• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.195-203
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• 2021

Aureobasidium pullulans, a black yeast, produces pullulan, a linear α-glucan composed of maltotriose repeating units linked by α(1→6)-glycosidic linkages. Pullulan can be widely used in food, cosmetic, and biotechnology industries. In this study, we isolated eight strains of A. pullulans from Forsythia koreana, Magnolia kobus DC., Spiraea prunifolia var. simpliciflora, Cornus officinalis, Cerasus, and Hippophae rhamnoides. Among them, A. pullulans MR was selected as the best pullulan producer. The effects of a carbon source, a nitrogen source, and pH on pullulan production were examined. The optimal cultivation conditions for pullulan production by A. pullulans MR were determined by response surface methodology as 15% sucrose, 0.4% soy peptone, and an initial pH of 7 at 26℃. Under these conditions, the predicted pullulan production was 47.6 g/L, which was very close to the experimental data (48.9 g/L).

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1629-1637
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• 2013

The properties of non-GM soybeans with lipoxygenase (LOX) free genotypes, such as Gaechuck#1 (black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong (yellow, LOX1,2,3-free), were compared to Taekwangkong (yellow, LOX1,2,3-present) as control. Length and weight of soybeans were significantly longer in Gaechuck#1, but LOX free genotypes of yellow beans was smaller than Taekwangkong, in terms the size and weight. After soaking for 12 hr, increased ratios of soybean weight were 217.07~226.55%, and they were significantly higher in Gaechuck#2. The total color difference (${\Delta}E$) to Taekwangkong was the highest in Gaechuck#1, but another yellow soybean were similar. Crude lipids content was significantly higher in Taekwangkong (17.30%), and these LOX free genotypes (13.71~14.66%) did not show significant difference. Crude protein contents were significantly higher in Gaechuck#1 (34.79%) compared to the other soybeans (32.93~33.47%). Contents of glutamic acid among the detected composition amino acid were highest, and its total contents were highest in Gaechuck#1 (32.42 g/100 g), and the total content of Gaechuck#2 was similar to Taekwangkong. Contents of total isoflavone were higher in LOX free genotypes than Taekwangkong, especially significantly higher in Gaechuck#1 (1672.54 ${\mu}g/g$). Contents of total phenol were highest in Gaechuck#1 (276.91 mg/100 g), and flavonoids content of Gaechuck#1 (26.93 mg/100 g) was 2.6~2.8 times higher than the other samples. DPPH, ABTS radical scavenging activities and reducing power were significantly higher in Gaechuck#1. The yield of soybean curd from tested samples was the highest in Gaechuck#2. Gaechuck#2 as LOX free genotypes was similar to Taekwangkong with regard to physicochemical properties and antioxidant activities. Therefore, we propose that Gaechuck#2 is a more suitable genotype for soybean curd products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1061-1070
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• 2017

This study examined the physicochemical properties and protective effects of Corni fructus treated with pressurized-steam (through $121^{\circ}C$, $1.2kgf/cm^2$, 0.5 h, 1 h, 2 h, and 3 h) against $H_2O_2$-induced cytotoxicity on L132 cells. The color values of the untreated Corni fructus powder were higher than those of Corni fructus after the pressurized-steam treatment (PSC), and those of PSC improved with a decrease in treatment time. At the observation by pressurized-steam treatment for more than 2 h, the color was changed to black, and its gloss was lost. The major constituents in PSC (2 hours) were the total sugar (468.53 mg/g), reducing sugar (385.55 mg/g), and total phenol (37.32 mg/g), respectively. The main components in the free sugars of PSC (2 h) were fructose, glucose, and sucrose, at 207.72 mg/g, 219.40 mg/g, and 4.31 mg/g, respectively. The gallic acid in the phenol compounds and 5-(hydroxymethyl) furfural in the furan compounds of PSC (2 h) improved with increasing treatment time. The main components in iridoid glycoside of PSC (2 h) were morroniside, loganin, and lognic acid, which improved with decreasing treatment time. The L132 cell growth inhibition activities of all the extracts were significantly higher than that of the control. The protective effects against the $H_2O_2$-induced cytotoxicity on L132 cells of PSC (2 h) was 102.82% (at $1,000{\mu}g/mL$) higher than those of the other extracts. This suggests that Corni fructus by PSC is useful for functional food materials in the food industry.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.745-752
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• 2010

The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20~30' was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned 'good taste and texture' as the top reason for eating jeungpyun, and 'different food and bad flavor' was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: 1) fundamental factor and 2) external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.

• Food Science and Preservation
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• v.21 no.1
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• pp.140-145
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• 2014

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately $25.07{\sim}42.93^{\circ}Brix$ and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26~10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81~25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

• Food Science and Preservation
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• v.21 no.5
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• pp.718-726
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• 2014

