• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.234-242
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• 2017

This study was conducted to provide basic data of Cirsium setidens Nakai in different harvest time that will be applied for development of functional foods and ingredients. We investigated pectiolinarin and pectolinarigenin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai in harvesting time ranged from $43.13{\pm}0.22$ to $95.65{\pm}0.34mg/g$ and from $32.81{\pm}1.68$ to $40.43{\pm}0.35mg$ rutin equivalent (RE)/g, respectively. The DPPH radical scavenging activity of C. setidens Nakai did not show differences in harvesting time. The oxygen radical absorbance capacity (ORAC) value was highest in August (2016) extracts ($827.72{\mu}mole\;TE/g$). In addition, C. setidens Nakai exthanolic extract in harvesting time did not show any cytotoxicity up to $200{\mu}g/mL$. During adipocyte differentiation, C. setidens Nakai extract in harvesting time significantly inhibited lipid accumulation and ROS production, compared with the controls. These results suggest that C. setidens Nakai extract could be considered as a non-toxic natural resources of functional food ingredients and natural antioxidants.

• Journal of Yeungnam Medical Science
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• v.9 no.2
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• pp.396-406
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• 1992

Various susceptibility tests have been used to determine minimal inhibition concentration(MIC) of dermatophytes. They have limitations to apply practically because they need long time to determine MIC. Authors examined MIC of T. rubrum to ketoconazole and itraconazole using 96-well microplate and 24-well macroplate by method of Granade and Artis and tried to check the possibility of this method on clinical application. Nine strains of T. rubrum from patients with dermatophytosis were used. Evaluations of the factors affecting MIC were also tried. The results were as follows. 1. Effect of inoculation density on determination time and MIC : Determination of MIC were possible in 4th days after inoculation at higher inoculation density Caborbance 2.0, 1.0) compared to 6th days at lower inoculation density(absorbance 0.5, 0.25). 2. Effect of incubation temperature on MIC : When incubating at $37^{\circ}C$, MIC were below 0.006-$0.04{\mu}g/ml$ to ketokckonazole and below 0.006-$0.04{\mu}g/ml$ to itraconazole while at $25^{\circ}C$ 0.08-$5.68{\mu}g/ml$ to ketoconazole and 0.006-$0.71{\mu}g/ml$ to itraconazole. Significant reduction of MIC was observed at $37^{\circ}C$ compared to $25^{\circ}C$. 3. Effect of container size on determination time and MIC : When incubating in 96-well microplate and 24-well macroplate, determination of MIC was possible in 4th to 6th days after inoculation in broth-containig 96-well microplate compared to 8th to 12th days in broth-containing 24-well macroplate. But no difference in MIC was observed between different container size. 4. Effect of media on MIC : When using broth as media, MIC were below 0.006-$5.68{\mu}g/ml$ to ketoconazole, below 0.006-$0.36{\mu}g/ml$ to itraconazole in broth-containg 24-well macroplate. When using agar as media, MIC were below 0.006-$5.68{\mu}g/ml$ to ketoconzole, below 0.006-$5.68{\mu}g/ml$ to intraconzole in agar-containing 24-well macroplate. There was slight increase of MIC with agar media compared to broth media. 5. These findings confirm that determination of MIC of dermatophtes by method of Granade and Artis is fast and simple technique for antifungal susceptibility test.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• Journal of Korean Ophthalmic Optics Society
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• v.17 no.1
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• pp.91-97
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• 2012

