• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.204-209
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• 1998

Antiinflammatory and antioxidative effects of mulberry fruit were investigated by using bioassay screening system. The extract of muberry fruits showed inhibitory effect in phospholipase $A_2$ activity and cyclooxygenase II activity. Among nine varieties of mulberry tree, the antiinflammatory activities of the Shingwangppong, Ficus, Cheongilppong and Keomseolppong were higher than that of the other varieties. Also, antioxidative activity of mulberry fruit was examined by DPPH free radical scavenging method. The radical scavenging activity of the mulberry fruit decreased as following order : Shingwangppong > Keomseolppong > tetraploid Ficus> diploid Ficus.

• Applied Biological Chemistry
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• v.11
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• pp.95-100
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• 1969

마이야르반응(反應) 생성물(生成物)인 Premelanoidin 중(中) 주정발효(酒精醱酵)의 속도(速度)를 촉진(促進)하는 물질(物質)을 분리(分離)하기 위(爲)하여 양(陽)이온 교환수지를 이용(利用)하여 Premelanoidin을 fractionation하고 얻어진 각(各) fraction의 주정발효(酒精醱酵)의 활성(活性)여부를 시험(試驗)하였다. 양(湯)이온 교환수지로는 Dowex $50{\times}8$, 50-100을 사용(使用)하고 elution solvent로는 $2N-NH_4OH$ 용액(溶液)을 사용(使用)하였으며 얻어진 각(各) 5ml의 fraction은 냉동건조(冷凍乾操)해서 다시 본래(本來) 시료(試料)의 농도(濃度)(0.2N)로 희석하여 활성시험(活性試驗)에 사용(使用)하였다. Fractionation의 결과(結果)는 water filtrate 구(區)에 glucose, 5-HMF 및 소량(少量)의 갈색색소의 fraction을 얻었고 ammoniacal eluate 구(區)에 대부분(大部分)의 갈색색소와 glycine N-glycoside의 fraction을 얻을 수 있었다. 주정발효(酒精醱酵)의 활성(活性)은 glucose, 갈색색소 및 glycine-N-glycoside 구획에서 관찰할 수 있었으나 glucose 는 전(前) 실험(實驗)에서 활성(活性)이 없는 물질(物質)로 인정(認定)되었으며 본(本) 실험(實驗)에 나타난 활성(活性)은 Dowex 50에 의(依)한 fractionation 과정중 glucose 자체(自體)의 변질(變質)에 의(依)한 것으로 추측된다. 결국(結局) 활성물질(活性物質)이 존재(存在)하는 fraction은 Ammoniacal eluate 구(區)의 갈색색소 fraction과 glycine 및 N-glycoside를 함유하는 fraction이라고 인정(認定)된다.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.104-108
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• 2001

We conducted this study to investigate the effect of methanol extract from Mulberry Fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. We used 5 Mulberry Fruit varieties, including Daeryukppong, Kuksang 20, Subongppong, Wild variety and Cataneo. The yield of methanol extract from freezing dried Mulberry Fruits was 43.5-64.6%. Animal treated with Wild variety from Mulberry Fruit showed the decrease in body weight, food efficiency ratios, serum triglyceride (85%), and GOT value (86%). Our results suggest the hypolipidemic action of Wild variety from Mulberry Fruit.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.19 no.2
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• pp.164-168
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• 2014

To determine the optimal storage method and longest possible storage period of Zostera marina seeds, we examined post-storage germination rates using different storage methods and periods for Z. marina seeds harvested in southern coast of Korea. Storage methods included in seawater at room temperature with air supply, seawater at $4^{\circ}C$, seawater at $30^{\circ}C$, an aquarium with continuous seawater circulation, seawater at room temperature in an airtight tank, a refrigerator at $-20^{\circ}C$, and a desiccator at room temperature. Germination rates of Z. marina seeds stored in seawater at $4^{\circ}C$ showed highest germination (52.0%), whereas those of seeds stored in seawater at room temperature and an aquarium were 27.4% and 17.7%, respectively. But the seeds stored in seawater at $30^{\circ}C$, a refrigerator, and a desiccator did not germinate. Storage periods were 10, 20, 30, 60, 180 and 240 days of storage. Z. marina seeds maintained germination rates of 46.4~52.4% until 10~60 days of storage, but showed rapidly decreasing germination rates after then and no germination after 240 days.

