• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.611-620
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• 2007

The current study was designed to define whether a blend of prunus mume extract(25%) containing lactic acid(75%) and grape seed extract(10ppm) could affect in vitro antimicrobial activity and growth performance, intestinal microflora, plasma biochemical profiles and digestive enzymes activities in broiler chickens. In paper disc agar diffusion test, we clearly observed antimicrobial activity against E. coli in response to prunus mume extract or a blend of prunus mume extract. For in vivo test, a total of ninety six 3-d-old male broiler chicks were assigned to basal diet(CON), basal diet supplemented with antibiotics (ANTI) and 0.5% a blend of prunus mume extract(PRNUS) until 35 days of age. Throughout the entire experimental period(3-35 days), there were no differences in BW and FCR between the birds fed the basal diet with antibiotics and the diet supplemented with a blend of prunus mume. However, ANTI group showed a significant increase in BW and total gain compared to CON group. The weights of digestive organs such as the pancreas and mucosal tissues were not affected by dietary treatments. There was no difference in plasma levels of glucose, cholesterol, AST and ALT activity. However, triglyceride in plasma increased(P<0.05) in the birds fed the diet supplemented with 0.5% a blend of prunus mume extract compared to those fed antibiotics supplemented diet. The activities of pancreatic trypsin and amylase, and intestinal hydrolase including disaccharidase were not affected by dietary treatment. The colony forming units(CFU) of lactobacillus in the lower ileal-cecum of the birds fed the diet supplemented with a blend of prunus mume extract was significantly(P<0.05) higher than that of birds fed antibiotic supplemented diet without affecting the CFU of E. coli. In conclusion, the birds fed the diet supplemented a blend of prunus mume as an alternative to antibiotics showed a similar growth performance and an significant increase in lactobacillus population compared with the birds fed basal and antibiotics supplemented diets.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.544-548
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• 2003

To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.361-365
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• 2007

This study was conducted to improve the Prunus mume vinegar production. The most suitable concentration of the Prunus mume juice was 6%. Static fermentation was a more suitable process for acetic acid fermentation of the Prunus mume vinegar than shaking fermentation. Major components of the organic acids were acetic, citric, tartaric and malic acid at 4.2, 1.2, 0.3, and 0.1%, respectively. Also, major components of the free sugars were glucose and fructose, and 80.96 mg% of asparagine was included in the Prunus mume vinegar as a main free amino acid. Alcohol components of the Prunus mume vinegar were n-propyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, and n-amyl alcohol.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.893-897
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• 2003

Prunus mume and Schizandra chinenis H-20 were found to have antibacterial properties against B. subtilis, S. aureus, E. coli KCCM 11591, and P. aeruginosa KCTC 1750. Prunus mume and S. chinenis H-20 showed clear zones of $6{\sim}10\;mm$ for the microbes used, while jujube, Lycii fructus and pine needle showed clear zones of $0.1{\sim}1\;mm$. In the experiment on DNA action, S. chinenis H-20 completely inhibited the growth of B. subtilis, S. aureus, and E. coli KCCM 11591 in the beginning of cultivation and even when added 5 hr after initiating cultivation. Moreover, as the microbes of about $l0^8$ cfu were shown by this test to have strong antibacterial power, they will most likely have an effect in vivo. Prunus mume and S. chinenis H-20 extracts were added to kochujang and fermented at $30^{\circ}C$ for 35 days. Prunus mume kochujang showed a sensory score of 4.29 (somewhat good), suggesting that Prunus mume can he utilized as a functional food ingredient.

• Food Science and Preservation
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• v.17 no.5
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• pp.571-580
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• 2010

