• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.400-409
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• 2017

The purpose of this study was to measure the antioxidant and physiological activities of seed from Gardenia jasminoides Ellis fructus (GJE) in Namhae Korea. We determined proanthocyanidin. GJE seed were extracted by 70% ethanol, chloroform:methanol, 2:1 volume ratio (CM) and n-butanol of three solvents. To investigate by the solvent extract of flavonoid content and value as a functional food ingredient of GJE seed through various antioxidant activities were performed. Solvent extract antioxidant activity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). The content of proanthocyanidin in GJE seed was $70.035{\pm}0.772mg$ catechin eqivalents/g dry weight. As a result of bioactivity assay, by a solvent of seed were found that the relationship with the increase of flavonoid content increased bioactivities. The antioxidant activity of the extract from the other except for the n-butanol extract on seed was observed at a high level. The results suggest that Gardenia jasminoides Ellis fructus seed can be used as a natural antioxidant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.185-189
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• 2013

Daeripjami, a novel black rice variety developed by conventional breeding has high contents of Cyanidin-3-glucoside(C3G) and a more strong antioxidant than normal black rice. This study aimed at informing ordinary people of the superiority of Daeripjami, a variety of rice proven to be superb physiologically and valuable as natural coloring, and making it popular by examing the physicochemical features of the rice. Recently, an increasing number of people in modern society are suffering from various adult diseases and atopic diseases. Therefore, in order to resolve the problem by making people consume more C3G, the main coloring contained in functional rice Daeripjami. The general components of Daeripjami, Superjami, Heugjinju and Ilpum were compared, As for water content, Ilpum took first place, followed by Heugjinju, Daeripjami and Superjami, As for crude protein and fat content, Heugjinju was highest, followed by Daeripjami, Superjami and Ilpum. This indicated that Daeripjami likely has better cooking qualities than Heugjinju. Amylose content turned out to be related with the volume, stickness and retrogradation of cook rice. As Heugjinju contained more amylose than Daeripjami, the latter was expected to have better eating quality than the former. The 1000 grain weight of daeripjami was 1.67 times heavier than that of Heugjinju. The C3G content of Daeripjami is 3.49 times higher compared with that of Heugjinju. As for total polyphenol and electron donating ability, Daeripjami was high in physiological functionality.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.2
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• pp.542-548
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• 2003

The present study was aimed to investigate whether glycyrrhizin, which is the major component of Glycyrrhiza uralensis, has an antioxidant effect and regulatory effect on Na,K-ATPase in gentamicin-induced acute renal failure (ARF) rats . It is well known that reactive oxygen species (ROS), such as superoxide anion and hydroxyl radical, are main pathophysiological factor in gentamicin-induced ARF. Glycyrrhizin showed potent in vitro antioxidant activity, especially superoxide scavenging activity, in a dose-dependent manner. Plasma lipid peroxide level was restored to normal level by oral administration of glycyrrhizin (200 mg/kg) in the gentamicin-induced ARF rats. The expression of Na,K-ATPase α1 subunit was restored in the gentamicin-induced ARF rats by administration of glycyrrhizin, whereas β1 subunit was not restored. The renal functional parameters including urine volume, cleatinine clearance, urine osmolality, solute-free water reabroption were also partially restored in gentamicin-ARF rats by administration of glycyrrhizin. Taken together, the amelioration of renal functions and the expression of sodium pump by administration of glycyrrhizin in the gentamicin-induced ARF was appear to be mediated by the scavenging of ROS.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• The Korea Journal of Herbology
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• v.23 no.2
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• pp.225-233
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• 2008

Objectives : The purpose of the present study was to development of neuroprotective antioxidant agents. For the purpose, we investigated the neuroprotective effect of anti oxidant herb, the root of Polygonum cuspidatum on transient focal cerebral ischemia in rats. Methods : The roots of Polygonum cuspidatum were extracted by 85% MeOH (PCE). Radical scavenging effects were investigated using DPPH assay and TBARs (Thiobarbituric acid reaction substance) assay in brian homogenates. Neuroprotective effect was investigated using transient focal cerebral ischemia rat model (2 h of ischemia, 22 h of reperfusion) by behavioral test and measurement of brain damage using 2, 3, 5-triphenyltetrazolium chloride staining. Results : PCE showed potent and dose dependent radical scavenging effects in DPPH and TBARs assay. Oral administration of PCE reduced brain infarct volume by 29.7% and improved the sensory motor functional deficit by 29% compared with vehicle treated group. Conclusions : PCE showed radical scavenging effects and neuroprotective effect on stroke rat model. Therefore, Polygonum cuspidatum could be a candidate for the development of neuroprotective-antioxidant agents.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Journal of the Korean Ceramic Society
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• v.40 no.7
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• pp.683-689
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• 2003

The cylindrical ${\gamma}$-alumina pellets were prepared using amorphous alumina and pore generating agent. Its were immersed in aqueous solution of the mixture of Fe(NO$_3$)$_3$.9$H_2O$ and $CH_3$COOH, Fe(NO$_3$)$_3$.9$H_2O$ and $CH_3$COOH and HNO$_3$, and Fe(NO$_3$)$_3$.9$H_2O$ and HNO$_3$. The pellets thus were hydrothermally treated at 20$0^{\circ}C$ for 3 h in autoclave, and were investigated morphologies and changes of crystal pore characteristics, $N_2$ adsorption and desorption isotherms, active sites and mechanical strength etc. According to the preparation method, acicular platelet pseudo-boehmite crystals of 0.1~0.3 ${\mu}{\textrm}{m}$ size were transformed into acicular pseudo-boehmite cristals of 0.5~2 ${\mu}{\textrm}{m}$ size having the same crystal structure. When ${\gamma}$-alumina pellets were immersed in aqueous solution of the mixture of Fe(NO$_3$)$_3$.9$H_2O$ and $CH_3$COOH and then were hydrothermally treated, pore volume between 100 $\AA$ and 1000 $\AA$ was increased from 0.34 ㏄/g to 0.86 ㏄/g, and the gap of $N_2$ adsorption and desorption hysteresis loop was decreased due to increasement of pore size. New active site that could adsorb the C-H functional group was created on the catalist. Also, mechanical strength of catalyst was increased from 1.06 ㎫ to 1.36 ㎫.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.567-573
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• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

• Cartoon and Animation Studies
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• s.26
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• pp.157-172
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• 2012

In order to overcome the limits of domestic image content market, entering the global market is inevitable and expanding our market volume in foreign market as in domestic market is an important factor that determines the future of Korea image content industry. Suggestions and discussions on policy for investments on domestic image content should be carried out to resolve such situation. Specially, the reason why cooperative system of central government and local government is in dire need is because cultural content industry support measures of central government is unsatisfactory and local government is not adequate enough to respond to the global environment because investment resources of small and medium enterprises in cultural content is insufficient. This paper intends to study cases of policy promoted by domestic local government and support cases of foreign countries when domestic image content industry is expanding into the global market, and to search for solutions from integrated functional perspective of central government and local government for international co-production environment. This study suggests the necessity of political connection in terms of central government strengthening assistance policy on dispersed policy of local government who operates 11 cultural industry promotion districts throughout the country. First, this study suggests the possibility of expanded international co-production by central government and local government through investment(fund).