• Culinary science and hospitality research
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• v.22 no.7
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• pp.112-130
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• 2016

In this study the moisture content and chromaticity of fresh made lotus leaf powder added Cheongpomuk to utilize various efficacy of lotus leaf for processed food, as well as chromaticity, moisture content change, texture, total phenolic compound content, DPPH radical scavenging ability and preference of lotus leaf powder added Cheongpomuk with different storage period have been measured and analyzed. From the texture of lotus leaf powder added mung bean as per the storage period, the hardness of fresh Cheongpomuk were $0.38g/cm^2$ from control group, $0.40g/cm^2$ from CCD 1% group, $0.42g/cm^2$ from CCD 3% group, $0.37g/cm^2$ from CCD 5% group, $0.42g/cm^2$ from GGD 1% group, $0.39g/cm^2$ from GGD 3% group, $0.35g/cm^2$ from GGD 5% group, $0.39g/cm^2$ from JLD 1% group, $0.33g/cm^2$ from JLD 3% group, and $0.32g/cm^2$ from JLD 5% group. It has shown that JLD 5% group was the lowest, while CCD 3% group and GGD 1% group were the highest, and there were significant differences among sample groups. For DPPH radical scavenging ability, that of GLD 5% group was 22 times higher than that of control group. In addition, the tendency was increasing by increasing the adding rate of lotus leaf powder though there was some tolerance among sample groups. For total phenolic compound content, that of control group was 6.65 mg CE/100 g, and others were 7.48 mg CE/100 g from CCD 1% group, 15.82 mg CE/100 g from CCD 3% group, 20.15 mg CE/100 g from CCD 5% group, 15.55mg CE/100 g from GGD 1% group, 23.02 mg CE/100 g from GGD 3%, 26.95 mg CE/100 g from GGD 5% group, 3.92 mg CE/100 g from JLD 1% group, 16.72 mg CE/100 g from JLD 3%, and 26.58 mg CE/100 from JLD 5% group. From the analyzing result of responses for color and scent, taste, elasticity, and total preference of lotus leaf powder added Cheongpomuk between two panel groups, there was significant difference for the color, higher from professional cooking instructor group, but there were no significant difference between two groups for all other factors among professional cooking instructors and cooking department students. According to the results, it is expected that various functional foods can be developed by utilizing lotus leaf powder, depending on the growth condition and cultural environment of each region by adding 3% of lotus leaf powder, would be the most suitable recipe for Cheongpomuk.

• Journal of Mushroom
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• v.9 no.4
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• pp.186-189
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• 2011

The transitivity of Chemical constituents by Pleurotus ostreatus cultivated in different raw sawdusts, which are Juglans mandchurica, Cudrania tricuspidata and Lindera glauca, was investigated. The HPLC chromatography patterns on the chemical constituents of P. ostreatus showed the similar chromatography patterns in all different raw sawdusts and control sawdust. The unknown chemical constituents of P. ostreatus cultivated in the 10%, 20% mixed medium added 10 %, 20% different raw sawdusts, respectively, were increased. But the significance results in the mixed medium added 50% different raw sawdusts were not showed. The chromatography patterns of mycelia grown in media added the 80% MeOH extracts of three tree species showed the similar patterns in comparison with control mycelia. In the results, the secondary metabolites of functional media were not degrade and changed to other derivatives compounds by P. ostreatus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1165-1171
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• 2015

In this study, we examined the effects of cultivation adaptability and product quality of aronia (fruit of Aronia melanocarpa) cultivated in various domestic regions. Extracts of aronia cultivated in various domestic regions and Poland were measured for their total sugar contents, acidities, total polyphenol contents, anthocyanin contents, and antioxidant activities using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Our results showed that aronia extracts from the two countries had similar sugar contents, acidities, and anthocyanin contents. Anthocyanin is an important functional component of Aronia melanocarpa. Extracts of aronia from the two countries contained cyanidin-3-galactoside (65.5~69.1%) as the major anthocyanin compound. Aronia cultivated in C region showed higher polyphenol content (121.5%) than Poland aronia and we measured of antioxidant activities by DPPH ($IC_{50}$) and FRAP assay. Aronia cultivated in C region showed the highest antioxidant activity and polyphenol contents. Cultivation conditions of C region had sufficient sunshine and soil with pH of 6.5. From the above results, Korean aronia had similar activities with Poland aronia, which suggests that it can be a new potential development source and high technological foods.

