• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.119-128
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• 2016

This study was conducted to compare nutritional composition and taste-related compounds of breast and thigh meats from four lines of Korean native chickens (KNC) Yeonsan Ogye, Hyunin Black, Hwangbong, and Hoengseong Yakdak. White Leghorn (WL) was used as a control. Fifteen male chickens (three chickens in each line) were grown under same condition and slaughtered at 53 weeks old. The contents of Fe and K in KNC, especially Hwangbong breast meat and thigh meat of Hyunin Black and Hoengseong Yakdak, were higher than WL. The contents of Na were lower in KNC compared with WL regardless of parts (p<0.05). Vitamin A contents were higher in thigh meat of WL and Hyunin Black, and vitamin $B_1$ contents were lower in Hoengseong Yakdak than other lines. Vitamin $B_3$ were higher in breast meat of four lines of KNC and thigh meat of Hoengseong Yakdak than WL. Total amino acid contents were higher in breast meat of KNC than WL. The level of good-tasting amino acids were significantly higher in breast meat of Hoengseong Yakdak and WL, and thigh meat of Hyunin Black and WL than other lines of chickens (p<0.05). The ratio of good-tasting amino acids to bitter tasting amino acids was higher in breast meat of Hoengseong Yakdak and thigh meat of Hyunin Black than WL. IMP contents were higher in Hyunin Black and WL than other lines of chickens. Based on these results, it can be concluded that four lines of KNC may have superior nutritional quality and taste when compared with WL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.564-572
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• 2015

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1005-1010
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• 2010

This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), $95^{\circ}C$/3 hr group (B) and $121^{\circ}C$/15 min group (C) resulted in 7.7, 10.7 and $11.2^{\circ}Brix$, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at $121^{\circ}C$ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of $67.66\;{\mu}m$. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments ($121^{\circ}C$/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.

• The Journal of Dong Guk Oriental Medicine
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• v.7 no.2
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• pp.81-95
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• 1999

Among oriental medicine,s literatures, through Hwang-Je-Nae-Kyung(黃帝內徑) to Chung(淸), I extracted contents related to atrophy syndrome(?證). And studied it,s pathophysiology, therapy and treatment. Then, I concluded that result same below 1. The pathophysiologies of atrophy syndrome are lung heat(肺熱) & decreasing of it,s circulation, making liver and stomach weaken & difficulty it's circulation, injurious to liver and kidney & atrophy of bonemarrow and muscle. 2. The most important point of atrophy syndrome therapy is Yang-Myung(陽明). The Priority of therapy is stomach & liver,s balance. And then we must protect acquired human function & clean humidity & temperature of Yang-Myung(陽明). under the principle of decreasing south organ,s function & protecting north organ,s function, we should Ja-Yeum-Chung-Yeul(滋陰淸熱). so remove temperature of lung & protect liver and kidney & make strong stomach. 3. Among the therapy of atrophy syndrome in literatures Yi-Jin-Tang(二陳湯), Sa-Gun-Ja-Tang(四君子湯), Sa-Mul-Tang-Je(四物湯劑), Ho-Jam-Hwan(虎蠶丸), Dong-Won-Geun-Bo-Hwan(東垣健步丸) and Chung-Jo-Tang(淸燥湯) were many. These make strong spleen & dry humidity organ using Sa-Gun-Ja-Tang(四君子湯)and Yi-Jin-Tang(二陳湯) by Dog-Cheu-Yang-Myung(獨取陽明) method. Sa-Mul-Tang(四物湯), Phellodendri cortex(黃柏), Radix sophorae flavescentis(苦蔘), Carapax Testudinis(龜板) bitter taste make strong Yeum(陰) & decrease Yang(陽) so important human muscle powerful. Ho-Jam-Hwan(虎蠶丸), Dong-Won-Geun-Bo-Hwan(東垣健步丸), Chung-Jo-Tang(淸燥湯) make Chung-Yeul-Jo-Seup(淸熱燥濕), protect liver and kidney & strong muscle and bone. Besides Gum-Gang-Hwan(金剛丸), Yi-Myo-Hwan(二妙丸), Nok-Gak-Geu-Hwan(鹿角膠丸)&Ga-Mi-Sa-Geun-Hwan(加味四斤丸) were used in treatment of atrophy syndrome.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.191-202
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• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.6-14
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• 1971

Crystalline Mucor rennin and Mucor rennet from Mucor pusillus var. Lindt was compared with Hansen's calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet. It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.22
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• pp.9909-9913
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• 2014

Background: Helicobacter pylori (H. pylori) remains an important cause of gastric cancer and peptic ulcer disease worldwide. Treatment of H. pylori infection is one of the effective ways to prevent gastric cancer. However, standard triple therapy for H. pylori eradication is no longer effective in many countries, including Thailand. This study was designed to evaluate the efficacy of adding bismuth and probiotic to standard triple therapy for H. pylori eradication. Materials and Methods: In this prospective single center study, H. pylori infected gastritis patients were randomized to receive 7- or 14-day standard triple therapy plus bismuth with probiotic or placebo. Treatment regimen consisted of 30 mg lansoprazole twice daily, 1 g amoxicillin twice daily, 1 g clarithromycin MR once daily and 1,048mg bismuth subsalicylate twice daily. Probiotic bacteria composed of Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus paracasei. Placebo was conventional drinking yogurt without probiotic. CYP2C19 genotyping and antibiotic susceptibility tests were also done. H pylori eradication was defined as a negative $^{13}C$-urea breath test at least 2 weeks after completion of treatment. Results: One hundred subjects were enrolled (25 each to 7- and 14-day regimens with probiotic or placebo). Antibiotic susceptibility tests showed 36.7% metronidazole and 1.1% clarithromycin resistance. CYP2C19 genotyping revealed 40.8%, 49% and 10.2% were rapid, intermediate and poor metabolizers, respectively. The eradication rates of 7- or 14 regimens with probiotics were 100%. Regarding adverse events, the incidence of bitter taste was significantly lower in the 7- day regimen with the probiotic group compared with 7- day regimen with placebo (40% vs. 64%; p=0.04). Conclusions: The 7-day standard triple therapy plus bismuth and probiotic can provide an excellent cure rate of H. pylori (100%) in areas with low clarithromycin resistance such as Thailand, regardless of CYP2C19 genotype. Adding a probiotic also reduced treatment-related adverse events.

• Food Science and Preservation
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• v.18 no.2
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• pp.208-211
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• 2011

Limonoids are abundant as bitter taste in citrus fruit and other plants. Interestingly. limonoid UDP-glucosyltransferase (LUGT) effectively ameliorates the bitterness from limonoid. The high level of LUGT expression in Escherichia coli can result in the formation of insoluble aggregates known as inclusion bodies. We isolated the soluble LUGT protein when this inclusion body was renaturated with ${\beta}$-cyclidextrin treatment after protein denaturation by urea. Our present results suggest that the isolation of LUGT from inclusion body in cells leads to shed light to characterize the enzyme for food industry purposes.