• Journal of the Korean Wood Science and Technology
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• v.20 no.4
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• pp.73-84
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• 1992

It was observed that the hot-water extract of the bark of Kalopanax pictus N. had the highest anti-complementary activity among the 11 kinds of forest materials. Methanol-and ethanol-soluble portions had low anti-complementary activities, but crude polysaccharide. HKP-0 had a high activity of 80%. HKP-0 contained 54.8% of total sugar and 27.9% of protein. The neutral sugars of HKP-0 consisted of mainly arabinose, galactose and glucose. HKP-4 fraction obtained by cetavlon treatment of HKP-0 showed the highest anti-complementary activity of 90%. The activity was not changed by pronase digestion bu decreased greatly by periodate oxidation. HKP-4 consisted of mainly arabinose and glucose with molar ratio of 1.0 : 22.4, HKP-4-I, an unabsorbed fraction from HKP-4 on DEAE Sepharose CL-6B column showed higher yield and activity than those of absorbed fractions. HKP-4-I was homogeneous, and its molecular weight was about 25,000. HKP-4-I contained 84.0% of neutral sugar and consisted of arabinose and glucose with molar ratio of 1.0 : 11.2. The anti-complementary activity of HKP-4-I was not decreased by the treatment of polymyxin B, and the polysaccharide activated both classical and alternative pathway in complement system. Void volume fraction obtained from HKP-4-I hydrolyzed with ${\alpha}$-amylase on Sephadex G-25 column only had a high anti-complementary activity.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.1-8
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• 2004

Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.317-331
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• 1990

Nitrogen compounds of Panax ginseng and their biological activities in plant and animal were reviewed. Major nitrogen combounds found in P. ginseng are free amino acids, Water soluble teins, insoluble proteins and peptides. Minor nitrogen compounds are dencichine. glycol)roteins. amines, alkaloides, methoxy or alkyl pyrazine derivatives. free nucleosides and nllrleir arid bases. 4-me- thymi-5-thiazoleethanol and pyroglutamic acid. The contents of total nitrogen and protein in root increased until 13 years old rvhich was the highest age tinder investigation. Soluble protein content increased With the root weight and was higher in xylem pith than cortex-epidermis indicating the rlosc relation with root growth. Arginine which covered 58% of total free amino aroids may serve as a storage nitrogen. Arginine seems to be changed into proline in rhizome, threonine in stem and again threoning and arginine in leaf. The greater the root weight the higher the polyaminc content. Polyamine stimulated the growth of root callus. Physiological roles of other minor nitrogen compounds are unknown although dencichine content is relatively high (0.5% d.w.). biochemical and pharmatological activities of some nitrogen compounds for animal were more investigated than physiological roll iota plant itself. Radiation and U.V. protective function (heat stable protein), insulin-like activity in lipogenesis and lipolysis (adenosine and pyroglutamic acid), depression of blood sugar content (glycopeptide). hemostatir and nellrotoxic activity (denrichine) and. sedative and hypnotic activity (4-methyl-5-thiazoleethilnol) are reported. Heat stable protein increased with root age. The traditional quality critsria appear to be well in accordance with biological activities of nitrogen compounds. Chemical stlldies of nitrogen compounds seem relatively rare, probably dole to difficulty of isolation, subsequently the investigations of biological activities are little.

• Food Science and Preservation
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• v.12 no.5
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• pp.436-441
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• 2005

This study was observed the effects of drying methods on the extraction characteristics of Rubi fructus (fruits of Rubus coreanus). Extraction yields of soluble solids and total sugar were high in the Rubi fructus dried by freeze drying, followed by infrared drying and sun drying. Extraction yield of phenolic compounds and DPPH radical-scavenging activity of extracts were in the following order; the Rubi fructus dried by freeze drying, the Rubi fructus dried by infrared drying, the Rubi fructus dried by sun drying. L value was the highest in the Rubi fructus dried by freeze drying, and a and b value were lowest in the fruit dried by freeze drying. These results suggest that freeze drying has an beneficial effect to enhance the quality of Rubi fructus. Water and ethanol extractions was more effective in the extraction of soluble solids and the antioxidative components.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.4
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• pp.310-317
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• 2006

