• Food Science and Preservation
• /
• v.22 no.2
• /
• pp.281-289
• /
• 2015

This study was conducted to examine the effects of a supplemented Chungkukjang diet on oxidative stress and antioxidant nutrients in Streptozotocin (STZ, 45 mg/kg of BW, IP injection)-induced diabetic rats. Diets that contained soybean Chungkukjang powder (SC), Yakkong Chungkukjang powder (YC), and Yakkong Chungkukjang powder with black food added (YCB) were administered to the STZ-induced diabetic rats for seven weeks. The increased lipid peroxide contents of their serum and liver were slightly controlled by providing them three types of Chungkukjang. The retinol level in the serum was 7.5 times higher in the STZ-induced diabetic group after the provision of YC. The total antioxidant capacity (TAC) level in the serum was higher in the STZ-induced diabetic group after the provision of YCB. Also, the retinol and tocopherol levels in the liver of the STZ-induced diabetic rats increased after they were provided YCB, and the decreased reduced glutathione (GSH) /oxidized glutathione (GSSG) level in their liver improved after they were fed a diet that contained YC. Moreover, the decreased anthocyanin level in the liver of the STZ-induced diabetic group improved after the provision of three types of Chungkukjang powder. These findings suggest that the Chungkukjang diet is a valuable food for the management of the health of diabetic patients and for the prevention of diabetic complications.

• Journal of Applied Biological Chemistry
• /
• v.52 no.3
• /
• pp.133-141
• /
• 2009

This study was carried out in order to investigate the changes in chemical components of four kinds of Cheonggukjang during fermentation. Three different kinds of Cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, Bacillus natto plus Aspergillus oryzae, and non-germinated soybeans using rice straw. The nitrogen contents increased significantly during fermentation in all kinds of Cheonggukjang. Especially germinated soybean Cheonggukjang prepared with A. oryzae plus B. natto showed approximately 1.3 to 3.0 fold higher values than the other Cheonggukjangs. Total free amino acid contents of all Cheonggukjangs increased with an increase in fermentation time until 60 h. Lysine content was highest in Cheonggukjang prepared with ungerminated soybean at 72 h of fermentation. Among free amino acids of germinated soybean Cheonggukjang prepared with rice straw, glutamic acid was highest (3.64 mg/g) after 72 h of fermentation. In Cheonggukjang prepared with mixed culture, glutamic acid content was 4.37 mg/g. Total carbohydrate contents of Cheonggukjang decreased rapidly with an increase in fermentation time except the ungerminated soybean Cheonggukjang, and the total carbohydrate contents varied from 9.81 to 14.04% after 72 h of fermentation. On the other hand, total carbohydrate contents of ungerminated soybean Cheonggukjang prepared with rice straw gradually decreased during fermentation. In conclusion, it is expected to increase the contents of functional constituents and to improve quality characteristics of Cheonggukjang when it is prepared with germinated soybeans using B. natto plus A. oryaze.

• Journal of Life Science
• /
• v.16 no.3 s.76
• /
• pp.400-408
• /
• 2006

Nutritional components of 4 kinds of red seaweeds, Meristotheca papulosa, Chondrus ocellatus, Gracilaria verrucosa, Gigartina tenella, were investigated to elucidate their functionality. Antioxidant activity and nitrite scavenging activity were analyzed from 70% ethanol extracted from these red seaweeds. Large difference in ash contents was found to exhibit among all samples analyzed in this study; $9.8{\pm}0.2g/100g$ for Gracilaria verrucosa and Gigartina tenella for $17.8{\pm}0.6g/100g$. While its crude fiber content was almost the same as those in other sample within a range between $2.0{\pm}0.4g/100g$ and $6.0{\pm}0.7g/100g$. Phenolic compounds content of Gracilaria verrucosa was also the highest as $78.4{\pm}1.0mg/g$, while the total flavonoids contents of Chondrus ocellatus and Gracilaria verrucosa were $14.9{\pm}0.5mg/g$ and $13.9{\pm}0.8mg/g$, respectively. These amounts were two folds higher than Meristotheca papulosa and Gigartina tenella. The total content of minerals was the highest in Meristotheca papulosa(12,107.7 mg/kg). The amount of glutamic acid was relatively high despite of small variation in measured levels of composition amino acid ($49.1{\sim}125.6mg/g$) for most samples investigated. SOD-like ability was significantly increased with increasing sample concentration, but its activity was lower. Gigartina tenella with highest electron donation ability exhibited increases in activity as $53.96{\pm}0.98%$ in concentration of 250 ${\mu}g/ml$ and $70.52{\pm}1.09%$ in 1000 ${\mu}g/ml$, respectively. In case of concentration of 100 ${\mu}g/ml$, particularly, the level of hydroxy radical scavenging activity were $57.87{\pm}1.70{\sim}62.07{\pm}0.87%$ which was significantly higher activity than ascorbic acid and BHT. Nitrite scavenging activity was the highest in Gracilaria verrucosa. Its activity was also increased from $24.04{\pm}1.9{\sim}27.52{\pm}0.82%$ in $100{\sim}500{\mu}g/ml$ concentration tp $34.81{\pm}1.36%$ in concentration of 1000 ${\mu}g/ml$.

