Background: Ginseng (Panax ginseng Meyer) is a well-characterized medicinal herb listed in the classic oriental herbal dictionary as "Shin-nong-bon-cho-kyung." Ginseng has diverse pharmacologic and therapeutic properties. Black ginseng (BG, Ginseng Radix nigra) is produced by repeatedly steaming fresh ginseng nine times. Studies of BG have shown that prolonged heat treatment enhances the antioxidant activity with increased radical scavenging activity. Several recent studies have showed the effects of BG on increased lipid profiles in mice. In this study report the effects of water and ethanol extracts of BG on hypercholesterolemia in rats. To our knowledge, this is the first time such an effect has been reported. Methods: Experiments were conducted on male Sprague Dawley rats fed with a high-cholesterol diet supplemented with the water and ethanol extracts of BG (200 mg/kg). Their blood cholesterol levels, serum white blood cell levels, and cholesterol-metabolizing marker genes messenger RNA (mRNA) expression were determined. Liver and adipose tissues were histologically analyzed. Results: We found that BG extracts efficiently reduced the total serum cholesterol levels, low-density lipoprotein (LDL) levels with increased food efficiency ratio and increased number of neutrophil cells. It also attenuated the key genes responsible for lipogenesis, that is, acetyl-coenzyme A (CoA) acetyltransferase 2, 3-hydroxy-3-methyl-glutaryl-CoA reductase, and sterol regulatory element-binding protein 2, at the mRNA level inside liver cells. Furthermore, the BG extract also reduced the accumulation of fat in adipose tissues, and inhibited the neutral fat content in liver cells stained with hematoxylin and eosin and oil red O. Conclusion: Administration of BG extracts to Sprague Dawley rats fed with high-cholesterol diet ameliorated hypercholesterolemia, which was mediated via modulation of cholesterol-metabolizing marker genes. This data throw a light on BG's cardioprotective effects.
Kim, Ho-Yong;Gwak, Ki-Seob;Kim, Hye-Yun;Ryu, Keun-Ok;Kim, Pan-Gi;Cho, Do-Hyun;Choi, Jin-Yong;Choi, In-Gyu
Journal of the Korean Wood Science and Technology
/
v.39
no.6
/
pp.459-468
/
2011
The main purpose of this study was to examine the influence of treatment amounts of Slurry Composting and Biofiltration liquid fertilizer (SCBLF) on biomass growth of Yellow poplar (Liriodendron tulipifera) and to compare bioethanol production from the harvested wood. Relative growth rate, biomass production and leaf characteristics were significantly enhanced by SCBLF treatment and medium treatment plot showed highest value. Nitrogen compounds and water content in SCBLF affected to increase chlorophyll contents which led improving biomass production (64.67%) and glucose contents (6.07%) than control. Organosolv and dilute acid pretreatments were preliminarily carried for bioethanol production, and the pretreatment processes were conducted at all the same solid to liquid ratio (1 : 10), reaction temperature ($150^{\circ}C$), preheating time (40 min) and residence time (10 min). The water insoluble solid recovery of Organosolv pretreatment with 1% sulfuric acid as a catalyst was the lowest and that of medium treatment plot was 44.81%. Exchangeable cations in SCBLF might be affected to increase pretreatment effect. The simultaneous saccharification and fermentation process was followed to determine the ethanol production of the pretreated biomass. The highest ethanol production yield based on initial weight was obtained from high treatment plotby Organosolv pretreatment with 1% sulfuric acid (16.11%). But regarding biomass production, medium treatment plot produced most, and bioethanol production was increased by 72.93% than control.
Journal of the Korean Society of Food Science and Nutrition
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v.21
no.5
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pp.525-533
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1992
To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at $35^{\circ}C$ for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at $30^{\circ}C$ for 2 hours. Steaming after fermentation made the smaller volume of bulk $45^{\circ}C$-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.
Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.
Suction drain method can directly apply vacuum pressure to the soft ground through vertical drains so it can make hardening zones around them. These hardening zones make steeply lower the discharge efficiency of the pore water with decreasing permeability. This paper considered a stepped vacuum pressure to minimize a hardening zone which is one of the important parameters that can decrease discharge efficiency. A series of laboratory tests were conducted in order to examine the effect of the hardening zones and to evaluate their effects to the ground improvements with varying durations which applied stepped vacuum pressures(-20kPa, -40kPa, -60kPa and -80kPa) with Busan marine clay. According to strength(CPT), water content test and theoretical investigation indicate a size of the hardening zone within 7cm and the decreasing ratio of permeability about 2.0~4.0. Also, the total settlements are larger for the stepped vacuum pressure than the instant vacuum loading. The application time with vacuum pressure is determined considering the geotechnical properties of the interested clays. Results of numerical analysis show that consolidation behavior is appropriate to measurement for considering hardening zones.
The effects of Angelica gigas nakai powder(AP) addition on bread dough were investigated by preparing dough with 0-10%(w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2%(w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2%(w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and(as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2%(both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.
Simulated acid rain (pH 4.0, pH 2.0) containing sulfuric and nitric acid in the ratio of 60:40 (chemical equivalent basis) diluted with underground water, and underground water (pH 6.5) as control were treated on potted Pines koraiensis seeds during the growing season (May 1 to August 31) in 1985. The regime of artificial acid rain, in terms of spray frequency and amount per plot, was simulated on the basis of climatological data averaged for 30 years of records. The seedling growth, contents of chemical substances in needles and chemical properties of the tested soil were compared among the various pH levels of acid rain on October 31, 1985. Following results were obtained. 1. With decreasing pH levels of acid rain, S and $K_2O$ contents in leaf tissue were increased, but MgO and $P_2O_5$ contents were decreased. 2. Soil pH was dropped, and exchangeable aluminum content in the tested soil was dramatically increased as the pH levels of acid rain decreased. 3. Exchangeable calcium, magnesium, potassium contents, and base saturation degree of the soil were significantly decreased with decreasing pH levels of acid rain. 4. Sulfate concentrations in the soil were significantly increased as rain pH decreased, but total nitrogen and available phosphate contents were not influenced by acid rain.
This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1% GT containing 10% brine, DG-kimchi prepared with CC dipped in 1% GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1% GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg% in DG-kimchi, 47.71 mg% in MS-kimchi, 44.89 mg% in SG-kimchi, 30.70 mg% in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.
This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1% GT containing 10% brine, DG-kimchi prepared with CC dipped in 1% GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1% GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg% in DG-kimchi, 47.71 mg% in MS-kimchi, 44.89 mg% in SG-kimchi, 30.70 mg% in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.
This study was conducted to determine the effect of rice bran on rice yield, grain quality and weeds control depending on applying times. The redox potential was severely reduced $4{\sim}7$ days after rice bran application but that of conventional practice was reduced 17 days after transplanting. During the decomposing of the rice bran in the water, the dissolved oxygen in the water was exhausted right away after rice bran application. The dry weight of weed increased as the rice bran application time was delayed that weed dry weights increased by 138% in applying before puddling (ABP), 219% in 5 DAT (days after transplanting), 300% in 7 DAT and 619% in 9 DAT compared to conventional practice. The rice yield reduced remarkably in rice bran treatments after transplanting compared to conventional practice and applying before puddling. In the rice quality, the head rice ratio in the rice bran treatment was higher than that in conventional practice, and its protein content decreased. The results confirm that the rice bran application make the rice palatability higher, but there was no difference in rice qualities depending on application times.
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