• Journal of Aquaculture
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• v.9 no.4
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• pp.345-351
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• 1996

Mass production of resting egg of the rotifer, Brachionus plicatilis was carried out in 1 $m^3$ tank for L-type rotifer and in 1 $m^3$ and 4 $m^3$ tank for S-type rotifer. L-type rotifer was fed on concentrated Chlorella + baker's yeast and only baker's yeast for 15 days. S-type rotifer was fed on concentrated Chlorella in 1 $m^3$ tank for 7 days and frozen Chlorella + baker's yeast in 4 $m^3$ for $6\~8$ days. Total number of resting egg and number of resting egg from $10^8$ rotifers and 1 g dry weight diet for L-type rotifer fed on Chlorella + baker's yeast were $54.5{\times}10^6$ eggs, $30.5{\times}10^6$ eggs and $100{\times}10^3$ eggs, respectively. These were higher than those of rotifer fed on baker's yeast only. Total number of resting egg and number of resting egg from $10^8$ rotifers and 1 g dry weight diet for S-type rotifer fed on concentrated Chlorella in 1 $m^3$ tank were $50\~104{\times}10^6$ eggs, $47\~82{\times}10^6$ eggs and $136\~260{\times}10^3$ eggs, respectively. In 4 $m^3$ tank with frozen Chlorella + baker's yeast, these were $149\~567{\times}10^6$ eggs, $36\~123{\times}10^6$ eggs and $131\~338{\times}10^3$ eggs, respectively. This result suggests that S-type rotifer are better than L-type rotifer for the mass production of resting egg of the Korean rotifer.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.528-536
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• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

• Food Science and Preservation
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• v.22 no.2
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• pp.167-173
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• 2015

This study was conducted to evaluate effect of adding cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi. Powdered Kimchi was prepared by adding 1.5% cryoprotectant (glucose, maltose, lactose, and sucrose) and freeze-dried. For the preparation of micro-sized particle of Kimchi powder, the freeze-dried Kimchi was powered at 14,000 rpm for 2 min. The survival ratio of lactic acid bacteria in the powdered Kimchi was monitored during storage period of 4 months at -20, 0, 4, and $25^{\circ}C$ after the capsulation of the powedered Kimchi. The number of lactic acid bacteria in the powdered Kimchi capsule was the greatest stored at $-20^{\circ}C$, and the addition of glucose in cryoprotectant showed higher survival rate of lactic acid bacteria than that of control. More than $10^7CFU/g$ of lactic acid bacteria were survived in the powdered Kimchi stored at 0 and $4^{\circ}C$. However, the lactic acid bacteria were not detected in the powdered Kimchi stored at $25^{\circ}C$. As a results, the addition of cryoprotectant agents in the manufacturing process improved the survival rate of lactic acid bacteria in powered Kimchi products with accompanying with a cold-chain system for the distributon of powdered Kimchi products.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.154-160
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• 1994

Pregelitinized rice (PR), pregelitinized waxy rice (PWR), and pregelitinized rice flour (PRF) were evaluated for physico-chemical properties comparing with rice starch and acetylated potato starch. L value was decreased during drum drying. PFR had the highest value (P<0.05) for water absorption index and PWR had the highest value for water solubility index. Transmittance of gelitinized samples had drastically increased at $80{\sim}90^{\circ}C$. PWR had the highest value for apparent viscosity and rice samples had a steady apparent viscosity during heating at $90^{\circ}C$. Viscosity was decreased as pH decreased at room temperature and drastically decreased below pH 2. Rice starch and PR had no significant effect for change of pH. Change of viscosity had more effect for hot temp. than room temp.. Pregelitinized samples showed only second peak for DSC. PWR had the lowest value for degree of retrogradation and acetylated potato starch had the highest value for freeze-thaw-stability.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.292-296
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• 2018

Softening effects of enzyme following pre-treatments were examined. Four pre-treatments: raw (R), heat (H), heat and freeze-thawing (HFT), heat and freeze-drying (HFD) were applied to carrot. Subsequently, each treated sample was immersed in 10% celluclast enzyme solution for up to 6 h and then their properties were compared. The minimum and the maximum color change was observed in HFD and H, respectively. R showed no change in hardness after 6 h immersion, indicating that the enzyme did not penetrate the carrot. The number and size of pores were greater in samples undergone HFT or HFD as observed by microstructure analysis using SEM, and HFD caused 99.5% reduction in hardness after 6 h immersion. After 6 h immersion post-HFT or 3 h immersion post-HFD, the hardness was less than $20,000N/m^2$, indicating tongue ingestion was possible, and the samples retained their original shape and easily collapsed by spoon pressing.