• Journal of Nutrition and Health
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• v.34 no.3
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• pp.285-298
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• 2001

The effects of dried leaf powders and water and ethanol extracts of persimmon and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity were investigated in 12-month-old rats. Forty-nine male Sprague-Dawley rats weighing 520$\pm$19g were blocked into seven groups according to body weight. Rats were raised for four weeks with control(no tea leaf powder or extracts) and experimental diets containing either 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) or green tea(Camellia sinensis O. Ktze), or water or ethanol extract from equal amounts of each dried tea powder. Food intakes of all tea diet groups were higher than that of control. Weight gains and food efficiency ratios of all tea diet groups were not significantly different from those of control. All tea diets decreased plasma triglyceride level, especially, green tea powder and persimmon ethanol diets were more effective than other diet. All the tea diet groups showed decrease in liver triglyceride level, and persimmon powder and ethanol extract increased fecal triglyceride excretion. Plasma cholesterol levels of all the tea diet groups were not significantly different from the control, but control. Fecal cholesterliver cholesterol concegroups were significantlntrations of all tea y lower than that of ol excretions of persimmon powder, green tea ethanol extract, persommon ethanol extract and green tea ethanol extract groups were significantly higher than that of control. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentrations of all the tea diet groups were lower than that of control. Especially, plasma TBARS concentrations of green tea powder and persimmon ethanol extract groups were sinificantly low. Red blood cell(RBC) superoxide dismutase(SOD) activities of persimmon ethanol extract and green tea water extract groups were increased, and RBC catalase activities of all experimental groups were not significantly different. RBC glutathione peroxidase(GSH-px) activities of persimmon ethanol extract, persimmon water extract and green tea powder groups were increased. Liver SOD activities of all the tea diet groups except green tea ethanol extract group were higher than that of control. Liver catalase activities of all experimental groups were not significantly different, and liver GSH-px activity of green tea powder group was significantly higher than that of control. In conclusion, dried leaf powders, and water and ethanol extracts of persimmon and green tea were effective in lowering lipid level, inhibiting lipid peroxidation and increasing antioxdative enzyme activities in 12-month-old rat. Green tea leaf powder with high contents of flavonoids and water soluble dietar fiber was most effective in lowering plasma triglyceride, cholesterol and TBARS level. (Korean J Nutrition 34(3) : 285~298, 2001)

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.10-16
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• 1997

To confirm the possibility of seaweed extracts for functional food, water or ethyl alcohol solubles were extracted from laver, Porphyra yezoensis and evaluated those food components such as proteins, carbohydrates, nucleic acids, taurine, pigments and browning extent. The amount of proteins, polysaccharides and nucleic acids extracted decreased with increasing ethyl alcohol concentration, which was maximal when water was used as extraction solvent. The extractability of proteins, polysaccharides and nucleic acids was different between the dried and the roasted laver. Taurine was extracted about 1% from the dried and the roasted laver in the range of o~7o% ethyl alcohol concentration. The amount of carotenoids extracted by 95% ethyl alcohol from the dried and the roasted laver were 146.6 and 138.4mg%, respectively, which was 66 ~ 80% of yield extracted by methanol/acetone(1/1) solvent. The browning value of 50 ~6o% ethyl alcohol extraction group from roasted laver was highest among water/ethyl alcohol extraction group. The extraction yield was maximum when laver was extracted with water, and the value was 26.3% for the dried laver and 27.5% for the roasted layer. Organoleptic characteristics from four kinds of extraction groups containing hot water extraction showed that extracts from the roasted laver were evaluated most eminent and thought to be applicable to various preparation of food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• Food Science and Preservation
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• v.19 no.5
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• pp.645-651
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• 2012

The food functional properties of Pleurotus eryngii cultivated with different wavelengths of light-emitting diode (LED) light were analyzed in this study. The levels of total soluble solids of Pleurotus eryngii increased with all the LED lights, except mixed LED light ($B^*R$, $B^*G$ and $R^*G$). Thirty one kinds of components were detected by analyzing the free amino acids. The total free amino acid contents had a slightly higher tendency in the control group, but the ratios of eight essential amino acids among the total amino acids of Pleurotus eryngii cultivated under all the LED lights, including the blue light (blue, $B^*R$, $B^*G$ and $B^*R^*G^*U$) and the green light, were higher than that in the control group. K was the highest-content of mineral, and Mn was the lowest-content. The Ca content increased through cultivation under all the LED lights, except the blue light, but the Fe content (under the green and $B^*R$ lights), K content (under the red and UV-A lights) and Mg content (under the $R^*G$, UV-A and red lights) increased under the exclusive LED light. The total phenolic compounds increased by cultivation under all the LED lights, except the UV-A and mixed lights ($R^*G$ and $B^*R^*G^*U$). The DPPH radical scavenging activity was also improved by all the LED lights, except the mixed light ($R^*G$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.635-641
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• 2011

Anti-atherogenic effects in tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$)-stimulated human umbilical vein endothelial cells (HUVEC) are involved with suppressed oxidative stress, cell adhesion molecules, and pro-inflammatory factors. The aim of this study was to determine whether green tea seed coat ethyl acetate fraction (GTSCE) could modulate cell adhesion molecules and inflammatory mediators in HUVEC stimulated with TNF-${\alpha}$. Nitric oxide (NO) production was significantly increased in TNF-${\alpha}$-stimulated HUVEC compared to TNF-${\alpha}$ only treated cells. The NO that is produced by endothelial nitric oxide synthase dilates blood vessels and has protective effects against platelet and leucocyte adhesion. GTSCE at 25, 50, 75, and $100\;{\mu}g$/mL significantly (p<0.05) reduced TNF-${\alpha}$ production. GTSCE significantly (p<0.05) inhibited soluble vascular cell adhesion molecule-1 level, in a dose-dependent manner. Monocyte chemoattractant protein-1 level was also significantly (p<0.05) inhibited by GTSCE treatment at $75\;{\mu}g$/mL compared to the TNF-${\alpha}$-only treated group. Total antioxidant capacity by GTSCE was significantly (p<0.05) enhanced compared to the TNF-${\alpha}$-only treated group. These results suggest that GTSCE can inhibit the production of cell adhesion molecules and inflammatory mediators and could be used as a candidate bioactive material to prevent the development of atherosclerosis.