The objective of this study was to investigate the physiological activities of Aronia melanocarpa extracts on extraction solvents (through hot water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of 50% ethanol extract, 84.50%, was higher than that of the hot water extract (84.05%) and of the 50% methanol extract (76.20%). The total sugar content of the extraction solvent, 35.56~37.68 g/100 g, did not significantly differ. The total anthocyanin content of the 50% methanol extract, 395.10 mg/100 g, was higher than of 50% ethanol extract (318.61 mg/100 g) and of the hot water extract (252.82 mg/100 g). The anthocyanin composition of the cyanidin-3-galactoside, 364.65 mg/100 g, was higher than that of the cyanidin-3-arabinoside (163.06 mg/100 g) and of the cyanidin-3-glucoside (35.69 mg/100 g) in the 50% methanol extract. The DPPH radical scavenging activities of the 50% ethanol and the 50% methanol extracts at $100-1,000{\mu}g/mL$ were 7.96-70.01%, and 8.90-69.21%, respectively. The superoxide radical scavenging activities of all the extracts improved with an increase in the treatment concentration. The FRAP of the 50% ethanol extract and the 50% methanol extract at $100-1,000{\mu}g/mL$ were $57.14-817.87{\mu}M$ and $67.32-812.78{\mu}M$, respectively. The tyrosinase inhibitory activity of the 50% ethanol extract, 23.03-33.82% ($100-1,000{\mu}g/mL$), was higher than that of the other extracts. The cancer cell growth inhibition activity of the 50% ethanol extract (76.86% at $1,000{\mu}g/mL$) on HeLa cell line was significantly higher than of the hot water and of the 50% methanol extracts. There results suggest that the 50% ethanol extract from Aronia melanocarpa may be a useful for functional food material in the food industry.

• Food Science and Preservation
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• v.15 no.1
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• pp.118-124
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• 2008

The chemical compositions and antioxidant activities of four different colored rice cultivars (white-colored rice: WCR, brown-colored rice: BCR, brown-colored waxy rice: BCWR, black-colored rice: BKCR) were investigated to evaluate the quality characteristics of the new brown rice cultivars. There was no significant differences in chemical compositions amongst the four rice cultivars, although WCR had higher amount of carbohydrate than did the other rice cultivars. 'The major fatty acids in the four rice cultivars were linoleic, oleic and palmitic acids, which accounted for about 96% of total fatty acids. Of note, higher amounts of saturated fatty acids (24.8%) and lower amount of unsaturated fatty acids (75.2%) were observed in BKCR than in the other rice cultivars. Two brown-colored rice cultivars, BCR and BCWR, possessed higher amounts of linoleic acid (40.8% and 42.1%, respectively) than did the other cultivars. The highest level of ${\alpha}$-tocopherol was found in WCR (51.3mg%), followed by BKCR (38.6mg%), BCWR (37.2 mg%), and BCR (34.5mg%). Free amino acid analysis showed that aspartic and glutamic acids were major amino acids of all cultivars, whereas phenylalanine, lysine, and histidine were minor. Particularly, relatively higher contents of aspartic and glutamic acids were found in BKCR, while relatively higher levels of alanine and ${\gamma}$-aminobutyric acid (GABA) were observed in BCR and BCWR. Also, BKCR had the highest phenolic content and antioxidant activity of any cultivar, followed by the two brown-colored rice cultivars and WCR. These results suggested that the new brown rice cultivars may possess quality characteristics intermediate between those of WCR and BCR.

• Journal of Life Science
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• v.24 no.7
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• pp.728-736
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• 2014

The purpose of this study was to improve and strengthen the function of eel extract prepared with 5 brix eel extract (EE), 5 brix eel and plant mix (black garlic, ginseng, black jujube) 0.35 ml extracts prepared and treated with the extract (EIM-1), and 0.7 ml (EIM-2) divided group. The extracts were administered to rats for five weeks during running training, and the lipid profiles and antioxidant enzyme activities were tested. The lipid content in liver and serum were lower than the normal group difference was not significant between groups. Serum total cholesterol was lower in the experimental group than the control group the mixed extract significantly lower level. HDL-cholesterol levels in the eel extract and eel mixed extract significantly increased by feeding the EIM-1 is 2.0 times, EIM-2 is increased by 2.3 times. Liver glycogen content in the experimental group performed the exercise group compared with the normal control group was significantly lower than in EIM is significantly higher than the control group. The TBARS content in the liver and serum was significantly higher than the normal group was lower than the control group. GOT and GPT were significantly decreased compared to the control group. Hepatic catalase activity was significantly increased in the EIM-1 group, and SOD and GSH-px activities were increased in the EIM-1 and EIM-2 groups. Supplementation with the eel and plant mix extract increased the activities of antioxidant enzymes. Thus, intake of the eel and plant mix extract could improve the antioxidant status and combat different types of oxidative stress.

• Journal of Veterinary Clinics
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• v.29 no.2
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• pp.160-164
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• 2012

The goat industry has been developing for many years in Korea to meet demands for food and medicine. However, many complicated patterns of disease have arisen in goat farms as this industry has developed. In this study, disease occurrence patterns in Korean black goats were surveyed in six professional farming households in Imsil and Soonchang in the Jeonbuk province and in Hamyang and Sachon in the Gyeongnam province to understand and extend the goat disease database. We observed morbidity rates between 2.0% and 9.8% for adult goats and between 2.9% and 68.3% for kids. Kids showed a markedly higher incidence of disease when compared to adults. The rate of disease occurrence was 40.0% for floppy kid syndrome (FKS), 37.7% for diarrhea, 16.0% for respiratory disease, and 1.9% for skin disease. The observed mortality rates were 0.7% ~ 10.0%, and 2.2% ~ 24.9% for adult goats and kids, respectively. In addition, FKS, diarrhea, and respiratory disease were observed in 38.3%, 28.9%, and 10.0%, respectively, of dead goats. In conclusion, the majority of diseases in goats occur during the neonatal period, and FKS is the highest single cause of mortality in Korean black goats. Thus careful attention must be paid to kids to reduce the goat mortality rate.