• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.111-119
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• 2020

Objective: This study was conducted to examine the effects of a mixture of pinecone oil, garlic, and brown seaweed extracts (PGBE) on milk production traits as well as physiological and ethological parameters in Holstein cows during the summer season (24 May to 03 July 2015, Korea). Methods: Among the extract combinations tested, we found that the level of 2,2'-azino-bis (3-ethylberzothiazoline-6-sulphonic acid) cation radical scavenging activity of the 0.16% PBGE complex at ratio of 1:1:1 (vol/vol) was comparable to that of the control (ascorbic acid; 1 mg/mL). Additionally, the PBGE complex reduced lipopolysaccharide-induced COX-2 expression in bovine mammary epithelial cells. Based on these findings, 40 lactating Holstein cows were used to measure the effects of PBGE complex at ratio of 1:1:1 (vol/vol) on milk production, immune response, metabolites, and behavior patterns by dividing the cows into two groups fed diets containing PGBE complex (n = 20; 0.016%/kg feed dry matter basis) or not containing PGBE complex (control, n = 20) for 40 d. Results: Results showed that PGBE complex did not influence milk composition, eating and ear surface temperature patterns, immune response, or metabolic parameters but promoted average milk yield throughout the experimental period. Additionally, a tendency of higher total antioxidant capacity and glutathione in the PGBE group was observed compared to the those in the control. When the temperature-humidity index (THI) exceeded 72 (average THI = 73.8), PGBE complex-fed cows experiencing heat stress showed increased milk yield and a tendency of increased rumination compared to the control. Conclusion: We suggest that incorporation of a combined mixture of 0.016% PGBE (1:1:1 ratio, vol/vol) to diet has the potential to improve milk yield and health status of cows under mild to moderate heat stress, denoting that it might be useful as an alternative anti-stressor in the diet of dairy cows under hot conditions.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.497-502
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• 2008

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.433-436
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• 1991

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.485-492
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• 1986

This study was designed to compare the inhibitory effects of algae components such as alginic acid and chlorella extract with the red ginseng saponin and garlic components such as alliin and scordinin on obesity. These components supplemented to basic diet were fed ad libitum to Sprague Dawley rats for 4 weeks, and the inhibitory effects on obesity were evaluated by measuring body weight gain and feed efficiency, the contents of glucose and cholesterol in serum, lipase activity in serum, lipid contents in liver and adipose tissue around epididymis and ovarium, and Lee index, etc. Among the inhibitory effects of these components on obesity, Na-alginate($71\%$) was the most effective (p<0.01), and the others were effective (p<0.001) in the order of scordinin ($76\%$) = chlorella ($76\%$)> alliin ($86\%$) for body weight gain, but Na-alginate ($68\%$) was the most effective, followed by alliin ($79\%$) for feed efficiency (p<0.001). In the inhibitory effects on lipid accumultion in liver and adipose tissue, Na-alginate ($84\%$) among these components was the most effective (p<0.001) in liver, but Na-alginate ($54\%$) was the most effective (p<0.001), followed by alliin ($64\%$), and followed by scordinin ($66\%$) in adipose tissues around epididymis and ovarium (p<0.001). The inhibitory effect on obesity evaluated by Lee index was observed in Na-alginate ($91\%$) only (0.001). The decreasing effects of lipid content in liver by these components were effective in the order of alliin ($40\%$)> saponin ($58\%$)> Na-alginate($62\%$)> chlorella ($64\%$)> scordinin ($74\%$) (p<0.001). G lucose contents in serum were significantly decreased in cases of Na-alginate ($67\%$), saponin ($73\%$), scordinin ($74\%$) and alliin ($83\%$), and cholesterol contents in serum were significantly decreased in cases of Na-alginate ($82\%$), chlorella ($86\%$) and saponin ($89\%$) (p<0.001). The increasing effect of lipase activity in serum was effective in cases of Na-alginate ($109\%$) and saponin ($104\%$), while garlic components such as alliin and scordinin, and chlorella were decreased. It is proved that the inhibitory effect of alginic acid which is the major component of brown algae on obesity was more effective than those of ginseng and garlic components such as saponin, alliin and scordinin.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.

• Food Science and Preservation
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• v.20 no.4
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• pp.546-553
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• 2013

In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of $60^{\circ}C$ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in $60^{\circ}C$ and $95^{\circ}C$ hot water for 2 minutes. The soluble solids content of HA from the $60^{\circ}C$and $95^{\circ}C$ hot water extraction were $0.52{\pm}0.18%$ and $0.92{\pm}0.18%$, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was $9.55{\pm}0.18mg/g$ in the $95^{\circ}C$ extraction, which was significantly higher than in the $60^{\circ}C$ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the $95^{\circ}C$ extracted samples was $3.36{\pm}0.13{\sim}9.88{\pm}0.23mg/g$, which was significantly higher than that of the $60^{\circ}C$ extracted sample. The ABTS radical scavenging activity of the $60^{\circ}C$ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the $95^{\circ}C$ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the $95^{\circ}C$ extracted sample ($181.28{\pm}2.90{\mu}M$) than in the $60^{\circ}C$ extracted sample ($83.88{\pm}0.43{\mu}M$).

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.4
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• pp.366-373
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• 2021

This study attempted to establish a field data-based write analysis standard by analyzing field observation data, which is non-linear data of southern garlic. Five regions, including Goheung, Namhae, Sinan, Changnyeong, and Haenam, were selected for analysis. Observation values for each observation station were extracted from the temperature data of farmland in the region through inverse distance weighted. Southern-type garlic production and temperature data were collected for 10 years, from 2010 to 2019. Local regression analysis (Kernel) of the obtained data was performed, and growth temperatures were analyzed, such as 0.8 (18.781℃), 0.9 (18.930℃), 1.0 (19.542℃), 1.1 (20.165℃), and 1.2 (21.042℃) depending on the bandwidth. The analyzed optimum temperature and the grown temperature (4℃/25℃) were applied to extract the growth temperature for each temperature by using the temperature response model analysis. Regression analysis and correlation analysis were performed between the analyzed growth temperature and production data. The coefficient of determination(R²) was analyzed as 0.325 to 0.438, and in the correlation analysis, the correlation coefficient of 0.57 to 0.66 was analyzed at the significance probability 0.001 level. Overall, as the bandwidth increased, the coefficient of determination was higher. However, in all analyses except bandwidth 1.0, it was analyzed that all variables were not used due to bias. The purpose of this study is to accommodate all data through non-linear data. It was analyzed that bandwidth 1.0 with a high coefficient of determination while accepting modeling as a whole is the most suitable.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.133-139
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• 1994

The desmutagenic effects of seaweed and vegetable extracts were investigated on the mutagenicity of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acid (arginine and lysine${\cdot}$HCl) for Salmonella typhimurium TA 100 without S9 mix. The mutagenicities were inhibited by water-soluble extracts of seaweeds(laver, sea-straghorn, sea-mustard and tangle) and vegetables(ginger, garlic, onion, chinese-pepper, green-onion and cabbage). Cabbage, chinese-pepper, green-onion and sea-straghorn exhibited especially high desmutagenic effects. The desmutagenicities of these extracts(cabbage, green-onion and sea-straghorn) except for sea-straghorn were decreased by heat treatment at $100^{\circ}C$ for 10 min. It is assumed that the desmutagenic effect of seaweed and vegetable extract is due to the reducing power and action of enzyme such as peroxidase and catalase.