• Korean Journal of Pharmacognosy
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• v.42 no.2
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• pp.127-137
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• 2011

Twenty-four compounds were isolated from the 70% ethanolic extract of Rehmanniae Radix (Scrophulariaceae) cultivated in Ubo-myeon, Gunwi-gun, Gyeongbuk province, Korea and their structures were identified as four iridoids [6-O-(4''-O-${\alpha}$-L-rhamnopyranosyl) vanilloyl ajugol (17), ajugol (18), aucubin (19), and catalpol (20)], three phenethyl alcohol glycosides [decaffeoyl acteoside (15), isoacteoside (16), and acteoside (21)], five sugar derivatives [ethyl ${\beta}$-D-fructofuranoside (7), eleutheroside C (14), mannitol (22), raffinose (23), and stachyose (24)], two terpenoids [remophilanetriol (4) and glutinolic acid (11)], a lignan, paulownin (2), and eight others [${\beta}$-sitosterol (1), daucosterol (6), monopalmitin (3), pinellic acid (9), uracil (5), adenosine (12), jio-cerebroside (10), aeginetic acid 5-O-${\beta}$-D-quinovoside (8), aeginetoyl ajugol 5''-O-${\beta}$-D-quinovoside (13)]. The chemical structures of these compounds were identified on the basis of spectroscopic methods and comparison with literature values. Among these compounds, paulownin (2), monopalmitin (3), uracil (5), daucosterol (6), ethyl ${\beta}$-D-fructo-furanoside (7), and eleutheroside C (14) were isolated from this plant for the first time.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.253-258
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• 1991

- An exoinulinase (EC 3.2.1.80) was purified from a commercial inulinase preparation from Aspergillus ficuum using ion exchange chromatography on CM-Sephadex C-50 and DEAESepharose 6B and HPLC gel filtration on a Protein Pak 125 column. Native exoinulinase had a molecular weight of 83, 000$\pm$ 1, 000 and was glycoprotein. Optimal pHs of the enzyme were ranged from 4.4 to 4.7. About ninety five percent of the whole activity was maintained even after incubation of 8 hours at $55^{\circ}C$.The enzyme was a typical non-specific P-fructofuranosidase, of which I/S ratio appears to be 0.35.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.507-513
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• 1997

To separate and concentrate functional components contained in soybean curd whey, ultrafiltration was performed using regenerated cellulose or polysulphone membrane of spiral-wound type with MWCO 10,000, and the permeate and retentate solutions were analyzed. As the pH of soybean curd whey increased, the permeate flux decreased in both membranes. Treatment of 0.01 M EDTA rather decreased the permeate flux compared with control. The concentration of ionic calcium, which decreased with the pH increase, was thought to affect the permeate flux also. In case of polysulphone membrane, the permeate was efficiently purified and the retentate protein was concentrated significantly in which the membrane rejection value (MRV) for chemical oxygen demand (COD) was 79.25% and that of protein was 98.42% at the volume concentration ratio (VCR) of 10. MRV of the protein of regenerated cellulose membrane was lower than that of polysulphone membrane. To recover oligosaccharides to the permeate solution and increase the content of raffinose and stachyose, regenerated cellulose membrane was more suitable than polysulphone membrane and the optimum VCR was 4.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.311-314
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• 1992

Several Physico-chemical properties of the retentate obtained from reverse osmosis of soybean curd whey were studied. The contents of sucrose, raffinose and stachyose in the retentate were 32.59%d.b., 4.76%d.b. and 9.99%d.b., respectively. Potassium (5.23%d.b.), in the retentate was a dominant element in ash. Protein content (18.69%d.b.), amino acid composition and subunit pattern of protein in PAG-electrophoresis were somewhat different from those of the soybean protein. Emulsification activity, emulsification stability and viscosity of protein isolated from soybean curd whey (WPI) were slightly inferior compared to protein isolated from soybean (SPI), with the exception of solubility that depended on the pH of WPI.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.393-397
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• 1990

