• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1150-1156
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• 2011

Deoduk (Codonopsis lanceolata) root powder was added to traditional kochujang to improve the quality of traditional kochujang. The microbial characteristics, enzyme activities, and sensory characteristics were investigated during fermentation. The aerobic bacterial count in kochujang was not remarkabley different, and yeast and mold decreased during fermentation. Yeast and mold in the kochujang with 3 and 5% added deoduk root powder were 5 log scale at 8 weeks, whereas those in the control reached the same level at 6 weeks. ${\alpha}$, ${\beta}$-Amylase activity was at its highest level at 4 weeks during fermentation, and glucose and fructose contents showed the same results. The major free sugars in kochujang were glucose and fructose, and their contents increased rapidly at 2 weeks. Free sugar contents of kochujang with added deoduk was higher than that in the control. The sensory evaluation results showed that 1 and 3% deoduk kochujang had higher scores for taste and overall acceptance than those in the control. In particular, 1% deoduk kochujang had the highest scores.

• Journal of Life Science
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• v.28 no.7
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• pp.827-834
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• 2018

In this study, the biological activities of aqueous, ethanol, and methanol extracts of larvae of the edible insect Protaetia brevitarsis seulensis, fermented using several kinds of microorganisms, were tested in in vitro experimental models. Six effective microorganisms were used for fermentation, namely Lactobacillus plantarum JBMI F3, Lactobacillus plantarum JBMI F5, Lactobacillus gasseri Ba9, Aspergillus kawachii KCCM 32819, Saccharomyces cerevisiae KACC 93023, and Bacillus subtilis KACC 91157. Biological activities (${\alpha},{\alpha}^{\prime}-diphenyl-{\beta}-picrylhydrazyl$ [DPPH] free radical scavenging activity, reducing power, and fibrinolytic activity), and biochemical properties (phenolic compounds and flavonoids) were examined in aqueous, ethanol, and methanol extracts from P. brevitarsis seulensis powder and fermented P. brevitarsis seulensis powder. The total phenolic compounds and flavonoid contents were highest in the aqueous extract of B. subtilis-fermented P. brevitarsis seulensis powder. DPPH radical scavenging activity and reducing power were stronger in the fermented group than the nonfermented group. Fibrinolytic activity were highest in the extract from B. subtilis-fermented P. brevitarsis seulensis powder. The ${\alpha}-amylase$ activity in starch was higher in the fermented group than the nonfermented group, but there was no significant difference. These results provide basic data to understand the biological activities of bioactive materials derived from fermented P. brevitarsis seulensis larvae for the development of functional foods.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.309-314
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• 2014

To improve the standardized quality of gochujang produced by major companies, the quality characteristics of 29 gochujang samples produced by regional small- and medium-scale manufacturers were determined. The average moisture content, crude protein content, pH, acidity, and salinity of gochujang from regional manufacturers were found to be 34.32-45.53%, 5.07-5.68%, 4.61-4.92, 3.30-3.72%, and 9.93-16.14%, respectively. The contents of reducing sugar, amino type N, and capsaicinoids were found to be 16.81-29.81%, 191.72-660.55 mg%, and 32.49-79.58 mg/kg, respectively, and the ${\alpha}$- and ${\beta}$-amylase activity were 2.52-4.15 and 26.36-36.47 U/g, respectively. These values varied significantly across regional manufacturers. In addition, overall, gochujang had a range of 23.93-55.64% moisture content, 4.01-7.30% crude protein content, 105.47-1092.00 mg% amino type N content, and 8.74-181.50 mg/kg capsaicinoid content. These results indicate that the quality characteristics of gochujang showed a wide distribution but met the Korean Industrial Standards. Therefore, these data can be used for quality control of gochujang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Korean Journal of Organic Agriculture
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• v.26 no.1
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• pp.151-161
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• 2018

This study was designed to investigate the effects of multi-enzyme on diarrhea and immune responses of weaned pigs. A total 36 weaned pigs ($5.92{\pm}0.48kg\;BW$; 28 d old) were randomly allotted to 2 dietary treatments (3 pigs/pen, 6 replicates/treatment) in a randomized complete block design. The dietary treatments were a typical diet based on corn and soybean meal (CON) and CON with 0.1% multienzyme (Multi; mixture of ${\beta}-mannanase$, xylanase, ${\alpha}-amylase$, protease, ${\beta}-glucanase$, and pectinase). Pigs were fed their respective diets for 6 wk. Frequency of diarrhea, levels of packed cell volume (PCV), white blood cells (WBC), immunoglobulins, cortisol, tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$), transforming growth $factor-{\beta}$ ($TGF-{\beta}$), and C-reactive protein (CRP) were measured. Multi group tended to decrease (p<0.1) diarrhea frequency than CON group during 2 wk after weaning. Lower values of PCV on d 3 (p<0.05) and d 7 (p<0.1) were found in Multi group compared with CON group. There were no significant differences on WBC number and immunoglobulin (Ig) M and A between Multi and CON groups. However, Multi group tended to increase (p<0.1) Ig G on d 7 than CON group. Moreover, Multi group showed modulated immune responses, indicated by decreased levels of cortisol (p<0.05) on d 7 and 14, $TNF-{\alpha}$ on d 3 (p<0.05) and d 7 (p<0.10), $TGF-{\beta}$ on d 2 (p<0.05) and d 7 (p<0.10), and CRP (p<0.10) on d 3 and 7 after weaning compared with CON group. Consequently, inclusion of multi-enzyme in diets for weaned pigs improved gut health and modulated immune responses of weaned pigs.