• Korean Journal of Medicinal Crop Science
• /
• v.12 no.3
• /
• pp.183-190
• /
• 2004

The major compositions of leaf tea and flower tea were investigated to develope as a new functional tea using Korean native Camellia japonica L. Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6%. Crude protein was the greatest component in roasted young leaf tea (RYLT), crude fats in roasted mature leaf tea (RMLT) and ashes in fermented young leaf tea (FYLT). Caffein were present as the highest amount (5.18%) in steamed mature leaf tea (SMLT), showing less amount than green tea. Catechin were contained as the highest amount in all kinds of teas, especially FYLT was the highest (9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in FYLT. Vitamin C was highly detected in the tea from flowers (22.7 mg/l00 g) rather than in the tea from leaves. The content of theanine were found in flower tea by 1,074 mg/l00 g, and had about twofold of FYLT and RYLT. Among free amino acids, glutamic acid and aspartic acid were higher detected in SMLT and RMLT while asparagine was present as higher amounts in RYLT and FYLT, expecting these components can improve tea taste. Nucleic acids and their derivatives including GMP, hypoxanthine and AMP were detected as the higher amounts by 7.86, 8.57, and $12.67\;{\mu}mol/g$, respectively, however IMP content was even reduced by all manufacturing processes. In all kinds of tea, sugars such as glucose, fructose, sucrose and maltose were detected, specially glucose and fructose were found as highest amount in RFT by 65.5 and 59.6 nmol/0.1 mg, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.544-549
• /
• 2014

In this study, the permeation efficiency (PE) of sea tangle (Laminaria japonica) extract (STE) into egg using the temperature change method (TCM) and pressure was investigated. STE was prepared in a volume of water equal to 10 times the weight of the sea tangle at $100^{\circ}C$ over a 3 hr period. The PE of iodine as a representative component of the STE as well as the total polyphenol content at ambient pressure were determined as follows: 1) after soaking in the STE at 30, 40, and $50^{\circ}C$ for 3 hr, and 2) after soaking in the STE at $4^{\circ}C$ immediately after soaking in distilled water at $50^{\circ}C$ for 1, 2, and 3 hr (TCM), respectively. The PE of iodine as well as the total polyphenol content improved as the temperature of the STE increased (P<0.05). The permeation of iodine was more rapid, and the total polyphenol content increased with the TCM (121 ${\mu}g/100$ mg and 1.74 mg/mL for 3 hr, respectively) compared to without the TCM (72 ${\mu}g/100$ mg and 1.48 mg/mL for 3 hr, respectively), and the highest PE was observed with the TCM after soaking at $50^{\circ}C$ for 3 hr. At a pressure of 5.0 MPa, the PE was more rapid with the TCM (139 ${\mu}g/100$ mg and 1.74 mg/mL for 90 min, respectively) than without the TCM (105 ${\mu}g/100$ mg and 1.56 mg/mL for 90 min, respectively). Consequentially, these results suggest that the preparation of seasonings and functional eggs using various components and bioactive substances is possible by the TCM.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.125-132
• /
• 2006

