• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.165-171
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• 2010

This study was to investigate physiological activities of Cucurbita moschata Duch. extracts by various extraction conditions. Electron donating ability of 50% ethanol extract was 52.37% at 50 mL/g, which was higher than those of 1.0% and 0.1% L-ascorbate solutions. SOD-like activities were the most effective in all of the samples at 50 mL/g, which were barely detectable. Total polyphenol contents were the highest at 50 mL/g for all fiber extracts. The nitrite scavenging effects were the most effective in pH 1.2 at more than 80%. Tyrosinase-inhibitory activities ranged at fewer than 19%. The results will be useful for understanding of the physiological activities of Cucurbita moschata Duch. extracts.

• Food Science and Preservation
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• v.19 no.1
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• pp.138-143
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• 2012

The anti-obesity activity of the $Cucubita$ $moschata$ Duch. extracts was investigated. The inhibitory effect on triglyceride accumulation was shown in 3T3-L1 preadipocyte. The lipid accumulation of the ethanol extract in 5 mg/mL concentration was shown to be 75.4%, where as that of water extract was shown to be 85.2%. The survival rate of the cell in the viability test was shown to be 86.5% in the 0.5-5 mg/mL concentration. Total polyphenol content was highest in the water extract($46.54{\pm}0.02$ mg). These results suggest that $Cucubita$ $moschata$ Duch. extracts have a potential as anti-obesity material by reducing the lipid accumulation.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.375-379
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• 1997

Two ribosome-inactivating proteins, PRIP 1 and PRIP 2 have been isolated from the leaves of $Cucurbita\;moschata\;D_{UCHESNE}$. Crude extracts were purified through ammonium sulfate precipitation and column chromatography using DE-52 cellulose, S-Sepharose, FPLC Suprose 12 HR and FPLC Mono-S. The molecular weights of PRIP 1 and PRIP 2 were 31,000 and 30,500, respectively. PRIP 2 was thermostabe and maintained its activity even after the incubation of the protein at $50^{\circ}C$ for 30 min. In a cell free in vitro translation system using rabbit reticulocyte lysate, protein synthesis was inhibited by the addition of PRIP 1 and PRIP 2. The $IC_{50}$ of PRIP 1 and PRIP 2 were 0.82 nM and 0.79 nM, respectively. The comparison of N-terminal amino acid sequences of the PRIP 1 and PRIP 2 with known RIPs revealed that PRIP 1 shows sequence similarity with Luffin B from Luffa cylindrica and Trichokirin from Trichosanthes kirilowii Maximowicz and PRH) 2 has sequence similarity with Momordin II and MAP 30 from Momordica charantia.

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.167.1-167
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• 1994

• Nutrition Research and Practice
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• v.6 no.1
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• pp.21-27
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• 2012

Pumpkins have considerable variation in nutrient contents depending on the cultivation environment, species, or part. In this study, the general chemical compositions and some bioactive components, such as tocopherols, carotenoids, and ${\beta}$-sitosterol, were analyzed in three major species of pumpkin ($Cucurbitaceae$ $pepo$, $C.$ $moschata$, and $C.$ $maxima$) grown in Korea and also in three parts (peel, flesh, and seed) of each pumpkin species. $C.$ $maxima$ had significantly more carbohydrate, protein, fat, and fiber than $C.$ pepo or $C.$ $moschata$ (P<0.05). The moisture content as well as the amino acid and arginine contents in all parts of the pumpkin was highest in $C.$ $pepo$. The major fatty acids in the seeds were palmitic, stearic, oleic, and linoleic acids. $C.$ $pepo$ and $C.$ $moschata$ seeds had significantly more ${\gamma}$-tocopherol than $C.$ $maxima$, whose seeds had the highest ${\beta}$-carotene content. $C.$ $pepo$ seeds had significantly more ${\beta}$-sitosterol than the others. Nutrient compositions differed considerably among the pumpkin species and parts. These results will be useful in updating the nutrient compositions of pumpkin in the Korean food composition database. Additional analyses of various pumpkins grown in different years and in different areas of Korea are needed.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.372-376
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• 2010

In recent years, the bagging cultivation of summer squash (Cucurbita moschata) is applied for surface protection during harvest and extension of storage period. In this study, the effect of plastic bagging cultivation of summer squash on improvement of quality and extension of storage period was investigated. The yield and the length of fruit didn't have no difference between bagging and control treatment but the bagging treatment significantly made more regular size and light weight of fruits, and increased the number of fruits because of the limitation of their growth. The bagging treatment decreased weight loss and fruit softening during the their storage. Therefore it showed effective means for quality improvement and storage extension of summer squash.

• The Plant Pathology Journal
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• v.16 no.6
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• pp.321-324
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• 2000

season of 2000. The disease infection usually started from flower, peduncle and young fruits, then moved to flower stalk, stem and leaves. At first, the lesions started with water-soaked, rapidly softened, and then the area gradually expanded. In severely affected film house, the rate of infected fruits reached to 28.6%. Numerous sporangiospores were formed on the diseased fruits, flower stalk, stem and leaves. Most of the sporangiospores were appeare to be rapidly dispersed in the air. The mycelia grew on the surface of host and formed stolons. Colonies on potato dextrose agar were cottony at first brownish black at maturity. Sporangia were 125.3${\times}$294.2 ${\mu}$m. globose or sub-globose with somewhat flattened base. White at first the black, many spored, and are never overhanging. Sporangiophores were 2.7-6.8${\times}$12.9-33.9 ${\mu}$m, smooth-walled, non-septate, light brown, simple, long, arising in groups of 3-5 from stolons opposite rhizoids. Sporangiophores were 8.6-21.1${\times}$6.41-1.7 ${\mu}$m, irregular, round, oval, elongate, angular and brownish-black streaked. Columella were 63.8${\times}$140.4 ${\mu}$m. brownish gray, umberella-shaped when dehisced. The causal organism was identified as Rhizopus stolonifer Lind on the basis of the morphological characteristics of the fungus. Rhizopus soft rot on squash (Cucurbita moschata) caused by the fungi has not been previously reported in Korea.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.933-939
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• 2018

The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally ($25^{\circ}C$), hot-air drying ($60^{\circ}C$), and throgh freeze drying ($-40^{\circ}C$) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.

• Animal Bioscience
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• v.35 no.2
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• pp.236-246
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• 2022

Objective: The objective of this study was to investigate the effect of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying hens' performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% PSM, for a 6 week period. Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs 0.21 g/100 g) and linoleic acid (20.65 vs 18.37 g/100 g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5℃) and room temperature (21℃) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh unit in eggs stored 28 days at 21℃ and lower albumen pH values for the overall storage time, both at 5℃ and 21℃, proving the antioxidant effect of pumpkin. Conclusion: Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.