• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.540-548
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• 2015

This study examined the cultural characteristics and biological activities of fermented rice and amaranth with Bacillus subtilis KMKW4. These samples were made with various amounts of rice and amaranth [100:0 (R100), 90:10 (R90), 80:20 (R80), and 70:30 (R70)]. B. subtilis KMKW4 was used as starter for the fermentation, and its cultures at the lated logarithmic growth were inoculated for final concentration of 2% (v/v). Number of viable cells of fermented R80 (7.67 log CFU/mL) was greater than those of R100, R90, and R70 (7.48 log CFU/mL, 7.38 log CFU/mL, and 7.09 CFU/mL, respectively) during the fermentation period (120 h). Amylase activities of fermented R80 and R100 were 57.77 U/mL and 19.91 U/mL, respectively. Furthermore, amylase activities of fermented freeze-dried powders of R100 and R80 were 24.31 U/g and 9.12 U/g, respectively. Free sugar contents of R100 and R80 increased after fermentation, and that of R80 (5,454.15 mg/100 g) significantly increased compared to that of R100 (4,274.85 mg/100 g). The free amino acid content of R80 was higher than that of R100. DPPH and superoxide radical scavenging activities of 5 mg/mL of fermented freeze-dried powder (R80) were 44.21% and 89.76%, respectively. ACE inhibition rates and ${\alpha}$-glucosidase inhibitory activities were significantly higher in R80 than R100. This study suggested that fermentation of R80 might be a new potential source of antioxidant, anti-diabetic, and anti-hypertensive agents applicable to grain enzyme-containing foods.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Journal of Life Science
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• v.31 no.1
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• pp.37-46
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• 2021

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.99-108
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• 2002

Recently interests on raw-food diets are rapidly increasing in relation to chronic diseases prevention in Korea, but studies on raw-food diets have been hardly performed by nutritionists. This study was performed to investigate the effects of low-calorie diets using a raw-food formula in the form of freeze-dried powder on obesity and its complications in the obese women (body mass index (BMI) $\geq$ 25kg/㎡) for eight weeks. Forty premenopausal women (mean BMI 28.04kg/㎡, mean age 28.33years old) participated in this diet intervention, and were controlled by eating 1 regular meal, 1-2 snacks and 2 raw-food formula (140kcal/pack) meals a day within the 1500-1300kcal ranges. Anthropo-mentric measurements, body compositions, physical exercise, and obesity-related risk factors were assessed before (the initial), during (the 4th week) and after (the 8th week) the study. All the data was analyzed by paired t-test, repeated measures ANOVA, and nonparametric rank test at p<0.05 level. Obesity was significantly increased during this study, and it was decreased in weight (-4.59%, p<0.000), BMI (-4.56%, p<0.000), body fat percent (-6.18%, p<0.000), fat mass (-10.19%, p<0.000), waist and hip circumferences(-5.69%, p<0.000 and -2.55%, p<0.000) and WHR (-3.24%, p<0.000). Energy expenditure of physical exercise was increased as much as 70kca1/day during the study (p=0.000), but it did not have any correlations with weight loss and changes of body compositions. Biochemical measurements including blood triglyceride(p <0.006) and leptin(p<0.000) levels were significantly decreased, LDL cholesterol level was increased(p<0.05), but all the blood lipid levels were in the normal ranges. Fatty liver echogenicity and menstrual irregularity were improved after the diet intervention(p<0.000 and p<0.034). In conclusion, this B-week low-calorie diet intervention using raw-food formula was effective for obese premenopausal women in reducing obesity and its risk factors so as not to proceed towards comorbidities. However, the variation of blood lipid levels should be observed for a longer Period.

• Herbal Formula Science
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• v.20 no.1
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• pp.25-40
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• 2012

The purpose of this study explain the experimental effects of Guizhishaoyaozhimu-Tang (桂枝芍藥知母湯) that have clinical efficacy in rheumatoid Arthritis. Materials of present study were Guizhishaoyaozhimu-Tang freeze dried powder (GSZT), Sprague-dawley rats (300 g or so, male), various kinds of needing experimental studis. In order to study the therapeutic effects of GSZT, this Prescription (GSZT 500 mg/kg, 1,000 mg/kg) were administered per oral to the rats with the arthritis induced by Freund's complete adjuvant ($0.2m{\ell}/kg$), several experimental items were measured and compared each other ; that is body weight, rate of edema, analgesic effect by hot plate method, WBC, total protein, TNF-${\alpha}$, IL-10 and expression and localization of H&E, COX-2 staining in synovial tissues from rat with rheumatoid arthritis by immunohistochemical staining using polyclonal COX-2 antibodies. Rats were divided into four groups. Normal group was not treated with Freund's complete adjuvant and treated with DDW 1.0 $m{\ell}$, Control group was treated with Freund's complete adjuvant 0.2 $m{\ell}/kg$ and DDW 1.0 $m{\ell}$, Sample A group was treated with Freund's complete adjuvant 0.2 $m{\ell}/kg$ and GSZT (500 $mg/m{\ell}$) $1.0m{\ell}$, Sample B group was treated with Freund's complete adjuvant 0.2 $m{\ell}/kg$ and GSZT (1,000 $mg/m{\ell}$) 1.0 $m{\ell}$. 0 was day that did not start experiment, 14 was day that confirmed rheumatism induced by Freund's complete adjuvant, 28 was day that completed experiment. The following results were obtained in this study ; Sample A group was increased in body weight, escape time and paw licking time statistical significance compared with Control group, and were decreased in edema, WBC, total protein, TNF-${\alpha}$ with statistical significance compared with Control group. Sample B group was increased in escape time with statistical significance compared with Control group, and were decreased in edema, WBC, total protein with statistical significance compared with Control group. Sample A and Sample B groups were increased in IL-10 compared with Control group, and Sample B group was decreased in TNF-${\alpha}$ compared with Control group. And, Control, Sample A and Sample B groups were showed considerable reduction of positive expression in comparison to Normal group. Especially, Sample B group was most significantly reduction of positive expression than the other groups. From above results, I suggest that GuizhiShaoyaoZhimu-Tang can be used for curing rheumatoid arthritis.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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• pp.101-114
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• 2014

