• The Journal of Natural Sciences
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• v.7
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• pp.53-58
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• 1995

To elucidate the effect of egg white lysozyme from Ogol fowl on the preservation of milks, fishcurd and sausage, changes of pH, volatile base nitrogen content and viable cell count were investigated during the storage periods at $20^{\circ}C$, $30^{\circ}C$ and $37^{\circ}C$ after the addition of lysozyme in each foods. Volatile base nitrogen count of raw milk as marker of spoilage was lowest(63 mg%) in 0.05% lysozyme addition lot which was stored at $20^{\circ}C$ for 2 days, and its preservation effect by lysozyme at $30^{\circ}C$ was enhanced with addition of glycine(0.1%). Preservation effect by lysozyme in commercial milk at $37^{\circ}C$ and in fishcurd at $5^{\circ}C$ and $20^{\circ}C$ were also good, and when sausage was stored at $5^{\circ}C$ after treatment of lysozyme instead of sorbic acid, its preservation effect was acceptable.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1420-1425
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• 1998

Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to $0.06{\sim}0.075$ after 10 days storage at $4^{\circ}C$. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as $2{\sim}3\;meq\;kg^{-1}$ lard of lard, but that of the control was increased to $265\;meq\;kg^{-1}$ lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.975-979
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• 2010

Biological activities of different parts (stems, leaves, roots, fruits) and solvents (water, ethanol) of seabuckthorn (Hippophae rhamnoides L.) grown in Korea were tested as follows. In the experiment of inhibiting $\alpha$-glucosidase activity, ethanol extract of Hippophae rhamnoides L. stem showed the highest inhibitory activity by 93% and the next highest was the ethanol extract of its leaf by 88.7%. In the case of these two extracts, the effect of inhibiting $\alpha$-glucosidase activity was extraordinarily great when comparing with control group, acarbose. In the experiment of inhibiting $\alpha$-amylase activity, water extract of leaf showed the highest result by 54.7%, among all extracts. Regarding anticancer effect for HT-29 cell and DU-145 cell, water extract of root showed 47.1% and 32.3% activities, respectively. The experiment on antibacterial activity showed that the ethanol extract from the leaf inhibitory activity of Clostridium butyricum, Proteus mirabilis, and Shigella flexneri which are the several food borne pathogenic strains. In future research, materials for biological activity appear isolated and purified and research should continue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.980-985
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• 2010

The objective of this study was to isolate and identify anti-inflammatory chemicals in Hippophae rhamnoides L. which was grown in Chuncheon, Korea. Treatment of ethanol extracts from stems, leaves, roots, and fruits to RAW 264.7 cells reduced amounts of nitrite by 56.0, 31.9, 49.1, and 18.9% respectively, compared to only lipopolysaccharide (LPS) treatment which is well-known as a inflammation-inducing agent. The stems were extracted with hexane, dichloromethane, ethyl acetate, butanol, and water and their nitrite contents in RAW 264.7 cells were measured. The dichloromethane extracts showed the highest inflammatory activity, exhibiting 80% reduction of the nitrite content at 1 mg/mL treatment. Activity-directed fractionation of dichloromethane extracts led to the identification of $\beta$-sitosterol as the anti-inflammatory chemical. 0.1 mg/mL treatment of $\beta$-sitosterol inhibited strongly the production of nitrite by 65%, compared to only LPS treatment. These results suggest that stem of H. rhamnoides L. may be useful for inflammation treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.523-532
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• 2004

The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.05a
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• pp.1-3
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• 2000

A kind of traditional herbal prescription, Sip-Jeon-Dae-Bo-Tang (TJ-48), has been reported to improve the general condition of cancer patients receiving chemotherapy and /or radiation therapy, and to accelerate hematopoietic recovery from bone marrow injury by mitomycin C. In the present studies, we found that hot-water extract from Atractylodes lancea DC. rhizomes contributed mainly to intestinal immune modulating activity of TJ-48 on Peyer's patch cells mediated-hematopoietic response. After the fractionation, ALR-5 II a-1-1, 5 II b-2-2 and 5 II c-3-1 were further purified from crude polysaccharide fraction. Chemical analyses of each fraction indicated that ALR-5 II a-1-1 mainly contained arabinogalactan fraction whereas ALR-5 II b-2-2 and 5 II c-3-1 mostly comprised pectic polysaccharide fractions as the active polysaccharide ingredients. In order to analyze the essential structure of the activity, ALR-5 II a-1-1 was treated by sequential enzymatic digestion using exo-${\alpha}$-L-arabinofuranosidase and exo-${\beta}$-D-(1\longrightarrow3)-galactanase. Based upon the results of chemical and MALDI-TOF-MS analyses and activity on the digested fractions, the galactosyl side chains consisting of 6-linked Galf and Galp over tetrasaccharide in ALR-5 II a-1-1 might be responsible for the potent intestinal immune modulating activity. To characterize moiety of ALR-5 II c-3-1 for the expression of activity, endo-${\alpha}$-D-(1\longrightarrow4)-polygal acturonase (GL-PGase) purified from dried leaves of Panax ginseng digested ALR-5 II c-3-1. The results of structural analyses and activity on the digested fractions showed that PG-2, which structurally resembles to rhamnogalacturonan II (RG II), and PG-3 (galacturono-oligosaccharides) contained potent intestinal immune modulating activity. Further purification of the other acidic fraction (ALR-5 II b-2-2) indicated that ALR-5 II b-2-2Bb showed that the most potent activity. ALR-5 II b-2-2Bb also contained the unusual component sugars characteristics in RG- II as well as PG-2 derived from ALR-5 II c-3-1, but it could not be digested with GL-PGase. The present studies of relationship between structures and intestinal immune modulating activity of the active polysaccharides purified from A. lancea DC. rhizomes suggested that neutral galactosyl chains consisting mainly of (1\longrightarrow6)-linked Galf and Galp, and RG- II -like moiety with unique component sugars, such as 2-Me-Xyl, 2-Me-Fuc, Api, AceA, Kdo and Dha should play an important role in the potent intestinal immune modulating action of A. lancea DC. rhizomes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.1
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• pp.335-340
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• 2011

This study evaluated anti-wrinkle effect for eye using essence and cream containing extract of Liriope platy phyllla, Inonotus obliquus, Glycyrrhiza glabra, black ginseng, Atractylodes japonica, Poria cocos Wolf, Angelica gigas, Rehmanniae Radix Preparata and Cnidii Rhizoma, Paeonia lactiflora. 6 female adults on average at the age of 44.8, applied cream after essence under the normal conditions of use on the crow's feet area, twice a day (in the morning and evening), 2mg/$1cm^2$ for 4weeks. After 4 weeks, the replica of eye wrinkle was made and analyzed the image. The result was that eye wrinkle was decreased in R1($3.22{\pm}0.85$ to $2.38{\pm}0.32$), R2($3.08{\pm}0.83$ to $2.22{\pm}0.32$), R3($2.29{\pm}0.64$ to $2.29{\pm}0.64$), R4($0.44{\pm}0.14$ to $0.44{\pm}0.14$), and R5($0.98{\pm}0.21$ to $0.98{\pm}0.21$)(P<0.05). Therefore, oriental medicine cosmetics containing traditional herb medicine may play a role anti-wrinkle for eye.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.153-160
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• 2011

In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.146-152
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• 2011

In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, and $0.49{\pm}0.19%$, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.