• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.54-58
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• 2016

Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within $8{\pm}2%$ of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and ${\beta}$-carotene were increased as amount of puree addition increased in the products. Color values, $L^*$, $a^*$, and $b^*$ of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and ${\beta}$-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1583-1587
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• 2015

Bile acids are endogenous metabolites that aid in the digestion and absorption of ingested fat and fat-soluble vitamins. However, high concentrations of deoxycholic acid (DCA) in the colon are associated with high incidence of colorectal cancer. In the present study, the binding of persimmon extracts to DCA in order to decrease inflammatory stress induced by DCA in a small intestinal epithelial cell line, Caco-2, was investigated. Young and ripened persimmons were extracted with distilled water (DW), ethanol, and acidic ethanol. Further, DW extract residue was re-extracted with acidic ethanol. Of the obtained extracts, acidic ethanol extract of young persimmon showed the highest bile-acid binding capacity. Moreover, acidic ethanol extract of young persimmon significantly inhibited nitric oxide production in Caco-2 cells stimulated with DCA and prevented significant reduction of trans-epithelial electric resistance. Based on these results, acidic ethanol extract of young persimmon can be used as a functional ingredient to enhance gastrointestinal health.

• Journal of Korean Society of Forest Science
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• v.102 no.2
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• pp.182-188
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• 2013

In this study we investigated that the mountain-cultivated ginseng into persimmon vinegar fused material on blood lipids and anti-oxidant capacity in rats. A 4-year-old mountain-cultivated ginseng was ripened with 4-year-matured persimmon vinegar, and then it was diluted 5 times and orally administerd to rats. The rats were divided into a control group (CON), a persimmon vinegar group (PV) and a mountain-cultivated ginseng + persimmon vinegar fusion material group (MPV). The body weight was found to be low in MPV, and amount of the stored fats were also low in PV and MPV. Blood lipids were found to be low in PV and MPV compared to the CON. HDL-C (high density lipoprotein cholesterol) was found to be significantly high in these two groups. Liver Cu,Zn-SOD (superoxide dismutase) and GPx (glutathione peroxidase) were CON < PV < MPV, in sequence, with significance. Especially, it was the highest in MPV. Liver MDA (malondialdehyde) concent was MPV < PV, CON, in sequence, with significance. These results suggested that the fusion material lowers blood lipids and enhance anti-oxidant capacity. We carefully thought that it might be used effectively as a health food.

• Journal of agriculture & life science
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• v.51 no.4
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• pp.79-86
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• 2017

We performed simulations of shipping conditions to export 'Cheongdobansi' astringent persimmon to tropical regions. We stored the fruits at $0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$ temperature for 15 days to simulate the transport conditions, and then maintained the fruits at $30^{\circ}C$ for 5 days to simulate the distribution condition. Variables that we focused on are 1) the transport temperature($0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$) and 2) the treatment time of ethylene generator(before or after shipping). We examined the ripening ratio and quality of the fruits at the end of the shipping and at that of the distribution. The examination at the end of the shipping showed that all of the fruits were ripened at $10^{\circ}C$ transportation but not ripened at $0^{\circ}C$ or $5^{\circ}C$ transportation in the ethylene treated condition. The untreated fruits were not ripened regardless of the transportation temperature. The examination at the end of the distribution showed that all of the fruits were ripened at $5^{\circ}C$ and $10^{\circ}C$ transportation, while 38.5% of fruits were ripened at $0^{\circ}C$ transportation in the ethylene treated fruits before shipping. The fruits treated after shipping were 63.5% and 59.6% ripened at $0^{\circ}C$ and $5^{\circ}C$ transportation, respectively. Unexpectively, only 19.2 % of fruits treated after shipping ripened at $10^{\circ}C$ transportation.

