• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.475-484
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• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.

• Korean Journal of Environmental Agriculture
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• v.31 no.3
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• pp.224-228
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• 2012

BACKGROUND: This experiment was conducted to investigate the effects of red light on inhibition of flowering and vegetative growth of perilla (Perilla Frutescens. L). METHODS AND RESULTS: To determine red light intensity for inhibiting floral induction of perilla 6h light plus daylength extension (17:00-23:00) with three different intensity of red lights 0.046, 0.114 and $0.177{\mu}mol/m^2/s$ were treated respectively, and control plants were grown under 11(06:00-17:00)/13(17:00-06:00)h light/dark environment. Red(660nm) and far-red(730nm) light were irradiated for night break treatment subsequently to investigate photoreversible flowering response of perilla 'Manchu'. The flowering was inhibited by night break with red light, but sequential far-red light induced floral induction of perilla. Perilla not flowered by red light intensity over $0.177{\mu}mol/m^2/s$. Red light of $0.2{\mu}mol/m^2/s$ was irradiated for 6 hours (20:00-02:00) with LEDs device in plastic house. Perilla not flowered and continued the vegetative growth by red light treatment and the plant length, number of leaves, fresh weight, and leaf area of perilla were increased by 3%, 7%, 21%, and 19%, respectively, compared to incandescent control. CONCLUSION: These results showed that red(660nm) light for daylength extension could be used to control flowering and to enhance production of perilla leaf.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.2
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• pp.69-78
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• 2019

The objective of this study was to investigate the quality properties of sausages added with the atmospheric pressure plasma treated extract of Perilla frutescens Britton var. acuta Kudo (red perilla). The lyophilized powder of red perilla extract treated by atmospheric-pressure plasma contained 7.5 g kg^-1 nitrite. Sausage samples were manufactured with the addition of sodium nitrite (Control), celery powder (Celery), or plasma-treated extract of red perilla (PTP) to obtain nitrite concentration of 70 mg kg^-1. The residual nitrite content was the lowest in PTP during storage for 21 days at 4℃ (p<0.05). The total aerobic bacteria counts were higher in PTP than in Control and Celery during storage at 4℃ (p<0.05). Malondialdehyde content of sausages was significantly lower in PTP than in Control and Celery during storage (p<0.05). PTP showed the lowest L^* value and the highest b^* value among the tested sausage samples during storage (p<0.05). PTP received the low scores in all the sensory properties of sausages because of its inherent color and flavor. The results suggested that the plasma-treated extract of red perilla was an unsuitable natural nitrite source for cured meat products because of its adverse effect on sensory quality. However, natural nitrite source with increased nitrite content can be produced by the treatment of the natural plant extract with atmospheric-pressure plasma.

• Journal of the Korean Applied Science and Technology
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• v.38 no.1
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• pp.168-177
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• 2021

The effects of the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture on the activities of osteoblast differentiation and the restraint of osteoclast formation were investigated. the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture in the human osteoblast "MG-63" cell, was examined in relation to alkaline phosphatase (ALP) activity and alizarin red stains. In order to observe the effects of osteoclasts formation, we analyzed RAW 264.7 cell tartrate-resistant acid phosphatase (TRAP) activity and TRAP stains. In cytotoxicity testing, it was confirmed that apple extract is safe at a concentration of 50 ㎍/㎖ or less. The ALP activity and Bone calcification formation ability were the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture had a lower activity than that of control group. However the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture significantly reduced activity of TRAP in the RAW 264.7 osteoclastic cell generation and effectively Inhibited the TRAP(+) multinuclear cells. Thus, our results demonstrate that the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture enhances the inhibitory activity of bone-resorption in RAW 264.7 cells. In conclusion, the Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi mixture seem to be effective in the prevention and treatment of bone related disorders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.124-130
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• 1992

This study aims at revealing the effects of the feeding mixed $\omega$-3 perilla oil and $\omega$-6 red pepper oil on fatty acid compositions of serum and platelet in rats. The diet administered to the male rats of Sprague - Dawley was composed of the peril1a oil containing about 60% $\omega$-3 linolenic acid as well as the red pepper oil with roughly 64% of $\omega$-6 linoleic acid. In the total fatty acid composition of serum lipid, SFA had no great significance among the groups, while MUFA ranged from 14.4% to 17.0% and PUFA stood from 48.0% to 53.0%. PUFA compositions of phospholipid, triglyceride and cholesteryl ester fractions, $C_{18:2}$ ($\omega$-6) was the highest in cholesteryl ester than the other components. In platelet's fatty arid composition, SFA were low in groups 2 (7.5% perilla oil＋2.5% red pepper oil) and 3 (5.0% perilla oil ＋5.0% red pepper oil), and the highest in group 5 (10% red pepper oil). MUFA stood the highest in group 3 and the lowest in group 5, while PUFA was the lowest in group 2. Ratio of EPA / AA was the highest in group 2, but group 5 was the lowest.t.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.222-224
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• 2011

The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.

