• Korean Journal of Ichthyology
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• v.26 no.3
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• pp.171-178
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• 2014

Myogenesis is the formation process of multinucleated myofiber with a contractile capacity from muscle satellite cell (MSCs) during life. This process is tightly controlled by several transcription factors such as Pax3 and Pax7 (paired box protein 3 and 7), MEF2C (myocyte enhancer factor 2) and MRFs (myogenic regulatory factors) etc. On the contrary, myostatin (MSTN) is a transforming growth factor-${\beta}$ superfamily, which functions as a negative regulator of skeletal muscle development and growth. Carnosic acid (CA) is a major phenolic component in rosemary (Rosmarinus officinalis) and have been reported various biological activities such as anticancer, antioxidant, antimicrobial and therapeutic agents for amnesia, dementia, alzheimer's disease. This study was confirmed to effects of CA on muscle cell line and muscle tissue alteration of zebrafish by intramuscular injection or feeding methods. $10{\mu}M$ CA showed a non-cytotoxic on myoblast and a complete inhibition effect against myostatin activity on luciferase assay. In intramuscular injection experiment, the total protein and triglyceride amount of $10{\mu}M/kg$ of CA injected group increased by 11% and decreased by 13% compared to these of the no injected group. In histology analysis of muscle tissues by hematoxylin/eosin staining, the number of muscle fiber of $10{\mu}M/kg$ of CA injected group decreased by 29% and fiber area increased 40% compared to these of no injected group. In feeding experiment, the total protein and triglyceride amount no significance difference compared to these of the normal feeding group. In histology analysis, the number of muscle fiber of 1% CA fed group decreased by 35% and fiber area increased 56% compared to these of normal fed group. We identified that CA have an effect on hypertrophy of muscle fiber in adult zebrafish and the results of this study are considered as the basic data that can reveal the mechanisms of muscle formation via gene and protein level analysis.

• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.1
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• pp.96-105
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• 2018

This study examined the growth of herb plants in response to irrigation on a green rooftop area in order to select herb plants that can be used for rooftop greening. Apple Mint (Mentha suaveolens), Lemon balm (Melissa officinalis), Spearmint (Mentha spicata), Pineapple sage (Salvia elegans), Choco Mint (Mentha ${\times}$ piperita 'Choco Mint'), Ox-eye Daisy (Chrysanthemum leucanthemum), Roman Chamomile (Anthemis nobilis) and Thyme (Thymus vulgaris) showed increased growth when irrigated. Conversely, Lavender (Lavendula angustifolia ), Peppermint (Mentha ${\times}$ piperita ), Vicks Plant (Plectranthus tomentosa), Feverfew (Tanacetum parthenium), Rosemary (Rosmarinus officinalis), Tansy (Tanacetum vulgare), Lemon Verbena (Aloysia triphylla), Heliotrope (Heliotropium arborescens), Soapwort (Saponaria officinalis) and Lady's mantle (Alchemilla vulgaris) demonstrated satisfactory growth regardless of irrigation. Peppermint, Tansy, Lemon Verbena, Soapwort, and Lady's mantle seem to be suitable for green rooftop because of their overwintering ability and drought hardiness. Pineapple sage, Apple Mint and Thyme would seem to be inappropriate for rooftop greening because they showed negative growth response to drought and failed overwintering. Although Spearmint, Lemon balm, Choco Mint, Ox-eye Daisy and Roman Chamomile had reduced growth during dry conditions, they were able to overwinter satisfactorily and can be used as rooftop plants with irrigation.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.433-436
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• 1991

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.218-223
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• 2001

This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT. but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L. plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect or hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.271-278
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• 2006

As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60${\pm}$2$^{\circ}C$ incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract ${\geq}$ ethyl acetate extract> acetone extract ${\geq}$ hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.1-6
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• 2003

Chemical compositions of several herbs (rosemary, mint, thyme, sage, and lavender) cultivated in Korea were analyzed. Approximate compositions were as follows: moisture $69.92{\sim}82.10%$, crude ash $2.48{\sim}6.15%$, crude fat $0.40{\sim}2.46%$, crude protein $0.84{\sim}1.57%$, and crude fiber $2.48{\sim}6.15%$. Total contents of phenolics determined by Folin-Dennis's method were in the range of $73.24{\sim}197.79mg%$. Contents of minerals, Na, Ca, Mn, P, Mg, Zn, and Fe determined by ICP-AES were $43.0{\sim}112.5,\;177.5{\sim}304.0,\;0.5{\sim}1.5,\;74.0{\sim}218.5,\;57.0{\sim}116.0,\;1.0{\sim}2.0$ and $3.0{\sim}5.0mg%$, respectively. Free sugar contents determined by HPLC were: sucrose $0{\sim}7.61$, glucose $0.94{\sim}15.92$, and rhamnose $0.64{\sim}7.99mg%$. Fatty acids including palmitic, stearic, oleic, linoleic, linolenic, and arachidonic acids were identified by GC. Linoleic and linolenic acid contents were higher than those of palmitic and stearic acids. Aroma components identified by GC-MS were 1,8-cineole, ${\alpha}-phellandrene,\;{\alpha}-terpinene,\;{\beta}-pinene,\;{\beta}-thujone$, borneol, butan-1-ol, cis-sabinene hydrate, ${\delta}-carene,\;{\gamma}-terpinene$, and verbenone.

• Food Science and Preservation
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• v.11 no.4
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• pp.565-568
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• 2004

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.