• The Korean Journal of Food And Nutrition
• /
• v.21 no.1
• /
• pp.43-50
• /
• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• Journal of Veterinary Clinics
• /
• v.22 no.4
• /
• pp.377-381
• /
• 2005

We tried to extract bone morphogenetic protein (BMP) from the freeze-dried bovine cortical bone (FBCB) for bone graft, which were defatted with chloroform-methanol for 20 days, freeze-dried at $-80^{\circ}C$ for 7 days and sterilized by ethylene oxide gas. Two kg of FBCB were pulverized in a wheel mill to $0.5-2.0mm^3$ cubic in size. The bone particles were demineralized in 0.6N HCI for 10 days at chloroform-methanol$4^{\circ}C$ and defatted with chloroform-methanol for 6 hours at room temperature, which was going to be defatting and demineralized cortical bone (DDM). For extracting BMP, DDM was agitated continuously through 72 hours with magnetic stirrer at $4^{\circ}C$ into 12 times of volume of 6 M guanidine hydrochloride (Gdn-HCl) solution containing proteinase inhibitors to protect BMP such as 2mM N-ethylaleimide, 1mM iodoacetic acid, 1mM phenylmethylsulfonyl fluoride and a sterilizer, 1mM sodium azide. The extraction procedure was repeated for three times. All extracted solution was centrifuged at 10,000 rpm for 30 min and then, the supernatant was dialyzed with 12 times of volume of deionized water at $4^{\circ}C$ for 24-72 hours, which cut off below 6,000-8,000 molecular weight. The dialyzed specimen contained crude-BMP was centrifuged, freeze-dried, and weighted. Through these processing, we could obtained $84.9\%$ as FBCB, $17.8\%$ as DDM and $0.71\%$ as crude-BMP from the wet cortical bone without cancellous bone, marrow and muscles. The crude-BMP were obtained $68.3\%$ from the first extraction, $29.6\%$ from secondary and $2.1\%$ from tertiary, respectively. It was suggested that high yield of crude-BMP migth be explained by three-time repetition of the extraction processing for crude-BMP with Gdn-Hcl sol.

• Applied Biological Chemistry
• /
• v.33 no.4
• /
• pp.282-286
• /
• 1990

To extract insoluble proteins of soymilk residue by microorganism the soymilk residue was treated with crude enzyme solution from Bacillus subtilis IAM 1071 natto. Optimum conditions of pH, temperature, and digestion time were determined, and amino acid composition of the extract was obtained at $45^{\circ}C$. Under optimum conditions, the extractability with natto reached to 65% in 15hrs. The contents of essential amino acids of extract were high and specially, S-containing amino acids including methonine and cysteine and Lysine content were high.

• CELLMED
• /
• v.4 no.1
• /
• pp.4.1-4.4
• /
• 2014

Gynura segetum, family Asteraceae is a cultivated species and can be found growing in the tropical regions of Indonesia and Malaysia. The plant is known for its use for the treatment of cancer, inflammation, diabetes, hypertension and skin afflictions. In the current study, anti-inflammatory effect of Gynura segetum leaf has been investigated. The present study investigated the in vivo anti-inflammatory effect of Gynura segetum leaf by using hen's egg test-chorioallantoic membrane (HET-CAM) assay. Different solvent extract of Gynura segetum leaf were tested, the most active methanol extract was further fractionated and tested. Among the extracts tested, the methanol extract showed a significant good anti-inflammatory effect (76.8% inhibition at 50 ${\mu}g/disc$) on the HET-CAM assay as compared with the anti-inflammatory drug indomethacin (82.1% inhibition). However, the fractionated sample exhibited a significantly lower activity in comparison to crude methanol extract. The results demonstrated that Gynura segetum leaf displayed remarkable anti-inflammatory effects, which support the folkloric uses of this plant for treatment of inflammation.

• Korean Journal of Pharmacognosy
• /
• v.16 no.4
• /
• pp.191-198
• /
• 1985

The investigation was aimed to study effects of Shirhyung-tang extract and Kamishirhyung-tang extract on the diuretic, antipyretic, anti-inflammatory, analgesic and the injured kidney induced by $HgCl_2$. The extract was administered to the experimental animals. The following results have been obtained. Duiretic effect was noted to be significant in extracts of Shirhyung-tang and Kamishirhyung-tang. Antipyretic effect was noted to be significant according to the density of Shirhyung-tang and Kamishirhyung-tang. Anti-inflammatory effect was noted to be significant in extract of Shirhyung-tang and Kamishirhyung-tang. Analgesic effect was noted to be significant in extracts of Shirhyung-tang and Kamishirhyung-tang.

• Journal of Society of Preventive Korean Medicine
• /
• v.13 no.1
• /
• pp.59-67
• /
• 2009

Objectives : This research aimed to evaluate the effects of Rubus coreanus $M_{IQ}$. Methods: These extracts from fresh R. coreanus $M_{IQ}$. were investigated with radical scavenging activity, the content of total phenolics, ferric thiocyanate method and flavonoid contents Results: These results revealed that the ethyl acetate extract from fresh R. coreanus $M_{IQ}$. possesses remarkable radical scavenging activity. The content of total phenolics of the ethanol extract from dried R. coreanus $M_{IQ}$. ($IC_{50}$=155.87${\pm}$8.8${\mu}$g/mL) is the highest among all of the samples. The stronger radical-scavenging activity ($IC_{50}$=77.72${\pm}$2.1${\mu}$g/mL) of ethyl acetate extract from dried R. coreanus $M_{IQ}$. should be related to its phenolic content as measured by gallic acid test. Conclusion: These results suggest that dried R. coreanus $M_{IQ}$. may act as a potential antioxidant agent.

• Korean Journal of Pharmacognosy
• /
• v.27 no.3
• /
• pp.282-287
• /
• 1996

Cnidii rhizoma is one of the most important crude drugs used particularly for the treatment of female genital inflammatory diseases in traditional oriental medicine. In this study, its anti-inflammatory and analgesic activities were examined employing animal models. It was found that $H_2O$ extract and n-BuOH fraction inhibited significantly the edema formation after the subplantar injection of carrageenin at oral doses of 100 and 200 mg/kg in a dose-dependent fashion, where MeOH extract showed significant anti-inflammatory activity at a oral dose of 200 mg/kg. In Freund's complete adjuvant-induced arthritis, H2O extract and n-BuOH fraction exerted their significant inhibitory activity on the edema formation at oral doses of 100 and 200 mg/kg. The $H_2O$ extract and n-BuOH fraction also showed significant analgesic activity in a dose-dependent manner in acetic acid-induced writhing test.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.5
• /
• pp.484-489
• /
• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.2
• /
• pp.127-134
• /
• 2008

The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.

• Applied Biological Chemistry
• /
• v.50 no.1
• /
• pp.72-76
• /
• 2007

In order to examine the biofunctions of glycosylceramide which is representative of sphingolipid, monoglycosylceramide (cerebroside) was isolated from rice bran extract. Crude glycosylceramides were isolated in large quantities and promptly by flash system column chromatography from rice bran extract, and purified by normal-phase HPLC using an evaporative light-scattering detector. One major cerebroside was obtained by HPLC used as an eluent consisting of chloroform, methanol and water (99:11:1, v/v/v), and the constituents were analyzed by MALDI/TOF-MS, FAB-MS, GC and 600 MHz $^1$H-NMR. The component sugar was estimated to be glucose. In the ceramide, the fatty acid component consist was 2-hydroxy arachidic acid. The long-chain base component was sphinga-4,8-dienine.