrochloric acid soluble pectin) was decreased by boiling and sugaring. This change was remarkable when it was boiled and sugared by a microwave heating. The hardness, gumminess and chewiness were more decreased in the sugared chestnut boiled and sugared with a microwave than that processed with a heater. Microstructure of sugared chestnut processed with a microwave heating showed the distruction of cell wall.

• Journal of Korean Society of Forest Science
• /
• v.104 no.1
• /
• pp.84-89
• /
• 2015

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.