• YAKHAK HOEJI
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• v.42 no.4
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• pp.395-402
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• 1998

Mori Cortex Radicis, the root bark of mulberry tree, has been used in the treatment of bronchial asthma and other lung diseases in traditional medicine. There was a recent repor t that the water soluble part with molecular weight of above 10,000 has anti-allergic activity. Therefore, we intended to isolate and purify the anti-allergic compound from hot water extract of the Mori Cortex Radicis. Crude extract of Mori Cortex Radicis was prepared by hot-water extraction, and anti-allergic compound was further purified by alcohol precipitation, successive ultrafiltration, anion exchange chromatography and gel filtration chromatography. This compound had homogeneity which was shown by the sharp single peak in HPLC chromatogram (TSK-GEL G400OPW column, RI detector). The molecular weight of the compound was estimated as 23Kda on the basis of calibration curve plotted against protein standards. This compound was identified as complex of sugar, protein and lignin (19.2: 5.9: 72.7), and proteolysis could not decrease the anti-allergic activity but mild delignification decreased the activity remarkably. Therefore, we concluded that the anti-allergic compound of Mori Cortex Radicis was a lignin-carbohydrate complex.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.572-578
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• 1999

This study was conducted to investigate processing condition and characteristics of chestnut paste. The kinds of chestnut powder processed with blanching and drying of raw material were four named RH(not blanched, hot air dried), RF(not blanched, freeze dried), BH(blanched, hot air dried) and BF(blanched, freeze dried). Blanching affected the reduction of drying time in chestnut. Water absorption index of the blanched samples were higher than the nonblanched. Blanching affected the viscosity of pastes when water was added to process paste also, but drying methods did not affected to it. The proper ratio of water to the powder to process paste was 1.3 to 1.5 times in RH and RF, whereas 2.7 times in BH and BF by sensory evaluation. Soluble tannin content of paste was higher in RF and RH paste than BF and BH. Vitamin C content was the highest(88.49mg/100g) in RF paste and reducing sugar content was the highest in RF paste. Hunter's L and a values were the highest in BF and RH pastes, respectively, among the all paste samples. Volatile compounds detected from chestnutpastes were hydrocarbons, alcohols, phenols, ketones. The major volatile compound in all the pastes was 2,6 bis(1,1 dimethylethyl) 4 methyl phenol.

• Food Engineering Progress
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• v.15 no.1
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• pp.80-84
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• 2011

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness ($a^*$-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness ($L^*$-value) and yellowness ($b^*$-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for $L^*$- and $a^*-$ value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.96-104
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• 2017

To obtain the immunomodulating polysaccharide from chaga mushroom (Inonotus obliquus sclerotia, IO), crude polysac- charide fractions (IO-M-CP and IO-CP, respectively) prepared from hot-water extract (IO-W) of I. obliquus by EtOH precipitation after MeOH reflux or not. After IO-W was re-dissolved in water followed by EtOH addition in the case without MeOH reflux, EtOH mixture was fractionated into EtOH-soluble (IO-E) and crude polysaccharide (IO-CP). In the meanwhile, MeOH-soluble fraction (IO-M) was separated from IO-W after MeOH reflux. The residue was dissolved in water and was added by EtOH, and then EtOH mixture was also fractionation into EtOH-soluble (IO-M-E) and crude polysaccharide (IO-M-CP). As a result of the macrophage stimulating activity of these fractions, IO-CP and IO-M-CP showed significantly increased cell proliferation and cytokines production than IO-W. Particularly, IO-M-CP promotes the production of IL-12 more than IO-CP. In the splenocytes proliferating activity and intestinal immune system modulating activity through Peyer's patch, both of 2 crude polysaccharide fractions were significantly promoted in cell proliferation and cytokines production than IO-W, and IO-M-CP was more potent than IO-CP in IL-2 production from splenocytes and GM-CSF production ($10{\mu}g/mL$) in Peyer's patch cells. In addition, immunomodulating polysaccharide fractions (IO-M-CP and IO-CP) prepared from IO-W by EtOH precipitation with or without EtOH reflux showed no significant difference in the chemical composition and component sugar. These results suggested that MeOH reflux might exclude low-molecular weight materials from IO-W and consequently increase the immunomodulating activity of IO-M-CP. Therefore, it was confirmed that immunomodulation of polysaccharide prepared from hot-water extract of chaga mushroom was enhanced by fractionation including MeOH reflux and EtOH precipitation.

