• 대한약리학회지
• /
• 제8권1호
• /
• pp.27-30
• /
• 1972

The effect of the Ginkgoic acid on the amounts of total cholesterol and triglycerides in serum from rabbit was observed. Ginkgoic acid was obtained from Ginkgo biloba L. fruits, and it was subcutaneously administered to the three days fasted rabbits. After three days starvation, the amounts of total cholesteral and triglycerides in serum of the rabbit were markedly increased. The increased amounts of total cholesteral and triglycerides were gradually decreased by administration of Ginkgoic acid, and were returned to the control levels after 4 days. According to the above results, it would be concluded that Ginkgoic acid influences for the recovery of the increased amounts of total cholesterol and triglycerides by abnormal metabolism to normal on rabbit.

• 한국식품조리과학회지
• /
• 제15권2호
• /
• pp.95-101
• /
• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국조리학회지
• /
• 제20권5호
• /
• pp.29-33
• /
• 2014

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

• 한국식품영양과학회지
• /
• 제17권1호
• /
• pp.7-11
• /
• 1988

한국(韓國)과 일본(日本)에서 생산(生産)되는 Gynostemma pentaphyllum Makino 의 amino acid 조성(組成)을 분석(分析) 비교(比較)하여 다음과 같은 결과(結果)를 얻었다. 1. Total amino acid 는 lysine, histidine, arginine 등 17종(種)의 amino acid을 확인하였다. 2. 한국산(韓國産)과 일본산(日本産) 돌외의 total amino acid 함량(含量)은 흡사하고, 한국산(韓國産)의 경우 일본산(日本産)보다 histidine이 더 많이 함유(含有)되어 있었다. 3. 17종(種)의 Amino acid중, 한국산(韓國産), 일본산(日本産) 모두 glutamic acid가 가장 많이 함유되어 있었고 한국산(韓國産)에는 methionine이, 일본산(日本産)에는 cystine이 가장 적게 함유되어 있었다.

• 한국식품영양과학회지
• /
• 제15권3호
• /
• pp.249-252
• /
• 1986

구기자(枸杞子)의 총(總)아미노산조성(組成) 및 유리(遊離)당을 각각 amino acid autoanalyzer, HPLC로 분석(分析)한 결과(結果)는 다음과 같다. 1. 17종(種)의 총(總)아미노산이 검출(檢出)되었다. 즉 asparatic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenr-lalanine, hisidtine, lysine, arginine인데 이중 threonine을 가장 많이 함유하였으며 aspartic acid는 가장 적었다. 2. 총(總) essential amino acid량은 총(總)아미노산량의53.93%로 양질(良質)의 아미노산을 함유하였다. 3. Glucose, fructose, saccharose 등 3종(種)의 유리(遊離)당이 검출(檢出)되었는데 이중 fructose를 가장 많이 함유하였다.

• 한국식품조리과학회지
• /
• 제17권1호
• /
• pp.80-90
• /
• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• Journal of Ginseng Research
• /
• 제4권2호
• /
• pp.133-145
• /
• 1980

In order to find out the inhibitors of acetic acid fermentation in Korean ginseng (Panax Sin son C. A. Meyer), total aglycone, panaxadiol, panaxadiol, oleanolic acid and ${\beta}$ -sitosterol were added to the basal medium, respectively, and a surface culture was carried out at 30$^{\circ}C$. The results were as follows: 1 . Saponins lost their activity to inhibit the acetic acid fermentation by hydrolysis. 2 Panaxadiol inhibited slightly, and the degree of inhibition was about 1/300 of that of free saponins. 3. Panaxadiol and oleanolic acid inhibited silighly similar to total aglycone. 4. Acetic acid fermentation was stimulated at the early stage when ${\beta}$-sitosterol was added to the media below the level of 0.000815%. But the fermentation was inhibited when media contained it more than that media 5. An over-oxidation of acetic acid was observed when the media contained total aglycone. panaxadiol, panaxatriol, oleanolic acid and ${\beta}$-sitosterol, respectively, while the media which contained sucrose, ginseng extracts ginseng saponins was shown not to be over-oxidized.

• 한국식품영양학회:학술대회논문집
• /
• 한국식품영양학회 2001년도 동계 학술심포지움
• /
• pp.125-125
• /
• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• 동아시아식생활학회지
• /
• 제12권2호
• /
• pp.123-128
• /
• 2002

시료로부터 chloroform-methanol(2:1/v:v)혼합용매로 추출하여 얻은 조, 기장, 수수의 총지질 함량은 각각 3.9%, 2.7% 및 2.3%였다. 추출한 총지질을 silicic acid column을 이용하여 중성지질, 당지질, 인지질로 분획하고 그 함량을 구한 결과 총지질에서 중성지질, 당지질, 인지질의 함량은 조에서 72.4%, 18.8% 및 8.8%였고, 기장은 69.2%, 21.1% 및 9.6%였으며, 수수는 77.4%, 16.1% 및 6.6%였다. 모든 시료에서 중성지질이 가장 많은 양을 함유하고 있었으며, 각 지방질의 지방산을 GC로 분석한 결과, 모든 시료에서 가장 많은 지방산은 linoleic acid 였고, oleic acid와 palmitic acid가 그 다음으로 많은 양을 나타내었다. 조의 인지질에서 behenic acid가 12.77%로 상당한 양이 검출된 것과 중성지질에서 극히 소량이지만 myristic acid가 검출된 것이 특징적이다. Linolenic acid는 모든 시료에서 검출되지 않았다.

• 한국유기농업학회지
• /
• 제25권2호
• /
• pp.461-473
• /
• 2017

Total mixed ration (TMR) including concentrate diet and roughage together have been used for the ruminant animal. Relatively high concentrations of moisture and water soluble carbohydrate are representative feature of TMR. Those moisture and water can also provide a niche for bacterial growth. Therefore, a possible fermentation of TMR induced by micro-organism is generally accepted. The present study hypothesized that different lactic acid bacteria could alter fermentation of TMR and subsequently rumen fermentation. Three lactic acid bacteria, Lactobacillus paracasei (A), L. plantarum (B) and L. parabuchneri (C), were employed and 7 treatments under full factorial design were compared with control without inoculation. TMR for dairy cow was used. Significant alterations by treatments were detected at lactic acid and butyric acid contents in TMR (p<0.05). Treatment AC (mixture of A and C) and BC (mixture of B and C) showed great lactate production. Great butyrate production was found at treatment C. At in vitro rumen fermentation, treatments B, C and AB (mixture of A and B) showed significantly great total gas production (p<0.05). All treatments except treatments B and AB, showed less dry matter digestibility, significantly (p<0.05). Total volatile fatty acid production at treatment AC was significantly greater than others (p<0.05). In individual volatile fatty acid production, treatment AB and AC showed great acetate and propionate productions, significantly (p<0.05). This study investigated correlation between organic acid production in TMR and rumen volatile fatty acid production. And it was found that butyric acid in TMR had significant negative correlation with acetate, propionate, total volatile fatty acid, AP ratio and dry matter digestibility.