• Journal of Sericultural and Entomological Science
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• v.49 no.1
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• pp.8-13
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• 2007

Natural indigo colorants were prepared by extraction of Polygonum tinctorium which was harvested just in the blooming season(in the late of July). The components were analyzed by TLC and HPLC, and its structures were analyzed by FT-IR, EI-mass. The results obtained are summarized as follows; The natural indigo powder was dissolved in DMSO and developed in eluent, $CHCI_3/CH_3CN$(8.5:1.5 v/v) by means of TLC for its quality analysis. It was segregated into indirubin as a red colour and indigo as a blue colour. In case of HPLC analysis,. FT-IR spectrum of indirubin showed a peak for NH residue between 3200 and $3300cm^{-1}$. $^1H-NMR$ spectrum for indigo displayed AA'BB' spin system caused by indole structure between 6.5 and 7.7ppm of H4, 5, 6 and 7, and -NH proton for indirubin showed an singlet between 10.88 and 11.0ppm. EI-mass spectrum of indigo and indirubin both disclosed their molecular size as 262 and it implies that these two substances are isomer.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.83-94
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• 2024

The proportion of plant-based meat alternative (PBMA) consumers has recently increased in Korea. This is due to several reasons including protecting the environment, satisfying preferences, maintaining health, and improving eating habits. Accordingly, many companies produce and sell alternative meat using various materials. Alternative meats are classified into plant (such as soybeans and wheat), seaweed, insect, and cultured meats, depending on the raw materials used in manufacturing. PBMA is sold after undergoing processes such as grinding, seasoning, and molding. Therefore, monitoring the presence of any hazardous elements during this process is essential. Accordingly, in this study, we analyzed the harmful components of nine domestically distributed PBMA that are most easily accessible to consumers. After extracting fat from the samples and analyzing the rancidity level, samples F, G, and I were highly rancid. Trace amounts of aflatoxin were detected in samples A and B, but confirmed to be within the range. Cd and Pb were not detected in any sample. We hope that this study will help establish methods to ensure the safety of domestically sold PBMA.

• Journal of Periodontal and Implant Science
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• v.33 no.1
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• pp.27-35
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• 2003

1. 목적 생체재료의 생체친화성을 증진시키고 치유를 촉진하기 위한 목적으로 생체재료의 생화학적 표면개질에 관한 연구가 널리 진행되고 있다. 이와 같은 목적으로 이용되어 온 부착분자에는 아미노산, 펩타이드, 단백질, 효소 및 성장인자들을 들 수 있으며, 이들 분자들을 금속, 골대체물질 및 폴리머와 같은 생체재료의 표면개질에 이용하여 왔다. 이 연구의 목적은 생체적합성이 우수하고 생분해성을 지닌 키토산으로 얇은 막을 제작한 후, 세포외 기질의 구성성분 중 세포부착에 관여하는 RGD 펩타이드를 부착시킨, 표면개질 키토산막의 생물학적 영향을 MG-63 조골양세포를 이용하여 관찰하는 것이다. 2. 방법 2% acetic acid에 키토산 가루를 녹여 만든 2% 키토산 용액으로 24-well 배양접시의 표면을 도포 후 24시간 동안 건조시켜 키토산막을 제작하였다. GRGDS 펩타이드를 cross-linker(EDC, NHS) (Sigma, MO, USA) 용액과 반응시켜서 펩타이드의 카르복실기를 활성화시켰다. 이들을 PBS 완충용액으로 수화시킨 키토산막과 결합시켜 펩타이드의 활성화된 카르복실기와 키토산의 아민기 간에 안정적인 아미드 결합(amide bond)이 형성되도록 하였다. 하루 동안 반응을 일으킨 후 PBS 완충용액과 증류수로 씻어내고 냉동 건조시킴으로써 GRGDS가 결합된 키토산막을 제작하였다. 재료 표면의 화학 성분을 알아보는데 사용되는 방법의 일종인 X-ray photoelectron spectroscopy(XPS) 분석을 통하여 부착분자가 키토산막에 결합된 여부를 확인하였다. GRGDS 펩타이드에 요오드를 결합시킨 후, 이것을 키토산막에 공유 결합시키고 XPS를 통해 요오드가 재료 표면에서 검출되는지를 검사하였다. 요오드가 검출된다면 이것은 키토산막 표면에 실제로 GRGDS 펩타이드가 존재하는 것을 의미하게 된다. 표면개질된 키토산막에 사람조골양세포인 MG-63을 접종하여 이를 실험군으로 하였고, 표면이 개질 되지 않은 키토산막을 대조군으로 하였다. 세포부착의 최적화 농도를 확인하기 위하여 GRGDS를 0.01, 0.05, 0.1, 0.25, 0.5, 1.0mg/ml의 농도로 준비하였다. 배양 후 1일, 7일째에 각 well에서 trypsin EDTA를 이용하여 세포를 분리한 후, 이를 원심 분리하여 세포수측정기를 이용하여 부착 세포의 수를 측정하여 세포의 부착 정도를 비교하였다. 배양 2시간, 24시간 후 주사전자현미경을 이용하여 키토산막에 부착된 세포의 양상을 관찰하였다. 3. 결과 XPS를 통한 표면의 화학 성분 분석 결과 GRGDS 펩타이드를 결합시킨 키토산막에서 요오드가 검출되었으며 펩타이드를 부착하지 않은 대조군에서는 검출되지 않았다. 따라서 cross-linker를 이용한 펩타이드와 키토산막의 공유결합을 확인할 수 있었다. 세포 배양 후 1일째 부착된 세포 수를 측정한 결과 0.1mg/ml 이상의 GRGDS 펩타이드 농도로 공유 결합시킨 키토산막에서 부착 세포 수가 다른 농도에 비해 유의성 있게 많이 관찰되었다. 이 농도 이하에서는 대조군과 실험군간에 세포부착의 유의한 차이가 없었다. 따라서 주사전자현미경을 이용한 부착 세포의 양상에 관한 관찰은 0.1mg/ml 농도의 펩타이드를 이용하였다. 세포 배양 7일째, 부착된 세포 수 측정 결과 GRGDS의 농도에 따른 유의성 있는 차이가 없었으며, 실험군과 대조군간에도 유의성 있는 차이가 없었다. 주사전자현미경 관찰결과 2시간 및 24시간 배양된 실험군 모두에서 별모양의 세포들이 키토산막 표면에 편평하게 잘 부착되어 있으며 많은 위족이 발달된 소견을 보인 반면, 대조군에서는 원형 또는 다각형 모양의 세포들이 실험군에 비해 부착이 덜 되어있는 양상을 보였다. 이 연구를 통하여 기능성 펩타이드를 생체재료의 표면에 공유결합 시키는 방법을 확립할 수 있었으며, RGD 펩타이드의 공유결합으로 표면개질된 키토산막이 조골세포의 부착능을 증진시킬 수 있음을 확인하였다. 표면개질된 생체재료를 소, 중동물에 적용시켜 생체 내에서의 생물학적 영향을 평가할 필요가 있으며, 이 실험의 결과는 향후 다양한 기능성 부착분자를 선발, 고안하여 임플란트용 생체재료의 표면개질에 이용하는 이른바 모방생체재료분야에 널리 활용될 수 있을 것으로 생각된다.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.170-179
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• 2010

