• The Plant Pathology Journal
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• v.35 no.4
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• pp.372-380
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• 2019

Pseudomonas syringae pv. actinidiae (Psa) is by far the most important pathogen of kiwifruit. Sustainable expansion of the kiwifruit industry requires the use of Psa-tolerant or resistant genotypes for the breeding of tolerant cultivars. However, the resistance of most existing kiwifruit cultivars and wild genotypes is poorly understood, and suitable evaluation methods of Psa resistance in Actinidia have not been established. A unique in vitro method to evaluate Psa resistance has been developed with 18 selected Actinidia genotypes. The assay involved debarking and measuring the lesions of cane pieces inoculated with the bacterium in combination with the observation of symptoms such as callus formation, sprouting of buds, and the extent to which Psa invaded xylem. Relative Psa resistance or tolerance was divided into four categories. The division results were consistent with field observations. This is the first report of an in vitro assay capable of large-scale screening of Psa-resistance in Actinidia germplasm with high accuracy and reproducibility. The assay would considerably facilitate the breeding of Psa-resistant cultivars and provide a valuable reference and inspiration for the resistance evaluation of other plants to different pathogens.

• Korean Journal of Exercise Nutrition
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• v.24 no.1
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• pp.14-18
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• 2020

[Purpose] Functional foods are thought to strongly influence the structure and function of the brain. Previous studies have reported that brain-boosting diets may enhance neuroprotective functions. Certain foods are particularly rich in nutrients like phytochemicals that are known to support brain plasticity; such foods are commonly referred to as brain foods. [Methods] In this review, we briefly explore the scientific evidence supporting the neuroprotective activity of a number of phytochemicals with a focus on phenols and polyunsaturated fatty acids such as flavonoid, olive oil, and omega-3 fatty acid. [Results] The aim of this study was to systematically examine the primary issues related to phytochemicals in the brain. These include (a) the brain-gut-microbiome axis; (b) the effects of phytochemicals on gut microbiome and their potential role in brain plasticity; (c) the role of polyunsaturated fatty acids in brain health; and (d) the effects of nutrition and exercise on brain function. [Conclusion] This review provides evidence supporting the view that phytochemicals from medicinal plants play a vital role in maintaining brain plasticity by influencing the brain-gut-microbiome axis. The consumption of brain foods may have neuroprotective effects, thus protecting against neurodegenerative disorders and promoting brain health.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.65-72
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• 2007

Phytochemicals have long been known to hold a number of physiological benefits, including antioxidant, anticardiovascular activities and anticancer. The profitable effects of phytochemicals from food sources such as vegetables and fruits, with respect to neurodegeneration, are only beginning to receive increased attention. Alzheimer's disease (AD) is one of the major neurodegenerative diseases for which no treatment is available, and characterized by loss of cognition and memory. Many recent studies show that the brain of AD patient is subjected to increased oxidative stress resulting from free radical damage, and the resulting cellular malfunctions are widely believed to be responsible for neuronal degeneration in AD. In this study, the relative relation between AD and phytochemicals were surveyed.

• Food preservation and processing industry
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• v.6 no.2
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• pp.25-29
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• 2007

Phytochemicals have long been known to hold a number of physiological benefits, including antioxidant, anticardiovascular activities and anticancer. The profitable effects of phytochemicals from food sources such as vegetables and fruits, with respect to neurodegeneration, are only beginning to receive increased attention. Alzheimer's disease(AD) is one of the major neurodegenerative diseases for which no treatment is available, and characterized by loss of cognitiion and memory. Many recent studies show that the brain of AD patient is subjected to increased oxidative stress resulting from free radical damage, and the resulting cellular malfunctions are widely believed to be responsible for neuronal degeneration in AD. In this study, the relative relation between D and phytochemicals were surveyed.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.402-417
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• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.118-118
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• 2019

Abeliophyllum distichum Nakai belonging to Oleaceae is only species in Korean endemic genus, Abeliophyllum. Abeliophyllum distichum (AD) is divided into various types according to flower shape and color. AD is known to have various colors such as white, pink, and ivory. Recently, light yellow flowers have been registered as new varieties (Okhwang 1ho). To date, various ecological and morphological studies on AD have been carried out, but no studies have been made on the phytochemicals and activities according to various traits. In this study, we analyzed the phytochemicals and antioxidative activities of from four kinds of flowers (white, pink, ivory, light yellow) in full bloom. The contents of phytochemicals such as chlorogenic acid, Hirsutrin, Rutin, Acteoside and Isoacteoside were analyzed by HPLC. Antioxidant activity was evaluated by DPPH, ABTS. As a result, the content of each substance varied according to the flower color. These results will provide basic data for evaluating the usefulness of genetic resources in Korea and developing new functional materials in preparation for the Nagoya Protocol.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.282-292
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• 2018

This study aimed to compare the chemical composition of Morus nigra leaves extracts, obtained by maceration, accelerated solvent (ASE) and supercritical fluid extraction (SFE) under different extraction conditions. With regards to chemical composition, mainly phenolic acids and flavonoids were identified. HPLC-ESI-QTOF-MS allowed the identification of 13 new compounds reported in M. nigra leaves for the first time. ASE as a fast, green and innovative approach, seems to be the best choice for extracting compounds of different polarities within the shortest extraction time. The present study also highlights the potential application of M. nigra extracts as constituents of new added-value formulations.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.391-396
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• 2009

Perilla frutescens, which belonging to the Labiatae family, is widely cultivated oil crop and have been used traditional herbal medicine in East Asia such as Korea, China, and Japan. Especially, the leaves and the seeds of this species are important in Korean traditional cooking, as one of the popular garnish and food colorants. Numerous studies have revealed that the beneficial health effects of perilla are due to its several phytochemicals contents, such as rosmarinic acid, caffeic acid, luteolin, and apigenin. For this reason, increasing the content of phytochemicals in perilla hasbecome a major breeding objective. The genetic diversity of the rosmarinic acid, caffeic acid, luteolin, and apigenin content in perilla seed is poorly documented. We analyzed the rosmarinic acid, caffeic acid, luteolin, and apigenin content of 203 accessions of perilla germplasm by high performance liquid chromatography (HPLC). The rosmarinic acid and luteolin contents ofgermplasms were ranged from $15.7{\mu}g/g$ to $2717.1{\mu}g/g$ and from $1.6{\mu}g/g$ to $582.4{\mu}g/g$ respectively.

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.256-262
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• 2013

Four functional constituents, oxyresveratrol 3'-O-${\beta}$-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, and Sephadex LH-20 column chromatographies. Their chemical structures were identified by NMR and FABMS spectral analysis. Quantitative changes of four phytochemicals in mulberry twigs were determined by HPLC according to cultivar, producing area, and heat processing. ORTG was a major abundant compound in the mulberry twigs, and its levels ranged from 23.7 to 105.5 mg% in six different mulberry cultivars. Three other compounds were present in trace amounts (<1 mg/100 g) or were not detected. Among mulberry cultivars examined, "Yongcheon" showed the highest level of ORTG, whereas "Somok" had the least ORTG content. Levels of four phytochemicals in the mulberry twigs harvested in early September were higher than those harvested in early July. Levels of ORTG and ORT in the "Cheongil" mulberry twigs produced in the Uljin area were higher than those produced in other areas. Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. These results suggest that the roasted mulberry twigs may be useful as potential sources of functional ingredients and foods.

• Food Science and Industry
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• v.46 no.2
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• pp.23-32
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• 2013