• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.593-599
• /
• 1996

The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of pressurized garlic cloves were reduced 0%, 7%, and 100%, respectively. This indicated that the intact garlic has a protective effect against pressure-inactivation of alliinase. Alliinase was more effectively inactivated when high pressure treatment was carried out at high ($>40^{\circ}C$) or low temperature ($>10^{\circ}C$) than ambient temperature. Pressure treated garlic at 500 MPa had little pungency and sulfuryl odor compared to raw garlic indicating that high-pressure processing can be used to produce garlic without pungent flavor.

• Herbal Formula Science
• /
• v.23 no.2
• /
• pp.235-243
• /
• 2015

Objectives : The object of this paper is to seek and provide evidences for the possibilities of substitutional use of Aquilariae Resinatum Lignum and Aucklandiae Radix for Moschus as an ingredient of Gongjin-dan by clarifying the similarities and differences among these herbs in the classic literatures. Methods : We have found out the features of Moschus, Aquilariae Resinatum Lignum and Aucklandiae Radix by searching Qi, Flavor and Effect of each herb in 『Shennongbencaojing』, 『Zhengleibencao』, 『Bencaogangmu』, 『Dongeuibogam』, 『Bencaobeiyao』, 『Euijongsonik』 and 『Bangyakhappyeon』. And we have compared and analyzed the fomula of Gongjin-dan and other prescriptions in 『Beijiqianjinyaofang』, 『Shengjizonglu』, 『Shiyidexiaofang』, 『Dongeuibogam』, 『Euijongsonik』, 『Euibanghwaltu』 and 『Bangyakhappyeon』. Results : We could find out the similarities and differences in Qi, Flavor and Effect among Moschus, Aquilariae Resinatum Lignum and Aucklandiae Radix. And we could also find the examples of substitutional use of Aquilariae Resinatum Lignum as an ingredient of Gongjin-dan by comparing the formula of Gongjin-dan in the classic literatures as above. And in the other prescription, Aucklandiae Radix was also used instead of Moschus. Conclusions : All of three herbs have pungent in Flavor and warm in Qi. And these herbs also have similar effects in dispersing invading pathogenic factors and smoothening the flow of Qi. And according to 『Bencaobeiyao』, 『Euijongsonik』 and 『Bangyakhappyeon』, Aquilariae Resinatum Lignum and Aucklandiae Radix direct and regulate the Qi in common. The substitutional use of Aquilariae Resinatum Lignum and Aucklandiae Radix instead of Moschus in Gonjin-dan seems to be related to 'the ascent of Water and descent of Fire' effect of Gongjin-dan.

• Preventive Nutrition and Food Science
• /
• v.16 no.3
• /
• pp.210-216
• /
• 2011

Capsaicin is a pungent component of red pepper, which is widely consumed as food adjuncts. The present study was performed to investigate anti-obesity effects of capsaicin in diet-induced obese rats. Male Sprague-Dawley rats (n=14) were fed with a high-fat diet (Control) or high-fat diet containing 0.016% capsaicin (w/w) (Capsaicin) for 8 weeks. The final body weight and the mass of white adipose tissue were significantly lower in capsaicin supplemented group compared to control. Dietary capsaicin ameliorated lipid profiles with decrease in the plasma concentrations of triglycerides and total cholesterol, and decrease in the levels of total lipids and triglycerides in the liver. Activity of glycerol-3-phosphate dehydrogenase (GPDH), an indicator of triglyceride biosynthesis in white adipose tissue, decreased by 35% in the group supplemented with capsaicin. However, consumption of capsaicin increased the expression of uncoupling protein 2 (UCP2) in white adipose tissue, which is related to energy consumption. Our data suggests that capsaicin may reduce body weight and fat accumulation in high fat diet-induced obese rats. These effects may be mediated, at least partially, by the upregulation of UCP2 gene expression and its ability to inhibit GPDH activity.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.233-243
• /
• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• Journal of The Korean Dental Society of Anesthesiology
• /
• v.13 no.3
• /
• pp.117-120
• /
• 2013

Background: Desflurane has very short induction time because its physical characteristics. But its pungent odor and tendency to irritate the upper airway make it unsuitable for induction of anesthesia. This study was performed to determine what time is prefer to start the desflurane inhalation. Methods: Forty adults (17-45 years) were enrolled in a randomized, double-blind study. Twenty start desflurane inhalation just after loss of consciousness, and the others received desflurane after intubation. We monitored vital signs, BIS, desflurane concentration, rocuronium injection pain response, and airway irritation signs. Results: The demographic data were not different two groups. Early inhalation group showed more stable cardiovascular response than that of late inhalation group. But rocuronium injection pain response and airway irritation sings were not different between two groups. Conclusions: Early inhalation of desflurane (6 vol%) just after loss of consciousness attenuates cardiovascular responses during intubation.

