• Journal of Life Science
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• v.24 no.9
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• pp.935-945
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• 2014

Persimmon leaves were commonly consumed as beverages, but were also used as popular folk medicine in Asia. The purpose of this work was to assess the biological activities of Diospyros Lotus L. extracts (DLLE). Various solvent extracts, including n-Hexnae, $CHCl_3$, EtOAc, and n-BuOH fractions, were obtained from the methanol extract of Diospyros Lotus L. leaves. The increasing interest in the powerful biological activity of plant phenolics and flavonoids outlined the necessity for determining their content in medicinal herbs. In this study, the total polyphenol and flavonoid contents (TPC and TFC) in the EA fraction were higher than those of other fractions. The biological activities of DLLE were tested using the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity assay, as well as superoxide dismutase (SOD) activity as an anti-oxidant effect and ${\alpha}$-glucosidase inhibitory activity as an anti-diabetic effect. The EA fraction with high TPC and TFC values showed the highest anti-oxidant effect and high ${\alpha}$-glucosidase inhibition. The EA fractions were further purified into eight fractions using open column chromatography. Higher anti-oxidant and anti-${\alpha}$-glucosidase activity were observed in polar fractions. The content of the flavonoids, including quercein-3-O-rutinoside, kaempferol-3-O-glucoside, myricetin, luteolin, and kaempferol, were analyzed in effective fractions using high-performance liquid chromatography (HPLC). The results suggest that DLLE have anti-oxidative and anti-diabetic effects and thus, have the potential as anti-diabetic materials and as a source for natural health products.

• Journal of Life Science
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• v.24 no.6
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• pp.642-647
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• 2014

Although it is not a pathological symptom, Dentinal Hypersensitivity (DH) describes pain felt by patients whose tooth roots are exposed outside of the gums and are therefore sensitive to external stimuli. DH is caused by tooth brushing or gum diseases and treatment to reduce the sensitivity can include use of materials having stimulation activity for DH or a resin material applied periodontally. This study examined the hypersensitivity treatment effects of a four-week treatment with a toothpaste containing hydroxyapatite and tricalcium phosphate (Hap-TCP toothpaste). The Hap-TCP toothpaste was made by mixing a commercially available fluorine-containing toothpaste with 10% (W/W) hydroxyapatite and 19% (W/W) tricalcium phosphate (both 99% purity based on XRD analysis). The tooth hypersensitivity treatment effect was surveyed by scoring VRS values, and showed no significant initial difference compared with the control. However, after 1 week of use, the pain reduction value was 8% in the treatment group compared to the control group. This value increased to 30% and 60% after 2 and 4 weeks, respectively. Hypersensitivity to cold stimulation, which was used as a VAS value, showed no initial significant differences compared with the control, but was significantly decreased after 1, 2, and 4 weeks in the experimental group, with more than a 3-fold difference after 4 weeks. These findings confirmed that remineralization can alleviate DH as hydroxyapatite fills dentinal tubules and calcium, phosphorus, and tricalcium phosphate ion equilibrium is established.

• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Journal of Life Science
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• v.23 no.12
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• pp.1460-1470
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• 2013

To examine whether miscellaneous cereal grains have an antithrombotic effect, we investigated the anticoagulant activity of 80% ethanol extracts from eleven selected miscellaneous cereal grains. The 80% ethanol extract of hwanggeumchal sorghum (Sorghum bicolor) showed the highest anticoagulant activity, followed by that of green foxtail millet grains, in terms of thrombin time (TT). When the ethanol extract of hwanggeumchal sorghum was sequentially fractionated with n-hexane, methylene chloride, ethyl acetate, and n-butanol, the majority of the TT-inhibitory activity was detected in the hexane and methylene chloride fractions. Whereas aspirin (final conc. 480 ${\mu}g/ml$) prolonged TT by 2-fold, the ethanol extract, hexane fraction, and methylene chloride fraction in the same dose prolonged TT by 2.2-fold, 2.9-fold, and 2.5-fold, respectively. The ethanol extract of hwanggeumchal sorghum could delay activated partial thromboplastin time (APTT) as well as prothrombin time (PT). Although the APTT-inhibitory activity of the ethanol extract was mainly partitioned into the hexane and methylene chloride fractions, the PT-inhibitory activity of the ethanol extract was solely partitioned into the hexane fraction. The APTT- and PT-inhibitory activities of these organic solvent fractions were more potent than those of the control warfarin (final conc. 3.13 mg/ml). The TT-inhibitory activity of the ethanol extract was heat-stable and acid-stable. The ethanol extract, hexane fraction, and methylene chloride fraction of hwanggeumchal sorghum appeared to possess a direct fibrinolytic activity toward fibrin clotting. These results show that hwanggeumchal sorghum can exert anticoagulant and fibrinolytic effects and, thus, have the potential to be applicable as antithrombotic dietary sources.

