• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.105-113
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• 2003

Successful operation of a reactor can be accomplished when it is operated at proper D depending on the state of degradation. Operation at high D leads to the washout of biomass in the reactor while operation at low D leads to product inhibition due to the accumulation of excess VFA. These appear to limit the production of hydrogen to reach a higher level. Operation by D control was performed to improve the efficiency of hydrogen fermentation of food waste. Although simple organic matters were rapidly degraded in the early stage (day 1-2), proper VFA concentration and pH values were kept in the reactor at D of $4.5d^{-1}$, which was previously reported to be optimum initial D. High butyrate/acetate (B/A) ratios over 3.2 were obtained. Without D control, the reduction of simple organic matters after day 2 caused the decrease of VFA production and the increase of pH. Hydrogen production also decreased, as microbial proliferation was less than microbial loss by washout. However, the reactor performance was dramatically improved at D control from 4.5 to $2.3d^{-1}$. It showed the highest B/A ratios over 2.0 among the reactors on day 4-7. The second hydrogen peak appeared on day 4, resulting in the highest fermentation efficiency (70.8%) among the reactors. It was caused by the enhanced degradation of slowly degradable matters. The COD removed was converted to hydrogen (19.3%), VFA (36.5%), and ethanol (15.0%). Therefore, the strategy using D control, depending on the state of degradation, was effective in improving the efficiency of hydrogen fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.957-962
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• 2012

The principal objective of this study was to determine the effects of an ethanol extract of Polygonum multiflorum Thunberg (PMT) on body lipid metabolism in rats fed a high-cholesterol diet for 5 weeks. The rats were divided into 6 groups: a control group (I), a cholesterol-control group (II), a control group treated with 0.5% PMT (III), a control group treated with 1% PMT (IV), a cholesterol-control treated with 0.5% PMT (V), and a cholesterol-control group treated with 1% PMT (VI). Body weight gains and food efficiency ratios were not significantly different among the groups. The levels of serum blood glucose and triglycerides of the treated animals significantly decreased compared to the control and the cholesterol-control groups (p<0.05). There was a clear tendency of decreased LDL-cholesterol level in PMT-treated animals compared to the cholesterol-control group. However, no significant differences were observed in the serum HDL- and LDL-cholesterol levels. In the ratio of HDL-cholesterol to total cholesterol and HDL-cholesterol to LDL-cholesterol concentration, both the 0.5% PMT and 1% PTM extract intake groups had a higher percentage than in the control and cholesterol-control groups (p<0.05). In addition, the atherosclerotic index in serum was significantly lower in the PMT intake group than those in the group control and the cholesterol-control. These results indicated that the PMT extract was effective on the improvement of lipid metabolism in SD rats.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.452-458
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• 2019

Coix lacryma-jobi var. ma-yuen (Rom. Caill.) Stapf (CL), which contains riboflavin and coixol, has traditionally been used to treat cancer and arthritis. However, no method for the simultaneous determination of riboflavin and coixol in CL sprouts has been established. In this study, we established and validated a high-performance liquid chromatography-diode array detection (HPLC-DAD) method for the identification and quantification of two reference markers, riboflavin and coixol, in CL sprout extracts. CL sprouts (whole sprouts and leaves) were subjected to extraction with 70% ethanol at room temperature and at 80 ℃ under reflux conditions. The two extractions were validated with respect to specificity, accuracy, precision, and linearity. The content of the two reference markers was highest in leaves extracted under reflux conditions (riboflavin, 8.23 ± 0.32 mg/g; coixol, 5.95 ± 0.04 mg/g). We also investigated the antioxidant activity of the extracts via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) scavenging assays. The results indicated that extracts obtained from sprouts under reflux conditions had the strongest antioxidative effects (DPPH half maximal inhibitory concentration [IC₅₀], 68.9 ± 4.1 g/mL; and ABTS, IC₅₀, 34.9 ± 0.1 g/mL). These results can serve as baseline data for the simultaneous determination of the two reference marker compounds, riboflavin and coixol, and development of functional food materials using CL sprouts.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.90-98
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• 2012

