• 동아시아식생활학회지
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• 제14권5호
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• pp.501-507
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• 2004

Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α, α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yonng-Chun), mandarin orange(autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.

• BMB Reports
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• 제29권6호
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• pp.535-539
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• 1996

The activation of phospholipase D (PLD) catalyzes hydrolysis of phosphatidylcholine (PC) to phosphatidic acid (PA) and choline in plants as well as animals. To determine the presence of PLD in oat cells, we prepared inside-out plasma membrane and cytosolic fractions from oat tissues. PLD activities in both cytosol and plasma membrane were detected by ion chromatography method. The activity of PLD in plasma membrane was dependent upon $Ca^{2+}$ concentration and was heat stable. To investigate whether G-protein couples to PLD, the effects of $GTP{\gamma}S$ and $GDP{\beta}S$ on the PLD activity were measured. PLD activity was dramatically increased 300~400% in the presence of 50 ${\mu}M$ $GTP{\gamma}S$ but not in the presence of 50 ${\mu}M$ $GDP{\beta}S$. These results indicate that G-protein may be involved in regulation of PLD activity. To identify whether PLD is regulated by red light receptor, phytochrome, we irradiated red, far-red, or red/far-red/red light on oat protoplasts. PLD activity has increased 5-fold and 3-fold by treatment with red light and red/far-red/red light, respectively. In contrast, irradiation with far-red light had little or no effect on PLD activity. These results suggest that phytochrome regulates PLD activity through activation of G-protein in oat cells.

• 천문학회보
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• 제39권2호
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• pp.57.2-57.2
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• 2014

Red active galactic nuclei (AGNs) are supposed to be transitional objects becoming normal AGNs in the galaxy evolution scenario. So far, ~200 red AGNs have been found by very red color in optical through NIR wavelength (e.g., r'-K >5 and J-K>1.3; Urrutia et al. 2009). Here, we compare nuclear activities of the red AGNs to those of normal AGNs to verify the evolutionary phase of the red AGNs. In order to study the nuclear activities of the red AGNs, we use broad emission lines of $P{\beta}$ ($1.28{\mu}m$) of which flux is less suppressed by a factor of 100 than the $H{\beta}$ line in the case of the red AGNs with a color excess of E(B-V)=2 mag. We use 16 red AGNs discovered in previous red AGN surveys by using SDSS, 2MASS, and FIRST (Glikman et al. 2007; Urrutia et al. 2009) at z ~0.7 for which $P{\beta}$ lines are redshifted to the sky window at ${\sim}2.2{\mu}m$. The mean Eddington ratio of the 16 red AGNs is 0.562, and that of the normal AGNs is 0.320, which indicates the red AGNs include more active black hole (BH) than the normal AGNs. To test how significantly the nuclear activities of the red AGNs and the normal AGNs are different, we perform a two-dimensional Kolmogorov-Smirnov test (K-S test) on their Eddington ratio distributions. The K-S test shows the maximum deviation between the cumulative distributions, D, is 0.48, and the probability of null hypothesis, p, is even less than 0.001. This result is consistent with a picture of that the red AGNs are in intermediate phase between the stage of merger-driven starburst galaxy and the normal AGN.

• 한국축산식품학회지
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• 제34권4호
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• pp.472-481
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• 2014

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

• 한국환경과학회지
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• 제26권7호
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• pp.875-879
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• 2017

We conducted two experiments to evaluate effects of feeding various types of red ginseng marc and Houttuynia cordata (H.cordata) on blood profiles of poultry in a completely randomized design. In experiment 1 (28 d), a total of 240 broilers (Arbor acres) were used. Four dietary treatments (15 broilers per pen with four replicate pens per treatment) were included: (1) control, (2) 2% red ginseng marc, (3) 1% fermented red ginseng marc with red koji, and (4) 2% liquid red ginseng. There were no significant differences in HDL and LDL-cholestrol among treatments (P > 0.05), but total cholesterol and triglyceride decreased in diets supplemented with red ginseng marc and 1% fermented red ginseng marc with red koji compared to that in the control treatment (P < 0.05). In experiment 2 (38 d), a total of 240 Pekin ducks were randomly divided into 4 groups by dietary treatments (control, 1% fermented H. cordata powder with red koji, 1% fermented H. cordata pelleted with red koji, and 1% fermented H. cordata coated with red koji) with 4 replicates of 15 ducks in each group. Total cholesterol and VLDL-cholesterol were not affected by diet with various types of H. cordata. However, increase in HDL-cholesterol and decrease in LDL and VLDL-cholesterol were greater in treatments with different types of H. cordata than in the control treatments (P < 0.05). In conclusion, using various types of red ginseng marc and H. cordata in poultry diets was effective for increasing HDL-cholesterol and decreasing total, LDL, and VLDL-cholestrol or triglyceride.

