• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.637-646
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• 2005

Immunization of layers against Salmonella gallinarum(S.G.) which causes fowl typhoid resulted in production of anti-S.G. IgY rich eggs. Water soluble fraction was obtained from egg yolk using various gum solutions such as 0.1%(Sigma C-3889) λ-carrageenan; 1% and 2% cold water soluble carrageenan; 1% and 2% hot water soluble carrageenan; and 1% cold water soluble carrageenan with 1% hot water soluble carrageenan. Among them, λ-carrageenan 0.1% treatment showed a high recovery rate, possessing high IgY contents. In the range of pH 5-9, more than 70 percent of IgY was existent. Moreover, Anti-S.G. IgY was relatively heat-stable. This study revealed that immunoglobulin against fowl typhoid could be produced successfully by layers and the IgY was sustainable to further processing due to its pH and heat stability. IgY is promising to be utilized for prevention and treatment of fowl typhoid in industrial scale.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1116-1123
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• 2020

Velvet antler (VA) is a historically traditional medicinal supplement and is well known in Asian countries for its pharmaceutical and health benefits. The objectives for this study were to optimize the hot water extraction (HWE) of VA for the Korean VA industry, and to determine the most effective pretreatment method among microwave (MW), ultrasonication (US), and enzymatic (EZ) techniques. Using response surface methodology, optimum extraction temperatures and times were determined by central composite design configuration based on extraction yield and sialic acid content. Various quality parameters of VA extract including yield, soluble solid, protein, and sialic acid contents were also compared with the conjunction of HWE and pretreatment. The yield and sialic acid content of VA extract were determined to be 40% and 0.73 mg/g, respectively, under an optimum temperature of 100℃ at 24 h of extraction time. The yields from VA extracts pretreated with MW, US, and EZ were 17.42%, 19.73%, and 29.15%, respectively. Among the tested commercial enzymes, pepsin was the most effective proteolytic enzyme and led to the highest yield (47.65%), soluble solids (4.03 °brix), protein (1.12 mg/ml), and sialic acid (3.04 mg/ml) contents from VA extract.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.141-144
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• 1997

The hot water extracts of Paeonia japonica, Paeonia moutan, Eucommia ulmoides, Bupleurum falcatum, Cornus officinalis were freeze dried and dissolved with 70% ethanol. These extracts were fractionated with ethanol soluble fraction(ESF) and ethanol insoluble fraction(EIF). To compare oxidative stability effect of these extracts with that of BHA, linoleic acid with 3,000ppm extracts was incubated at 35$^{\circ}C$. Induction period of BHA was 9 days but that of Paeonia japonica ESF and Scutellaria baicalensis ESF was 12, 9 days respectively. And the higher antioxidant activity was observed for ESF than EIF of these extracts.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.768-772
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• 1995

The physico-chemical properties of hot-water extracts of dried and roasted Boxthorn(Lycii fructus) were investigated. The proximate composition of dried Boxthorn was 17.5% moisture, 5.4% ash, 14.7% lipid, 18.9% protein, 11.8% fiber and 31.7% carbohydrate. As the roasting temperature and time increased, water soluble solids, turbidity, titrable acidity and redness of the hot water extracts were increased, while the free sugar content was reduced. The linoleic acid of roasted Boxthorn decreased and palmitic acid increased at higher roasting temperature. The sensory properties of sweet odor, burnt odor, sour taste, burnt taste and tannic taste of the hot water extract were scored higher and sweet and roasted taste were lower as the roasting temperature and time increased.

• Journal of Dairy Science and Biotechnology
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• v.39 no.4
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• pp.157-165
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• 2021

This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80℃ for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80℃. At 80℃, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80℃ was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.

• Journal of Nutrition and Health
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• v.28 no.11
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• pp.1091-1099
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• 1995

The cyutotoxic effects of hot water soluble polysaccharides extract(PS) from the mushroom, Lentinus edodes, and in combinations with vitamin A or vitamin E on life span of ICR mice bearing P388 cancer cells and in vitro against P388 cancer cells were examined. The chemical components of PS and fractions were analyzed and survival time and cell number of P388 treated with extract fractions with and without vatamin A or E supplementation were also measured. The results obtained were summarized as follows; The extract of fraction B was shown to have the highest antitumor activity against P388 implanted in ICR mice. The antitumor fraction B was consisted of 82.0% of polysaccharide and 4.2% of protein. All three fractions seemed to have in vivo antitumor activity against P388, and fraction B showed the highest activity, In vitro P388 cell growht was inhibited 76%, 89%, 54% by the addition of fraction A, B and C respectively. Vitamin A or E did not appear to have any accelerating effects on either in vivo or in vitro cell cytotoxicity when each of them was combined with the PS and fractions. All three fractions contained more than 68% of polysaccharides. The fraction B showed the highest value of 88% in polysaccharides. Monsaccharides of the fraction B were identified as galactose(59.1%), glucose(29.2%), fructose(2.8%) and uronic acid(4.2%). Hydrolysis of protein from the fraction B was didentifed to have 17 kinds of defined and 5 undifined amino acids. The inhibitory effects of the hot water extracts from mushroom against cancer cell growth of P388 were stronger than the control group. And the survival time of ICR mice was shown to be 161% between the control group and the experimental groups.

• KSBB Journal
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• v.15 no.3
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• pp.293-298
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• 2000

${\beta}$-Glucan a kind of polysaccharide which is particularly abundant in Agaricus blazei is known as the bioactive materials especially anticancer agents. The process development of the isolation and the purification process of water soluble ${\beta}$-glucans from A. blazei was achieved. and the process operation variables were optimized. Crude polysaccharides (CR.PS) were obtained from A. blazei by hot water extraction filtration solvent precipitation dialysis and freeze drying. Neutral and acidic fraction of polysaccharides were separated from crude polysaccharides by ion chromatography and then high molecular weight and low molecular weight fraction were separated from neutral fraction by gel chromatography. Quantitative and qualitative analysis of each compounds were performed with FT-IR NMR spectroscopy. Based on these analysis the optimal conditions of temperatures operating time organic solvent volume for precipitation and dialysis time were determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.20-24
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• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.210-214
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• 1993

This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.1-8
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• 2007

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.