• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.10 no.2
• /
• pp.125-135
• /
• 1977

Recently, culture of Undaria pinnatifida, one of the representative esculent sea weed, has been prevailing in tile east and south coasta of Korea and reached the mass culture stage. In this study, compositional quality factors for food were studied and the contributory effects of blanching and pigment fixatives in the quality retention of cultured Undaria pinnatifida are discussed. When the place and time of harvesting were the same, cultured pinnatifida showed scarce difference in the chemical composition comparing to tile naturally grown Undaria pinnatifida, but cultured Undaria pinnatifida shelved a considerable difference depending upon the cultured places. In the chemical composition of Undaria pinnatifida, the alginic acid comprising about $40\%$ of the whole solid materials seemed to be responsible for the compositional puality. The chlorophyll and carotenoid content of the clutured Unaria pinnatifida were considerably lower than that of the naturally grown Undaria pinnatifida and wass inferior in puality by color to the naturally grown one. Dried Undaria pinnatifida contained a considerable amount of amino-N, mannitol, and soluble minerals and it is considered that these components play a great role in the relish effects. It could also be evaluated as a good albuminous source for food science the dried pinnatifida contains about $18\%$ of crude protein. In the analysis of free amino acid composition of dried Undaria pinnatifida, the naturally growm samples showed so what higher levels in all amino acid content than the cultured samples. The contents of theronine, alanine, and glutamic acid were major in quantity wherease histidine cysteine, tyrosine, and phenylalanine were minor. The contents of such amino acids like serine and proline were particularly low or undetectable. The results of amino acid analysis of the acid hydrolysates of dried Undaria pinnatifida in quantity of individual amino acid showed te same pattern as that of free amino acid. It is noticed that Undaria pinnatifida seemed to contain good quality protein since the contents of essential amino acids were considerably higher and uniform. By blanching the fresh sample, the water soluble components brought about cousiderable loss, and, particularly, it was noteworthy that both mannitol and soluble minerals apparently decreased. In the pigment analysis of the dried sample, blanching was effective to retain chlorophyll and carotenoid. The addition of pigment fixatives in blanching solution such as Ca-gluconate, Ca-carbonate, and Ca-hydroxide did not exhibit much effect on the pigment retention except that Ca-carbonate shelved some effect only in the early stage of storage.

• The Korean Journal of Community Living Science
• /
• v.16 no.4
• /
• pp.39-45
• /
• 2005

The aim of this study is to investigate the effects of hot water soluble extract from green tea on the components of serum and the liver and the antioxidative effects in accordance with the different protein types. For this purpose, four experimental groups were set up. As for the protein source casein, isolated soy protein was supplemented to the rats, together with hot water soluble extract from green tea. Four experimental groups kept eight Sprague-Dawley rats respectively. The CP group was supplemented with casein only, the CG group was supplemented with casein and hot water soluble extract from green tea, the ISP group was supplemented with isolated soy protein only, and the ISG group was supplemented with the isolated soy protein with hot water soluble extract from green tea. After 4 weeks of feeding with experimental diet, the levels of serum and liver lipid and antioxidant enzyme activity and TBARS in the liver were measured. The results are; 1. Weight gain and FER were higher in the casein group than in the isolated soy protein group in general. In the casein group, the weight gain and FER were reduced significantly when hot water soluble extract from green tea was supplemented (P < 0.05). There was no significant difference in feed intake. 2. In general, total cholesterol and LDL-cholesterol in the serum were higher in the casein group than in the isolated soy protein group, however just the concentration of LDL-cholesterol in the casein group was significantly lower when the hot water soluble extract from green tea was supplemented (P < 0.05). 3. Triglycerides in the liver were higher in the casein group than in the isolated soy protein group general, however when hot water soluble extract from green teas was supplemented only in the isolated soy protein group, the content of triglyceride in liver was significantly lower (P < 0.05). 4. There was no significant difference in antioxidant enzyme activity in the liver in all the groups, however the content of TBARS was low only in the casein group when hot water soluble extract from green tea was supplemented (P < 0.05).

• Applied Biological Chemistry
• /
• v.36 no.1
• /
• pp.17-22
• /
• 1993

Effects of temperature, time, solvent addition ratio and number of extraction on contents of effectual components and soluble materials of cinnamon extracts were studied. All of the chemical contents of proximate composition and cinnamic acid, cinnamic aldehyde and eugenol were significantly increased as the extraction temperature increased from $20^{\circ}C$ to $80^{\circ}C$, while little change measured at $100^{\circ}C$. During ten hours of extraction at $80^{\circ}C$, more than six hours extraction showed a little increase effects the contents of cinnamic aldehyde, eugenol and proximate components. The ratio of solvents added to dried cinnamon also showed improving effects of chemical properties as the ratio increased from 5 to 40 times. Two times of extractions for 1 hour was found to be effective to recover those components.

• Journal of Life Science
• /
• v.19 no.1
• /
• pp.138-146
• /
• 2009

Garlic (Allium sativum) are an agronomically important genus because of their sulfur flavour components. The majority of the volatiles flavour principles are generated through the enzymatic hydrolysis of the non-volatile organosulfur compounds. However, these compounds may be possible sources of new novel bioacuve and therapeutic principles. Garlic has strong antioxidant activity, and epidemiological studies support the fad that diets rich of garlic may prevent some of the chronic diseases. The health cares of garlic likely arise from a wide variety of components, which may work synergistically. The chemical changes of garlic composition makes it plausible that a variation in processing can lead to acquisition of differential chemical compositions of garlic products. Especially highly unstable allicin can easily disappear during processing and are quickly transformed into a various organosulfur compounds. Various supplements of garlic, particularly aged garlic extract (AGE), are known to possess a promising antioxidant potential and are effective in prevention of chronic diseases because of the bioactive constituents. Although all of active ingredients of AGE are not elucidated, water-soluble components of AGE, including S-allylcysteine, S-allylmercaptane, steroid saponins, tetrahydro-${\beta}$-carboline derivatives, and fructosyl-arginine, appears to be associated with the pharmacological effects of AGE. Consequently, the allicin free garlic components such as S-allylcysteine, S-allylmercaptane, steroid saponins, tetrahydro-${\beta}$-carboline derivatives, and fructosyl-arginine can be applicable to standardization of the quality of commercial garlic products. This review provides an insight into garlic's biomarkers and presents evidence that they may either prevent or delay chronic disease associated with aging.

