• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Korean Journal of Pharmacognosy
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• v.36 no.4 s.143
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• pp.332-337
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• 2005

We here demonstrate the evidence of increased anti-tumor and immunostimulating activities of crude extracts (GAL) from Galium. aparine L. In experimental lung metastasis of colon26-M3.1 carcinoma or B16-BL6 melanoma cells, prophylactically intravenous (i.v) administration of GAL significantly inhibited lung metastasis in a dose-dependant manner. In an in vitro cytotoxicity analysis, GAL at the concentration up to $500\;{\mu}g/ml$ did not affect the growth of B16-BL6 melanoma cells. In contrast, GAL showed the enhancement of splenocyte proliferating activity in a dose-dependent manner. Peritoneal macrophages stimulated with GAL produced various cytokines such as $1L-1{\beta},\;TNF-{\alpha},\;IFN-{\gamma}$ and IL-12. These data suggest that GAL has an antitumor activity to inhibit tumor metastasis, and its antitumor effects is associated with activation of nonspecific immnune related cells.

• Journal of Life Science
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• v.10 no.4
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.48-54
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• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.

• Journal of Microbiology and Biotechnology
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• v.18 no.11
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• pp.1789-1791
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• 2008

This study was aimed (i) to develop an effective method for the purification of ginsenosides for industrial use and (ii) to compare the distribution of ginsenosides in cultured wild ginseng roots (adventitious root culture of Panax ginseng) with those of red ginseng (steamed ginseng) and white ginseng (air-dried ginseng). The crude extracts of cultured wild ginseng roots, red ginseng, and white ginseng were obtained by using a 75% ethanol extraction combined with ultrasonication. This was followed sequentially by AB-8 macroporous adsorption chromatography, Amberlite IRA 900 Cl anion-exchange chromatography, and Amberlite XAD16 adsorption chromatography for further purification. The contents of total ginsenosides were increased from 4.1%, 12.1%, and 11.3% in the crude extracts of cultured wild ginseng roots, red ginseng, and white ginseng to 79.4%, 71.7%, and 72.5% in the final products, respectively. HPLC analysis demonstrated that ginsenosides in cultured wild ginseng roots were distributed in a different ratio compared with red ginseng and white ginseng.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.147-153
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• 1983

To check the differences of the digestive enzymes by the bait habits and the proteolytic activities of the fissile extracts from the fish, omnivorous filefish (Navodon modestus), carnivorous cat shark (Scilliorhinus tarazame) and bloodsucking hag fish (Eptatretus burgeri) were sampled for this experiment. The activity of crude alkaline protease extracted from the muscle and the internal organs of the samples was determined with casein as substrate. The activity of the proteolytic enzymes showed remarkable differences by the organs of the fish. The optimum condition of the pretenses from the muscle revealed in range of pH 7.8-8.3, at $60-65^{\circ}C$, while those of the enzymes from the internal organs were at about pH 8.2, $45-55^{\circ}C$, but those of hag fish were at about pH 6.7, $45-55^{\circ}C$. The proteolytic activity of the enzyme of alimentary canal in filefish and in hag fish was 57 and 11 times stronger than that of muscle, respectively. The crude enzyme from the alimentary canal of file fish showed the strongest proteolytic activity in samples submitted and that of cat shark was the lowest. The activity of pancreatic alkaline protease in cat shark was 50 fold higher than that of muscle alkaline protease in the fish.

• Parasites, Hosts and Diseases
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• v.38 no.3
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• pp.145-150
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• 2000

Antigenic components in the crude extracts of Spirometra mansoni plerocercoid were analyzed in early experimental infections and in IgG subclass observed in clinical sparganosis. By IgG immunoblot, sera obtained serially from experimental mice, fed 5 spargana each, were reacted with the crude extracts. Protein bands at 36-26 kDa and 103 kDa showed positive reactions since two weeks after infection. In a differential immunoblot, in which a monospecific antibody against sparganum chymase at 36 kDa was pre-treated, the reactions at 36-26 kDa disappeared, indicating that the sparganum chymase and its degradation products invoked IgG antibody reactions. When 69 patients sera of human sparganosis were examined for their IgG subclass responses, IgG4 levels showed the highest reaction which was followed by IgG 1 The IgG4 antibody also reacted mainly with 36-31 kDa protease. These results indicate that 36 kDa chymase of 5. nansoni plerocercoid is the main antigenic component inducing Ige antibody response in early stage of experimental sparganosis and for specific IgG subclass reactions in human sparganosis.

• Journal of dental hygiene science
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• v.3 no.2
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• pp.67-70
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• 2003

The biological effects of the crude extracts from medicinal plants, Brachyglottis monroi and Trichocolea hatcheri were investigated. The crude ethanol extract inhibited the growth of the Gram positive bacterium Bacillus subtilis (ATCC 19659, 1 mm inhibition zone at $150{\mu}g/disc$) and the dermatophyte Trichophyton mentagrophytes (ATCC 28185, 6 mm inhibition zone at $150{\mu}g/disc$), and was toxic to P388 murine leukaemia cells ($IC_{50}$ $23.96{\mu}g/mL$ at $75{\mu}g/disc$). B. monroi ethanol extract showed stronger antiviral activity than that of T. hatcheri against Herpes simplex Type I virus (ATCC VR 733) and Polio Type I virus (Pfizer vaccine strain) (50% activity, @ 5 mg/ml at $150{\mu}g/disc$). The crude ethanol extract of T. hatcheri showed stronger antimicrobial activity than that of B. monroi. However, this extract was inactive against P388 murine leukaemia cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.820-825
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• 2008

We investigated the antioxidant of heating pork, the physicochemical properties and antioxidative activities of Rubus coreanus Miq. extracts. The contents of moisture, crude fat, crude protein, crude fiber, and crude ash were measured. Soluble solid, acidity, pH and mineral contents were also investigated. The ethanol extract of Rubus coreanus Miq. was evaporated, and then sequentially extracted by hexane, ethyl acetate, butanol and water. The contents of total polyphenol ranged from 24.5 mg tannic acid equivalents (TAE) per g to 82.5 mg in all fractions. Antioxidative effects were investigated through DPPH free radical scavenging, $ABTS{\cdot}^+$ scavenging and TBARS methods. It was found that ethanol extract ($2,000\;{\mg}/mL$) and butanol extract ($1,500\;{\mg}/mL$) had 89.93% and 89.68% of DPPH free radical scavenging activities. As for ABTS, all extracts ($1,000{\sim}2,000\;{\mg}/mL$) except hexane showed over 90% scavenging activities. The lowest TBARS values were obtained from extract of ethyl acetate and ethanol, and their antioxidative activities were higher than that of ascorbic acid. The results of this study indicate that the ethyl acetate and ethanol extract of Rubus coreanus Miq. may be substituted for ascorbic acid in heating pork.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.