• Parasites, Hosts and Diseases
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• v.59 no.5
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• pp.537-542
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• 2021

This study intended to record a species of feather mite, Neopteronyssus bilineatus Mironov, 2003, (Arachnida: Pteronyssidae), from a grey-capped pygmy woodpecker, Yungipicus canicapillus (Blyth, 1845), in the Republic of Korea. Mite samples were collected from the flight feathers of a woodpecker, preserved directly in 95% ethyl alcohol, and then observed by a light microscope after specimen preparation. Morphology of Neopteronyssus bilineatus is distinguished from other pici group species by opisthosoma part with 2 longitudinal bends, tarsal seta rIII 3 times longer than tarsus III in males, and 2 elongated hysteronotal plates extending beyond the level of setae e2 in females. In the present study, a species of feather mite, N. bilineatus, was newly recorded from Y. canicapillus in Korean fauna.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.54-61
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• 1998

Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.141-149
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• 1983

The purpose of the present work is to find out the optimal conditions for the production of filefish protein preparations and to define the functional properties of the protein products. Fish protein concentrate (FPC) and fish protein isolate (FPI) were prepared by extraction of whole or headed and gutted filefish with various organic solvents. The results of the present study are as follows; 1. Among the solvents tested iso-propyl alcohol appeared to be the most effective for the extraction of lipid and also for that trimethylamine from the fish muscle. 2. The optimal extraction time showed to be 20 minutes with ethyl iso-propyl alcohol at $65-70^{\circ}C$under adequate mixing. 3. The most effective solvent ratio to the weight of fish material was proved to be 5:1 at the first extraction and to be 2:1 at the second stage. 4. The lipid content of the protein preparations reduced to below 0.5% by the third stage of extraction of headed or gutted filefish. The protein concentrate from whole fish, however, showed the lipid content of 0.27-0.31% only after the fifth stage of extration. 5. The protein contents of the protein concentrate and the protein isolate from whole filefish were 81.08% and 87.41% and the lipid contents of the two protein preparations were 0.43% and 0.45% respectively. 6. Higher calcium content was found in the protein concentrate rather than in the protein isolate. No sodium and potassium in the protein isolate were detected while the fish concentrate appeared to contain a considerable amounts of both elements. 7. The functional properties, such as suspended solids, wetability, emulsion stability and foam viscosity of the filefish protein isolates were proved to be higher than those of the protein concentrate.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.302-308
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• 1997

The purpose of this study was to investigate the extraction yield and quality stability as to the oleoresin process with large amount of onion at one time. The first mixed-product is raw onion juice which was reduced the compression and concentrated by Brix 70% mixed together wit the residue which was extracted and concentrated by ethanol, the second product manufactured by the same method above after the autoclaving with onion, and the other product is made by grinding by 50mesh to freeze-dried onion. Each of yields were 7.3, 9.1 and 0.8% and each of total sugar content was 616.4, 712.3 and 150.3mg/g. Therefore the product extracted by ethanol from freeze-dried onion was very low in yield and total sugar content. By the index of the overall odor intensity, contents of total pyruvate were 1,733.7, 520.6, and 2,716.5$\mu\textrm{g}$/g for each product. As a result, oleoresin onion processing that desired to use raw onion was remarkable for odor recovery. For the homogenous mixture with concentrate of onion juice and ethanol extract were emulsified by the addition of 2% of PGDR(polyglycerol condensed ricinoleate) and agitation(10,000rpm, 30 minutes). At this time, interfacial tension was 1.9 dyne/cm and the formation of emulsion was for 96.2% when left over 24hours in 6$0^{\circ}C$. When it was to be centrifuged(2,000$\times$G, 80 minutes) after emulsification, the volume of emulsion level without seperation was 92.6%, and very high in emulsification stability. The induced heating-oxidize with soy bean oil and sesame oil added to 1% of onion oleoresin, induction-time extension effect appeared with antioxidant activity that was applicable for 80.8~82.2% as to the effect of addition of 0.02% BHA.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.103-108
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• 2010

To obtain the best yield of the beneficial ingredients in green tea, such as catechins, green tea powder is most often prepared by ethyl alcohol extraction. However, the taste, cost and composition of ethyl alcohol extract is different from aqueous spray-dried green tea extract (aq-GTE). Specifically, aq-GTE has a better flavor, lower production costs and higher purity when compared to ethyl alcohol extract. In this study, we elucidated the effect of aq-GTE on diet-induced obesity in male C57BL/6J mice following dose-dependent oral administration of aq-GTE. After eight weeks, the body weight was reduced by 13-17% in mice fed 200 mg/kg bw aq-GTE ($12.468{\pm}0.45\;g$; p<0.05) and 20-25% in mice fed 400 mg/kg bw aq-GTE ($11.259{\pm}0.61\;g$; p<0.05) when compared with the high-fat diet (HFD) control group mice ($14.714{\pm}0.95\;g$; p<0.05). The correlation between epididymal fat accumulation and body weight also decreased by approximately 26.6% (p<0.05) in mice fed a HFD with aq-GTE 400 mg/kg bw. Finally, serum parameters such as the triglyceride, glucose and cholesterol levels in the HFD groups were reduced by the aq-GTE 400 mg/kg bw diet. Analysis on glutamic-pyruvic transaminase, blood urea nitrogen and development of hepatic steatosis revealed no histologic evidence of hepatotoxicity in HFD mice fed aq-GTE. Overall, our results imply that aq-GTE is able to regulate body weight and fat accumulation in mice.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.37-42
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• 1975