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.131-139
• /
• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Preventive Nutrition and Food Science
• /
• v.7 no.1
• /
• pp.67-71
• /
• 2002

Capsaicin (trans-8-methyl-N-vanillyl-6-nonenarnide), a major pungent component of hot pepper, is known to exert antioxidative properties. In this study, we investigated the protective effects of capsaicin against chemical carcinogen-induced oxidative damage in rats. Male Sprague Dawley rats weighting 230~250 g were treated with chemical carcinogens such as 2-nitropropane (2NP) or n-methyl-N'-nitro-N-nitrosoguanidine (MNNG) after (or before) the administration of capsaicin at doses of 0.5, 1,5 mg/kg. The level of lipid peroxidation in rat liver was estimated by measuring the amounts of thiobarbituric acid reactive substances. The degree of oxidative DNA damage was evacuated by measuring a DNA adduct, 8-hydroxydeoxyguanosine (8-OHdG), in urine. Antioxidative activities of capsaicin and its metabolites in vitro were determined by the measurement of DPPH (1,1-diphenyl-2-picrylhydrazyl), a radical quencher. Significant inhibition of 2-NP induced lipid peroxidation was observed in the liver of the rat when treated with capsaicin. MNNG-induced urinary excretion of 8-OHdG was decreased by capsaicin treatment. Capsaicin and its metabolites inhibited net only the formation of free radicals, but also lipid peroxidation in vitro. Our results show that capsaicin may function as a free radical scavenger against chemical carcinogen-induced oxidative cellular damage in vivo. The observed antioxidative activities of capsaicin may play an important role in the process of chemoprevention.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.1
• /
• pp.34-43
• /
• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.56-61
• /
• 2000

Fourteen volatile compounds isolated by distillation under reduced pressure from Mustard Leaf(Brassica juncea) Kimchi were identified by the GC/FID and GC/MSD. They were composed of 63% of hydrocarbons and acid and 30% of isothiocyantes and their related components in relative amount; Volatile isothiocyanates and their related components such as 2-phenylethyl isothiocyanate, benzothiazole, 2-methyl benzothiazole and 2-(3H)-benzothiazolone, which are reported to be responsible for the pungent flavor of mustard products, were found in Mustard Leaf Kimchi. These volatile components were remarkably decreased during the fermentation of Mustard Leaf Kimchi.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.26 no.6
• /
• pp.803-811
• /
• 2012

Oriental Medicine always attach great importance to the damp diseases. Dampness is related with many organs and many clinical diseases. The cause and the location of the damp disease, nature of the symptoms, combination with other pathogenic factors are very diverse. This article analyzed the concept, cause of disease, pathogenesis, characteristic of symptoms, treatment method and prescriptions of Epidemic Warm Diseases of dampness syndrome and cases of dampness-heat diseases based on the theories of Epidemic Warm Diseases and found that theories of Epidemic Warm Diseases have very wide area of application. Dampness is classified into cold-dampness and dampness-heat by combination of heat or cold. The dampness syndrome is related with organs such as lung, spleen, kidney, triple energizers and bladder, and affects liver and heart. The basic treatment methods are dispelling dampness turbidity and diffusing qi movement. The detail treatment methods are spreading lung qi with lightness and resolving dampness and excreting turbidity in upper energizer, opening and dipping down with pungent-bitter and diffusing qi movement and strengthening the spleen and stomach in the middle energizer, draining dampness with bland in the lower energizer. Warming Yang is the main method of treatment for cold-dampness and clearing heat is for dampness-heat with the assistant methods such as resolving dampness and promoting the flow of qi. 5. Acute fever, virus diseases, epidemic diseases among modern diseases are much related with the dampness-heat syndrome.