We sought to define the main motivational factors promoting consumption of Prunus mume products. We surveyed both specialized high-volume consumers and public consumers, and focused on consumption of and preferences for Prunus mume and Prunus mume products. We investigated how products were preferentially consumed, purchase experience, purchase location, purchase price, consumption experience, factors important in a purchase decision, preference factors, dissatisfaction factors, consumption outlook, comments on new processed foods, and activation of consumption. A total of 534 responses were received and data were analyzed using the SAS program (Version 9.1) of the Frequency test; Chi-square test was used to detect significant factors. A greater percentage of high-volume(compared with low-volume) consumers processed personal products at home. The public consumer tended to buy commercial products. However, public consumers who were older, who had higher incomes, and who were heads of households, tended to both buy commercial products and to prepare foods at home. The common purchase methods used by high-volume consumers were internet and direct marketing, but the public consumer frequented department stores and hypermarkets. High-volume consumers observed that commercial products were expensive, and such consumers seemed to be particularly cost-sensitive. The decisive factor triggering purchase decisions in high-volume consumers was the geographical origin of the fruit, whereas the public consumer was more concerned with taste. In public, positive factors were that the product was good for health and had a pleasant taste. Some of those surveyed complained of a lack of variety in Prunus mume products and that the amount of Prunus mume in certain products was low. To promote and increase consumption, convenient-to-eat products with healthy images are needed.

• Korean Journal of Plant Resources
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• v.27 no.3
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• pp.256-262
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• 2014

Viscum album var. coloratum (mistletoe) is considered as one of the endangered plant species in Korea. Our objective is to restore its population and multiplication of plant by ex situ method. In this research we explored the maximum germination (in vitro) of freshly harvested and stored seeds of mistletoe collected in different time intervals. Ex vitro germination after artificial inoculation on the branches of Prunus mume in different physiological conditions was also monitored. The research revealed that the lately harvested seeds (Feb. and March 2014) were superior over early harvested seeds (Nov. 2013 and Jan. 2014) of mistletoe due to the higher percentage of germination (above 93%). According to the data, it is also revealed that the survival and germination rate of mistletoe seeds decreased with the increase in storage duration. In ex vitro germination, the fluctuated temperature of a glass house in natural condition enhanced (four fold) the rate of germination on the branches of Prunus mume than the constant temperature condition in the glass house.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.442-451
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• 1999

This study was conducted to investigate the antimicrobial activity of Prunus mume extracts. Prunus mume extracts have growth inhibitory activity to various microorganisms. Gram positive bacteria such as Bacillus cereus, Bacillus subtilis, Micrococcus leteus, Staphylococcus epidrimidis were more easily inhibited than Gram negative bacteria tested Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, Proteus vulgaris and Yeasts by Prunus mume extracts. Among several fractions of methanol extract, EtOAc & BuOH fractions were showed strong antibacterial activities, but those fractions were not showed on fungi.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2001.08a
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• pp.29-41
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• 2001

This study was conducted to investigate the antimicrobial activity of Prunus mume extracts. Prunus mume extracts have growth inhibitory activity to various microorganisms. Gram positive bacteria such as Bacillus cereus, Bacillus subtilis, Micrococcus leteus, Staphylococcus epidrimidis were more easily inhibited than Gram negative bacteria tested Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, Proteus vulgaris and Yeasts by Prunus mume extracts. Among several fractions of methanol extract, EtOAc & BuOH fractions were showed strong antibacterial activities, but those fractions were not showed on fungi.

• Korean Journal of Exercise Nutrition
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• v.16 no.1
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• pp.19-26
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• 2012

The purpose of this study was to analyze the effects of intake of aronia, montmorency, and Prunus mume on 10 km endurance exercise by investigating changes in blood lactate, ammonia, creatine kinase (CK), and lactate dehydrogenase (LDH), and eventually to recommend them as ergogenic aids, which are effective for recovering from exercise fatigue and muscle damage. The subjects were divided into a P. mume intake group, an aronia intake group, a montmorency intake group, and a control group. Blood samples were taken from the brachial vein at rest, and at 0, 30 min, and 24 hr after running to measure recovery status. All data were analyzed by a two-way repeated-measures analysis of variance using SPSS. The results are summarized as follows: The changes in blood ammonia and LDH concentration following 10 km of running were not significantly different among the groups. However, lactate and CK recovery ratio increased significantly in the aronia and montmorency groups compared to those in the P. mume and control groups. In particular, CK concentration was significantly different in the montmorency group compared to that in the other groups. These results suggest that the effects of aronia and montmorency are associated with improved recovery from muscle fatigue and damage induced by highly intensive exercise, endurance exercise, or overtraining. In particular, montmorency is recommended as an ergogenic aid to inhibit muscle pain resulting from high-intensity endurance exercise.