• Advances in Traditional Medicine
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• v.6 no.3
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• pp.186-195
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• 2006

The present study was carried out to determine the involvement of opioid and non-opioid receptor and the effect of pH and enzymes on the recently reported antinociceptive activity of aqueous extract of Corchorus olitorius (AECO) leaves using the abdominal constriction test. The extract was prepared by soaking the dried powdered leaves of Corchorus (C.) olitorius in distilled water overnight, and the supernatant obtained was considered as a stock solution with 100% concentration/ strength. The extract, administered subcutaneously in the concentrations/ strength of 10, 50 and 100%, was found to show a significant concentration-independent antinociception. The 50% concentration AECO were further used to study on the above mentioned parameters. The extract exhibited: significant (P < 0.05) decreased in activity when pre-treated (s.c.) against 10 mg/kg naloxonazine, bicuculine (10 mg/kg), phenoxybenzamine (10 mg/kg), 10 mg/kg pindolol, and 5 mg/kg mecamylamme, but not 10 mg/kg naltrindole, 10 mg/kg atropine, respectively; significant (P < 0.05) decreased in activity after pre-treatment against 10% a-amylase, but not 1 % protease or 10% lipase and; significant (P < 0.05) decreased in activity after exposure to alkaline condition (pH between 9 and 13) while maintaining the activity at acidic condition, respectively. The C. olitorius leaves antinociception, which involved, at least in part, activation of $\mu-opioid,\;\alpha-and\;\beta-adrenergic$, and nicotinic receptors, was found to decrease under alkaline condition and in the presence of $\alpha-amylase$.

• Journal of Life Science
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• v.23 no.5
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• pp.616-621
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• 2013

Aconitum pesudo-laeve var erectum has been known to possess anti-inflammatory activity and modulate the intestinal immune system. In addition, it has traditionally been used for the treatment of water retention in the body. In this study, the anti-aging and anti-diabetes effects of water and ethanol extracts from Aconitum pesudo-laeve var. erectum were investigated. The activities of each extract were measured by antioxidant tests such as DPPH and ABTS radical scavenging activity, antioxidant protection factor (PF), TBARs content, and ${\alpha}$-amylase and ${\alpha}$-glucosidase inhibition activity assay. DPPH radical scavenging activity was found in over 50% of water and ethanol extracts at $100{\mu}g/ml$, $50{\mu}g/ml$, respectively. The ABTS radical scavenging activity of ethanol extract was $99.8{\pm}0.1$% at $1,000{\mu}g/ml$ in water, which was highest among the ethanol extract concentrations. PFs measured with ${\beta}$-carotene-linoleate model systems were in the order of ethanol (1.49 PF at $1,000{\mu}g/ml$) > ethanol (1.40 PF at $500{\mu}g/ml$) > water (1.33 PF at $1,000{\mu}g/ml$) > water (1.27 PF at $500{\mu}g/ml$). TBARs content in ethanol extracts ($1,000{\mu}g/ml$) was $0.16{\pm}0.03{\mu}M$, which was lower than that of water extracts and other ethanol extract concentrations. The extracts also showed over 90% of ${\alpha}$-amylase inhibition and over 60% of ${\alpha}$-glucosidase inhibition ratio in water ($1,000{\mu}g/ml$) and ethanol extracts (100~$1,000{\mu}g/ml$). These results suggest that Aconitum pesudo-laeve var. erectum extracts could be used as a cosmetic source and preventive agent for aging and diabetes.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.753-761
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• 1990

The physicochemical properties of starches from aerial and subterranean tuber of yam were compared with those of rice and sweet potato. Aerial tuber yam contained higher level of amylose than others, whereas water binding capacity, swelling power and solubility was highest in subterranean tuber yam starch. Brabender amylograms of 5% starch suspensions indicated that the initial pasting temperature of yam starches were slightly higher than that of rice and sweet potato starches, the maximum viscosities of starches from subterranean and aerial tuber yam were 860 and 590 B.U., respectively. Yam starches were more difficult to hydrolyze by ${\alpha}-amylase$ than rice and sweet potato starches. ${\beta}-Amylolysis\;limit$ for yam starches and their amylose and amylopectin were higher than rice and sweet potato starches. The elution profiles of starches on Sepharose CL-2B were different from each other but they were similar between yam starches. Incomplete debranched fractions in the aerial tuber yam amylopectin was particularly higher than other samples. The weight ratio of short chains to long chains for debranched amylopectins was the lowest in aerial tuber yam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1472-1478
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• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.