This study was conducted to investigate the influence of drought stress during the pod developing and seed filling stage on source-sink relationships of soybean (Glycine max). Drought treatments were imposed by withholding water at the full-pod stage, 19 days after flowering, and then limited watering was relieved at 15 days after the initiation of drought treatment. Soybean seed yield was reduced by 39% mainly due to decreased pod number under drought stress, but the 100-seed weight was relatively less reduced. In spite of the 15-day drought during the full-pod stage, soybean produced good seeds showing similar l00-seed weight, protein, starch and soluble sugar content to those from the well-watered. Although drought during the full-pod stage caused source limitations; i.e. accelerated leaf senescence and reduced leaf soluble sugars, it did not cause limitations of other source characteristics such as SGR and leaf starch level. This is because the reduction in size of sinks, such as pod and seed abortions compensated for source limitations, resulting in balanced source-sink as expressed by LAR and the ratio of leaf area to seed dry weight. Drought stress during the pod developing and seed filling stage did not disrupt the source-sink balance

• Journal of Plant Biotechnology
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• v.50
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• pp.115-126
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• 2023

A hydroponics experiment was performed to study the physiological and biochemical changes in Moroccan barley (Hordeum vulgare L.) varieties cultivated under salt stress conditions. Four barley varieties were grown under exposure to three salt concentrations, including 0, 200, and 300 mM NaCl. The ANOVA for both salt stress-sensitive and resistant varieties indicated that salt treatment represented the main source of variability in all studied traits. Salt treatment significantly reduced root and shoot dry weight (RDW and SDW), relative water content (RWC), and chlorophyll content (Chl a, Chl b, and Chl T). However, increases in electrolyte leakage (EL) along with proline and total soluble sugar (TSS) contents were recorded. In addition, large variations in all measured traits were found between varieties. The 'Massine' and 'Laanaceur' varieties displayed relatively higher RDW and SDW values. The 'Amira' and 'Adrar' varieties showed lower RWC values and Chl contents than those of the controls indicating their relative sensitivity to salt stress. Principal component analysis revealed that most of the variation was captured by PC1 (72% of the total variance) which grouped samples into three categories according to salt treatment. Correlation analyses highlighted significant associations between most parameters. Positive relationships were found between RDW, SDW, RWC, Chl content, and soluble proteins contents, while all of these parameters were negatively associated with EL intensity, proline content, and TSS content. The results from this study showed that the 'Massine' and 'Laanaceur' varieties were relatively salt-tolerant. These two salt-tolerant varieties present a good genetic background for breeding of barley varieties showing high salt tolerance.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.285-290
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• 1972

Oranges (Citrus unshiu var.) from local orchards at Seogwi, Daejeong, Hanrim, Cheju and Seongsan where are in the southern, southwestern, northwestern, northern and eastern parts of Cheju island respectively were stored in a semi-underground room and an air-circulating refrigerated store. To compare the storage qualities between the growing districts, changes in freshness, acidity and sugar content of oranges were investigated during storage. 1) Oranges from Seogwi and Cheju districts showed remarkably lower Percentage of rot fruits with no relation of storage temperature than those of Hanrim, Daejeong and Seongsan. 2) Browning of oil gland was severe on oranges of northern and southern districts while it was little developed in case of the other districts. 3) Water soluble total sugar content was gradually increased and titratable acidity and reducing sugar content of pulp tissues was decreased during storage. 4) Oranges from the western part showed the higher ratio of sugar content to acidity and better taste as compared with the east oranges.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.31-36
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• 1997

This study was conducted to investigate the physiological functionality of the hot water, 70% acetone and 70% methanol extracts from the pumpkin. Extraction yield and pH of each solvent extract from various parts of pumpkin were investigated. Extraction yield from flesh were from 63.7% for 70% acetone to 68.2% for hot water. pH of 70% acetone extracts and hot water extracts were 5.01∼5.45 and 5.78∼6.22, respectively, and pH of the flesh part was the highest. The content of soluble solid was the highest in methanol extracts. Flesh part contained the highest concentration of soluble solid. Color of the extracts from fiber was higher than that of other parts. The content of the total sugar was in the decreasing order of flesh, fiber and peel. The content of total polyphenol and flavonoid from each solvent extract of peel was higher than that of other parts. Some differences were observed in physiological functionality of each solvent extracts from various parts of pumpkin. The nitrite scavenging ability of hot water extract from flesh, acetone and methanol extract from fiber and edible portion was higher than other parts. The electron donating ability was the highest in acetone and methanol extracts of peel, methanol extracts of flesh and edible portion, and acetone extracts of fiber.