This study was conducted to investigate for mineral contents, total polyphenol compounds, betaine, choline and DPPH free radical scavenging activity of halophyte. The mineral concentrations of Salicornia herbacea (top part) were Na 100,006 mg/kg, K 1,385 mg/kg, Mg 6,263 mg/kg, Ca 2,750 mg/kg, Fe 90.4 mg/kg, Mn 98.9 mg/kg, Zn 33.3 mg/kg, Cu 3.4 mg/kg respectively. And Suaeda Japonica (top part) were Na 85,332 mg/kg, K 710 mg/kg, Mg 7,005 mg/kg, Ca 4,344 mg/kg, Fe 1,434.9 mg/kg, Mn 119.1 mg/kg, Zn 19.2 mg/kg, Cu 2.7 mg/kg respectively. The betaine contents of Salicornia herbacea (top part) were 15.09 mg/g and Suaeda Japonica (top part) were 14.64 mg/g. The choline contents estimated by the DBAP-choline derivatives of Salicornia herbacea (top part) were 20.9 mg/100 g, Salicornia herbacea (root) were 23.4 mg/100 g, Suaeda Japonica (top part) were 23.1 mg/100g and Suaeda Japonica (root) were 23.8 mg/100 g. Total polyphenol compounds of Salicornia herbacea (top part) were high 36.0 mg/g in growth phase. The DPPH radical scavenging activities of methanol extract Salicornia herbacea (top part) were high 90.1% in growth phase. The frozen dried powder of Salicornia herbacea (top part) 1 g was equal to Quercetin 30.26 mg, Rutin 42.65 mg, TBHQ 20.32 mg, BHA 25.86 mg, BHT 40.75 mg, Ascorbic acid 22.86 mg in DPPH radical scavenging activities.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.83-106
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• 1998