With the addition of ethanol to wax gourd extract and by acetic fermentation, 5.0% acidity vinegar was produced. After putting 10% extract(10% concentration) of Chrysanthemum zawadskii in this, and by dissolving shell, Chrysanthemum zawadskii-pearl vinegar was produced. When a 1% of ark shell, oyster shell, or ear shell was added to wax gourd vinegar, 95.6~98.4% of the shell dissolved, and when a 2% content of shell was added, 97.2~98.4% was dissolved. The acidity of vinegar which dissolved 1% shell was pH 3.0~3.17, and the acidity of vinegar which dissolved 2% shell was pH 1.11~ 1.20. The pH values of vinegar which dissolved 1%, and 2% shell contents were 4.54~4.55, and 4.86~4.95, respectively. When 1% shell was dissolved, the acidity was higher than that of commercial vinegar, with a high pH value and low level of free acid. This shows that when Chrysanthemum zawadskii 1% is added during acetic acid fermentation, the inhibition was 44.4%, and 22.2% respectively. In this regard, Chrysanthemum zawadskii should be added after the fermentation of acetic acid. The calcium content of 1% shell vinegar is 0.4%, and that of 2% vinegar is 0.78%. Non-heated native wax gourd shows an angiotensin converting enzyme inhibition rate of 21.7%, an antioxidant activity of 5.23%, and a tyrosinase inhibition rate of 5.5%. In the case of heated-extracted wax gourd, the angiotensin converting enzyme inhibition rate was 16.1%, superoxide dismutase activity was 20.5%, antioxidant activity was 23.2%, and the tyrosinase inhibition rate was 7.1%. Also, in the case of Chrysanthemum zawadskii, the angiotensin converting enzyme inhibition rate was 28.8%, the xanthine oxidase inhibition rate was 28.2%, the superoxide dismutase activity was 14.5%, the antioxidant activity was 3.2%, and the tyrosinase inhibition rate was 9.2% Data also revealed that when a 10% sample of the heated-wax gourd extract was added to A549 human lung cancer epithelial cells of, the number of cancer cells declined by 80% in 72 hours, When a 10% native extract was added, the number of cells declined by, 74% in 48 hours, and when a heated-extract of Chrysanthemum zawadskii was added, 100% of the cells died after 72 hours.

• Journal of Korean Society of Forest Science
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• v.105 no.2
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• pp.193-201
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• 2016

This study was carried out to analyze the nutritional composition, bioactive components, antioxidant activity, and cytotoxic assay of cancer cells on Rubus crataegifolius (RC) : R. crataegifolius from Jangseong (RC-J), R. crataegifolius from Hwaseong (RC-H), R. crataegifolius from Ulsan (RC-U), R. crataegifolius from Sunchang (RC-S), and R. crataegifolius from Pohang (RC-P). The peroximate composition had the largest amount of carbohydrate content among all kinds of RC. As far as the mineral contents of RC, Calcium comprised the highest amount ($996.6{\mu}g/g{\pm}0.8%$) and Natrium the lowest ($6.2{\mu}g/g{\pm}1.0%$). A total of 26 kinds of free amino acids and 18 kinds of component amino acids were analyzed in RC. The results of electron donating were high scavenging effects of 80% in water extract (RC-UW) and 82.6% in ethanol extract (RC-UE) in $500{\mu}g/ml$ concentration from RC-U. Also, the cytotoxic effects of cancer cells B16F10 (RC-UW and RC-PE), H1299 (RC-SW and RC-PE), and MCF-7 (RC-JW and RC-SE) appeared in RC. Therefore, we confirmed that new varieties may possibly be developed with functional materials.