• Food Science and Preservation
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• v.12 no.2
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• pp.146-150
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• 2005

A comparative study of pretreatment and extraction methods was conducted to investigate their effects on nutritional and bioactive components during hot-water extraction of Acanthopanax senticosus. The herb samples, ground and sifted $(8\~20\;mesh)$ were pretreated with ultrasound (20 kHz), microwave (2,450 MHz) or roasting $(180^{\circ}C)$ for 10 min, and then extracted by a boiling $(180^{\circ}C)$ under atmospheric pressure or a pressured boiling $(121^{\circ}C)$ for 2 hr. In general, the pretreatments improved the extraction efficiency and the DPPH radical scavenging activity of extract. Particularly, the extraction yields of soluble solids, total sugar and phenolic compounds were increased in microwaving methods, and the protein yield and the radical scavenging activity were higher in roosting pretreatment. Yields of soluble solids, total sugar, protein and phenolic compouds in pressured extraction were higher than those in nonpressured extraction. These results suggested that pretreatment including microwave radiation, sonication and roasting and pressured extraction can be utilized for improving the extraction efficiency of A. senticosus.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.6
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• pp.1431-1436
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• 2007

In order to optimize the extract condition and improve physiological activity of the extract form Tricholoma matsutake, experiments related to extraction methods, totale yield, content of total soluble polysaccharide, SOD-like activity, total polyphenol amount, and volatile flavor compound and the others were carried out, results were obtained as following: Compare with traditional hydrothermal extraction method (Hot water extraction : HWEW), it illustrates that the low temperature extraction method which combines a supersonic waves and microwave (Supersonic microwave extraction : SMEW) causes of increasing the total yield, total soluble polysaccharide. As to the anti-oxident effect, SMEW method leds to increasing of the SOD-like activity, total polyphenol amount as well. Also, cytotoxic effect and growth inhibitory effect against cancer cell line are much higher in SMEW method than HWEW method, especially SMEW5 extracts treated by supersonic 15 min. and microwave 120W, 3 min. and 2 times. The main volatile flavor compound and infinitesimal volatile flavor compound both increase significantly by SMEW method. It is concluded the main components of the volatile flavor compounds extracted from Tricholoma matsutake are 1-octen-3-0l, Methyl cinnamate, 2-octeno1 et al. alcohol typies. Consequently, SMEW5 method is considered as the most effective one for anti-oxidant and is prior to any other methods. And the optimun conditions of this method are : supersonic waves (supersonic, 25KHz, 50W) 15 minutes, microwave spectroscopy (microwave, 2,450MHz, 120W) 3 minutes, and every treatment is performed once followed twice repeats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1068-1073
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• 2004

Response surface methodology (RSM) was used to monitor characteristics of hot water extracts from Hericium erinaceus. A central composite design was applied to investigate the effects of independent variables, extraction temperature (X$_1$), sample ratio (X$_2$) and extraction time (X$_3$) on dependent variables such as soluble solid (Y$_1$), total phenols (Y$_2$), crude protein (Y$_3$) and electron donating ability (Y$_4$) of the extracts. As the sample ratio increased, the soluble solid content increased, while extraction temperature played a minor role. As a whole total phenols and crude protein contents increased with increasing the sample ratio. Electron donating ability increased in proportion to extraction temperature and sample ratio, which didn't increase at certain period. Then ranges of optimum extraction conditions for maximized physicochemical properties were 91.5∼96.5$^{\circ}C$ in extraction temperature and 3.5∼4.2 g/100 mL in sample ratio. Predicted values at the optimized conditions were coincident with experimental values.

• The Korea Journal of Herbology
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• v.24 no.3
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• pp.121-128
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• 2009

Objectives : The present study purposed to examine the effect of Cudraniae Lignum, which is the wooden part of Cudrania tricuspidata Bureau (Moraceae), on cytokine secretion from the joint cells of mice with arthritis induced by collagen and verify its efficacy against rheumatoid arthritis. Methods : We prepared the hot-water extract, ethanol extract and methanol extract of Cudraniae Lignum, and tested their effects on cytokine secretion from the joint cells of mice with arthritis induced by collagen. Results : 1. Cudraniae Lignum reduced the secretion of inflammatory cytokines such as IL-1$\beta$, INF-$\alpha$ and IL-6 from joint cells. 2. The effect for reducing the secretion of IL-1$\beta$, TNF-$\alpha$ and IL-6 was strong in order of methanol extract, ethanol extract and hot water extract. 3. Considering the effect on cytokine secretion, the effective element is soluble in organic solvent, and is not volatile. 4. The ethanol extract and methanol extract of Cudraniae Lignum lowered the survival rate of cells significantly, but still the survival rate was over 92%, suggesting the low toxicity of the extracts. Conclusions : Cudraniae Lignum is considered effective for rheumatoid arthritis, and the effective element is considered soluble in organic solvent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.5
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• pp.524-528
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• 2002

Green layer, Enteromorpha prolifera, is regarded as one of important materials for food processing in Korea. The acidic water-soluble polysaccharide (CPC-PS) isolated from the alga with hot water and cetylpyridium chloride was mainly constituted of rhamnose, xylose, uronic acid and sulfate. To determine the glycosyl-linkages and positions of sulfate by methylation, the CPC-PS was reduced and/or sulfates. A marked increase of glucose content in the reduced polysaccharide indicated that glucuronic acid was a major sugar in the polymer and sulfation was deduced to occur on O-3 of rhamnose and O-2 of xylose. According to the methylation analysis of the native, reduced, desulfated and reduced-desulfated polymers, CPC-PS mainly composed of 1,4- and 1,2,3-linked rhamnose 3-sulfate, 1,4-linked xylose 2-sulfate, 1,4-linked xylose and 1,4-linked glucuronic acid. Minor 1,4-linked rhamnose and 1,4,6-linked galactose residues were also detected.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.