• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1420-1425
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• 1998

Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to $0.06{\sim}0.075$ after 10 days storage at $4^{\circ}C$. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as $2{\sim}3\;meq\;kg^{-1}$ lard of lard, but that of the control was increased to $265\;meq\;kg^{-1}$ lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Journal of Veterinary Science
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• v.22 no.2
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• pp.18.1-18.12
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• 2021

Background: We previously elucidated the protective mechanism of Korean red ginseng oil (RGO) against Brucella abortus infection, and our phytochemical analysis revealed that palmitic acid (PA) was an abundant component of RGO. Consequently, we investigated the contribution of PA against B. abortus. Objectives: We aimed to investigate the efficacy of PA against B. abortus infection using a murine cell line and a murine model. Methods: Cell viability, bactericidal, internalization, and intracellular replication, western blot, nitric oxide (NO), and superoxide (O₂^-) analyses and flow cytometry were performed to determine the effects of PA on the progression of B. abortus infection in macrophages. Flow cytometry for cytokine analysis of serum samples and bacterial counts from the spleens were performed to determine the effect of PA in a mouse model. Results: PA did not affect the growth of B. abortus. PA treatment in macrophages did not change B. abortus uptake but it did attenuate the intracellular survivability of B. abortus. Incubation of cells with PA resulted in a modest increase in sirtuin 1 (SIRT1) expression. Compared to control cells, reduced nitrite accumulation, augmented O₂^-, and enhanced pro-inflammatory cytokine production were observed in PA-treated B. abortus-infected cells. Mice orally treated with PA displayed a decreased serum interleukin-10 level and enhanced bacterial resistance. Conclusions: Our results suggest that PA participates in the control of B. abortus within murine macrophages, and the in vivo study results confirm its efficacy against the infection. However, further investigations are encouraged to completely characterize the mechanisms involved in the inhibition of B. abortus infection by fatty acids.

• Herbal Formula Science
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• v.31 no.4
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• pp.389-413
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• 2023

Objectives : This study aimed to review the current trends in experimental studies on the use of natural products for treatment of gastroesophageal reflux disease (GERD). Methods : Experimental studies assessing the efficacy of natural products against GERD were searched on PubMed. Articles were selected based on predefined inclusion and exclusion criteria and then analyzed for experimental methods, interventions, and result analysis techniques. Results : A total 37 studies were included in this review. Predominantly, in vivo experiments were conducted to induce GERD through surgery, involving the ligation of the pylorus and the transitional junction between the corpus and the forestomach using 7-week-old male Sprague-Dawley rats. The acute induction model, sacrificing animals after a single administration following GERD induction, was mainly used.The utilization of cell experiments was relatively infrequent, with a focus on assessing antioxidant and anti-inflammatory effects via the treatment of the RAW 264.7 cell line with lipopolysaccharides treatment. Glycyrrhizae Radix et Rhizoma, Pinelliae Tuber, Ginseng Radix and Zingiberis Rhizoma were used as single ingredients, and herbal formula, STW-5 (iberogast), Rikkunshito (六君子湯), Banhasasim-tang (半夏瀉心湯), and Hewei Jiangni granule (和胃降逆湯) were used. Outcome analysis methods encompassed Macroscopic evaluation, esophageal function assessment, blood biomarker analysis, histological examination, protein analysis, gene expression analysis, and gastric juice analysis. Proton pump inhibitors were predominantly employed as positive controls. Conclusions : This study revealed the current trends in non-clinical research evaluating natural products for GERD. Based on the results of this study, we expect that non-clinical research on clinically effective natural products will be revitalized.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.365-371
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• 2014