• Journal of Korean Society of Forest Science
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• v.101 no.3
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• pp.517-525
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• 2012

In this study, a 4-year-old mountain ginseng was mixed and ripened with 4-year-matured persimmon vinegar, and then it was diluted 5 times and orally administerd to rats. Afterwards, by analyzing the protein expression rate which affects both the carbohydrate metabolism and the lipid metabolism, this study examined the anti-obesity effect of the fusion material. The rats were divided into a control group (CON), a persimmon vinegar group (PV) and a mountain ginseng+persimmon vinegar fusion material group (MPV). The weight gain rate was found to be low in PV and MPV, and the concentration of glucose was also low in PV and MPV. However, GLUT-2 was found to be significantly high in these two groups on the contrary. Both the concentration of free fatty acid and CPT-1 protein expression rate were high in PV and MVP, but MVP was higher than PV. Cytochrome C oxidase was found to be higher in MPV than in CON. AMPK, $PPAR-{\gamma}$ and $PGC1-{\alpha}$ were all high in PV and MPV, but MPV was higher than PV. All the results above verified the thermogenesis effect of the fusion material, leading to an increase of energy metabolism, and it was thought that the fusion material could be effectively used for anti-obesity. However, it seems necessary to verify the anti-obesity effect through various further studies.

• Journal of Microbiology and Biotechnology
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• v.29 no.4
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• pp.617-624
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• 2019

Bacterial nanocellulose (BNC) which is generally synthesized by several species of bacteria has a wide variety of industrial uses, particularly in the food and material industries. However, the low levels of BNC production during the fermentation process should be overcome to reduce its production cost. Therefore, in this study, we screened and identified a new cellulose-producing bacterium, optimized production of the cellulose, and investigated the morphological properties of the cellulosic materials. Out of 147 bacterial isolates from ripened fruits and traditional vinegars, strain SFCB22-18 showed the highest capacity for BNC production and was identified as Komagataeibacter sp. based on 16S rRNA sequence analysis. During 6-week fermentation of the strain using an optimized medium containing 3.0% glucose, 2.5% yeast extract, 0.24% acetic acid, 0.27% $Na_2HPO_4$, and 0.5% ethanol at $30^{\circ}C$, about 5 g/l of cellulosic material was produced. Both imaging and IR analysis proved that the produced cellulose would be nanoscale bacterial cellulose.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.697-702
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• 1995

Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparing conditions including salt concentration, soaking temperature, soaking time, amount of fermented soy paste, and ripeness of fresh pesimmon were investigated. The salinity and pH of soaking solution were rapidly dropped during 40 days of soaking, while their changes were negligible after 40 days of soaking. When the fermented soy paste was added to the soaking solution with $10{\sim}40%$ the pH dropped more slowly. Salt content in persimmon pickles was gradually increased during soaking and soluble tannin content was rapidly decreased during the first 10 days of soaking. L value of persimmon pickles was gradually decreased, but a/b value was slightly increased. The hardness of persimmon pickles was slightly increased up to the 20th day of soaking and then decreased. Most acceptable persimmon pickles were prepared when the less ripened fresh persimmons were soaked in 10% salt solution at $15^{\circ}C$ for 40 days, and the suitable amount of soy paste added to the soaking solution for preparing persimmon pickles was 20%.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.67-75
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• 2015

This research is to investigate the four years growth mountain-cultivated ginseng ripened twenty-two weeks into four years fermented persimmon vinegar (tentatively: Sansamcho) ingestion on obese-related factors during dietary control. The Sansamcho was ingested orally, two times a day, after every meal for six weeks to the male rats. Groups were divided into the control (CON), the restricted diet (RD), and the weight cycling (WC). And, each groups has its own sub-groups as the -control (-CON), 2.5 times diluted Sansamcho ingestion (-MPV2.5), and 5.0 times diluted Sansamcho ingestion (-MPV5.0) groups, respectively. The number of rat was consisted of seven in each group. After six weeks rearing periods was done, abdominal fats (retroperitoneal fat, mesentery fat, and epididymal fat) and energy metabolic-related protein (AMPK: AMP-activated protein kinase; PPAR-${\alpha}$: peroxisome proliferator-activated receptor-${\alpha}$; and CPT-1: carnitine palmitoyltransferase-1) were weighed and analyzed. Amount of stored fat was significantly or tended to decrease by Sansamcho ingestion. In addition, sum of fats increasing were suppressed by the material. On the contrary, energy metabolism-related protein expression was significantly increased or tended to increase by Sansamcho ingestion. This results suggested that increased energy metabolism using Sansamcho was restrained effectively visceral fat store by high-fat diet and/or dietary control. In other words, it has a good function to suppress weight cycling which is the most insoluble problem. Therefore, the fusion material, Sansamcho, may expect to utilize as the obese-suppression-food.