The below is the results of physicochemical analysis of 40 breeding lines of colored barley (CB) whose systems are different Water content of CB No. 24 showed the lowest value of 7.4% while CB No. 9 showed the highest value of 10.8%. Crude protein of CB $9.7{\sim}12.9%$ range was found. Crude fat content of CB No. 6 showed the highest value of 4.35% while CB No. 34 showed the lowest of 1.35%. Crude ash content of CB No. 31 showed the lowest value of 1.20%. Ca content of CB No. 10 showed the highest value of 717.50 mg% while general barley showed the lowest value of 442.82 mg%. Mg content of CB No. 10 showed the highest value of 1320.00 mg%. Cu content of CB No. 20 showed the lowest value of 2.20 mg% while CB No. 33 showed the highest value of 6.25 mg%. K content of CB No. 20 showed the lowest value of 723.24 mg% while CB No. 1 showed the highest value of 1002.50 mg%. Mn content of CB No. 28 showed the lowest value of 31.72 mg% while general barley showed the highest value of 94.56 mg%. ${\beta}-Glucan$ content of CB No. 25 showed the lowest value of 5.20 mg% while CB No. 28 showed the highest value of 4.46 mg%.

• Economic and Environmental Geology
• /
• v.32 no.4
• /
• pp.323-337
• /
• 1999

Late Cretaceous to early Tertiary volcanic rocks in the Kyongsang basin exhibit high-K calc-alkaline characteristics, and originated from the magmatism related genetically to subduction of Kula-Pacific plate. They represent HFSE depletion and LlLE enrichment characteristics as shown by magmas related to subduction. Early studies on the depth of magma generation has been estimated as 180-230 km based on K-h relation should be reevaluated, because the depth of peridotite partial melting with 0.4 wt. % water is 80-120 km at subduction zone, and subducting slab in premature arc can melted even lower than 70 km. Moreover the increase of potassium contents depends on either contamination of crustal material and fluids of subducting slab or low degree of partial melting. If the inclination of subduction zone is 30 degrees and the depth to the Benioff zone is 180-230 km, the calculated distance between the volcanic zone and trench axis would be 310-400 km. It is unlikely because the distance between the Kyongsang basin and trench during late Cretaceous to early Tertiary is closer than this value and not comparable with generally-accepted models in subduction zone magmatism. $K_{55}$ of the volcanics in the Kyongsang basin is 0.3-2.3 wt.% and the average indicate that the depth ranges between 80-170 km on the diagram of Marsh, Carmichael (1974). Fractionation from garnet lherzolite, assumed the depth of 180-230km, is not consistent with the REE patterns of the volcanoes in the Kyongsang basin. Futhermore, the range of depth suggested by many workers, who studied magmatism related to subduction, imply shallower than this depth. Crustal thickness calculated by the content of CaO and $Na_2O$ is about 30 km and about 35 km, respectively. Paleo-crustal thickness during late Cretaceous to early Tertiary times in the Kyongsang basin inferred about 30 km calculated by La/Sm versus LaJYb data, which is also supported by many previous studies.

• Korean Journal of Ecology and Environment
• /
• v.44 no.3
• /
• pp.253-263
• /
• 2011