• Preventive Nutrition and Food Science
• /
• v.3 no.1
• /
• pp.1-9
• /
• 1998

Studies were performed to 1) investigate if ferric iron bound in complex with iron-solubilizing meat components is absorbable, 2) compare the relative iron-solubilizing capaicty of meats, and 3) investigate the physicochemical and compositional characteristics if meat meat has iron-solubilizing components . Iron-solubilizing components of beef were isolate from pH 2 HCL homogenates into dialysis bags(MWCO of 6-8K). Radiolabelled iron complexes were then generated using ferric iron and the isolated low-molecular-weight components(ILC) from undigested beef or ascrobate. The bioavailabilities of radioiron in these complexes or as ferric iron were measured as radioiron absorption into the blood one hour after injection into ligated duodenal lops of rats. Iron absorptions were ferrous -ascorbate complexes(18.8$\pm$2.2%)> ferric-ILC complexes(4.9$\pm$0.6%)>ferric iron (23.2$\pm$0.3%)(p<0.05). ILC from 0.1g of beef, pork, chicken, fish , or egg white were added to 400$\mu$g ferric iron in pH 2 HCL, the pH raised to 7,2, and soluble iron determined in the supernatant after centrifugation at 2,500g for 10 min. Iron solubilizing capabilities of ILC were pork (99.9$\pm$0.1%)>beef(93.6$\pm$3.5%)> chicken (75.8$\pm$1.8%) > fish(64.6%$\pm$3.6%)>egg white(50.9$\pm$0.9%)(p<0.05). The compositional and physico-chemical characteristics of the ILC from the above dietary protein sources were investigated.

• Journal of Applied Biological Chemistry
• /
• v.55 no.2
• /
• pp.95-101
• /
• 2012

Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in $80^{\circ}C$ for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.

• Food Science of Animal Resources
• /
• v.30 no.3
• /
• pp.373-384
• /
• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.261-268
• /
• 2008

This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.

• Journal of Environmental Science International
• /
• v.16 no.12
• /
• pp.1355-1367
• /
• 2007

This study summarizes the relations among $PM_{2.5}$ concentration, water-soluble ions concentration, metallic element Components characteristics and SPSS in negative ion and metallic element of $PM_{2.5}$ particle in Miryang.(By the urban area, the industrial complex area and the suburban area according to the season) $PM_{2.5}$ concentration of total 72 samples collected from 3 sites turned out to range from 3.47 to 34.7 ${\mu}g/m^3$, and the average concentration was the suburban area-the kin nup(16.00 ${\mu}g/m^3$) > the urban area-the roof of the old Miryang university(10.32 ${\mu}g/m^3$) > the industrial complex-Sapo industrial complex(10.29 ${\mu}g/m^3$). In particular, the suburban area had $PM_{2.5}$ concentration 1.5 times those of urban area, industrial complex. It was thought although the site was suburban and farm-side without pollutants around, it had a higher concentration value influenced by external factors including the brickyard, small-scale incinerator, driving range construction, construction on the Daegu-Busan express and the widening of the four-lane road between Miryang-Anyang nearby. As for water-soluble ions among $PM_{2.5}$ particle collected in Miryang area, $SO4_{2^-}$ accounted for 60% and $NO_{3^-}$, was 30% in spring and summer. And $NO_{3^-}$ accounted for 50% and $SO4_{2^-}$ was 35% in fall and winter. The AI value of metallic Components among $PM_{2.5}$ particle collected in Miryang area had a high value influenced by the apartment complex construction and the extension work of road. The industrial complex area had Zn concentration 3 times, and Fe concentration 2 times those of urban area and suburb area. When it comes to the relation with metallic elements in urban area, the highest coefficient of correlation was between Cr-Fe with 0.85, and Pb-Cd turned out in the reverse correlation. Among metallic elements, the coefficients of correlation between Zn and Cr, Mn, Fe, NI were high in industrial complex area. The highest coefficient of correlation was between Mn-Zn with 0.88, meanwhile Ni and Cu, Cd turned out in the reverse correlation in the suburb area. These coefficients of correlation are attributed to the difference in pollutant sources, rather than difference in pollutant and non-pollutant.

• The Korean Journal of Mycology
• /
• v.13 no.1
• /
• pp.11-21
• /
• 1985

Antitumor components were obtained from the cultured mycelia of Pleurotus pulmonarius by ethanol precipitation. The protein-bound polysaccharide was subjected to DEAE-­Sephadex column chromatography and Sephadex G-200 gel filtration. The antitumor fraction $C_1$ was isolated. The inhibition ratio of fraction $C_1$ was 81.8 % in the doses of 10 mg/kg/day for 10 days. The antitumor fraction $C_1$ consisted of a polysaccharide and a protein. The protein-moiety was composed of 14 amino acids. From the peritoneal cell populations in the mice given antitumor fraction $C_1$, the injection of the fraction caused the influx of peritoneal macrophages at two days when compared with those of soluble starch. This was named pulmonaran after its species name.