• The Korea Journal of Herbology
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• v.25 no.3
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• pp.149-157
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• 2010

Objective：Gagam-Gongjin-dan (GGD) is an oriental medicinal prescription composited with Cervi parvum Cornu, Corni Fructus, Angelica Gigantis Radix, Lycii Fructus, Dioscoreae Rhizoma, Citri Pericarpium, Gastrodiae Rihzoma, Agastachis Herba, Cassiae cortex, Scutellariae Radix and Schisandrae Fructus. The purpose of this study was to investigate the effects of GGD extract against acetaminophen (APAP)-induced liver injury in mice. Methods：GGD extract was prepared by extracting with methanol for 7 days. The extract was freeze-dried following filtration through vacuum distillation system. The first, we investigated the antioxidant effects of GGD extract on electronic donating ability (DPPH), nitrite (NO) scavenging and superoxide dismutase (SOD)-like activity. The next, we investigated the possible hepatoprotective effect of GGD extract administration against acetaminophen-induced liver injury in mice. Mice were orally administrated with or without GGD extract of different doses (25-100 mg/kg/day) one times per day for 6 days. After 3 days, APAP was orally applied with a single dose (400 mg/kg). Results：GGD extract increased DPPH, NO and SOD-like activities in dose dependant. APAP treatment significantly increased aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities in plasma. Also, APAP treatment significantly evaluated lipid peroxidation product thiobarbituric reacting substances (TBARS) and depleted some antioxidant enzymes (superoxide dismutase, catalase, d-aminolevulinate dehydratase and gluthathione peroxidase activities) in liver homogenates compared to the control group. However, the orally administration of GGD extract was able to counteract these effects. Histological studies provided supportive evidence for biochemical analysis Conclusions：These results suggest that GGD extract has a potential antioxidant and hepatoprotective effect against APAP-induced liver injury, these properties may contribute to liver disease care.

• Korean Journal of Materials Research
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• v.22 no.1
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• pp.54-60
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• 2012

The particle size of MgO was examined as a function of the Na content in $Mg(OH)_2$ powders and the calcination temperature. $Mg(OH)_2$ suspension was obtained by dropwise precipitation of $Mg(NO_3)_2{\cdot}6H_2O$ and NaOH solutions. The suspension was diluted by varying the dilution volume ratio of distilled water to $Mg(OH)_2$ suspension to change the Na salt concentration in the suspension. $Mg(OH)_2$ slurry was filtered and dried at $60^{\circ}C$ under vacuum, and then its $Mg(OH)_2$ powder was calcined to produce MgO with different amount of Na content at $500\sim900^{\circ}C$ under air. Investigation of the physical and chemical properties of the various MgO powders with dilution ratio and calcination temperature variation was done by X-ray diffraction, transmission electron microscopy, BET specific surface area and thermal gravimetric analysis. It was observed that MgO particle size could depend on the condition of calcination temperature and dilution ratio of the $Mg(OH)_2$ suspension. The particle size of the MgO depends on the Na content remaining in the $Mg(OH)_2$ powder, which powder was prepared by changing the dilution ratio of the $Mg(OH)_2$ suspension. This change increased as the calcination temperature increased and decreased as the dilution ratio increased. The growth of MgO particle size according to the increase of temperature was more effective when there was a relatively high content of Na. The increase of Na content lowered the temperature at which decomposition of $Mg(OH)_2$ to MgO took place, thereby promoting the crystal growth of MgO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.700-705
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• 2012

$Prunus$ $mume$ was steamed for easier removal of the pulp. The steamed fruit pulp was vacuum dried and powdered. The steamed $Prunus$ $mume$ powder (SPP) was passed through a 250 ${\mu}m$ sieve, fluidized in a fluid-bed granulator, and then granulated by top-spraying with water (SPPGW) or the extract obtained from steam (SPPGE). Then the physicochemical and sensory properties of SPP, SPPGW, and SPPGE were evaluated. The flowability of powder (angle of repose $^{\circ}$) of SPP, SPPGW and SPPGE was $23.59^{\circ}$, $11.07^{\circ}$, and $13.94^{\circ}$, respectively. The water dispersibility of SPP, SPPGW, and SPPGE was 18.69, 10.04 and 6.00 sec, respectively. Also, the overall acceptance of SPP, SPPGW and SPPGE was 3.00, 3.44 and 6.56, respectively. In conclusion, SPPGE can be used as granular steamed whole fruit pulp with good powder flowability and dispersibility, and therefore consumer acceptance.

