• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1740-1746
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• 2012

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and ${\beta}$-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and ${\beta}$-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g ${\beta}$-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more ${\beta}$-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• Journal of the Korean Wood Science and Technology
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• v.24 no.3
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• pp.51-56
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• 1996

The Bark lignin(alkali- and acid lignin), bark extractives(hot water-and $Na_2SO_3$ extractives) of Quercus acutissima and Pinus densiflora, and flavonoids were used to detect heavy metal adsorption. The adsorption ratio of heavy metals by lignin was assigned for 40 to 50%, but was not dependent on lignin kinds. However, in case of the addition of light metals such as $Ca^{++}$ and $Mg^{++}$ to lignin the adsorption ratio was increased by 20 to 40%, and $Pb^{++}$ was almost completely adsorbed. On hot water extractives, the adsorption ratio was very low because the substrate was water-soluble, so the substrate should be water-insoluble to adsorb the heavy metals. However, the adsorption ratios of $Cd^{++}$ and $Pb^{++}$ on $Na_2SO_3$ extractives were significantly increased, while those of $Zn^{++}$ and $Cu^{++}$, were similar to lignin. When four kinds of heavy metals were treated to $Na_2SO_3$ extractives together, more than 97% of $Pb^{++}$ and $Cu^{++}$ was adsorbed_ and $Zn^{++}$ was more adsorbed by 40%, and $Cd^{++}$ was not changed, comparing with the case that on kind of heavy metal was treated. There were differences between adsorption ratio of the kinds of flavonoids and heavy metals, and the adsorption ratio of heavy metals was assigned to 20 to 45% per 0.1g flavonoid.

• KSBB Journal
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• v.15 no.4
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• pp.331-336
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• 2000

The antimutagenic activity of the extract of Artemisia capillaris THUNB on the mutagenicity induced by benzo(a)pyrene [B(a)P] in the presense of S9 mixture was studied using bacterial mutagenic assay system. Samples harvested in summer and autumn were extracted using ethanol and hot water. Among these extracts the water extract of summer sample had the strongest inhibitory effect against the mutagenenicity of B(a)P, The water extract of Artemisia capillaris THUNB was separated again into ethanol soluble and insoluble parts. The ethanol insoluble part(El) of water extract exhibited higher inhibition effects than the ethanol soluble part against the mutagenic activity of B(a)P. El showed dose-dependent activity on the mutagenicity of B(a)P in SOS Chromotest and Ames test. The 50% inbibition concentraction $(IC_{50}$ of El were $200{\mu}g/assay$ $600{\mu}g/plate$ and $800{\mu}b/plate$ in E. coil PQ37 S. typhimurium TA100 and TA98 respectively. El were showed desmutagenic effect but had no effect on the DNA repair system for B(a)P-induced mutagenesis. HPLC analysis showed that the formation of aflatoxin M1 by cytochrome P-450 1A1 known as playing an impotant role on B(a) P-induced mutagenicity was highly inhibited by El. Therefore we encluded that B(a)P-induced mutagencity can be reduced possible due to the interference of el with cytochrome P-450 1A1-dependent bioactivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.287-292
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• 1994

This paper was investigated to elucidate the nitrite-scavenging action as one of biological actions of green tea extracts. Green tea extracts exhibited remarkable nitrite-scavenging action. Among the green tea extracts, steamed green tea showed higher nitrite-scavenging action than roasted green tea. Nitrite-savenging actions of gren tea extracts were hardly influenced until three times extraction with hot water. Furthermore , the nitirte-scavenging action of green tea extracts showed ph dependent , highest at pH 1.2 and lowest at pH 6.0. The nitrite -scavenging rate in sample extracts /amine /nitrite systems exhibited faster than that in amine/nitrite systems. In order to screen the nitirte-scavenging factors, samples extracts were fractionated with methanol. in both samples, methanol-soluble fractions possessed greater nitrite-scavenging action than methanol-insoluble fractions .The nitrite-scavenging action of methanol-soluble fractions increased with proportion to absorbance at 420nm and at 280nm, while that of green tea extracts increased with the contents of total phenols and absorbance at 280nm.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.1
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• pp.36-42
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• 2006

The papermaking process for a reconstituted tobacco sheet (RECON) has been preferred more because of the various merits such as a wide range of Recon products with better quality. The screw press is one of the very important process in RECON making process which divides the mixed raw materials into the soluble material and the insoluble material and could greatly affect the productivity and product quality. In this study, the characteristics of the screw press process in a Recon making mill were evaluated for two different RECON products. Three different efficiency index were proposed for the more detailed analysis of the screw press process. The result showed that the difference in the raw material might result in the difference in the efficiency and the properties of the extracts and the filter cake, especially in the HWS. The washing technique which applied in this experiment showed the amount of residual HWS in the fiber portion were not much changed by the each steps of the screw press.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.135-141
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• 2001

Of hot-water extracts prepared from 10 herbal components of Sip-Jeon-Dae-Bo-Tang, Atractylodes lancea DC. (ALR) and Panax ginseng C.A. Meyer (PG) showed the most potent bone marrow cell proliferation activity through intestinal immune system whereas other extracts did not have the activity except for Astragalus membranacues Bunge (ASR) and Angelica acutiloba Kitagawa (AR) having low activity. Especially, ALR had the potent activity irrespective of classes of ALR, a place of production and the condition of breeding. In addition, we found that hot-water extract from Atractylodes lancea DC rhizomes (ALR-0) contributed mainly to Peyer's patch cells mediated-hematopoietic response of Sip-Jeon-Dae-Bo-Tang. ALR-0 was further fractionated into MeOH-soluble fraction (ALR-1), MeOH-insoluble and EtOH-soluble fraction (ALR-2), and the crude polysaccharide fraction (ALR-3). Among these fractions, only ALR-3 showed potent stimulating activity for proliferation of bone marrow cells mediated by Peyer's patch cells, dose-dependently. In treatments of ALR-3 with $NaIO_4,\;NaClO_2$ and pronase, all significantly reduced the intestinal immune system modulating activity of ALR-3, and the activity of ALR-3 was much affected by $NaIO_4$ oxidation particularly. These results reveal that macromolecules, such as polysaccharide, rather than low-molecular-weight substances, are the potent intestinal immune system modulating compound of ALR.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.554-562
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• 1995

Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultuvars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of $20{\sim}25%$. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.