• Journal of Environmental Science International
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• v.3 no.2
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• pp.101-109
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• 1994

Chlorinated water in swimming pools contains chloroform at elevated levels compared to chlorinated drinking water Chloroform levels in four indoor swimming pools(swimming pools A, B and C in a city of Korea and swimming pool D in a city of New Jersey in the United States) were examined. The chloroform levels in the water of swimming pool C (city-managed) weve shown to be significantly(p=0.0001) different from those of private swimming pools A and B: the mean chloroform levels in the pools A, B, and C are 22.8, 17.8, and 31.1 $\mu\textrm{g}$/l, respectively. Furthermore, all of these chloroform levels are significantly(P=0.0001) different from those of New Jersey: chloroform concentration of the Korean pools ranged from 10.9 $\mu\textrm{g}$.l to 47.9 $\mu\textrm{g}$/l with a mean of 23.2 $\mu\textrm{g}$/l, while it ranged from 27 $\mu\textrm{g}$/l to 96$\mu\textrm{g}$/l with a mean of 64.4 $\mu\textrm{g}$/l in the New Jersey pool. The disinfection processes would cause part of this difference since the swimming pools in Korea applied both chlorination and ozonation method, while the swimming pool in New Jersey used chlorination method only. It was implied that swimming parameters inconsistently vary, resulting in fluctuation of and no constant accumulation of chloroform in the water with the change of time for the day. A regression analysis showed no relationships between sampling time and chloroform concentrations for the sampling day in the swimming pools of Korea. A F-test indicated no significant difference of chloroform concentrations in the morning and afternoon samples collected in the swimming pools. Ingestion dose was estimated to be 0.58$\mu\textrm{g}$ from an hour swimming in a city of Korea, taking into accounting an average of 23.2 $\mu\textrm{g}$/l in swimming pools in the city In extreme situation, the ingestion dose was estimated to be 12.0 $\mu\textrm{g}$ from an hour swimming in a city of Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.87-95
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• 2006

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.48-54
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• 2006

This study was conducted to investigate the effect of calcium and boron intakes on calcium utilization in ovariectomized (OVX) rats. Rats were divided into 9 groups and fed diets containing various levels of calcium $(0.1\%,\;0.5\%,\;1.5\%)$ and boron (0.5 ppm, 50 ppm, 100 ppm) for 4 weeks. The half of rats in each group were ovariectomized and the others were sham-operated. Rats were fed same diets for 8 weeks after operation. Feed intake and weight gain were significantly increased as the dietary calcium was increased and those of OVX group were higher than in sham-operated group. Feed efficiency ratio was significantly higher in OVX group than that in sham-operated one. With boron supplementation, serum calcium level was significantly increased in low-calcium group, but decreased in adequate/high-calcium group. In calcium balance, calcium intake was significantly increased with increasing levels of calcium and boron and higher in OVX group than that in sham-operated one. With increasing calcium intake, fecal and urinary calcium excretions were significantly increased. Urinary calcium excretion was significantly decreased with increment of boron intake. Apparent calcium absorption of adequate-calcium OVX group was the highest among the groups. Daily calcium retention was significantly increased as the dietary calcium was increased and that of high-calcium OVX group was higher than high-calcium sham-operated group. According to these results, the boron supplementation increased the calcium intake and decreased the urinary calcium excretion. Therefore, it could be suggested that the boron supplementation may be complementary to calcium nutrition and useful for bone health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.857-861
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• 2005

The chemical components of different parts of Erigeron annuus were examined in order to use as a new functional food material. Nitrogen free extract contents of flowers, leaves, stems and roots were 53.15, 55.79, 36.71 and $42.61\%$, respectively. The contents of crude fiber in the stems and roots were similar, while those in leaves were lower than those in the flowers. Mineral components of Erigeron annuus were rich in Na $(19.55\~33.78\;mg/100\;g),\;K (49.95\~89.80\;mg/100\;g)\;and\;Ca(25.39\~116.40\;mg/100\;g)$. Among the portions of Erigeron annuus Ca contents was slightly higher level in tile loaves than those of flowers, stems and roots. The major free sugars of Erigeron annuus were sucrose $(0.12\~1.37\%),\;glucose\;(0.68\~1.08\%)\;and\;fructose\;(0.56\~1.66\%)$. The contents of total amino acid in Erigeron annuus were 2,509.74 mg/100 g in the flowers,2,630.95 mg/100 g in the leaves, 889.54 mg/100 g in the stems, and 1,201.41 mg/100 g in leaves. Abundant amino acids in the flowers and leaves were glutamic acid, tyrosine and proline. And abundant amino acids of stems were lysine, glutamic acid and aspartic acid, and its root were lysine, glutamic acid and proline, Organic acid components of Erigeron annuus were succinic acid $(4.78\~19.72\;mg/100\;g),\;tartaric\;acid\;(3.90\~6.91\;mg/100\;g)\;and\;citric\;acid\;(1.79\~6.60\;mg/100\;g)$. Nine fatty acids in Erigeron annuus were identified and the major fatty acids were myristic acid $(18.05\~20.18\%),\;oleic\;acid\;(18.50\~32.91\%)\;and\;linoleic\;acid\;(18.02\~29.87\%)$. Total flavonoid and phenol contents were higher in leaf and flower extracts than any other extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.683-693
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• 2009

This study was designed to investigate the effect of dandelion juice supplementation on attenuation of oxidative stress and hangover after drinking alcohol in healthy college male students. This human trial was conducted by two phase cross over design with two weeks wash out period. The subjects (age $24{\sim}28$ years) were volunteers who had more than 72 g of ethanol drinking capacity. Dandelion group was given dandelion juice 220 mL daily for 7 days. Biochemical markers were determined in blood samples taken at 0 and 150 minutes after administration 72 g of alcohol. The levels of plasma glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, lactate dehydrogenase and bilirubin, the indicators of liver cell damage, were not significantly different between groups. No significant differences in lymphocyte DNA damage level between groups was observed. However, plasma acetaldehyde dehydrogenase (ALDH) and high density lipoprotein cholesterol levels were significantly (p<0.01) increased in dandelion supplemented group compared to that of control group. Furthermore, activities and protein expressions of glutathione-reductase and catalase of erythrocytes were significantly elevated in dandelion supplemented group compared to that of control group. From the above results, it is concluded that dandelion juice supplementation can reduce oxidative stress and hangover syndrome through the elevation of ALDH and antioxidative enzyme system in healthy male adults.