In the present study, we investigated the biological activities of Xylosma congesta leaf ethanol extract (XCO) using a variety of in vitro and cell culture model systems for anti-melanogenic, anti-wrinkle, anti-inflammatory and anti-oxidant activities. First, XCO markedly inhibited ${\alpha}$-melanocyte stimulating hormone-stimulated melanin synthesis in B16F10 cells. Secondly, XCO marginally induced procollagen synthesis in CCD-986SK cells. Thirdly, XCO dose-dependently suppressed lipopolysaccharide-induced nitric oxide (NO) production in RAW 264.7 cells. XCO did not affect cell viability at different concentrations used in this study, indicating that XCO-mediated inhibition of melanin, procollagen and NO synthesis is not mediated by cytotoxicity. Finally, XCO was found to exert anti-oxidant effect. Taken together, these findings demonstrate for the first time that XCO possesses anti-melanogenic, anti-wrinkle, anti-inflammatory and anti-oxidant activities, and suggest further evaluation and development of XCO as a functional supplement or cosmetic that may be useful for whitening skin, reducing wrinkles and treating inflammatory responses.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.333-337
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• 2003

This study was conducted to estimate the biofunctional characteristics, namely nitrite scavenging effect of barley leaves (BL) and their mixture (AM) with other antioxidants. Aqueous or methanol extracts were obtained from BL and AM. Aqueous and methanol extracts from barley leaves had relatively higher nitrite scavenging effects and its activities and contents increased in a concentration-dependent manner. The activities and contents of methanol extracts obtained from BL and AM were higher than those of aqueous extracts. Especially, AM containing BL and other antioxidant mixture had the highest activities and contents increased in a concentration-dependent manner. BL or AM were added to macrophage cells of RAW 264.7. Survival rates of the cells treated with BL and AM were measured to be different. $IC_{50}$ value decreased in a concentration-dependent manner by the addition of aqueous or methanol extracts from BL and AM. Especially, methanol extracts of AM had the highest nitrite scavenging effects. Thus, BL and AM may have protective effect against carcinogen and immune ability against reactive molecules through NO (nitric oxide) signal pathway. From the above results, barley leaves appear to contain natural anticancer and immune-related agents and may have potentiality to be used as functional food ingredients.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

• Food Science and Preservation
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• v.12 no.5
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• pp.496-500
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• 2005

To develop functional food material using Rhodiola dumulosa(RD), the biological activities such as antioxidation, antiproliferation in the cancer cells and immuno-activity in macrophage cells were investigated with hexane, ethylacetate, n-butanol, methanol and water fractions of RD 80% methanol extract. Hydrogen-donating activities of hexane, ethyl acetate, n-butanol, methanol and water fraction were 28.30, 53.21, 35.48, 42.64 and 21.14%, respectively, at a concentration of 100 ${\mu}g/mL$, and the activity of ethyl acetate fraction was similar to as that of BHT. After treated for 48 hrs, the ethyl acetate fraction decreased the proliferation of the A549 and SW480 cells in a dose-dependent manner at concentration of 10, 50, and 100 ${\mu}g/mL$, the activities were higher than other fractions. Morphology of cells treated with the ethyl acetate fraction for 48 hr at 100 ${\mu}g/mL$ was distorted with shrank cell mass, and the cell number was lower than that of control cells the macrophage cells treated. The methanol fraction was significantly induced NO production compared with untreated control cells at above 10 ${\mu}g/mL$ concentration. These results indicate that RD would be used the functional food material.

• Food Science and Preservation
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• v.16 no.1
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• pp.109-114
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• 2009

To develop Salicornia herbacea as a functional food material, crude polysaccharides and saponins were isolated from 80% ethanolic extracts of Salicornia herbacea using Diaion HP-20 column chromatography, and biological activities including anti-oxidation, anti-proliferation of cancer cells, and immune activities were investigated. The hydrogen-donating properties of crude polysaccharides and saponins were above 20% at $500{\mu}g/mL$ concentration. The reducing power of fractions increased in a dose-dependent manner. Crude polysaccharides and saponins at $500{\mu}g/mL$ inhibited more than 20% and 50% of proliferation by PC-3 and HT-29 human cancer cells, respectively. The anti-oxidative and anti-cancer properties of crude saponins were higher than those of crude polysaccharides. Also, proliferation in spleen cells and (nitric oxide) NO production in RAW264.7 macrophages treated with crude polysaccharides increased in a dose-dependent manner compared with the untreated control cells. However, crude saponins at concentration greater than $500{\mu}g/mL$ resulted in decreases in immune activities. Immune activities of crude polysaccharide were greater than those of crude saponins. These results indicate that Salicornia herbacea may be used as functional food materials.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.