• Journal of Life Science
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• v.20 no.1
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• pp.40-48
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• 2010

This study was carried out to investigate the physicochemical and functional properties of Yacon (Polymnia Sonchifolia) powder. The proximate composition of Yacon powder as a dry matter basis was 3.53% moisture content, 1.13% crude protein, 0.40% crude fat, 0.79% crude ash, 1.63% dietary fiber and 92.52% carbohydrate. The major free sugars were identified as fructose and glucose. Analysing total amino acids, 18 kinds of components were isolated from Yacon powder. The essential amino acid contained in Yacon powder accounted for 28.40% of total amino acid, while the non-essential amino acid accounted for 73.61%. Analysing total fatty acids, only 2 kinds - palmitic acid and lauric acid - were detected. Oxalic acid was the major organic acid. The contents of vitamin A, vitamin C and vitamin E were 0.057 mg%, 0.670 mg% and 0.001 mg%, respectively. The mineral contents of Yacon powder were in the order of Zn

• Journal of Life Science
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• v.27 no.11
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• pp.1262-1268
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• 2017

Lemon myrtle (Backhousia citriodora), a plant in the Myrtaceae family, is native to the semitropical rain-forests of Queensland and is presumably the most commercialized native spice. In Australian thousands of lemon-myrtle trees are under tillage. This study was carried out to investigate the alcohol metabolism, hepatoprotective effects and antidiabetic, tyrosinase inhibitory activity of hot-water (LMW) and 80% ethanol (LME) extracts from lemon-myrtle leaves. The alpha-glucosidase (${\alpha}$-glucosidase) inhibitory activities of the LMW and LME extracts were 7.66% and 40.29% at 1 mg/ml (p<0.05), respectively. The tyrosinase inhibitory activity of the LME extract was about 38.26 % at 1 mg/ml. The effects the LMW and LME extracts had on alcohol-metabolizing activities were determined by measuring the generation of reduced nicotinamide-adenine dinucleotide (NADH) by acetaldehyde dehydrogenase (ALDH) and alcohol dehydrogenase (ADH). The ADH activities of the LMW and LME extracts significantly increased in a dose-dependent manner and were about 154.40% and 192.03% at 1 mg/ml, respectively (p<0.05). The ALDH activities of the LMW and LME extracts also significantly increased in a dose-dependent manner and were about 151.14% and 192.34% at 1 mg/ml, respectively (p<0.05). At $100{\mu}g/ml$, the LMW and LME extracts showed significant protective effects against tacrine-induced cytotoxicity in Hep G2 cells. The results suggested that Backhousia citriodora leaf extracts have the potential to be significant sources for natural health products.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1292-1300
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• 2020

Objective: To explore feed resources capable of replacing regular poor-quality fodder, this study was conducted to evaluate the effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry leaves silage. Methods: The mulberry leaves were ensiled either untreated (control) or treated with 1×10⁶ cfu/g fresh matter Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), and a combination of 3% molasses and Lactobacillus plantarum (L+M). The fermentation quality and chemical composition were analyzed after 7, 14, 30, and 60 d, respectively. The 60-d silages were subjected to an aerobic stability test and fermented with buffered rumen fluid to measure the digestibility. Results: Inoculating lactic acid bacteria (LAB) resulted in more rapid increase in lactic acid concentrations and decline in pH of mulberry leaves silage as compared control. Higher acetic acid and lower ethanol and ammonia nitrogen concentrations (p<0.05) were observed in the LAB-inoculated silages as opposed to control during ensiling. The LAB-inoculated silages contained lower water-soluble carbohydrates compared with control during the first 14 d of ensiling, and lower neutral detergent fibre (p<0.05) concentrations as compared with non-LAB inoculated silages. Adding molasses alone increased (p<0.05) the digestibility of dry matter (DM). The aerobic stability of mulberry leaves silage was increased by LAB inoculation, whereas decreased by adding glucose or molasses. Conclusion: The LAB inoculation improved fermentation quality and aerobic stability of mulberry leaves silage, while adding glucose or molasses failed to affect the fermentation and impaired the aerobic stability. Inoculating LAB alone is recommended for mulberry leaves especially when ensiled at a relatively high DM.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.125-135
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• 2017

The purpose of this study is verification of the anti-oxidant effect and anti-inflammatory effect of Eggplant-cheongyeolsodokum composed of 8 herbs (Solanum melongena L., Lonicera japonica Thunb., Glycyrrhiza uralensis Fisch., Ligusticum chuanxiong Hort., Angelica gigas Nakai., Coptis deltoidea C. Y. Cheng et Hsiao., Gardenia jasminoides J. Ellis., Forsythia suspensa Vahl) to confirm the possibilities as useful cosmetic material. We used the modified prescription of 'cheongyeolsodokum' contained in Korean traditional medical book 'Donguibogam' as composition of Eggplant-cheongyeolsodokum and their proportions. Eggplant-cheongyeolsodokum were extracted with hot water, 70% ethanol and then powdered. To confirm anti-oxidant effect, we investigated radical scavenging ability (DPPH, $ABTS^+$, superoxide), superoxide dismutase (SOD)-like activity, total polyphenolic contents. Also to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages, and Inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by western blot analysis. As a result, Eggplant-cheongyeolsodokum showed good anti-oxidant and anti-inflammation effects, we suggest that it can be used as an active ingredient for cosmetics.