The contents of the several antinutritional factors and lipoxygenase activity of 19 soybean varieties recommended for cultivation in Korea were analyzed. The ranges of raffinose and stachyose contents, which are the flatulence factors, were $0.74{\sim}1.58%\;d.b.\;and\;3.34{\sim}5.30%d.b.$, respectively and the total amount of these sugars was high in the varieties of Hill, Baekun and Jangbaek. The contents of trypsin inhibitor and phytate phosphorus in the soybean varieties ranged from 21.2 to 37.0 TI/g, d.b. and from 337 to 605mg%, d.b. respectively. The lipoxygenase activity of $163.6{\sim}403.5unit$ was shown in the 19 soybean varieties, and Padal, Jangbaek and S-133 were the varieties with the higest activity.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.365-370
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• 2012

Proximate composition, reducing sugar, and mineral content of several cultivars of Rehmannia glutinosa were analyzed. the moisture and soluble solid content of fresh Rehmannia glutinosa ('Korea', 'Kokang', 'Sewon 10', 'Sewon 11' and 'Jihwang 1') were 74.6~78.4% and $19.6{\sim}22.4^{\circ}Brix$, respectively. Proximate composition of dried Rehmannia glutinosa ranged from 82.91~86.94% carbohydrate, 3.38~5.70% crude protein, 2.5~3.0% crude ash and 3.47~3.80% fiber. Sugar composition by HPLC/ELSD showed that sucrose (4.49~7.75 g/100 g), raffinose (2.96~4.78 g/100 g) and stachyose (42.36~45.87 g/100 g) were present, whereas monosaccharides were not detected in 5 cultivars of dried Rehmannia glutinosa. Mineral compositions of dried Rehmannia glutinosa by ICP-AES were Ca (639.9~782.0 ppm), Fe (128.5~634.9 ppm), Na (119~150 ppm), K (6,639.1~10,448.0 ppm), Mg (372.2~981.8 ppm) and Zn (8.8~474.2 ppm). However, Co and Mo were not detected. Among 5 cultivars of Rehmannia glutinosa, 'Kokang' and 'Sewon 10' contain higher amounts of Fe, Ca, K, Mg, Cu and Zn than the other cultivars.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.559-564
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• 2018

Rehmannia glutinosa root (R. root) has been used as an traditional medicine, and is important resource for natural medicines and functional foods. However, R. root contains catalpol which is bitter, and undigested sugars, including stachyose and raffinose, which can cause diarrhea. Therefore, this study was performed to identify the changes in reducing sugar from undigested sugars and in catalpol contents in R. root slurry induced by aging treatments. R. root slurry was treated at $10{\sim}70^{\circ}C$ for up to 72 hr; and extracted with a 50% ethanol solution. The catalpol content was analyzed using HPLC-UVD. Reducing sugar content generated from undigested sugars was measured by the Nelson-Somogyi methods, and the reaction rates were calculated from their variation according to aging time and temperature. During the aging treatment, reducing sugar increased and catalpol decreased. Their formation and degradation rates were highest at $50^{\circ}C$ and $30{\sim}40^{\circ}C$, and their rates were $2.05mg/g{\cdot}hr$ and 23.09 to 23.33%/hr, respectively. These results indicated that aging treatment can positively affect the sweetness and digestibility of R. root slurry. Therefore, an aging treatment could be considered for improving the taste and digestibility of R. root.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.872-877
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• 1997

Soybean curd whey(SCW) containing plenty of nutrients is the discarded by-product in soybean curd processing. To test the potential utilization of SCW as a medium for the cultivation of Lactobacilus acidophilus, the chemical composition of SCW, as well as the growth, acid production, acid-tolerance, and bile-tolerance of L. acidophilus in SCW-based media were investigated. Sucrose and stachyose, the main free sugars of SCW, were 0.42% and 0.41%, respectively. SCW contained 36.1mg/L of total free amino acids. L. acidophilus KFRI 150 showed lower cell growth and acid production in SCW than those in MRS broth. In optimized SCW-based medium supplemented with 1.0% glucose, 0.5% yeast extract, and 0.2% $K_{2}HPO_{4}$, the growth and acid production of L. acidophilus KFRI 150 increased by twice against those in SCW. In optimized SCW-based medium, the viable counts of four L. acidophilus strains were mostly at the level of $10^{9}$/ml, which is similar to those in MRS broth. Each acid-tolerance and biletolerance of four L. acidophilus strains cultured in optimized SCW-based medium and MRS broth showed no dist-inguishable difference.