• Journal of Life Science
• /
• v.24 no.11
• /
• pp.1187-1192
• /
• 2014

Pepper, consumed as a typical spice food around world, is mainly cultivated in warm countries, including Korea, China, and Mexico. Phytophthora capsici is a pathogen on several economically important crops, including pepper. The oomycete attacks the roots, stems, leaves, and fruit of the host plants. To understand the molecular mechanisms underlying development of the disease, the genes expressed during pepper-P. capsici interaction were explored by analyzing expressed sequence tags (ESTs). A cDNA library was constructed from total RNA extracted from pepper leaves challenged with P. capsici for three days, resulting in an early stage of symptom development for comparable interaction. A comprehensive analysis of single-pass sequencing of 5,760 randomly selected cDNA clones extracted 5,148 high-quality entries for contig assembly, which generated 2,990 unigenes. A homology search of the unigenes with BLASTX resulted in 2,409 matches, of which 606 showed classified functional catalogs.

• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.486-491
• /
• 1990

To develop a new spice material garlic juice was prepared from peeled garlic and its composition, density and boiling point rise were investigated. Major components of the garlic juice were moisture(68.01%), crude protein(6.50%) and carbohydrate(25.39%). Yield of the juice from the peeled whole garlic was 49.50%(w/w). Density of the garlic juice with solid content of 32 to $65^{\circ}$ Brix was in the range of 1,107 to $1,243kg/m^3$. Boiling point rise of garlic juice increased exponentially with the increase of solid content. In the solid content range of 32 to $65^{\circ}$ Brix, the boiling point rise could be predicted with following experimental equation with average error of less than 7%. $$BPR=1.4105.\;P^{0.1338}.\;exp(0.0357.\;X_5-1.3925)$

• Journal of Korean Society for Atmospheric Environment
• /
• v.30 no.1
• /
• pp.18-25
• /
• 2014

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of $K^+$, $Cl^-$, K, Cl, and $Na^+$ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, $K^+$, $Cl^-$, K, Cl, and $Na^+$ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, $K^+$, K, $Cl^-$, Cl, EC, $NO_3{^-}$, and $SO{_4}^{2-}$ were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.24 no.5
• /
• pp.831-836
• /
• 2010

In addition to spice, black pepper (Piper nigrum Linne : PnL) has been used as herbal medicine because of its function in anti-oxidation, anti-inflammation, and anti-carcinogenesis. Recently, it has been reported that piperine, a component of PnL, inhibits adipocyte differentiation by repressing various adipogenic gene expressions. In this study, we determined whether piperine is a major constituent of PnL that confers the anti-adipogenic activity at whole genome level. Differentiation of 3T3-L1 pre-adipocytes was induced in presence of PnL extract or piperine. To compare genes that are regulated by PnL extract or piperine, we performed expression profiling using microarrays (Agilent Mouse 44k 4plex). RNA samples were labeled with Cy3 and Cy5, respectively. Labeled samples were hybridized to the microarrays. Results were filtered and cut off set p<0.05. Genes exhibiting significant differences in expression level were classified into Gene Ontology (GO)-based functional categories (http://www.geneontology.org) and KEGG (http://www.genome.jp/kegg/). Extract of PnL and its component piperine reduced lipid accumulation in 3T3-L1 cells during adipogenesis. Such anti-adipogenic activity appears to result from down-regulation of transcription factor genes involved in adipogenesis, and other genes involved in fatty acid synthesis, transport, triglyceride synthesis, and carbohydrate metabolism. These genome-wide studies lead to conclude that piperine, as a critical component of PnL, plays common role with PnL in anti-adipogenesis.

• Korean Journal of Medicinal Crop Science
• /
• v.12 no.6
• /
• pp.473-477
• /
• 2004

Wasabis (Wasabia japonica Matsum.) have been used as a spice with its petioles and rhizomes, but the production of its rhizomes in upland cultivation was very difficult for the severe damage of rotting disease during summer season. This experiment was carried out to increase the yield of marketable rhizome in wasabi when cultured in upland. Seedlings were raised in sub-alpine area for 7 and 12 months and then transplanted to experimental area on Sept. 20 and the yield was investigated on May 12 of the next year. The marketable rhizome(above 40g/plant) was produced in seedlings raised for 7 months. Production rate of marketable rhizome was 13.3% and total yield was 72.9 kg/10a. The content of allylisothiocyanate in rhizome of upland wasabi was 0.777 mg/g and its content was equal to wasabi cultured in water condition for 18 months. These results suggested that the upland cultivation of wasabi seedlings raised in sub-alpine area for 7 months was possible to product marketable rhizome.