• Journal of Ginseng Research
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• v.40 no.4
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• pp.437-444
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• 2016

Background: Although Korean Red Ginseng (KRG) has been traditionally used for a long time, its anti-inflammatory role and underlying molecular and cellular mechanisms have been poorly understood. In this study, the anti-inflammatory roles of KRG-derived components, namely, water extract (KRG-WE), saponin fraction (KRG-SF), and nonsaponin fraction (KRG-NSF), were investigated. Methods: To check saponin levels in the test fractions, KRG-WE, KRG-NSF, and KRG-SF were analyzed using high-performance liquid chromatography. The anti-inflammatory roles and underlying cellular and molecular mechanisms of these components were investigated using a macrophage-like cell line (RAW264.7 cells) and an acute gastritis model in mice. Results: Of the tested fractions, KGR-SF (but not KRG-NSF and KRG-WE) markedly inhibited the viability of RAW264.7 cells, and splenocytes at more than 500 mg/mL significantly suppressed NO production at $100{\mu}g/mL$, diminished mRNA expression of inflammatory genes such as inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor-${\alpha}$, and interferon-${\beta}$ at $200{\mu}g/mL$, and completely blocked phagocytic uptake by RAW264.7 cells. All three fractions suppressed luciferase activity triggered by interferon regulatory factor 3 (IRF3), but not that triggered by activator protein-1 and nuclear factor-kappa B. Phospho-IRF3 and phospho-TBK1 were simultaneously decreased in KRG-SF. Interestingly, all these fractions, when orally administered, clearly ameliorated the symptoms of gastric ulcer in HCl/ethanol-induced gastritis mice. Conclusion: These results suggest that KRG-WE, KRG-NSF, and KRG-SF might have anti-inflammatory properties, mostly because of the suppression of the IRF3 pathway.

• Food Science and Preservation
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• v.23 no.1
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• pp.89-96
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• 2016

The purpose of this study was to investigate the chemical composition of the freeze-dried stems and fruit of the cactus Cheonnyuncho. The analysis showed that powdered stems have the highest fat content (1.91%) and the powdered fruits have he highest protein content (2.62%). The K content of the fruits higher than that of the stems, while the Ca, Mg, Na and P contents of the stems were higher than those of the fruits. Both the stems and fruits powders contained high levels of the amino acids glutamic acid and aspartic acid. The free sugars such as sucrose, fructose, and glucose were detected in both the stems and fruits. The 75% ethanol (EtOH) extract showed a relatively high antioxidative activity compared to those of the water and 75% methanol (MeOH) extracts. Furthermore, the 75% EtOH extract of the stem powder exhibited a total polyphenol content of 3.60 g/100 g, and a total flavonoid content of 2.00 g/100 g. The antioxidant activities of the stem and fruit powder extracts, measured in DPPH radical scavenging experiments, were higher than that of the control group.

• The Korean Journal of Mycology
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• v.15 no.4
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• pp.260-267
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• 1987

The effect of Ganoderma lucidum extract on Saccharomyces cerevisiae growth and physiology has been investigated. S. cerevisiae was inoculated in Henneberg solution medium into which 0, 0.1, 0.5 or 1.0% extracts of G. lucidum were added respectively and it was fermented at $30^{\circ}C$ for 5 days, respectively. Cell number of S. cerevisiae has increased according to the concentration as in order of distilled water(Dw) extracts 1.0% added>ethanol(Et) extracts 1.0% added>Dw extracts 0.5% added>Et extracts 0.5% added>Dw extracts 0.1% added>Et extracts 0.1% added group compared to control group(extracts 0% added) and in Dw extracts 1.0% added group the number has increased than those of control group after the fermentation of 72 hours. Weights of dried yeast cell have increased in each treated group than those of control group and it increased about 1.7 times in each Dw 1.0%, Et 1.0% group than those of control group after fermentation of 120 hours. The more the extracts of G. lucidum was added, the more alcohol levels increased during fermentation. The rate of carbon dioxide production per G. lucidum extract medium was faster than those of control group as G. lucidum extract was increasingly added.

