• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.295-301
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• 2012

This study was carried out to determine the biological activities of Wa-song (Orostachys japonicus) hot water extracts. Four types of extract samples were prepared, including Wa-song, traditional plants mixture [PM; mixture of Baekbokryung (Poria cocos), Changchul (Atractylodis rhizoma), and Sa-in (Amomum xanthoides)], and two different ratio composites of these (mixture of PM and Wa-song extract, 1:1 (v/v); PMO-1 and 1:3 (v/v); PMO-3). Their biological activities were measured using various in vitro assays. Total phenolic and flavonoid contents of PM were higher compared to those of Wa-song, and those of PMO-1 were higher than those of PMO-3. Further, PMO-1 contained higher ABTS and DPPH radical scavenging, reducing power, and nitrite scavenging activities than PMO-3. On the contrary, PMO-3 contained higher tyrosinase and inhibitory activities of MCF-7 and HT-29 cancer cells than PMO-1. According to the results, biological activities of PMOs were significantly higher than those of Wa-song extract and PM in in vitro assays. Therefore, we expect that PMOs could show higher biological activities than Wa-song extract alone in vivo.

• The Korean Journal of Mycology
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• v.47 no.1
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• pp.75-81
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• 2019

The goal of this study was to characterize unrecorded wild yeasts from soils of spices plants fields and further, to elucidate its anti-demential activities and tyrosinase inhibitory activity. Piskurozyma taiwanensis R4-1 (NIBRFGC000502619), Nadsonia starkeyi-henricii R6-2 (NIBRFGC000502618), and Canadida friedrichii M12-6 (NIBRFGC000502615) isolated from soil of garlic field represented newly recorded yeast strains in Korea. Vishniacozyma peneaus I2-9 (NIBRFGC000502617) and Cryptococcus aspenensis I21-1 (NIBRFGC000502616) from soil of ginger field represented also newly recorded yeast strains, and microbiological characteristics of its fifteen yeast strains were investigated. All of these unrecorded yeasts exhibited oval-global shape and have ascospores except Canadida friedrichii M12-6. Piskurozyma taiwanensis R4-1 and Canadida friedrichii M12-6 grew well in vitamin-free medium, and Piskurozyma taiwanensis R4-1 was halotolent growing in 10% NaCl-containing yeast extract peptone dextrose (YPD) broth. After prepared cell-free of the unrecorded wild yeasts, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities as anti-dementia activity and tyrosinase inhibitory activity as whitening activity were determined. Cell-free extract from Canadida friedrichii M12-6 had the highest tyrosinase inhibitory activity of 14.4%.

• Korean Journal of Environmental Biology
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• v.41 no.4
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• pp.463-472
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• 2023

The insecticidal activities of 27 different commercial products with environmentally friendly organic material(EFOM) against Scotinophara lurida, a major rice pest, were evaluated in the laboratory using spraying methods on plants and insects. Seven plant-derived organic farming materials (EFOM-8, -10, -12, -13, -19, -20, and -26) with high insecticidal effects when sprayed directly on the insect's body rather than on the plant were selected. In the indoor rice pot test, all 7 EFOMs showed an insecticidal rate of over 73.3% under flooding conditions. Notably, EFOM-13 and EFOM-20 demonstrated much higher insecticidal rates, ranging from 1.5 to 1.8 times, in flooding conditions compared to drained conditions. In the semi-paddy field test, EFOM-10 (80% garlic extract), EFOM-13 (62% neem extract), and EFOM-26 (70% sophora extract+28% ethyl alcohol+2% pyrethrum extract) exhibited a higher control value of 88.9% in the irrigated paddy on the 7th day, surpassing the control values in the drained paddy by 1.4 to 1.9 times. The control value in the irrigated rice paddy field sprayed with EFOM-10 reached 86.2% on the 7th day, which was 1.4 times higher than 61.9% in the drained paddy. Taken together, the findings suggest that direct contact of the insect's body with sufficient amounts of spray solution and the maintenance of paddy irrigation can enhance the controlling effect of EFOMs. These findings will be valuable in developing an optimal S. lurida control strategy for application in rice paddy fields in the near future.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.124-135
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• 1978

This study was undertaken in order to examine the effect of ginger, gerlic and red pepper, usually used as the ingredients of Kimchi, on the growth and acid production of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 during incubation in the medium containing different amount of each extract. The results obtained are as follows: 1. The effects of ginger extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stimulated as the amount of extract added into the medium increased in a certain amount (3.64mg soluble solid/ml). b. The pH of the culture medium of Lact. plantarum ATCC 8014 became lower to some degree and acid production tended to be stimulated but acid production of Lact. fermenti ATCC 9338 tended to be suppressed as the amount of extract added in a certain amount (3.64mg soluble solid/ml) increased. 2. The effect of garlic extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stim ulated as the amount of extract added in a certain amount (31.7 mg soluble solid/ml) increased. b. The acid production of Lact plantarum ATCC 8014 was suppressed (p<0.01) and drop in pH was suppressed (p<0.05) as the amount of extract added in a certain amount increased. In case of Lact. fermenti ATCC 9338, the acid production t ended to be suppressed also. 3. The effects of red pepper extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stimulated as the amount of extract added in a certain amount (14.5 mg soluble solid/ml) increased.

• 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.