The color intensity (Absorbance at 490nm) and the antioxidant effects of absolute and 90% ethanol extracts obtained from a Maillard-type browning reaction mixture (0. 5M glucose and 0. 5M glycine mixture, heated at $100^{\circ}C$) were determined. The color intensity of the absolute and 90% ethanol extracts were compared with the length of reaction time and the antioxidant effects of the extracts of both types were compared one another. The results obtained are as follows. 1. The color intensity of the absolute ethanol extracts remained almost unchanged as the browning reaction proceeded. The color intensity of the 90% ethanol extracts appeared to increase nearly in proportion to the length of reaction time. 2. The absolute and the 90% ethanol extracts seemed to possess significant antioxidant activity on the autoxidation of an edible soybean oil. which was kept at $45{\pm}0.5^{\circ}C$ for 21 days. It was noteworthy that the absolute ethanol extracts showed stronger antioxidant effects than those of the 90% ethanol extracts, which contained a far greater amount of brown-colored pigments. Since the PVs of the controls in both groups, after the end of the storage period, did not differ much from one another, the possibility of residual water playing some prooxidant role in the substrates containing the 90% ethanol extracts should be ruled out. Extracts of both types obtained at earlier stages of the brownig reaction demonstrated less but comparable antioxidant activity to that of extracts taken at later stages of the reaction. 3. The results of the present study appeared to suggest that the effective antioxidant compounds, produced in the Maillard-type browning reaction, were probably intermediate products such as reductones formed at fairly earlier stages of the browning reaction.

• Journal of Life Science
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• v.19 no.11
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• pp.1581-1590
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• 2009

Hizikia fusiforme is a kind of brown edible seaweed that mainly grows in the temperate seaside areas of the northwest pacific, including Korea, Japan and China, and has been widely used as a health food for hundreds of years. Recently, H. fusiforme has been known to exert pharmacological activities including antioxidant, antimutagenic and anticoagulant activities. However, the molecular mechanisms of H. fusiforme in malignant cells have not been clearly elucidated yet. In this study, the effects of ethyl alcohol extract of H. fusiforme (EAHF) on the anti-proliferative effects of MDA-MB-231 and MCF-7 human breast cancer cells were investigated. EAHF treatment resulted in a concentration-dependent growth inhibition by including apoptosis in MDA-MB-231 cells and G1 phase arrest in MCF-7 cells, which could be proved by MTT assay, DAPI staining, agarose gel electrophoresis and flow cytometry analysis. In MDA-MB-231 cells, the increase in apoptosis induced by EAHF treatment correlated with up-regulation of pro-apoptotic Bax expression. EAHF treatment induced the proteolytic activation of caspase-3 and caspase-9, and a concomitant inhibition of poly (ADP-ribose) polymerase, $\beta$-catenin, phospholipase-${\gamma}1$ protein and DNA fragmentation factor 45/inhibitor of caspase-activated DNase. Taken together, these findings provide important new insights into the possible molecular mechanisms of the anti-cancer activity of H. fusiforme.

• Food Science and Preservation
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• v.17 no.5
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• pp.733-740
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• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.51-58
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• 2004

This study was performed to investigate compositions of inorganic elements, amino acids and glycoprotein fractions as biological substances in fruit body of Sarcodon aspratus. The fruit body of Sarcodon aspratus contained Ca, Mg, Zn, Mn, Fe, Cu, and Pb, in particular high Ca and Na. Hot water extracts consisted of 54% of polysaccharide fraction and 32.6% of protein. In amino acids composition, fourteen free amino acids were detected, mainly glutamic acid, alanine and arginine. Fifteen kinds of total amino acids were contained with major components of glutamic acid, aspartic acid, serine and threonine. Concerned to glycoprotein extraction, 95% ethyl alcohol concentration gave the highest yields with 70.6% sugar fraction, 332% glycoprotein. Different ethyl alcohol concentration resulted in different protein precipitations, and lower concentration ethyl alcohol in the range of 30 to 70% gave more than 92% of higher sugar fraction. Crude glycoprotein (GP) was fractionated by P fraction of more than MW 300,000, P-1 fraction unadsorbed by DEAE-Sephadex, P-2 fractionated from P-1 by Sepharose 2B gel chromatography and P-3 fraction adsorbed by DEAE-Sephadex. Total sugars were increased and protein contents decreased during fractionation. GP and P-3 contained glucose, galactose, mannose and fucose. GP had high glucose with high contents of glutamic acid, serine, alanine and glycine. P-3 fraction contained high mannose with aspartic acid, glutamic acid, and glycine. P-2 fraction was 700,000 MW with high glucose and fucose, and low protein of 1.1%, high amounts of aspartic acid, glutamic acid and alanine, but no mannose and no cysteine.