• Journal of Life Science
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• v.21 no.4
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• pp.596-603
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• 2011

This study was conducted to investigate traditional medicinal plants (TMP) 1 and 2, two different multi-herbal mixtures consisting of 24 herbs. Regarding the contents of flavonoid compounds, the ethanol extract (EE) of TMP2 yielded the highest content of flavonoid compounds (40.981 mg/g), followed by EE of TMP1 (28.23 mg/g), hot water extract of TMP2 (WE, 10.046 mg/g), and WE of TMP1 (6.59 mg/g). Antioxidant activities of EE and WE of TMP1 and TMP2 were measured based on DPPH radical scavenging activity. At 1 mg/ml, the highest DPPH radical scavenging activity was shown in EE of TMP2 (96%), followed by EE of TMP1 (94%). Nitric oxide (NO) production by RAW264.7 macrophage cells stimulated with lipopolysaccharide (LPS) was reduced to 82, 77, 86, and 47% by addition of $500\;{\mu}g/ml$ of EE and WE of TMP1 and TMP2, respectively. These results were not due to the cytotoxicity of the extracts. NO synthesis was increased by 2.3, 3.6, 3.0, and 1.8 fold by addition of $500\;{\mu}g/ml$ of EE and WE of TMP1 and TMP2, respectively. These results show that medicinal plants play a significant role in antioxidative activity and activation of the immune system in the pathogenesis of inflammatory diseases, and different mixtures of the medicinal plants showed different effects.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.330-332
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• 2013

소 분위기에서 플라즈마 표면 처리의 경우 기판 표면에 존재하는 수소와 탄소 유기물들이 산소와 반응하여 $H_2O$와 $CO_2$ 등으로 제거되며 표면에 오존 결합을 유도하여 표면 에너지를 증가시키는 것으로 알려져 있다. ZnO 나노구조물을 성장시키는 방법으로는 MOCVD (Metal-Organic Chemical Vapor Deposited), PLD (Pulsed Laser Deposition), VLS (Vapor-Liquid-Solid), Sputtering, 습식화학합성법(Wet Chemical Method) 방법 등이 있다. 그중에서도 습식화학합성법은 쉽게 구성요소를 제어할 수 있고, 저비용 공정과 낮은 온도에서 성장 가능하며 플렉서블 소자에도 적용이 가능하다. 그러므로 본 연구에서는 플라즈마 표면처리에 따라 표면에너지를 변화하여 습식화학합성법으로 성장시킨 ZnO nanorods의 밀도를 제어하고 photolithography 공정 없이 패터닝 가능성을 유 무를 판단하는 연구를 진행하였다. 기판은 Si wafer (100)를 사용하였으며 세척 후 표면에너지 증가를 위한 플라즈마 표면처리를 실시하였다. 분위기 가스는 Ar/$O_2$를 사용하였으며 입력전압 400 W에서 0, 5, 10, 15, 60초 동안 각각 실시하였다. ZnO nanorods의 seed layer를 도포하기 위하여 Zinc acetate dehydrate [Zn $(CH_3COO)_2{\cdot}2H_2O$, 0.03 M]를 ethanol 50 ml에 용해시킨 후 스핀코팅기를 이용하여 850 RPM, 15초로 5회 실시하였으며 $80^{\circ}C$에서 5분간 건조하였다. ZnO rods의 성장은 Zinc nitrate hexahydrate [$Zn(NO_3)_2{\cdot}6H_2O$, 0.025M], HMT [$C6H_{12}N_4$, 0.025M]를 deionized water 250 ml에 용해시켜 hotplate에 올리고 $300^{\circ}C$에서 녹인 후 $200^{\circ}C$에서 3시간 성장시켰다. ZnO nanorods의 성장 공정은(Fig. 1)과 같다. 먼저 플라즈마 처리한 시편의 표면에너지 측정을 위해 접촉각 측정 장치[KRUSS, DSA100]를 이용하였다. 그 결과 0, 5, 10, 15, 60 초로 플라즈마 표면 처리했던 시편이 각각 Fig. l, 2와 같이 $79^{\circ}$, $43^{\circ}$, $11^{\circ}$, $6^{\circ}$, $7.8^{\circ}$로 측정되었으며 이것을 각각 습식화학합성법으로 ZnO nanorods를 성장 시켰을 때 Fig. 3과 같이 밀도 차이를 확인할 수 있었다. 이러한 결과를 바탕으로 기판의 표면에너지를 제어하여 Fig. 4와 같이 나타나며 photolithography 공정없이 ZnO nanorods를 패터닝을 할 수 있었다. 본 연구에서는 플라즈마 표면 처리를 통하여 표면에너지의 변화를 제어함으로써 ZnO nanorods 성장의 밀도 차이를 나타냈었다. 이러한 저비용, 저온 공정으로 $O_2$, CO, $H_2$, $H_2O$와 같은 다양한 화학종에 반응하는 ZnO를 이용한 플렉시블 화학센서에 응용 및 사용될 수 있고, 플렉시블 디스플레이 및 3D 디스플레이 소자에 활용 가능하다.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.