• Clean Technology
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• v.18 no.4
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• pp.366-372
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• 2012

Three acrylic copolymers containing tris(8-hydroxyquinoline) aluminum (AlQ3) pendant group (25 wt%), acrylateco-HEMA-$AlQ_3$ (25 wt%), were successfully synthesized by free radical polymerization from acrylates [methyl methacrylate (MMA), acrylonitrile (AN) or 2-hydroxyethyl methacrylate (HEMA)] with HEMA functionalized with AlQ3 pendant groups (HEMA-p-$AlQ_3$). The glass transition temperatures ($T_g$) of MMA-co-HEMA-p-$AlQ_3$ (copolymer 1), AN-co-HEMA-p-$AlQ_3$ (copolymer 2) and HEMA-co-HEMA-p-$AlQ_3$ (copolymer 3) were found to be 158, 150 and $126^{\circ}C$, respectively. They have good thermal stability: a very desirable feature for the stability of OLEDs. Their solubility, thermal properties, UV-visible absorption and photoluminescence behaviors were investigated. They were found to be soluble in various organic solvents such as tetrahydrofuran (THF), dimethylformamide (DMF), toluene and chloroform. It was also found that the UV-visible absorption and photoluminescence behaviors of these copolymers were similar to those of pristine $AlQ_3$. Green organic light-emitting diodes (OLEDs) have also been fabricated using these copolymers as light emission/electron transport components obtained easily by spin coating, and their current density voltage (J-V) curves were compared. The OLED device of the copolymer 3 had the lowest turn-on voltage of about 2 V compared to other copolymer types devices.

• Polymer(Korea)
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• v.36 no.4
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• pp.427-433
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• 2012

A series of poly(imide-aramid-sulfone)s with alternatingly introduced imide/aramid groups were prepared by reacting divinyl sulfone (DVS) and $N^1,N^4$-bis(4-(vinylsulfonyl)phenyl)terephthalamide (2) with pyromellitic diimide. Three model compounds, N-[2-(p-aminophnenylsulfonyl)ethyl]phthalimide (3), 2,2'-(2,2'-sulfonylbis(ethane-2,1-diyl))diisoindoline-1,3-dione (4), and N,N-bis(4-(2-(1,3-dioxoisoindolin-2-yl)ethylsulfonyl)phenyl)terephthalamide (5), resembling polymers were prepared with good yields by reacting p-aminophenyl vinyl sulfone, DVS, and 2 with phthalimide. Condensation polymerization was carried out by Michael-type addition reaction of the difunctional phthalimide group with the DVS group in the presence of tetrabutylammonium hydroxide (TBAH), resulting in poly(imide-aramid-sulfone)s 6-12 with moderate molecular weights and good yields. They were highly soluble in polar solvents such as N,N-dimethylformamide, dimethylsulfoxide, N-methylpyrrolidinone and tetrahydrofuran. The ratios of DVS/2 were 1/0, 3/1, 2/1, 1/1, 1/2, 1/3, and 0/1. Molecular weight and physical properties such as solubility, viscosity, and thermal properties of the polymers were examined.

• Food Science and Preservation
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• v.20 no.2
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• pp.166-172
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• 2013

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at $10^{\circ}C$: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at $4^{\circ}C$ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

• Journal of Life Science
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• v.27 no.9
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• pp.1052-1058
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• 2017

Gelidium amansii shows antioxidant and anti-obesity effects; however, the effect on postprandial blood glucose levels is not known. The objective of the present study was to investigate the inhibitory effect of Gelidium amansii extract (GAE) on carbohydrate-digesting enzymes and its ability to alleviate postprandial hyperglycemia in streptozotocin (STZ)-induced diabetic mice. Gelidium amansii was extracted with 80% ethanol and concentrated for use in this study. The ${\alpha}-glucosidase$ and ${\alpha}-amylase$ inhibition assays were performed using the colorimetric method. ICR normal and STZ-induced diabetic mice were orally administered GAE (300 mg/kg body weight) or acarbose (100 mg/kg body weight) alone or soluble starch (2 g/kg body weight). Blood samples were taken from the tail vein at 0, 30, 60 and 120 min. Our results indicated that GAE markedly inhibited ${\alpha}-glucosidase$ and ${\alpha}-amylase$ activities with $IC_{50}$ values of $0.099{\pm}0.009mg/ml$ and $0.178{\pm}0.038mg/ml$, respectively, and was a more effective inhibitor than acarbose, the positive control. Further, the postprandial blood glucose levels of STZ-induced diabetic mice in the GAE-administered group were significantly lower than those of control group mice (p<0.05). Moreover, the area under the curves (AUC) significantly decreased with GAE administration in STZ-induced diabetic mice (p<0.05). These results indicate that GAE may be effective in decreasing postprandial blood glucose levels by inhibiting carbohydrate-digesting enzymes such as ${\alpha}-amylase$ and ${\alpha}-glucosidase$. Therefore, GAE could be used as a potential functional food for alleviating postprandial hyperglycemia.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.