• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.10a
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• pp.15-15
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• 2010

Ginseng contained many different kinds of saponin which was the most valuable for people, but its yield cannot satisfy the demand using traditional extract methods. Enzyme transformation is a conformable and highly performed method which was fit for today. A ${\beta}$-glucosidase producing bacterium ($DCY51^T$) was isolated from Korean fermented-vegetable food kimchi. The 16S rRNA gene sequence analysis revealed that the strain $DCY51^T$ belongs to the genus Lactobacillus. The highest sequence similarity was found with Lactobacillus paracollinoides LMG $22473^T$ and Lactobacillus collinoides LMG $9194^T$ with levels of 16S rDNA similarity of 97.4% and 97.3%, respectively. Based on the above results the strain $DCY51^T$ placed in the genus Lactobacillus and proposed a new species, Lactobacillus kimchicus sp. nov. $DCY51^T$ (= KCTC $12976^T$ = JCM $15530^T$). It was culture solution reacted with Red Ginseng extract and $Rb_1$, respectively. The medium of bacteria was the liquid of MRS, the temperatures of growing and reacting between bacteria liquid and saponin were samely $37^{\circ}C$, there spective reacting time were 12 hours and 48 hours. Thus we got different saponins, and TLC and HPLC analysis showed that: enzyme respectively reacted with $Rb_1$ and Red Ginseng extract got the transformed saponin, respectively. The polarity position in TLC was a little higher than Rd; and the polarity position was the same as that of Compound K's, the saponin obtained from HPLC and other experimental results was not Compound K. The constitution of its saponin was hoped to be further confirmed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.338-343
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• 1998

Artemisia iwayomogi(A. iwayomogi) is a major edible vegetable in Korea. A iwayomogi containing a strong bitter taste, particularly, is known to manifest an effect on cough, abdominal pain, indigestion and bleeding. In this experiment, ethanol extract of A. iwayomogi(50mg/kg body weight) was fed to growing male Sprague-Dawley rats for four weeks in order to examine the lipid lowering effect of A. iwayomogi in the live and serum. High fat diet included 10% lard, 1% cholesterol and 0.25% sodium cholate. The administration of A. iwayomogi extract decreased serum cholesterol compared with the control. At the same time, serum triglyceride(TG) was decreased to 25%. Although atherogenic index and HTR tended to decrease, phospholipid level in the serum was shown to increase by A. iwayomogi administration. At the same token, total liver lipids were decreased to 40%. The group fed both high fat and ethanol extract showed 28% decrease of liver lipids compared with the group fed only high fat diet. On the other hand, HDL cholesteol level of high fat and extract fed group was increased to 30% compared with the non-extract-fed control. Liver TG also was decreased to about 21% in the extract fed groups. Liver phospholipids, particularly, exceeded more than double of the level of high fat control. The above results indicate than A. iwayomogi exert a strong hypocholesterolemic and hypolipidemic effect which may lead to the protection from hypertention, obesity, stroke and many other circulatory diseases.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.1
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• pp.156-166
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• 2007

Soybean meal was widely used as a protein source in pig feedstuff because it has a good amino acid balance compared with other vegetable sources. However, soybeans contain trypsin inhibitors and other antinutritional factors which can lead to lower the digestibility of amino acid, and consequently reduce the growth performance. Heat treatment of soybeans is helpful shown to decrease the antinutritional factors and elicit an improved growth performance. Additionally, microbial processe using(HP 100, HP 200 and HP 300), and non-protein constituent removal are suggested to improve the growth performance and nutrient digestibility. Inadequate heat treatment of soybeans gives no damage to adult pig, but it has been shown to decrease nutrient digestibility in young pig. So, soy protein concentrate (SPC) and Isolated soy protein(ISP) were more widely used for nursery pigs than growing and finishing pigs, since SPC and ISP have similar characteristics as milk product.

• Korean Journal of Agricultural Science
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• v.48 no.1
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• pp.33-43
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• 2021

Along with the widespread use of pesticides in the world, concerns over human health impacts are rapidly growing. There is a large body of evidence on the relationship between the exposure to pesticides and the elevated rate of chronic diseases such as different types of cancers, diabetes, neurodegenerative disorders like Parkinson, Alzheimer, and amyotrophic lateral sclerosis (ALS), birth defects, and reproductive disorders. This research assessed the health risk of pesticide residues by the dietary intake of vegetables collected from the agro-based markets of Dhaka, Bangladesh. As some of the banned pesticides were also found in vegetable samples, they may pose a higher risk because of cheaper availability and hence the government of Bangladesh should take strong measures to control these banned pesticides. Five organo phosphorus (chlorpyrifos, parathion, ethion, acephate, fenthion) and two carbamate (carbaryl and carbofuran) pesticide residues were identified in twenty four samples of two common vegetables (tomato and brinjal). The pesticide residues ranged from below a detectable limit (< 0.01) to 0.36 mg·kg^-1. Acephate, chlorpyrifos, ethion, and carbaryl were detected in only one sample, while co-occurrence occurred twice for parathion. Continuous monitoring and strict regulation should be enforced regarding the control of pesticide residues in fresh vegetables and other food commodities in Bangladesh.

