• 한국식품영양학회지
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• 제12권4호
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• pp.397-408
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• 1999

In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.

• 한국축산식품학회지
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• 제36권2호
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Applied Biological Chemistry
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• 제48권4호
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• pp.435-439
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• 2005

Antioxidant activity of the ethanol extract from boiled-water of Hizikia fusiformis (EBH) were compared with those of BHA, L-ascorbic acid, gallic acid, caffeic acid and (-)-catechin. The free radical scavenging ability against DPPH (1,1-diphenyl-2-picrylhydrazyl), authentic peroxynitrite and reducing power were measured as indices of antioxidant activity. EBH showed the potent DPPH radical and peroxynitrite scavenging activities, showing 85.23 and 96.97% at final concentration of $1000{\mu}g/ml$, respectively. The reducing power increased with the increasing amount of EBH (final concentration of 1, 10, 100 and $1000{\mu}g/ml$). Total phenolic content of EBH was 588 mg (-)-catechin/g at the final concentration $1000{\mu}g/ml$. Total phenolic contents correlated with DPPH radical scavenging activity $(R^2=0.766)$ and reducing power $(R^2=0.944)$. These results suggested that EBH could be a natural antioxidative source containing antioxidative components.

• 약학회지
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• 제3권1호
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• pp.23-25
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• 1957

The herb of Geranium sibirium L, a drug knwon as "Chui Sonni Poul" distributed widely, has been used as a folk-medicine for the treatment of diarrhea. The dried entire herb is boiled with methanol and methanol is distilled of from the filtered methanol extract under reduced pressure. Then the extract is boiled with water and filtered off. From the filtrate, the following substances are isolated and identified by treating with organic solvents as ether, ethyl acetate, and etc.: 1. Gallic acid: a colorless needle crystal which is soluble in alcohol and water. mp.235.deg. C, positive (dark blue) against the ferric chloride reagent. 0.76 percent of gallic acid is yielded from the herb. 2. Quercetin: a light yellow crystal. mp.194.deg. C. negative against the ferric chloride reagent. 3. Ellagic acid: a light yellow crystal which is insoluble in ehter and acetone and slightly soluble in alcohol. Positive (blue) against the ferric chloride reagent. The crystal obtained by recrystalisation from pyridine, does not melt by 360.deg. C. Represent a yield of 0.03 percent from the herb. 4. Crude tannin: a approximately 7.6 percent of crude tannin is yielded by treating with ethyl acetate. gallic acid and querceetin are yielded by hydrosis with dliute sulfuric acid. Based on the above results, the following suggestion could be recommendable; Geraed in the Japanese Pharmacoeia VI.acoeia VI.

• 한국식품영양학회지
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• 제12권4호
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• pp.387-396
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• 1999

Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.

• 미생물학회지
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• 제46권2호
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• pp.200-206
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• 2010

본 연구에서는 69가지의 한약재를 이용하여 구강세균인 Actinomyces viscocus, Streptococcus sobrinus, 그리고 Streptococcus mutans 2종에 대한 항균효과를 조사하였다. 우선 선발된 한약재를 메탄올로 추출하여 조사하였으며 그 결과를 바탕으로 소목, 오매, 오미자, 그리고 황련을 선별하여 열수, 에탄올, 메탄올, 그리고 에틸아세테이트를 이용하여 항균효과를 조사하였다. 조사결과 황련 열수 추출물이 가장 우수한 효과를 나타내는 것으로 조사되었다. 황련 열수 추출물을 이용하여 공시균주에 대한 저해양상을 조사한 결과 180 mg/ml 이상의 농도에서 공시균주의 생육이 대부분 저해되는 것을 확인할 수 있었으며 이 때 황련 열수 추출물의 회수율은 22%였다. 황련 열수 추출물을 UPLC를 이용하여 berberine 함량을 조사한 결과 25.54%로 조사되었다. 또한 $121^{\circ}C$에서 15분간 열 처리 후 황련 열수 추출물의 열 안정성을 조사한 결과 열에 대하여 안정 하다는 것을 확인할 수 있었다.