• Applied Biological Chemistry
• /
• v.4
• /
• pp.23-28
• /
• 1963

Various species of the genus Capsicum contain in their fruits an intensively sharp and pungent substance, Capsaicin, which was first isolated in an almost pure state by Thresh. Containing the pungent principle, Capsicums are used extensively in food as a spice and in medicine as a rubefacient and carminative. Numerous methods have been proposed for the isolation, the chemical structure and the quantitative determination of Capsaicin. Modifying the several methods described before, the Capsaicin contents in various species of the genus Capsicum were determined as follows. (1) The isolation of pure Capsaicin was the essential first step for the determination of Capsaicin contents. Powdered cayenne pepper was extracted with acetone. By the method of ether alkali partition extraction slightly modified at this laboratory and by the recrystallization with light petroleum ether that was repeated ten times, the pure crystalline Capsaicin was obtained. Using this Capsaicin, the standard absorption curve was drawn with Beckman spectrophotometer model DU for the quantitative determination of Capsaicin. 92) The powdered sample was extracted in a Soxhlet extractor with ether-acetone solvent system(3:1) for 25 hours. Capsaicin in this ether-acetone extracts was efficiently separated in a pure state by paper partition chromatography using 58% methanol solution as developing agent. It was found that 58% methanol was one of the most valuable solvent to separate Capsaicin from impurities such as sterols, fatty acids, waxes and carotenoid pigments. (3) The colorimetric method modifying the Schulte-Kruger's method which consists of measuring the red color produced with diazobenzenesulphonic acid was used. Capsaicin in various species of the genus Capsicum was determined quantitatively with use of Beckman spectrophotometer model DU at $480\;m{\mu}$.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.7
• /
• pp.889-900
• /
• 2010

Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by ruminant animals. However, it is essential to characterize these spices alongside LQF before testing their potential use as supplements in ruminant diets. This study characterized four spices (cinnamon, cumin, clove and turmeric) alongside three forages (rice straw, wheat straw and hay) for their chemical components before evaluating their effect at four different doses (0, 10, 30 and 90 mg/g forage DM) on the in vitro rumen degradability of dry matter (DM) (IVD) and organic matter (OM) (IVOMD) of these forages at various incubation times. It appeared that some spices could provide complementary nutrients which could improve the utilization of LQF where hay had better chemical composition than the other two forages. Cumin contained more crude protein (CP), ether extract and mineral contents whereas turmeric contained more soluble sugars than the other spices. Cinnamon was least acceptable as a ruminant supplement due to its higher condensed tannin and saponin and lower CP and mineral contents. The IVD and IVOMD were highest for hay and lowest for wheat straw with all spices at all incubation times (p<0.001). Due to relatively better nutrient profiles, cumin and turmeric had greater effect on IVD and IVOMD of the forages. In contrast, cinnamon had negative effects on IVD and IVOMD. IVD and IVOMD were greater at 10 mg/g than at other levels of most spices suggesting that using certain amounts of spices can increase forage degradability. However, the choice of a spice will depend upon the forage type being offered to ruminants. Further studies will examine the effect of these spices on fermentation profile, methane production and nitrogenous loss by ruminants.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.1
• /
• pp.627-633
• /
• 2015

We designed of a LDO regulator with a OVP and UVLO protection function for a PMIC. Proposed LDO regulator circuit consists of a BGR reference circuit, an error amplifier and a power transistor and so on. The proposed LDO regulator is designed for low voltage input power protection. Proposed LDO circuit generated fixed 2.5 V from a supply of 3.3V. It was designed with 3.3 V power supply using a $0.35{\mu}m$ CMOS technology. SPICE simulation results showed that the proposed circuit provides 0.713 mV/V line regulation with output 2.5 V ~ 3.9 V and $8.35{\mu}V/mA$ load regulation with load current 0 mA to 40 mA.

• Herbal Formula Science
• /
• v.10 no.1
• /
• pp.157-167
• /
• 2002

This study was performed to investigate what effect the taste and quality of drugs would have on the cold and heat mechanisms of human body. We administered Hwangryeunhaedok-tang composed of bitter-tasted, cold-qualified drugs and Gungangbuza-tang composed of spice-tasted. hot-qualified drugs, respectively to the mice 1 hr before exposure to heat stress or cold stress. Plasma corticosterone level of mice was measured. The results were as follows: 1. The elevated corticosterone level in the mice exposed to heat stress was significantly decreased after administration of Gungangbuza-tang but there was no decrease after administration of Hwangryeunhaedok-tang. 2. The elevated corticosterone level in the mice exposed to cold stress was significantly decreased after administration of Hwangryeunhaedok-tang but there was mild decrease after administration of Gungangbuza-tang. 3. When the doses, 3g/kg and 1g/kg were administerd to mice exposed to heat stress. both dose showed significant decrease of corticosterone level and the dose. 3g/kg was more effective. However, in the mice exposed to cold stress, the dose, 3g/kg showed mild decrease and 1g/kg showed significant decrease. These data suggested that HW decreased the plasma corticosterone level in the mice exposed to cold stress and GB also decreased the plasma corticosterone level in the mice exposed to heat stress. In conclusion, our study revealed that the taste and quality of drugs controled the cold and heat mechanism of human body.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.4
• /
• pp.269-277
• /
• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.