• 한국지역사회생활과학회지
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• 제22권4호
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• 한국식품위생안전성학회지
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• 제33권2호
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• pp.146-150
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• 2018

고추는 한국에서 매우 중요한 양념 중 하나이다. 하지만 수입 고춧가루와 다진 양념(다대기)에 부과되는 관세율(45%/270%)의 차이로 인해, 다진 양념이 수입된 후, 건조 및 분쇄 과정을 거쳐 고춧가루로 제작되고 있는 실정이다. 본 연구에서는 종 특이 PCR 기술과 whole-genome amplification 방법을 접목하여 고춧가루(N=45) 및 다진 양념(N=5) 제품의 사용원료(고추, 마늘, 양파, 파, 생강)를 분석하였다. 모니터링 결과, 39개 고춧가루 제품은 표시사항을 준수하였으며, 6개 고춧가루 및 5개 다진 양념 제품은 제조 기준을 충족시키지 못했다. 따라서 분석 제품의 22%가 표시사항을 준수하지 못한 것으로 밝혀졌으며, 본 연구에 사용한 분석 방법은 고춧가루 제품에 사용된 원료분석에 적합한 방법임을 입증하였다.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2002년도 학술대회지
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• pp.238-252
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• 2002

In order to screen out indicators for the discrimination of ginseng habitat, some physical and chemical characteristics of Korean red ginsengs (94 kinds) and Chinese red ginsengs (50 kinds) were analyzed by using a rheometer, an electronic nose system, a combined technique of solid phase micro-extraction (SPME) and gas chromatograph equipped with an electron capture detector (GC/ECD), an X-ray fluorescence spectrometer (XRF), an inductively coupled plasma mass spectrometer (ICP/MS), a near infrared spectrometer (NIRs) and high performance liquid chromatography equipped with evaporative light scattering detector (HPLC/ELSD). The results are summarized as follows: (i) The rhizome strengths of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. (ii) The electronic nose patterns of Korean red ginsengs were significantly different from those of Chinese red ginsengs. (iii) Some unidentified peaks were detected not in the headspace of Korean red ginsengs but in the headspace of Chinese red ginsengs when the headspace volatiles prepared by the SPME technique were analyzed by GC/ECD. (iv) Either the content ratios of K to Ca or Mn to Fe were significantly different between Korean red ginsengs and Chinese red ginsengs. (v) The reflectance ratios of NIRs wavenumbers such as $904\;cm^{-1}\;to\;1088\;cm^{-1}$ for Korean red ginsengs were significantly different from those for Chinese red ginsengs. (vi) The content ratios of ginsenoside-Rg to ginsenoside-Re of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. These results indicate that the rhizome strength, the electronic nose pattern, the occurrence of ECD-sensitive headspace volatile components, the content ratios of K to Ca and Mn to Fe, the NIRs pattern and the content ratio of ginsenoside-Rg to -Re may be indicators for the discrimination of ginseng habitat.

• 한국식생활문화학회지
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• 제21권3호
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

• 한국광물학회지
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• 제18권4호통권46호
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• pp.267-276
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• 2005

적토로부터 활성화시킨 물질에 대한 적조구제제로서의 가능성에 대하여 연구하였다. 적토는 보오크사이트로부터 알루미나를 생산하기 위해 사용되는 베이어 공정의 부산물로써 적철석, 보에마이트, 방해석, 소달라이트, 석영, 저어콘, 아나타제 및 미지의 광물 등 다양한 광물로 구성되어 있다. 중금속 흡착실험결과, As ($92\%$)를 제외한 모든 중금속이 거의 $100\%$에 가까운 높은 흡착률을 보였다. 이는 중금속에 대한 철산화물의 높은 흡착능력에 기인된 것으로 사료된다. 적토에 대한 pH (pH $1\∼13$)별 용출률 측정 결과, 산성에서 As, Cu 및 Zn가 높은 값을 보임으로써, 적토를 산처리 할 때, 중금속 제거 효과가 탁월함을 지시하였다. 적토의 산처리 산물인 활성적토는 적철석 및 보에마이트 등으로 구성되어 있으며, 온도가 증가할수록 중금속의 제거 효과가 증가하였다. 활성적토는 입도가 수십 nm로써, 5종의 적조에 대한 적조구제 효율을 측정한 결과, 구제효율은 pH특히, 반응 후 pH에 반비례하였다. 이들 5종의 프랑크톤 중, Prorocentrum minimum 및 Alexandrium tamarense의 경우, 살포 즉시 $90\%$ 이상을 그리고 약 30분 후에는 거의 $100\%$에 가까운 구제효율을 보임으로써, 활성적토가 이들 적조에 대한 우수한 구제제로서의 가능성을 지시하고 있다.