This study was conducted to investigate the probiotics(acid and bile resistance, fermentation properties, viability, cholesterol assimilation, antimicrobial activity, antimutagenicity, and immunoactivation) of the strains of bifidobacteria isolated from healthy Koreans and to investigate the effects of oral administration of Bifidobacterium longum A-2 on the fecal microflora, ${\beta}-glucuronidase$ activity, pH values, Ammonia concentration. The experimental results are summarized as follows: The probiotics were tested for 23 strains including three commer챠al strains as controls. Compared to other strains, strains of A-2 and A-9 showed more acid resistance whereas A-2, A-5, A-13, A-14, A-18 and A-22 showed excellent bile resistances. The properties of bifidobacteria during fermentation were tested. Strains of A-1, A-2, A-3, A-4, A-6, and A-23 resulted in less than pH 4.5 and titratable acidity over 0.90 after 24 hr of fermentation. When the strains of A-2 was grown with glucose, maltose, and fructooligosaccharide, the acetic acid production were higher than with sorbitol and mannitol. The storage stability of the strains of A-2 and A-22 were tesed, indicating the strain A-2 was more stable over 10 days of storage at both $4^{\circ}C$ and $20^{\circ}C$ than A-22. The strains of A-8, A-10, A-11, A-12 and A-20 assimilated more than 30% of cholesterol included in the media. The strains of A-1 and A-2 showed antimicrobial activity against Sta. aureus. The antimutagenicity of the strains were also tested, showing that the mutation was suppressed more by three strains(A-2, A-12, and A-23). In addition, strain A-5 improved immunological activity(phagocytosis, $TNF-{\alpha}$, IL-6) more than other strains. In the effects of oral administration of Bif. longum A-2, the number of fecal bifidobacteria was siginificantly increased(p<0.01) and the level of fecal ${\beta}-glucuronidase$ also was siginificantly reduced(p<0.05). However there were no siginificant differences in the level of Lαctobacilli, Enterobacteriaceae, Clostridium perfringens, pH and ammonia by the administration. The results suggested that Bif. longum A-2 may be met the criteria for probiotics culture.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.178-186
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• 2016

The present study was conducted to investigate the effect of whole wheat bread with added Lindera obtusiloba (LO) and Capsosiphon fulvescens (CF) ethanol extracts on serum glucose and lipid levels in Sprague Dawley rats. Rats were divided into five groups depending on the diet administered: normal bread (NC), whole wheat bread (W), whole wheat bread with LO leaves extract (WL), whole wheat bread with CF extract (WC), and whole wheat bread with freeze-drying CF (WDC). After 4 weeks of consuming the experimental diet, the blood glucose level and hemoglobin A1c contents were found to be significantly lower in the W, WL, WC, and WDC groups than in the NC group. The high-density lipoprotein-cholesterol levels increased in the WL group when compared to those in the NC group and triglycerides levels decreased in all wheat groups compared to those in the NC group. These results suggest that wheat breads containing LO and CF extracts are effective for preventing hypercholesterolemia and obesity.

• Korean Journal of Poultry Science
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• v.18 no.3
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• pp.151-159
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• 1991

As a part of investigation on causes of drop in egg production in domestic chicken breeding farm, bacteriological contamination on air, feed, drinking water and artificial insemination instruments of randomly selected three farms was surveyed. Total bacterial population in the air was very high in all of the chicken houses tested and was not significantly different among these farms . However, total bacterial counts in the air of the problem house having egg drop problem and colibacillosis was higher than normal house within the problem farm. Bacterial population in the assorted feed was low before or after administration on the normal farm while it was much more increased after administration than before administration on the problem farm. Bacterial population of the drinking water in the source of water supply was very low and has no differences among farms tested. Also, bacterial population in the normal farm was not significantly different between source of water supply and after administration. However, population of total bacteria and coliform bacteria after administration was increased. Bacterial population was much higher in the artificial insemination instrument of problem farm than normal farm. However, this bacterial population in the problem farm was decreased to those of normal farm after these instruments were sanitized.

• Korean Journal of Organic Agriculture
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• v.18 no.3
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• pp.401-418
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• 2010

This experiment was selected a $\beta$-glucan producing mushroom strain and developed industrial media, and used to $\beta$-glucan as an alternative for antibiotics in weaned pigs. Yields of mycelial biomass and extracellular $\beta$-glucan from Youngji (Ganoderma lucidum) mushroom was 8.52g/L and 4.49g/L respectively. Also, we prepared optimum formula for mushroom cultivations. A total of 144 pigs ($8.6{\pm}0.9$ kg average body weight, weaned $20{\pm}3$ days of age) were allotted to 4 different treatment groups and replicated 4 times with 8 pigs per replicate in randomized complete block design. Treatments were T1) NC (negative control, basal diet), T2) PC (positive control, basal diet+0.255% antibiotics), T3) NC+0.2% $\beta$-glucan and T4) PC+0.2% $\beta$-glucan. The T2 and T4 treatments were significantly higher in feed efficiency by antibiotics group (p<0.05), however, there was no significant differences in terms of average daily gain (ADG) and average daily feed intake (ADFI) during phase I (0~14 days). In phase II (15~28 days), Pigs fed with antibiotics and $\beta$-glucan (T4) had greater ADG than other treatments (p<0.05), while no differences were observed in ADFI and feed efficiency. During the whole experiment period, the ADG of T4 treatment was higher than other treatments. Pigs fed with $\beta$-glucan (T3 and T4) had greater diarrhea score and moisture content than other treatments (p<0.05). Pigs fed with $\beta$-glucan (T3 and T4) had greater moisture content than other treatments (p<0.05). However, there was no significant differences in diarrhea score and mortality of weaned pigs. There was marginal reductions in feed cost measured feed cost per weight gain used in antibiotics and $\beta$-glucan added diet during phase I. In the second phase, the treatment supplemented with antibiotics had a significantly lower feed cost per weight gain compared to the other treatments. The results from these experiments suggests that $\beta$-glucan is likely able to improve the growth performance, and reduce feed cost although they do not have similar effects like antibiotics in weaning pigs.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.