• Applied Microscopy
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• v.39 no.4
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• pp.311-317
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• 2009

This study was performed using animals to confirm the effect of tourmaline-ionized water (TIW) the properties of which were changed by tourmaline energy and electric discharge. In the ICR mice fed high-fat diet, body weight increasing rate of the TIW-treated group (Exp) was generally decreased and moreover exhibited significance at 11th week (P<0.05) compared with the control (Con) group fed distilled water, although water intake of the Exp group was lower than that of the Con group. In the ICR mice with $CCl_4$-induced hepatotoxicity, AST and ALT activities of the Exp group were not significant but showed some decreasing trend, and histological damage of liver was less compared with thatof the Con group. On the study of ethanol-induced hangovers in Sprague-Dawley rat, blood alcohol concentration was significantly decreased (P<0.01), activity of GST, antioxidant enzyme related to the alcohol metabolism, was increased in liver tissue (P<0.05), and AST and ALT show a tendency to be decreasedin the Exp group. These results suggest that drinking TIWhas not only some obesity preventing effect but also an alcohol detoxification effect and liver protecting effect in vivo. It is supposed due to a structural change of water cluster and a property which maintains the changed structure through tourmaline energy and electric discharge. Therefore, TIW has a potentiality to be developed as functional water with several beneficial effects as well as for daily drinking, but further study on the mechanism related with efficacy will be necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.862-868
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• 2005

Korean mountain ginseng roots were freeze-dried at $-70^{\circ}C$ and extracted by different extracting solution conditions to investigate chemical compositions of extracts. The soluble solid content of the extract from $7.04\~13.45\%\;and\;50\%$ EtOH and MeOH extracts were higher than those of other extracts. $100\%\;water\;and\;90\%$ EtOH extracts gave the highest Brix with $19.98\%$\;and\;19.65\%$, respectively. pH of the extracts were ranged from $5.82\~6.60$. Browning color at 470 nm of the extract were high value in 50$\%$ EtOH extract. In case of Hunter's color value, L value of extract was higher in $100\%$ water extract (21.28) than EtOH extract $(17.18\~21.02)$, a and b values of extract were the highest in $100\%$ water (-0.12) and $90\%$ MeOH extract (1.34). The contents of free sugars in the EtOH extract were increased with the ethanol concentration. Sucrose contents of $90\%$ EtOH and MeOH extracts were 6,159 mg/100 g and 5,238 mg/100 g. Major organic acids of the extract were citric and malic acids. Major free amino acids of the extract were L-arginine, L-proline, $\gamma$ -amino-n-butyric acid, alanine and aspartic acid. The highest ginsenoside content was shown to be about $10.50\%\;in\;90\%$ MeOH extract. Major minerals of extract were P, K, Na, Mg and Ca.

• Journal of Life Science
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• v.21 no.1
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• pp.146-154
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• 2011

In this study, physiological changes in a thermotolerant yeast Saccharomyces cerevisiae KNU5377 cell exposed to 48-hour alcohol fermentation at $40^{\circ}C$ were investigated. After 12 hours of alcohol fermentation at $40^{\circ}C$, the $C_{16:1}$ unsaturated acid of plasma membrane increased to 1.5 times more than the $C_{16:0}$ saturated fatty acid, and to about 2 times more for the $C_{18:1}$ unsaturated fatty acid. Fermentation at both $30^{\circ}C$ and $37^{\circ}C$ fermentation showed the same pattern as that done at $40^{\circ}C$. The pH of the alcohol-fermentation medium was reduced to pH 4.1 from a starting pH of 6.0 through the 12-hr fermentation and then maintained this level during the continuing fermentation. With the process of fermentation, the remaining glucose was reduced, but its amount remaining during the $40^{\circ}C$-fermentation was less reduced than those fermented at $30^{\circ}C$ and $37^{\circ}C$. In the study investigating the changing pattern of cellular proteins in the alcohol-fermenting cells, the SDS-PAGE and 2-D data indicated the most expressed dot was phosphoglycerate kinase, which is one enzyme involved in glycolysis. Why this enzyme was most expressed in the cells exposed to unfavorable conditions such as high temperature, increasing concentration of produced alcohol and long time exposure to other stress factors remains unsolved.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.