• Journal of Advanced Technology Convergence
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• v.1 no.1
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• pp.1-6
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• 2022

Since 2015, the government has been making efforts to distribute Korean smart farms. However, the supply is limited to large-scale facility vegetable farms due to the limitations of technology and current cultivation research data. In addition, the efficiency and reliability compared to the introduction cost are low due to the simple application of IT technology that does not consider the crop growth and cultivation environment. Therefore, in this paper, data analysis services was performed based on public and external data. To this end, a data-based target smart farm system was designed that is suitable for the situation of farms growing in facilities. To this end, a farm risk information notification service was developed. In addition, light environment maps were provided for proper fertilization. Finally, a disease prediction model for each cultivation crop was designed using temperature and humidity information of facility farms. Through this, it was possible to implement a smart farm data service by linking and utilizing existing smart farm sensor data. In addition, economic efficiency and data reliability can be secured for data utilization.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of People, Plants, and Environment
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• v.22 no.1
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• pp.1-14
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• 2019

This study was designed to examine agro-healing services and programs provided and operated by farms in Korea. The results of the analysis of the agro-healing programs and operation of farms were as follows. The purpose of the operation of farms was to raise productivity by managing farms in a cooperative way through agricultural production, education and healing, and to raise income by processing and selling agricultural products. It was difficult to access farms by public transport and thus visitors had to use their own cars. The size of farms varied. The main resources utilized in the surveyed programs were plants, rural environments and landscapes, and agricultural products. The programs were conducted using resources that were commonly found in rural areas. Facilities on each farm were equipped with facilities (indoor and outdoor learning place, gardens, vegetable gardens, orchards, etc.) and convenience facilities (parking lots, drinking fountains, kiosks, etc.) to support program operation. However, facilities for the handicapped and accommodation facilities were insufficient. The programs operated on each farm utilized agricultural resources, farm produce, and rural resources and were classified into activities such as making, feeling, and growing. The average number of people who operated the family-centered program was 2-3, having qualifications such as welfare horticultural therapists, forest interpreters, experience instructors, and social workers. In addition, they had expertise in medicinal food, dietary life, and social welfare, and they also had essential expertise required to operate programs.

• Journal of People, Plants, and Environment
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• v.22 no.4
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• pp.341-354
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• 2019

Urban agriculture, which promotes communication in vulnerable classes and the formation of social networks has been gaining attention with an emphasis on healthy city, elderly-friendly city, safe city and happy city as future keywords about urban life. There is a growing interest in public awareness in many areas such as health, society, economy, and ecology. As an attempt to improve the diversity of urban gardens, this study begins with collecting suitable crops for urban gardens from "Imwongyeongjeji (林園經濟志)," an encyclopedia written by Yoo-Ku Seo, a scholar in the 18-19th century. Out of those recorded in "Gwanhyuji (灌畦志)," 128 kinds of crops with linkage of the historical achievements of the realists who gave their priority to public welfare were selected and 53 crops which had traditionality, historicality, health functionality and popularity were finally selected. The properties (cold, warm, clam) of the selected crops were evenly distributed, and there was no crop that was hot and cool. In addition, the number of crops that have a sweet taste was the highest, followed by spicy and bitter, but there was no salty vegetable, which can be attributed to the fact that 12 namuls (wild vegetables) that grow in seas were excluded in this study since they were not suitable for urban gardens. Urban gardens can be transformed from those that focus on primary production and secondary consumption activities into a new resource that offers educational and traditional values by applying humanities to urban agriculture as a content resource in the era of cultural consilience and convergence. It is expected to satisfy urban residents' intellectual and participatory needs and to enhance the diversity and utility of urban gardens by applying traditional knowledge to a new model of urban agriculture. We hope that further research will be conducted to develop new types and models of urban agriculture going forward.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.11-11
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• 2021

Ferns have been consumed as food in many countries for centuries. As rich sources of protein, fiber, minerals, vitamins, essential amino acids, and fatty acids, ferns provide important nutrients to humans. Eastern bracken (Pteridium aquilinum var. latiusculum (Desv.) Underw. ex A. Heller) is the most popular edible fern in South Korea where, additionally, it has long been used as an edible wild leaf vegetable. Recently, the production of eastern brackens in South Korea (2018) has reached 14,032 tons, for an annual revenue of 83.5 billion won, and even more eastern brackens are marketed if imports are taken into account as well. Most of the common ferns can be propagated using spores. However, fern farmers cultivate seedlings through traditional propagation methods, such as root pruning or rhizome division. These propagation methods exhibit limitations in forming roots and growing-points and are labor intensive. Quality seedlings of eastern bracken can be obtained through spore propagation, but the spores are fine and difficult to handle in the field. In addition, it would require appropriate environmental control. The production of synthetic seeds using encapsulation technology is easy to establish and it can be used to achieve high productivity at low cost. Synthetic seeds contain explants embedded into a seed foam, and they overcome the limitations of micropropagation and offer the possibility of using plug seedlings. Synthetic seed matrix, such as sodium alginate, has the advantages of low cost, low toxicity, and gel stability. The present study aimed to develop and produce synthetic seeds for the commercial exploitation of eastern bracken. Furthermore, we verified spore germination and the extent of gametophyte and sporophyte development achieved with our new synthetic seeds, whose production was intended to solve current problems with the handling, storage, and transportation of eastern bracken.

• Food Science and Preservation
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• v.30 no.2
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• pp.247-261
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• 2023

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B₆ and B₉ (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.