This study was conducted to gain preliminary data for restoration and management of constructed small-scale ponds in paddy fields through analysis of their physicochemical and biological properties. A field survey was performed at 13 small-scale ponds located in paddy fields from August 2009 to October 2010. Structural properties, water quality, soil characteristics and fish fauna were measured. Results showed that small-scale ponds without frames might lose their function over time because of crumbling walls. Therefore, it is necessary for these ponds to have frames for soil protection and sustainable maintenance. Chemical oxygen demand (COD), total nitrogen (TN) and total phosphorus (TP) concentration were higher than the water quality standard for agricultural water in small-scale ponds. In particular, TN concentration was 8.03 mg $L^{-1}$ and over 8 times the water quality standard because of the presence of livestock such as cows and pigs in the study areas. Sand, organic matter and available phosphorus contents of soil in small-scale ponds was 53.4${\pm}$16.6%, 21.8${\pm}$9.74 g $kg^{-1}$ and 12.8${\pm}$7.59 mg $kg^{-1}$, respectively indicating that sand and available phosphorus contents were suitable for plants in small-scale ponds, but organic matter contents was somewhat low in newly constructed small-scale ponds, and would take some time to stabilize for plant growing. Fish fauna was not diverse with only 4 species at all sites surveyed. Collected fishes share a common feature that they all inhabit paddy fields or canals with shallow water depth. In this study, all ponds were not linked to the streams and canals around them. It appears that connection to adjacent streams was the major factor controlling fish fauna in small-scale ponds. The results of statistical analysis were classified into three groups. Factor 1 was 26.3%, which shows a structural properties such as area and depth of small-scale pond. As for factor 2, it appears on 20.1%, showing water quality like a TP, suspended solids (SS) and COD. Small-scale ponds were classified into three groups by factor scores. Group I consisted of 6 small-scale ponds, which were larger than the others. Group III had higher water quality than the others. We conclude that the most important points to be considered for restoration and management of small-scale ponds is connection with adjacent streams or ditches and depth and size of the small-scale pond.

• Journal of Life Science
• /
• v.27 no.1
• /
• pp.57-66
• /
• 2017

Traditional Korean fermented herbal plants are potential sources of new food that promote health, but they are still produced by yeast, fungi or bacteria fermentation. In the present work, mushroom (Paecilomyces tenuipes and Cordyceps militaris) fungal dongchunghacho were used to fermented Glycyrrhiza uralensis Fischer (licorice) or mixed with pupa. The pupa were tested as solid substrates for the production of corcycepin, liquiritin, and liquiritigenin. The fermented substrates were analyzed the content of cordycepin, liquiritin, liquiritigenin, and glycirrhizin productivity and inhibitory activity of NO. The cordycepin content of 70% EtOH extract from the fermented mixture of licorice and 50% pupa with C. militaris increased maximum at 33 times. Pupa was very excellent for the production of cordycepin. The liquiritin content was decreased in all the assays inoculated with P. tenuipes and C. militaris dongchunghachos. The liquiritigenin content was higher when fermented with P. tenuipes than C. militaris. The addition of pupa significantly reduced the liquiritin content and glycyrrhizin production. As a result, the liquiritigenin content increased in fermented P. tenuipes and C. militaris, and liquiritin and glycyrrhizin decreased. The inhibition of NO production in the different ethanolic extracts fermented with licorice and pupa was also significantly increased and higher than that of a nonfermented extract in higher polar solvent extracts. The contents of cordycepin and biological active compounds were altered in accordance with the concentration of pupa and fungi. This study provides basic data for use in developing dongchunghacho fungi as a functional food resource.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.405-411
• /
• 2005

Chitosan, second largest biomass after cellulose on earth, has potential for use as functional food package due to its antibacterial activity. However, due to high melting temperature of chitosan, chitosan films have been made by casting method. Because gelatin has relatively low molting temperature depending upon amount of plasticizer added, it was added to chitosan to produce commercially feasible film. The objective of the current study was to determine optimum blend ratio and amount of chitosan/gelatin blend solutions against antibacterial activities for extruder resin. Gram-positive bacteria (Bacillus cereus ATCC 14579 and Listeria monocytogenes ATCC 15313) and -negative bacteria (Escherichia coli ATCC 25922 and Salmonella enteritidis IFO 3313) were used. Paper (8 mm) diffusion and optical density methods were used to evaluate effect of different blending ratio solutions on the inhibition of bacterial growth. Measured clear none size ranged from 8 mm to 18.07 mm in paper diffusion test. For B. cereus, E. coli, and S. enteritidis, addition of $50\;{\mu}L$ blend solution (chitosan/gelatin = 2/8: 0.3 mg) resulted in clear zone on paper disc. In L. monocytogenes, inhibition effect was observed with 0.6 mg chitosan (chitosan/gelatin=4/6). Minimum inhibitory concentration (MIC) values of B. cerues, L. monocytogenes, E. coli, and S. enteritidis with addition of chitosan were 0.1461, 0.2419, 0.0980, and 0.0490 mg/mL, respectively, These results indicate possibility of producing commercially feasible film with addition of optimum chitosan/gelatin amount.