• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.347-352
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• 2003

Physiological functionalities of various extracts from Danmemil and legumes were determined and its optimal extraction conditions were also investigated. Angiotensin I-converting enzyme (ACE) inhibitory activity and tyrosinase inhibitory activity of Danmemil were higher in water extracts (53%, 58%) than those of ethanol extracts. However, its electron-donating ability was the highest in ethanol extracts (72%). ACE inhibitory activity and electron-donating ability of Black bean No. 1 and Taekwangkong(one of bean) were higher in water extracts than those of ethanol extracts, whereas SOD-like activity was the highest in ethanol extracts. ACE inhibitor and tyrosinase inhibitor of Danmemil were maximally extracted when it were treated with 20 times of distilled water at 35$^{\circ}C$ for 24 h and 36 h, respectively. Its electron donating compound was maximally extracted by treatment of 50$^{\circ}C$ for 18 h. ACE inhibitor of Black bean No. 1 was extracted maximally when it was treated with distilled water (1 :20) at 20$^{\circ}C$ for 24 h, whereas the other functional compounds were maximally extracted at 20$^{\circ}C$ for 18 h.

• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.213-218
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• 2009

The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.14-19
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• 2011

In this study, we extracted a whole polysaccharide fraction from the sea hare, Aplysia kurodai, and screened its functional properties using cell lines. The functionalities of polysaccharide and glycosaminoglycan (GAG) were investigated with RAW 264.7 cell lines. The crude polysaccharides and GAG purified DEAE-Sepharose chromatography did not show the toxicity on RAW 264.7 cell line in the range of $10\sim200{\mu}g$/mL, whereas they increased the cell growth rate. The crude polysaccharides and purified GAG also increased the production of NO, interleukin-6 and tumor necrosis factor-$\alpha$ on RAW 264.7 cell. Particularly, the purified GAG inhibited the proliferation of stomach cancer cell line, AGS, up to 40% for 72 hr incubation, but not the intestinal epithelial IEC-6 cell lines.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.109-113
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• 2002

To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at $25^{\circ}C$ for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations $(1{\sim}20%)$ of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.291-291
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• 2017

The effects of bioactivity, binding polyphenolic contents, DPPH radical scavenging activity, ABTS radical scavenging activity, xanthine oxidase and immune activity on the storage temperature and durations of Codonopsis lanceolata root were evaluated in vitro. The contents of total polyphenol and flavonoid content by storage temperature and storage period was no significant difference according to the storage period, but it was found that the content was higher at lower storage temperature. The DPPH free radical scavenging activity at six different concentrations, 500, 1000, 2500, 5000, 10000 and 20000 mg/L are measured, the scavenging activity according to different storage temperature and storage period showed relatively the higher the activity in the shorter storage period or the lower storage temperature. The ABTS radical scavenging activity did not show a significant difference under various storage temperature and storage period conditions. The xanthine oxidase inhibitory activity of C. lanceolata extract tended to decrease more, depending on the longer storage period or the higher storage temperature. In different storage period and storage temperature conditions, the immune cell growth of C. lanceolata extract promoted a concentration-dependent manner in both human T cell and B cell, and did not show a significant difference. These results of this study suggested that the root of C. lanceolata may assist in the potential biological activities, and can be used as a source of human health products.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.214-219
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• 2003

The fractions extracted with methylene chloride from colored rice seeds of 19 cultivars were prepared to examine the correlationties of both antimutagenicity and antioxidiativity with physiological functionalities. The data revealed a positive correlation of the antimutagenicity with the content of $(3.{\beta},22Z)-Acetate-stigmasta-5,22-dien-3-ol$, 24-Oxocholesterol acetate, 6(E),8(E)-Heptadiene, and Eicosane. For antioxidativity, electron donating ability to DPPH radicals exhibited a positive correlation with the content of (24R,25S)-Aplysterylacetate, however, negative correlations were found between scavenging activity toward hydroxyl radicals and the content of either Tetradecanoic acid or Methyl ester-hexadecanoic acid, $(3.{\beta},24S)-Stigmast-5-en-3-ol$, respectively. In addition, a positive correlation was detected between the inhibitory effect of the fractions and the content of $(3.{\beta},24S)-Stigmast-5-en-3-ol$, however, a negative correlation with the content of 3',3'-Dimethylspiro [acridane-9,1'-indane], $(3.{\beta})-24-Methylene-9,19-cyclolanostan-3-ol$, and some other compounds was observed, respectively.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.391-402
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• 2017

Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harmless entity and health beneficial properties along with the ability to change texture, aroma, flavor and acidity of food products. In this study, five different LAB (FB003, FB058, FB077, FB081, and FB111) isolated from different Korean traditional fermented foods, assigned to Lactobacillus plantarum, Pediococcus pentosaceus, Weissella viridescens, Lactobacillus sakei, and Leuconostoc mesenteroides, respectively, on the basis of their physiological properties and 16S rRNA sequence analysis, to use as fermentation starter and check their ability to fasten the ripening time as well as the overall optimization in the fermentation condition. To check their suitability as starters, their safety, acid and bile tolerance, NaCl and temperature resistance, susceptibility to common antibiotics, and antimicrobial activities were determined. Squid jeotgal samples were prepared by adding $10^8CFU/g$ of each strain in different samples, which were then kept for fermentation at $4^{\circ}C$ and checked for their antioxidant activities at 0, 7, 15, and 21-day intervals. The samples fermented with FB003 and FB077 displayed the highest antioxidant activity. This study revealed two effective starter cultures (FB003, FB077) for squid jeotgal fermentation, which presented increased functionalities. The results of this study will lead to the development of novel industrial-scale production avenues for jeotgal preparation, and offer new insights into the prevention and control of chronic diseases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.4
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• pp.351-361
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• 2018

This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsifying activity index (EAI, $m^2/g$ protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.

• Food Science and Preservation
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• v.8 no.3
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• pp.296-301
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• 2001

Physiological functionalities in various extracts of Heugjinju rice bran were determined and its optimal extraction condition were also investigated Angiotensin-converting enzyme(ACE) inhibitory activity, fibrinolytic activity and tyrosinase inhibitory activity were higher in water extracts than those of 80% ethanol and methanol, hexane. Electron donating abilities were 97.8% in hexane extract and 83% in water extracts. ACE inhibitor was maximally extracted from Heugjinju rice bran when it was treated with 20 times of distilled water for 12 h at 20 $\^{C}$. Fibrinolytic compound was also maximally extracted by treatment of 10 times of distilled water for 18 h at 20 $\^{C}$. Electron donating compound and tyrosinase inhibitor were maximally extracted by treatment of 20 times of hexane and 10 times of distilled water at 20 $\^{C}$ for 18 h, respectively