• Environmental Analysis Health and Toxicology
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• v.3 no.1_2
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• pp.9-19
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• 1988

The effect of rancid perilla oil on the immune response in mice was studied. ICR male mice were divided into 5 groups and were fed on the experimental diets for 4 weeks. Mice were sensitized and challenged with sheep red blood cell. Immune responses were evaluated by antibody production, Arthus reaction, delayed type hypersensitivity (DTH), Rosette forming cell and macrophage activity. Biochemical items were measured by serum protein and serum albumin. The weight of spleen, thymus and liver were measured. The rancid perilla oil diets decreased humoral and cellular immune responses, the number of peripheral circulating white blood cells and total protein and serum albumin. These results showed that the high rancid perilla oil diet decreased more humoral and cellular immune response, the number of peripheral circulating white blood cells, and total protein and serum albumin than the low rancid perilla oil diet did.

• Environmental Analysis Health and Toxicology
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• v.3 no.3_4
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• pp.17-28
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• 1988

The effects of perilla oil diet on the immune response in mice have been studied. ICR male mice were divided into 4 groups and were fed on the experimental diet for 4 weeks. Mice were sensitized and challenged with sheep red blood cell (S-RBC). Immune response were evaluated by antibody production, Arthus reaction, delayed type hypersensitivity (DTH), Rosette forming cell (RFC) and macrophage activity. The weight of body, liver, thymus and spleen were measured. The body weight was increased but thymus weight was not altered by them. The perilla oil diet decreased the weight of liver and spleen in mice. It reduced antibody production, Arthus reaction, DTH and RFC, macrophage activity. These results showed that the high perilla oil diet decresed more humoral and celluar immune response than the low perilla oil diet. It decreased the phagocytic activity on the reticuloendothelial system in mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.338-347
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• 1989

This study aims at revealing the effect of ${\omega}-3$ and ${\omega}-6$ polyunsaturated fatty acids on serum and lipid metabolism of liver in rats. Various diets were fed to 5 groups of rats differently composed of red pepper oil with about 64 % of ${\omega}-6$ linoleic acid and perilla oil with 60% or so of ${\omega}-3$ linolenic acid : group 1, 10% perilla oil ; group 2, 7.5% perilla oil and 2.5% red pepper oil; group 3, 5% perilla oil and 5% red pepper oil ; group 4, 2.5% perilla oil and 7.5% red pepper oil; group 5, 10% red pepper oil. The following shows the results. 1. As for cholesterol concentration in serum, group 1 was significantly lower than groups 4 and 5. 2. HDL-cholesterol concentration tended to grow gradually with the increase of ${\omega}-6$ linoleic acid and to decrease with the increase of ${\omega}-3$ linolenic acid. 3. Group 5 was the highest in HDL concentration of cholesterol. 4. About concentration of triglyceride and phospholipid in serum, group 2 was significantly lower than group 4. 5. In cholesterol level of liver, group 5 was the highest and groups 2, 3 and 4 were relatively lower. 6. Triglyceride concentration of liver was higher than others in groups 1 and 5.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.504-511
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• 1995

This study was conducted to investigate the superoxide dismutase (SOD) characteristics and antioxidant activity by nonenzymatic(Fe$^{2+}$/Ascorbate) and Fe$^{3+}$-ADP/NADPH method in perilla(Perilla frutescens var. japonica Hara.) and jaso(Perilla frutescens Briton var. acuta Kudo.) leaves. The characteristics were evaluated by the nitro blue tetrazolium reduction method. Perilla leaves contained three or four major SODs depending on the varieties. The inhibitor test indicated that the Perilla leaves contained two Cu /ZnSODs and one or two FeSODs, but Jaso leaves have only Cu/ZnSOD. However, no varietal differences were detected in the Cu /ZnSOD isozyme patterns. FeSODs, however, showed different varietal isozyme patterns through the different combinations of the two FeSOD isozymes. Among MeOH extractes, "mil yang 2" showed very strong antioxidant activity. Relatively large differences in the levels of SOD and antioxidant activity detected in the Perilla varietites. There was significantly different in the comparison between perilla leaves and red jaso leaves.s.etween perilla leaves and red jaso leaves.