While there are persistent rumors that the consumption of goat meat dishes increases blood pressure, there is no scientific evidence to support this. Two experiments were conducted to clarify whether or not blood pressure increases in conjunction with the consumption of goat meat dishes. In experiment 1, 24 Dahl/Iwai rats (15 weeks old, body weight $309.3{\pm}11.1$ g) were evenly separated into 4 groups. The control group (CP) was fed a diet containing 20% chicken and 0.3% salt on a dry matter basis. The goat meat group (GM) was fed a diet containing 20% goat meat and 0.3% salt. The goat meat/salt group (GS) was fed a diet containing 20% goat meant and 3% to 4% salt. The Okinawan mugwort (Artemisia Princeps Pampan)/salt group (GY) was fed a diet containing 20% goat meat, 3% to 4% salt and 5% of freeze-dried mugwort powder. The experiment 1 ran for a period of 14 weeks during which time the blood pressure of the animals was recorded. The GS, and GY groups consumed significantly more water (p<0.01) than the CP and GM groups despite the fact that their diet consumption levels were similar. The body weight of animals in the CP, GM, and GS groups was similar while the animals in the GY group were significantly smaller (p<0.01). The blood pressure in the GM group was virtually the same as the CP group throughout the course of the experiment. In contrast, while the blood pressure of the animals in the GS and GY group from 15 to 19 weeks old was the same as the CP group, their blood pressures were significantly higher (p<0.01) after 20 weeks of age. The GY group tended to have lower blood pressure than the GS group. In experiment 2, in order to clarify whether or not the increase in blood pressure in the GS group and the GY group in experiment 1 was caused by an excessive intake of salt, the effects on blood pressure of a reduction of salt in diet were investigated. When amount of salt in the diet of the GS and GY group was reduced from 4% to 0.3%, the animal's blood pressure returned to normotensive. These results indicate that, as in the case of chicken consumption, prolonged consumption of goat meat does not cause increased blood pressure, rather the large amount of salt used in the preparation of goat meat dishes is responsible for the increase in blood pressure.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.2
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• pp.49-56
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• 2018

A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month scale change. The anthocyanin extracted from strawberry was converted to its aglycone, anthocyanidin, by the treatment with ${\beta}-glucosidase$. The print paste was composed of the freeze-dried powder of anthocyanidin, pullulan, glycerol and distilled water, which was screen-printed. The TTI performance were examined in terms of kinetics and temperature dependency. The activation energy of anthocyanidin TTI was 86.92 kJ/mol. Compared with the activation energy of foods, the applicable food groups were found. Applicable food groups were chilled meat products and fish. The major benefits of the TTI were the printability to be practical in use and the eco-friendliness with the natural pigment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.240-248
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• 1996

To clarify the potentiality of sea cucumbers as dietary food, the effects of those glycoprotein on dietary proteins and physicochemical properties of those proteins were studied. Crude glycoprotein was efficiently extracted using 20mM sodium phosphate beffer(pH 7.0) and by salting out with 80% ammoniym sulfate saturation. The fractions obtained through the DEAE-cellulose ion exchange chromatography was identified as glycoprotein by Schiff's reagent and SDS polyacrylanide gel electro-phoresis. The yields of each glycoprotein from the three kinds of sea cucumbers were 0.814(red), 0.184(blue) and 0.232(black) and the molecular weights of the glycoproteins subunits were ranged from 20,000 dalton(blue and black) to 29,000 dalton(red), respectively. The electrophoretic patterns of the glycoprotein isolates were similar to each other and any significant difference in amino acid pattern was observed. Predominant arnino scids were Asx(aspartic acid and asparagine) and Glx(glutamic acid and glutamine) ; in contrast, histidine and methionine were below 2% as compared to total amino acids. water holding capacities of the glycoprotein isolates from red, blue and black cucumbers were equally 100% and emulsion activities ranged from 53% to 64%. In addition the emulsion stabilities were 7.04, 1.37 and 2.44, respectively. In vitro digestibility of some proteins(casein, SPI and squid) was decreased as increasing the level of the freeze dried sea cucumber powder and glycoprotein isolates. But squid protein was not affected.