• 생명과학회지
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• 제20권7호
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• pp.1143-1150
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• 2010

한약재 70종의 메탄올 추출물을 이용하여 4종의 Staphylococcus epidermidis와 S. aureus에 대한 항균효과를 조사한 결과 모든 공시균주에 대하여 항균성을 나타내는 한약재는 황련, 소목, 오배자, 대황과 단삼으로 조사되었다. 이 중 우수한 항균성을 나타낸 오배자와 황련을 물, 에탄올, 메탄올과 에틸아세테이트를 추출 용매로 하여 추출물을 제조하고 항균성을 조사한 결과 황련 열수 추출물에서 가장 우수한 항균성을 확인할 수 있었다. 황련의 항균성은 berberine에 의한 것으로 가정하고 열수 추출물 중 berberine의 함량을 조사한 결과 13.88%로 조사되었다. Berberine에 의한 항균성과 다른 항생제와의 항균성을 비교하기 위하여 berberine chloride와 3종의 항생제를 이용하여 조사한 결과 600 mg/l 이상의 berberine chloride 농도에서 KCCM 35494 S. epidermidis에 대한 항균성만 나타내었으며 다른 공시균주에 대한 항균성은 확인되지 않았다. 이에 본 연구에 사용한 공시균주에 대한 C. japonica 열수 추출물의 항균성은 고 농도의 berberine 또는 다른 물질에 의한 것으로 판단할 수 있었으며 이 물질에 대한 연구가 필요할 것으로 판단되었다.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.643-650
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• 2011

본 연구는 고등어의 지질산패에 미치는 녹차 및 연잎의 항산화 효과를 알아보기 위하여 1%와 2%의 농도의 녹차 및 연잎 열수추출물에 처리하여 28일간 $4^{\circ}C$ 냉장보관하면서 염장고등어의 품질특성에 대해 알아보았다. 수분은 대조구의 경우 저장기간 동안 점점 감소하는 현상을 보였으나 처리구에서는 14일까지 감소하였으며 조단백질과 조회분은 저장기간 동안 큰 변화는 없었다. 조지방의 경우 대조구에서는 저장기간 동안 점차 증가하였으나 처리구에서는 오히려 감소하였다. pH는 저장기간이 경과함에 따라 부패가 진행되어 처리구, 대조구 모두 상승하는 경향을 보였으며 특히, 대조구의 경우 저장 7일째 6.35를 나타냄에 따라 부패가 시작되었음을 알 수 있었다. VBN은 저장초기 대조구를 포함한 모든 실험구에서 5.1~5.3 mg%로 매우 신선한 상태를 유지하였으며 저장기간 동안 처리구는 대조구보다 완만하게 증가하는 모습을 보였다. TMA-N의 경우 대조구와 비교하였을 때 1%의 농도처리 보다는 2%, 녹차 열수추출물보다는 연잎 열수추출물로 처리한 고등어에서 낮은 값을 보였다. TBA가, 과산화물가 및 산가를 측정한 결과 모두 비슷한 경향을 나타내었는데 저장기간에 따라 대조구에서는 급격히 증가하는 반면, 녹차 및 연잎 열수추출물을 농도별로 처리한 고등어에서는 증가폭이 완만하였으며 1% 농도에서 보다는 2%에서 처리한 고등어가 현저히 낮은 값을 보였다. 본 실험결과로 종합해 볼 때 염장고등어 제조시 녹차 및 연잎 열수 추출물 처리가 고등어의 지질산패 감소하는데 효과적이었으며 특히, 열수 추출물 고등어처리에 있어서 전반적으로 1%보다는 2% 농도 처리가 효과적인 것으로 판단되었다.

• 한국식품영양학회지
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• 제11권3호
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• pp.354-358
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• 1998

우리 나라에서 쉽게 구할 수 있고, 값이 저렴하여 대중적으로 널리 이용될 수 있는 감잎으로부터의 열탕 추출물과 함께 탄닌을 분리하여 xanthine oxidase 활성을 측정함으로써 감잎의 통풍 예방효과를 살펴보았다. 감잎의 열탕 추출물을 농도별로 살펴본 결과 열탕 추출물의 농도가 증가할수록 저해효과가 증가하여 2.0mg 첨가시 82.4%의 높은 저해효과를 나타냈으며, 감잎탄닌도 감잎의 열탕 추출물과 마찬가지로 농도에 비례해서 santhine oxidase 저해효과가 증가하는 것으로 나타났다. 한편 감잎 열탕 추출물 및 감잎 탄닌은 xanthine oxidase에 대해 경쟁적 저해를 하는 것으로 나타났다.