• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.653-658
• /
• 1998

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was treatee into intermediate production of orange sac and segment, stored at 2$0^{\circ}C$ during 3 months for assessment of sac-quality providing various processing conditions. Lowering the pH of syrup and sterilization temperature reduced the deterioration of sac quality in terms of intensity and destruction of sac. Sugar content of syrup had little relation with intensity of orange sac at pH 6.5, whereas in the range of pH 3.0~3.8, the increase of sugar content increased intensity of sac. The storage of segment form maintained better quality than that of sac form. The absorbance of syrup was linearly inverse to sac intensity. The deterioration of sac quality may be related to effulence of some materails in sac. Sac product sterilized at below $65^{\circ}C$ had possibility to be contaminated by microbes.

• Journal of Ginseng Research
• /
• v.18 no.3
• /
• pp.175-181
• /
• 1994

We studied the folilar wiping effects of antioxidants (ascorbate, glutathione and sodium azide), which effectively inhibited the chlorophyll bleaching or completely recorved the early stage of photosynthesis of Panax ginseng C.A. Meyer, on photosynthesis, stomatal resistance, free sugar, starch, and total saponin contents of ginseng under the excess light intensity (45 kLux) during 6 days. Ascorbate and glutathione, endogenous antioxidant, recovered photosynehtsis and stomatal resistance, and reduced the photoinhibition by the excess light intensity (45 kLux) on free sugar, starch and total saponin contents. But sodium azide, exogenous $^{1}O_2$ quencher, showed negative effect. Therefore, we assumed that carbohydrates and saponin metabolisms of ginseng by antioxidants (ascorbate, glutathione) were normal. For the reduction of inhibition by excess light in ginseng a program for the higher activation of antioxidants and antioxidative enzymes in ginseng leaf will be desirable. Key words Antioxidants, ascorbate, glutathione, Photoinhibition, ginseng.

• Molecules and Cells
• /
• v.44 no.2
• /
• pp.68-78
• /
• 2021

Secondary metabolites enable plants to protect themselves from herbivorous insects. Among these, cucurbitacin B (cuc-B) is a bitter-tasting compound with promising pharmacological potential. Dietary exposure to cuc-B lowered the hemolymph glucose levels of Drosophila melanogaster fed with a high carbohydrate diet, which is homologous to high blood glucose in humans, and its effect was comparable to that of metformin, a well-known glucose-lowering drug. Furthermore, cuc-B reduced tissue sugar levels and glycogen levels, as well as triacylglycerol levels. Our results thus highlight the potential applicability of this compound to treat chronic metabolic diseases such as diabetes and obesity. Additionally, we analyzed sleep quality and taste-associative memory enhancement after cuc-B and metformin treatment. Both supplements increased nighttime bout length and metformin increased memory consolidation. Therefore, discarded shell of Cucurbitaceae could be processed into health supplements.

• Advances in Traditional Medicine
• /
• v.4 no.4
• /
• pp.235-242
• /
• 2004

The alcoholic extract of dried roots of Rubia cordifolia dose dependently reduced blood sugar level in alloxan treated rats. The extract also reduced ulcer index, plasma corticosterone in cold restrain stressed rats in dose related manner. The mice treated with alcoholic extract of Rubia cordifolia spent more time in the open arm of the elevated plus maze indicating anxiolytic activity. The extract also antagonized the amnesic effect of scopolamine in mice as indicated by reduced transfer latency in the elevated plus maze. Thus the plant bears potential for use in diabetes, stress, anxiety, and dementia.

• Korean Journal of Agricultural Science
• /
• v.42 no.4
• /
• pp.423-429
• /
• 2015

This study was conducted to evaluate the effects of reduced nitrogen (N) and potassium (K) fertigation as additional fertilizer on tomato yield and nutrient contents in excessively nutrients-accumulated soil. Shoot and root dry weights (DW), dry matter rate for shoot, root and fruit and number of fruit in both AF50 and AF100 (50 and 100% levels of additional fertilizer) treatments were increased in comparison with those in AF0 (0% level of additional fertilizer) treatment. In case of nutrient uptake by tomato, nitrogen, phosphorous (P) and potassium contents in all tomato parts (leaf, stem, root and fruit) in AF50 and AF100 treatment were lower than those in AF0 treatment. On the contrary, soluble sugar and starch contents in all tomato parts in AF50 and AF100 were higher than those in AF0 treatment. There were differences between AF0 and AF50 or AF100 in tomato growth, yield, nutrient level and contents of soluble sugar and starch. In contrast, the level and initiation point of fertigation did not significantly affect the parameters. Based on our results, the application of properly reduced level of additional fertilizer is possible to maintain the productivity of tomato and alleviate the nutrient accumulation in plastic film house soils.

• Journal of the Korean Home Economics Association
• /
• v.26 no.1
• /
• pp.51-59
• /
• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• Journal of Pharmacopuncture
• /
• v.16 no.4
• /
• pp.14-21
• /
• 2013

Objectives: The objective of this study was to examine how an integrated approach to type 2 diabetes mellitus treatment could improve glycemic control and immune-potentiating activities adherent to oral hypoglycemic agents along with a botanical compound, among primary care patients. Methods: In this study, we used the self-control and the group-control methods. Candidates meeting the trial conditions were selected from among volunteers who had taken the test substance for 45 days. During the trial, all groups were on a controlled diet; neither were the original medications nor their dosages changed. Results: The results showed that the botanical compound (Glyco-Persica$^{(R)}$) significantly reduced the main clinical symptoms in diabetes type 2. In the treatment group, 36 of 52 patients (69.23%) and in the control group 10 of 52 patients (19.23%) showed reduced symptoms, and this difference was statistically significant (P < 0.05). The fasting blood sugar in the treatment group after treatment compared with that before treatment and with that in the control group after treatment was statistically different (P < 0.05). The post-prandial glucose in the treatment group after treatment was significantly different from that before treatment and from that in the control group after treatment (P < 0.05); the post-prandial blood sugar in the treatment group was reduced by 8.98%. Conclusions: The results revealed that the botanical compound (Glyco-Persica$^{(R)}$) has significant hypoglycemic properties which affect main clinical symptoms in diabetes type 2. Body weight, blood pressure, heart rate, routine blood, stool and urine tests showed no meaningful negative changes after the course of treatment. There was no significant adverse reaction during the trial.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1359-1365
• /
• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• Korean Journal of Food Science and Technology
• /
• v.23 no.1
• /
• pp.52-56
• /
• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.52 no.4
• /
• pp.375-379
• /
• 2007

This study was carried out to examine the effects of storage duration on physico-chemical properties of milled rice. Rough rice of three rice ecotypes(Japonica, Tongil and F1 hybrids with Tongil back-ground) was stored for 4, 16, 28 and 40 months without artificial environmental control in seed warehouse. And this materials were investigated for seed germination rate, brown rice hardness, alkali digestion value(ADV), contents of protein, amylose, total sugar, and reducing sugar. Seed germination rate was significantly reduced with storage duration increased regardless of rice ecotypes : 66.7% from 16 months storage, 2.5% from 28, and nil from 40 months storage in Japonica rices. And 54.0%, 67.9% in Tongil, and F1 hybrid after 40 months storage, respectively. Brown rice hardness was not significantly affected by storage duration but showed significant genotypic differences. As the storage duration prolonged, sugar content and alkali digestion value increased, protein content declined while amylose content did not show clear tendency. Total and reducing sugar contents showed sharp increase upto 16 months storage and thereafter steady in crease, and the percentage of reducing sugar content out of total sugar content increased with extended storage duration.