• Journal of Life Science
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• v.22 no.7
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• pp.920-927
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• 2012

The objective of this research was to develop the functional material of water and 60% ethanol extracts from nine kinds of mulberry fruits (Morus alba L.) that influence the inhibitory activity on angiotensin-converting enzyme, xanthine oxidase, ${\alpha}$-amylase, and ${\alpha}$-glucosidase. The total phenolic contents in the water extracts were over 2 mg/g in two species (Cheongilppong and Kangwon III) and five species (Daeyoupchosaeng, Cheongilppong, Kangwon III, Hihak, and Cataneo) of 60% ethanol extracts. The inhibitory activity against the angiotensin-converting enzyme was determined with them. Baekwoon III was $90.9{\pm}4.5%$ in the water extracts, and Hihak was $81.8{\pm}4.5%$ in the 60% ethanol extracts. The inhibitory activity of Kuksang 20 against xanthin oxidase was about 10% in the water extracts, and Cataneo was $21.4{\pm}2.3%$ in the 60% ethanol extracts. Six of the species (Daeyoupchosaeng, Suwonppong, Cheongilppong, Kangwon III, Hihak, and Kuksang 20) in the water extracts showed inhibitory activities against ${\alpha}$-amylase, as 100%, respectively. The inhibitory activity of ${\alpha}$-glucosidase was determined for these nine species. Four species (Baekwoon III, Daeyoupchosaeng, Cheongilppong, Kangwon III, Hihak, and Kuksang 20) in the water extracts and three species (Daechoukmyeun, Kangwon III, and Kuksang 20) in the 60% ethanol extracts showed inhibition of over 20%. The results revealed strong biological activity in spite of little total phenolic contents. These water and 60% ethanol extracts with high-quality biological activity from various mulberry fruits (Morus alba L.) are expected to represent good candidates for the development of antihypertentive and antidiabetes sources.

• Korean Journal of Plant Resources
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• v.30 no.2
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• pp.152-159
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• 2017

The purpose of this study was to obtain basic data for using Aronia as a functional food material. The composition of anthocyanin was characterized and quantitated by LC-MS/MS, HPLC, and UV-VIS spectrophotometer techniques, respectively. The anthocyanin content was analyzed by temperature, time, pH, and the addition of citric acid. The UV-VIS spectrophotometer used for analysis of anthocyanin is less accurate than the LC-MS/MS method used in recent years. In the past, cyanidin-3-Glucoside was reported to be a major anthocyanin that contains Aronia. However, LC-MS/MS analysis in this study confirmed cyanidin-3-galactoside to be the major compound. The anthocyanin content of the Aronia powder began to decrease sharply at a temperature of $65^{\circ}C$ or higher when heated for 24 hours. In an aqueous solution of Aronia, the anthocyanin content was reduced by 50% at $65^{\circ}C$ for 10 hours and decreased by 85% at $85^{\circ}C$ within 10 hours. Above pH 8, the anthocyanin content was reduced by more than 50%. The results of this study will provide useful information to maintain anthocyanin content in the manufacturing process of Aronia. It could also be used to ensure the stability of anthocyanins in similar species of berries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.

• The Korean Journal of Pharmacology
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• v.17 no.1 s.28
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• pp.17-25
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• 1981

No evidence has accumulated that lead compound is an essential component for biological function in animals. Lead is absorbed primarily through the epithelial mucosal cells in duodenum and the absorption can be enhanced by the substances which bind lead and increase its solubility. Iron, zinc and calcium ions, however, decrease the absorption of lead without affecting its solubility, probably by competing for shared absorptive receptors in the intestinal mucosa. Therefore, the absorption of lead is increased in iron deficient animals. Lead shows a strong affinity for ligands such as phosphate, cysteinyl and histidyl side chains of proteins, pterins and porphyrins. Hence lead can act on various active sites of enzymes, inhibiting the enzymes which has functional sulfhydryl groups. lead inhibits the activity of ${\delta}$-aminolevulinic acid dehydratase for the biosynthesis of hemoproteins and cytochrome, which catalyzed the synthesis of monopyrrole prophobilinogen from ${\delta}$-aminolevulinic acid. Accordingly lead decrease hepatic cytochrome p-450 content, resulting an inhibition of the activity of demethylase and hydroxylase in liver. Little informations are available on the effect of lead on digestive system although the catastrophic effects of lead intoxication are well documented. The present study was, therefore, attempted to investigate the effect of lead on pancreaticobiliary secretion in rats. Albino rats of both sexes weighing $170{\sim}230g$ were used for this study. The animals were divided into one control and three treated groups, i.e., control (physiologic saline 1.5ml/kg i.p.), lead acetate $(l0{\mu}mole/kg/day\;i.p.)$, $Pb(Ac)_2$ and EDTA$(each\;10{\mu}mole/kg/day\;i.p.)$, $Pb(Ac)_2$ and $FeSO_4(each\;l0{\mu}mole/kg/day\;hp)$. The pancreatico-biliary juice was collected under urethane anesthesia, and activities of amylase and lipase were determined by employing Sumner's and Cherry and Crandall's methods. The summarized results are follows. 1) In the experiment for acute toxicity of lead acetate, 20% of mortality was observed in rat treated with lead acetate as well as inhibition of the activity of amylase in the juice at the 3 rd day of the treatment. 2) No increases in body weight were observed in rats treated with lead acetate, while in control group the significant increases were observed. However, the body weights of animals were increased in the group lead acetate plus EDTA or $FeSO_4$. 3) Lead acetate decreased significantly the volume of pancreatico-biliary juice whereas additional treatment of EDTA and $FeSO_4$ prevented it. 4) Total activity of amylase was markedly reduced due to lead acetate treatment, but no change was showed following additional treatment with EDTA and $FeSO_4$. 5) No changes in the cholate and lipase output were observed in rats treated with lead acetate as compared with that of control rats. 6) Increase in bilirubin output in rats treated with lead acetate was shown on the 2nd and 3rd weeks treatment. 7) In the case of in vitro experiment, lead acetate also markedly inhibited release of amylase from pancreatic fragment. 8) Histologic finding indicated that acini vacuolation was induced in the pancreatic tissue of rat treated with lead acete. From the above results, it might be concluded that lead acetate decreases the volume of pancreatico-biliary secretion and inhibits the amylase activity, by acting directly on pancreatic cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.853-859
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• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.51-57
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• 2018

