• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1073-1078
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• 2002

Antimicrobial activities in 70% ethanol extracts of Korean bamboo trees were investigated. Among the antimicrobial activities against ten major strains causing food poisening, Wangdae (Phyllostachys bambusoides S. et Z.) showed the strongest activity among five major bamboo trees cultivated in Korea. Although all extracts showed relatively strong antimicrobial activities against Staphylococcus aureus and Streptoccus mutans, the extracts of bamboo culms showed stronger activities than that of bamboo leaves. MICs (minimal inhibitory concentration) of the extracts of Wangdae culm against Staphylococcus aureus and Streptococcus mutans were over $10\;and\;20\;{\mu}L/disc$, respectively. The extract of Wangdae culm inhibited the growth of Staphylococcus aureus and Streptococcus mutans at over 0.5% concentration, and almost inhibited the growth of these strains at 1% level. The inhibitory effect of the extract of Wangdae culm was not destroyed by heating at 60, 80, and $100^{\circ}C$ for 60 min and at $121^{\circ}C$ for 15 min, suggesting that the component in the bamboo tree was very heat-stable. These results indicate that 70% ethanol extract of Wangdae culm could be useful as a natural antimicrobial agent.

• Proceedings of the KSME Conference
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• 2004.04a
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• pp.1693-1696
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• 2004

Synchrotron X-ray micro-imaging technique was employed to monitor non-invasively the refilling process of water inside the xylem vessels in bamboo leaves. The consecutive phase-contrast X-ray images clearly show both plant anatomy and the transport of water inside the xylem vessels. Traces of water-rise, vapor bubbles and variations of contact angle between the water front and the xylem wall were measured in real time. During the refilling process, air bubbles are removed when the rising water front halts at a vessel end for a while. Subsequently, it starts rising again at a higher velocity than the normal refilling speed. Repeated cavitation seems to deteriorate the refilling ability in xylem vessels. In dark environment, the water refilling process in xylem vessels is facilitated more effectively than in bright illuminated conditions. Finally, X-ray micro-imaging was famed to be a powerful, high resolution, real time imaging tool to investigate the water refilling process in xylem vessels.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.46-49
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• 2003

Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.245-246
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• 2008

• 한국생활과학회:학술대회논문집
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• 2010.05a
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• pp.119-120
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• 2010

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2010.03a
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• pp.31-32
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• 2010

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Korean journal of applied entomology
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• v.25 no.2 s.67
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• pp.85-92
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• 1986

This study was conducted to investigate host plant, bionomics, and damage on Bamboo Leaf Rollers in Chonnam area. Species of the leaf rollers attacking the bamboo trees in Chonnam area were Microstega jessica (Butler) and Sinibotys evenoralis (Walker). Among these species, M. jessica (B.) and S. evenoralis (W.) were observed in Damyang but S. evenoralis (W.) alone was found in Naju and Hwasoon. Among the 4 host plant species observed, Phyllostachys nigra var. henonis S., and P. nigra M. were first recorded as host plants of M. jessica (B.), and P. nigra var. henonis (S.) as host plant of S. evenoralis (W.). The occurrence of the M. jessica (B). was once a year with the peak about late May, whereas the occurrence of S. evenoralis (W.) was 2 times a year and the peaks were early June and mid-July, respectively. The average periods of each stage of M. jessica (B.) were 8 days for egg, 293 days for larva, 16 days for pupa, and the longevity of the adult was 12 days for females and 9 days for males. The average periods of each stage of S. evenoralis (W.) were in 1st generation, 11 days for egg, 28 days for larva, 12 days for pupa, and the longevity of the adults was 18 days for females and 15 days for males; and 2nd generation was 7 days for egg, 261 days for larva, 20 days for pupa, and the longevity of the adults was 11 days for females and 10 days for males. The time of most adult emergence of M. jessica (B.) was from 6 p.m. to 4 a.m. and the peak was 8 p.m. to 10 p.m. M. jessica (B,) overwintered as 6th instals in Bamboo shoot sheath but S. evenoralis (W.) overwintered as $1st{\sim}2nd$ instals on the tree leaves of Bamboo. The percentage of damaged leaves with different heights of Bamboo trees were 67.1% at upper portion, 19.0% at middle portion, 14.0% at lower portion. The percentage of damaged loaves with different Bamboo species was 57.0% on P. nigra var. henonis S., 36.5% on P. bambusoides S. et Z., 14.5% on P. pubescens M.. It was showed highly significant negative correlation between percentage of damaged bamboo leaves an tree growth stages.($r=-0.739^{**}$)

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Mycobiology
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• v.50 no.5
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• pp.302-316
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• 2022

Many Apiospora species have been isolated from bamboo plants - to date, 34 bambusicolous Apiospora species have been recorded. They are known as saprophytes, endophytes, and plant pathogens. In this study, 242 bambusicolous Apiospora were isolated from various bamboo materials (branches, culms, leaves, roots, and shoots) and examined using DNA sequence similarity based on the internal transcribed spacer, 28S large subunit ribosomal RNA gene, translation elongation factor 1-alpha, and beta-tubulin regions. Nine Apiospora species (Ap. arundinis, Ap. camelliae-sinensis, Ap. hysterina, Ap. lageniformis sp. nov., Ap. paraphaeosperma, Ap. pseudohyphopodii sp. nov., Ap. rasikravindrae, Ap. saccharicola, and Ap. sargassi) were identified via molecular analysis. Moreover, the highest diversity of Apiospora was found in culms, and the most abundant species was Ap. arundinis. Among the nine Apiospora species, two (Ap. hysterina and Ap. paraphaeosperma) were unrecorded in Korea, and the other two species (Ap. lageniformis sp. nov. and Ap. pseudohyphopodii sp. nov.) were potentially novel species. Here, we describe the diversity of bambusicolous Apiospora species in bamboo organs, construct a multi-locus phylogenetic tree, and delineate morphological features of new bambusicolous Apiospora in Korea.