• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.308-315
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• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.126-132
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• 2001

Methanol extracts form four kinds of kimchi, which were differently prepared in kinds and levels of sub-ingredients, were given to Balb/c mice for 3 weeks (0.5 mg/kg/day). Peritoneal macrophages isolated from mice treated with kimchi extracts and saline were stimulated by lipopolysaccharide (LPS). K3 and K4 kimchis, containing more red pepper powder, garlic, Chinese pepper powder, mustard leaf and organically cultivated Korean cabbage, significantly increased NO production by the activated macrophages (p<0.05). K1, K2, K3 and K4 kimchi extracts (0.01, 0.1, 1.0 $\mu\textrm{g}$) significantly reduced the increased TGF-$\beta$1 production of H.pylori lysate (0.01 $\mu\textrm{g}$)-activated human epithelial RPMI 2650 cells (5$\times$10$^{4}$ cells/mL) at 24 and 48 hrs of treatment (p<0.01). However, the decreased TGF-$\beta$1 $\alpha$ production of RPMI 2650 cells by H. pylori lysate increased by treatment with kimchi extract for 72 hrs. Especially, K4 kimchi (containing organically cultivated Korean cabbage and more ingredients, modulated TGF-$\beta$1 production of H. pylori lysate-activated RPMI 2650 cells to the normal level (control) by treatment for 48 hrs. The treatment of K1 and K4 kimchi enhanced the LPS (0.01 $\mu\textrm{g}$/mL)-induced IL-6 production of splenocytes. The results suggest that kimchi might have an beneficial effect on cancer prevention due in part to the function enhancing NO production of activated macrophages. Our data suggest that kimchi could modulate TGF-$\beta$1 production by cancer cells and IL-6 production of splenocytes, thereby possibly contributing to control carcinogenesis and the immune system.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.736-741
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• 2000

The abilities of petroleum ether-extracts prepared from 75 plants to inhibit tyrosinase activity were evaluated in reverse micelles composed of isooctane/AOT(100 mM)/phosphate buffer(20 mM, pH 8.0) containing tyrosinase(105.3 units/mL) and 3,4-dihydroxyphenylalanine(0.18 mM). Compared with control which has no plant extracts, garlic could completely inhibit in vitro melanogenesis by tyrosinase, and Chinese quince, sweet potato, onion, radish bud and apple did more than 60%. Lipophilic extracts of medicinal plants and herbs such as rosemary, coriander, cinnamomi ramulus, crataegii fructus, ramulus biotae folium, mume fructus, menthae herba, eucommiae cortex and clove also inhibited tyrosinase activity more than 60%. When the extraction yield of lipophilic materials was considered together with their inhibition effect on tyrosinase, it was possible to select plants of which tyrosinase inhibitors could be produced in high quantity from unit weight. Using reverse micelles, the analysis of the capacity of lipophilic materials to inhibit tyrosinase activity which was difficult up to present could be possible.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• Advances in nano research
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• v.10 no.2
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• pp.191-210
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• 2021

To compare the antifungal effect of two nanomaterials (NMs), nanoparticles of zinc oxide were synthesized by a chemical route and zinc oxide-based nanobiohybrids were obtained using green synthesis in an extract of garlic (Allium sativum). The techniques of X-Ray Diffraction (XRD), Infrared (IR) and Ultraviolet Visible (UV-Vis) absorption spectroscopies and Scanning (SEM) and Transmission Electron Microscopies (TEM) were used to determine the characteristics of the nanomaterials synthesized. The results showed that the samples obtained were of nanometric size (< 100 nm). To compare their antifungal capacity, their effect on Cercospora sp. was evaluated. Test results showed that both nanomaterials had an antifungal capacity. The nanobiohybrids (green route) gave an inhibition of fungal growth of ~72.4% while with the ZnO-NPs (chemical route), inhibition was ~87.1%. Microstructural studies using High Resolution Optical Microscopy (HROM) and ultra-structural analysis using TEM carried out on the treated strains demonstrated the effect of the nanofungicides on the vegetative and reproductive structures, as well as on their cell wall. To account for the antifungal effect presented by ZnO-NPs and ZnO nanobiohybrids on the fungi tested, effects reported in the literature related to the action of nanomaterials on biological entities were considered. Specifically, we discuss the electrical interaction of the ZnO-NPs with the cell membrane and the biomolecules (proteins) present in the fungi, taking into account the n-type nature of the ZnO semiconductor and the electrical behavior of the fungal cell membrane and that of the proteins that make up the protein crown.

• Microbiology and Biotechnology Letters
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• v.50 no.2
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• pp.228-234
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• 2022

Helianthus tuberosus is perennial plant as Compositae family and is shown various physiological activities such as analgesic, antipyretic, anti-inflammatory, anti-fungal, anti-spasmodic, aperient, cholagogue, diuretic, spermatogenic, stomachic, and tonic effects. In this study, we investigated the antidiabetic and anti-inflammatory effects of pancake mixture powder (PM) supplemented with H. tuberosus (PMH) in rat skeletal muscle L6 cells and murine macrophage RAW 264.7 cells, respectively. PM and PMH inhibited in vitro α-glucosidase activity. Glucose consumption was increased by PM and PMH without cytotoxicity in rat myoblast L6 cells. Western blot analysis revealed that PM and PMH down-regulated glycogen synthase kinase (GSK)-3β activation in L6 cells. PM and PMH inhibited inflammatory mediator, nitric oxide (NO) production without cytotoxicity in LPS-induced RAW 264.7 cells. The anti-diabetic and anti-inflammatory effects of PMH was more stronger than those of PM. Anti-diabetic and anti-inflammatory effects of PMH would be due to functional characteristics of the supplemented H. tuberosus and the presence of garlic and onion used as ingredients of PM. Taken together, our results that addition of functional materials such as H. tuberosus in product has synergic effects and PMH is potential candidate for treatment of diabetes through inhibiting inflammation.

• Journal of Life Science
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• v.20 no.12
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• pp.1889-1895
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• 2010

The purpose of this present study was to investigate the effects of long-term treadmill running and aged garlic extract supplementation on weight, adipose tissue mass, lipid profiles and oxidative stress after exhaustion in high fat diet-induced obese rats. Thirty male Sprague-Dawley rats (3 weeks old) were used as subjects. High fat diets were fed to all subjects for 6 weeks in order to induce obesity. The subjects were divided into five groups - N (normal diet group), HD (high fat diet group), E (exercise group), EA (exercise with AGE diet group) and A (AGE diet group). Aerobic exercise was performed through treadmill running and AGE at a dosage of 2.86 kg/g was administered to rats 30 min before every exercise for 4 weeks. After 4 weeks, all groups completed acute treadmill running (speed increasing gradually to 25 m/min, 15% uphill grade) until exhaustion. Immediately after exhaustive treadmill exercise, the weight, adipose tissue mass, lipid profiles and oxidative stress of the rats were assayed. At the end of 6 weeks of high fat diets, body weight and body weight gain were significantly higher in the high fat diet groups than in the normal diet group (p<0.001). At the end of treadmill exercise with AGE intake for 4 weeks, body weight gain, visceral and epididymal fat of the E and EA groups were significantly decreased compared to other groups (p<0.05). There were no significant differences in gastrocnemius and soleus. T-C, HDL-C, TG and LDL-C were not significant in any of the groups. TBARS was significantly lower in the A group than in the E group (p<0.05). These results indicated that body weight gain, visceral and epididymal fat decreased in the E and EA groups, and TBARS levels were lower in the A group than the E group. Regular aerobic exercise intervention with AGE supplementation may also modify the adipose weight and improve the oxidant stress in obese rats.