Purpose: This purpose of study is to investigate the effect of UV-A-blocking or brown-tinted ophthalmic lens against A2E photooxidation which known as one of the etiologies of AMD(Age-related macular degenaration). Methods: The photooxidation of A2E, synthetic product of two molecules of all-trans-retinal and ethanolamine, was induced by the exposure to blue light (420~470 nm, $94mW/cm^2$) for 3 minutes. The inhibitory effect of UVblocking or brown-tinted ophthalmic lens against A2E photooxidation was evaluated by UV absorbance and HPLC analysis of remained A2E after the exposure to blue light. Results: UV-blocking ophthalmic lens could not inhibit A2E photooxidation induced by blue light irradiation. There was no difference in A2E photooxidation in the presence of brown-tinted ophthalmic lens to block 15% of visible ray, however, those lenses blocking 55% or 86% of visible ray showed the inhibitory effect of A2E photooxidation as 9.98% and 16.55%, respectively. By HPLC analysis, the amount of residual A2E which was not blocked by any lens was $199.29{\pm}26.53{\mu}M$, however, the inhibitory effect against A2E photooxidation was shown in the presence of brown-tinted lens. The remained A2Es were $264.58{\pm}31.91{\mu}M$ and $402.93{\pm}28.68{\mu}M$ in brown-tinted lenses of 55% and 86% blocking visible ray, respectively. However, there was no inhibitory effect against A2E photooxidation in the case of UV-blocking lens by HPLC analysis. Conclusions: In this study, brown-tinted ophthalmic lens was confirmed to have the inhibitory effect against the photooxidation of A2E, a causing substance of AMD onset.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.302-307
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• 2002

To investigate difference of components changes in salt-fermented anchovy, Engaulis japonicus sauce during 18 months fermentation by tank size, various chemical properties were examined at 2$\~$3 months intervals. The contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, and showed higher content in salt-fermented anchor sauce produced by large tank scale (LTS) product than those of small tank scale (STS) product during fermentation. Hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.1\%$ to $90.4\%$, The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in LTS with 10.3 months fermentation than in STS with 12.6 months fermentation. After 18month of fermentation, the LTS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, Iysine in that order. On the other hand, the STS was rich in free amino acids, glutamic acid, aspartic acid, alanine, vsine, valine in that order. Absorbance at 453 nm were higher in STS than in STS, but was no difference the rate of increase during fermentation.

• Journal of the Korean Wood Science and Technology
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• v.14 no.4
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• pp.14-20
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• 1986

These experiments were carried out to determine the ultraviolet absorption spectra of AcBr lignins(acetyl bromide lignin) from 10 hardwood species grown in Mt. Jiri. 1. There were 3 peak positions, at 249nm(max. peak), at 262-266nm(shallow min. peak) and at 270-280nm(lower max. peak). The Bj$\ddot{o}$rkman lignin and lignin sulfonatic acid spectra had shoulders, but the AcBr lignin didn't. 2. Average absorbances of the AcBr lignin at peak positions were 0.457${\pm}$0.0077 at 249nm, 0.297${\pm}$0.0029 at 262-266nm and 0.309${\pm}$0.0067 at 270-280nm. 3. Average absorptivities of the AcBr lignin at peak positions were 25.005${\pm}$0.3825 at 249nm, 16.264${\pm}$0.2347 at 262-266nm and 16.863${\pm}$0.3444 at 270-280nm. 4. AcBr lignin absorptivities in each species were as follows: 16.939${\pm}$0.3735 in Acer pseudo-sieboldianum var. koreanum, 17.411${\pm}$0.2937 in Carpinus laxiflora, 16.579${\pm}$0.4348 in Comus controversa, 16.385${\pm}$0.4140 in Fraxinus rhynchophylla, 16.287${\pm}$0.4156 in Meliosma myriantha, 16.492${\pm}$0.1432 in Platycarya strobilacea, 16.343${\pm}$0.3177 in Prunus sargentii, 17.549${\pm}$0.3253 in Sophora japanica, 18.400${\pm}$0.2925 in Stewartia koreana, 16.245${\pm}$0.4339 in Styrax obassia. 5. As the spectra of AcBr lignin from hardwood showed the unpromounced peak from 270nm to 280nm, it was supposed that thes hardwood lignins were the guaiacyl-syringyl copolymers.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.316-322
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• 2010