The objective of this study was to identify beauty food activity of Polygala japonica Houtt., which were widely used as a folk medicinal plant to treat inflammatory diseases. Both hot water and 50% ethanol extract of P. japonica Houtt. were evaluated for their anti-oxidant, whitening, anti-wrinkle and anti-inflammatory effect based on their phenolic concentration. To measure anti-oxidant activity, four experiments were carried out. 1,1-diphenyl-3-picrylhydrazyl, 2,2-azinobis (3-ethylbenzothia-zoline-6-sulfonic acid) and thiobarbituric acid reactive substances all showed more than 80% efficacy in both hot water and 50% ethanol extract of P. japonica Houtt. and likewise antioxidant protection factor value more than 2. To investigate the whitening effect of P. japonica Houtt., the inhibition effect of tyrosinase on hot water and 50% ethanol extract was inhibited by 12.46 and 22.10%, respectively. To examine the anti-wrinkle effect, the inhibition effect of elastase and collagenase on hot water and 50% ethanol extract were inhibited by 28.28, 58.36% and 59.73, 78.90% respectively. To investigate the anti-inflammatory effect and moisturizing effect by hyaluronidase inhibitory effect, hot water and 50% ethanol extract were 35.65 and 86.80%, respectively. The result of all the above experiments show values at a concentration of $200{\mu}g/mL$, and based on these experimental results, P. japonica Houtt. can be expected as a functional material in beauty foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.577-583
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• 2012

This study investigated the antioxidant activities, and antimicrobial activity $in$ $vitro$ of an 80% ethanol extract from garlic, daikon, leek, ginger, onion, and green onion, which are widely-used ingredients in Korean food that contain sulfur. The total polyphenol content in ginger and leek extracts showed a high value ($233.63{\pm}4.59$ and $220.98{\pm}10.56$ mg/g GAE) and onions, leeks, garlic, and daikon followed by with $69.07{\pm}1.42$, $68.83{\pm}2.11$, $19.41{\pm}0.40$, $19.05{\pm}03.32$ mg/g GAE, respectively. DPPH radical scavenging activity was highest with ginger extracts ($1.57{\pm}0.15$ mg/mL as $IC_{50}$) followed in order of decreasing activity by leeks, onions, daikon, green onions, and garlic. The results of ABTS radical scavenging activity and FRAP value showed higher antioxidant activity in extracts from ginger and leek. The order of vegetables with most to least prevalent ABTS radical scavenging activity was green onions, onions, garlic, and finally daikon. From greatest to least FRAP value, the relevant vegetables were green onions, onions, daikon, and garlic (p<0.05). Ginger extracts showed promise against seven strains of microbes: $Bacillus$ $cereus$, $Bacillus$ $subtillis$, $Staphylococcus$ $aureus$, $Lactobacillus$ $plantarum$, $Escherichia$ $coli$, $Salmonella$ $enterica$, and $Pseudomonas$ $aeruginosa$. Garlic extracts (5 mg/disc) showed strong antimicrobial activity against $B.$ $cereus$ (22.3 mm) and $E.$ $coli$ (24.3 mm). Extracts of both onion and green onion showed antimicrobial activity against only $E.$ $coli$ (12.7 and 10.3 mm) and $B.$ $cereus$ (12.0 and 12.5 mm) at 10 mg/disc, and the inhibition zone diameter from extracts of garlic and leeks were 18.0 mm and 10.4 mm vs. $L.$ $plantarum$ at 10 mg/disc. This study showed positive antioxidant activities for ginger and leeks, and positive antimicrobial activities for leeks and garlic. These sulfur-containing vegetables are widely used in Korean food. Leeks especially could serve as a functional food preservative.