• Korean journal of applied entomology
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• v.39 no.2
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• pp.99-103
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• 2000

The green lacewing, Chrysopa pallens (Rambur), was reared on artificial diets supplementedwith natural products such as lyophilized beef liver, silk worm pupae powder and drone honey beepowder. The performance of the green lacewing was improved siginificantly on only the diet to whichadded 1 % of silk worm pupae powder (wt/v). Larval developement was completed in 15.6 f 0.99 days,cocoon weight was 16.4f2.94 mg, and suvival to adult was 89.3% at 27$^{\circ}$C. And another diet made bymixing 4 part of lyophilized beef liver powder, 4 part of lyophilized beef powder, 3 part of lyophilizedchicken egg, 4 part of sucrose, and 50 mg each of vitamin C and Vanderzant's vitamin B mixture waspromising. Larval development of the green lacewing on this diet was completed in 12.7 f 1.45 days at27"C, pupal weight was 18.1 f 2.24mg, suvival to adult was loo%, and 633f70.4 eggs were laid in 20days after beginning of oviposition.ginning of oviposition.

• Korean Journal of Pharmacognosy
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• v.27 no.4
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• pp.378-382
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• 1996

We previously reported the morphological, physiochemical characteristics of Alismae Rhizoma. In this study, we examined the antimicrobial and antifungal activities of 85% ethanol and water extracts of Alismae Rhizoma using disc method. Ethanol extracts of Korean Alismae Rhizoma showed antimicrobial activity on B. subtilis and S. aureus on the concentration dependent manner, whereas, Chinese Alismae Rhizoma revealed antimicrobioal activity on E. coli and N. gonorrhoeae. The water solution(500 mg/ml) of each lyophilized powder of aqueous extracts didn't show any antimicrobial activity on B. subtilis, S. aureus and E. coli, on the contrary, they stimulated cell growth slightly. Ethanol extracts of Korean samples showed antifungal activity on A. niger, but not on C. albicans. Neither A. niger nor C. albicans were affected by Chineses samples.

• 대한치주과학회:학술대회논문집
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• 2001.12a
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• pp.123-123
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• 2001

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.475-484
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• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.152-157
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• 2012

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste ($R^2$=0.99, p<0.01), and color ($R^2$=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• Journal of Sericultural and Entomological Science
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• v.55 no.2
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• pp.40-43
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• 2019

Mature silkworms (MS) of Bombyx mori have enlarged silk glands, which are known to be enriched with various functional materials. A special steaming method has been developed for processing MS with enlarged silk glands edible, by which the MS have become a potential health supplement for improving the quality of life. Steamed and lyophilized MS powder (SMSP) has been strongly believed to have various unidentified beneficial effects for humans. Therefore, the purpose of this mini-review is to summarize the various health promoting functionalities of SMSP, which have been published in the paper so far. Firstly, SMSP increased healthspan as well as lifespan, locomotor ability, and resistance to Parkinson's disease by enhancing olfaction and mitochondrial activity in neurons. Secondly, SMSP increased resistance to carcinogens causing liver cancers, improved both acute and chronic liver function with alcohol metabolism, and prevented alcohol induced stomach ulcers. Thirdly, SMSP reduced UVB-induced skin pigmentations and melanogenesis. Taken together, SMSP can be regarded as a promising natural health product to increase incomes for sericultural farm households in Korea as well as global human health and welfare.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.2
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• pp.159-164
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• 2015

To identify new anti-inflammatory and whitening material, this study investigated the whitening and anti-inflammatory effects of the lyophilized powder from 6 oriental plant extracts (OPE; Citrus junos Tanaka, Mori cortex Radicis, Schisandra chinensis Baillon, Coix lachrymajobi var. mayuen, Angelica gigas NAKAI, and Sophora japonica L.) fermented with Streptococcus thermophilus by assessment of cytotoxicity on human dermal fibroblast, inhibitory effect of nitric oxide (NO) prodction, tyrosinase activity and melanin formation. The OPE was fermented with Streptococcus thermophilus at $37^{\circ}C$ for 2 days and the lyophilized powder was manufactured by freezing-dryer. OPE didn't show cytotoxicity at concentration of $500{\mu}g/mL$ using a cytopathic effect reduction method. OPE also exhibited inhibitory effect on nitric oxide (NO) prodction by Griess reagent system. Furthermore, OPE showed inhibitory effect on tyrosinase activity with dose dependent manner, and exhibited significant inhibition of melanin formation by measurement of melanin from culture media (p < 0.05). From these results, 6 OPE extracts showed anti-inflammatory and whitening effect and may be used as an active ingredient for cosmetics.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.207-211
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• 2005

Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p<0.05). Se levels were not significantly different (p>0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ($C_{16:0}$;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p<0.0l). These results demonstrate some active components of garlic reduce cholesterol level and affect fatty acid metabolism.

• Journal of Sericultural and Entomological Science
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• v.44 no.2
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• pp.82-86
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• 2002

Silk sericin powder was prepared by mechanical treatment from culled-cocoon extract of Bombyx mori silkworm. The physical and structural characteristics of sericin powder were investigated by instrumental analysis. The solubility of sericin powder was decreased nearly half of sericin lyophilized. Amino acid analysis showed that arginine content was decreased from 3.72% to 0.03∼0.07%. XRD showed that molecules of sericin were somewhat regularly arranged by mechanical treatment. On the other hand, FT-IR showed the molecular vibration of silk sericin was not induced by mechanical treatment. Thermal properties also did not changed.