The research attempted to develop a wood adhesive based on waste cooking oil, using ozonification technology for the chemical structure modification. The waste cooking oil (WCO) was reacted with $O_3$ for different times; 1 h, 2 h, and 3 h. The chemical structure modifications of the ozonized WCOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of WCO had an absorbance peak at 3,010 $cm^{-1}$ that was the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and carboxyl peak appeared at 1,700 $cm^{-1}$. Especially, the double bond of 3 hrs-ozonized WCO was vanished almost. In results of the dry bonding strengths of the 3 hrs-ozonized WCO mixed with polymeric methylene diphenyl diisocyanate (pMDI) were the strengths of weight ratio of 3hrs-ozonized WCO : pMDI, 1 : 0.5, 8.08 kgf/$cm^2$, 1 : 0.75, 9.53 kgf/$cm^2$ 1 : 1, 44.16 kgf/$cm^2$, 1 : 2, 58.08 kgf/$cm^2$, 1 : 3, 61.41 kgf/$cm^2$, and 1 : 4, 46.95 kgf/$cm^2$. Therefore, it was found that the optimum equivalent ratio was formed at the ratio of 1 : 2 or 1 : 3. Under wetting the bonding strength of 1 : 3 ratio was appeared higher than that of 1 : 2 ratio, while the results obtained from hot-water and cyclic boiling shear test were similar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.143-148
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• 2016

This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to $1,067.80{\mu}M$ TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.356-362
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• 2015

Prickly pear cactus cladodes were extracted with hot water and 70% ethanol, followed by fractionation with n-hexane (HF), ethyl acetate (EF), n-butanol (BF), and distilled water. Total phenolics and total flavonoid contents as well as antioxidative and anti-inflammatory activities were then measured. Total phenolic contents were 784, 452, and 220 mg gallic acid equivalents (GAE)/g, whereas total flavonoid contents were 214, 76, and 113 mg quercetin equivalents (QE)/g in EF, BF, and HF, respectively. DPPH and ABTS radical scavenging activities ($IC_{50}$) were 103 and $105{\mu}g/mL$ in EF, 359 and $379{\mu}g/mL$ in BF, and 469 and $605{\mu}g/mL$ in HF, respectively. Oxygen radical absorbance capacity was highest at $391{\mu}M$ TE in EF (in decreasing order of $117{\mu}M$ TE in BF and $64{\mu}M$ TE in HF), whereas superoxide anion radical scavenging activity ($IC_{50}$) was highest at $40{\mu}g/mL$ in EF (in decreasing order of $69{\mu}g/mL$ in BF and $98{\mu}g/mL$ in 70% ethanol extract). Inhibitory activity ($IC_{50}$) of nitric oxide (NO) production induced by LPS-activated RAW264.7 cells was highest at $62{\mu}g/mL$ in HF (in decreasing order of $104{\mu}g/mL$ in EF and $465{\mu}g/mL$ in BF). The selectivity index (ratio of inhibitory activity of NO production to cell cytotoxicity) was highest at 4.63 in EF (in decreasing order of 3.37 in HF and 2.14 in BF). In conclusion, EF showed potent antioxidant and anti-inflammatory effects with high phenolic and flavonoid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1003-1007
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• 2013

In this study, the antibacterial activities of selected barleys (UB, unhulled barley; PB, pearl barley; and NB, naked barley) and wheat (WG, wheat with germ and endosperm) extracts were evaluated against the food-borne pathogens Staphylococcus aureus KCTC 1927, Escherichia coli KCTC 2593, Salmonella Typhimurium KCTC 2054, and Bacillus cereus KCTC 1014. The amount of the antibacterial biomarker, 2,6-dimethoxy-1,4-benzoquinone (DMBQ), present in selected barleys and wheat, was measured by HPLC. Furthermore, antioxidant activity of samples was determined using the oxygen radical absorbance capacity (ORAC) assay. WG ($22.35{\pm}0.04mm$) was found to be highly inhibitory to Staphylococcus aureus followed by UB ($17.91{\pm}0.10mm$), PB ($16.87{\pm}0.05mm$), and NB ($15.69{\pm}0.20mm$). The antibacterial activity of the selected grains was correlated with antioxidant activities and the amount of DMBQ (Pearson's correlation coefficient, 0.7831). The antioxidant activity of the selected grains was also correlated with the total phenolic content (Pearson's correlation coefficient, 0.9934). WG extract showed significantly higher antibacterial activity, compared with barley extracts such as UB, PB, and NB. The results of this study suggest that barley has a potential in the development of natural antimicrobials and food preservatives for controlling food-borne pathogens.