• The Korea Journal of Herbology
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• v.27 no.2
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• pp.85-91
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• 2012

Objective : Myeongganbo (MGB) composited with Hovenia Semen, Puerariae Radix and Dioscoreae Rhizoma is the prescription for protection of liver function. The purpose of this study was to investigate the effects of MGB extract against acetaminophen (APAP)-induced liver injury in mice. Methods : MGB extract was prepared by extracting with hot distilled water. The extract was freeze-dried following filtration through vacuum distillation system. Mice fasted for overnight were orally administrated with or without MGB extract of different doses (25-200 mg/kg/day). After 30 min, APAP was orally applied with a single dose (400 mg/kg). The levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were measured in plasmas of mice. Glutathione (GSH), glutathione peroxidase GSH-px), cyclooxygenase-2 (COX-2) activity and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) level were investigated in liver homogenates. Liver sections were stained with haematoxylin & eosin, anti-TNF-${\alpha}$ and anti-mouse COX-2 antibodies. Results : APAP treatment remarkably increased AST and ALT activities in plasma but inhibited GSH and GSH-px levels in liver homogenates. Also, liver injury was significantly accelerated by APAP treatment. Furthermore, APAP remarkably elevated COX-2 activity and TNF-${\alpha}$ levels in liver homogenates. However, administration of MGB extract was able to counteract these effects. Histological studies provided supportive evidence for biochemical and molecular analysis Conclusions : These results suggest that MGB extract has potent hepatoprotective effect against APAP-induced liver injury, these properties may contribute to liver disease care.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.54-59
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• 1997

After extracting Caridina denticulata denticulata, the raw material of salt-fermented Toha, with the use of water, ether, acetone and methanol in order, we had the antimicrobial activity test for nine strains of bacteria which are harmful to the human body and food. It is as follows; solvent extract yield of the powder of vacuum freeze dried Caridina denticulata denticulata was 52% of water fraction, 7.4% of ether fraction, 1.0% of acetone fraction and 0.8% of methanol fraction. The result of solvent extract antimicrobial search of Caridina denticulata denticulata said that with the sample of 20$\mu\textrm{g}$/disk, ether fraction resulted in clear one of 8~12mm, acetone fraction 8~12mm, methanol fraction 7~9mm and water fraction didn't have antimicrobial effect. The minimal inhibitory concentration of solvent extract of Caridina denticulata denticulata per area was that ether fraction was 250~500$\mu\textrm{g}$/$m\ell$, acetone fraction 125~500$\mu\textrm{g}$/$m\ell$ and methanol fraction 250~500$\mu\textrm{g}$/$m\ell$. The minimal bactericidal concentration of solvent extract per area of Caridina denticulata denticulata showed that ether fraction was 2, 500~10, 000$\mu\textrm{g}$/$m\ell$, acetone fraction 1, 250~10, 000$\mu\textrm{g}$/$m\ell$ and methanol fraction 5, 000~10, 000$\mu\textrm{g}$/$m\ell$.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.363-370
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• 1988

An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at $40^{\circ}C$. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE $(20{\mu}m/40{\mu}m)$ or polyester/viniliden chloride/polypropylene $(12{\mu}m/15{\mu}m/50{\mu}m)$ film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.227-232
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• 1981

To obtain several basic data which can be applied to preparations of intermediate moisture food (IMF) with cooked rice, various model IMF were prepared by infusing humectants such as glycerol, sorbitol. sodium chloride and sucrose into freeze-dried cooked rice and resulting water activities were measured by vacuum pressure manometer, Characteristics and composition of various humectants were studied on the basis of greatest lowering of water activities at the same w/w% concentration. Glycerol and sorbitol were more efficient in lowering water activity than other humectants. Mixture of humectants, however, were more effective than single solutes at the same concentration for lowering water activity. The measured values of water activity were compared to the predicted values by several known equations. Of those, the Ross equation was the most accurate means of predicting the water activity of the model IMF containing glycerol, and the Norrish equation, of the model IMF containing sorbitol, respectively.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.