• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.7
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• pp.736-747
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• 2011

This study investigates the current status and dyeing properties of various natural indigo powder dyes in the domestic market. Products from India, China, Europe are sold in the market and only a few manufacturers provide recommendation for the method of dyeing and information on the additives. Through the market research and the preliminary investigation on 21 products, 11 were selected for the dyeing experiment which include 3 Indian, 3 Chinese, 2 German, and 1 Pakistani origin indigo reduced powders, and 2 Indian origin dried indigo leaf powder. The two dyeing methods used were the precipitation method and the fresh juice method, both at $10^{\circ}C$, $25^{\circ}C$, and $60^{\circ}C$. Color difference, K/S value, and colorfastness of dyed cotton fabrics were examined. Indian reduced indigo powder showed the highest K/S value, deep dyeing, and the best color fastness. Chinese reduced indigo powder resulted in a more greenish and bluish color. Powders of dried indigo leaves were easy to use but resulted in a pale color due to low dye uptake.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.2
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• pp.342-359
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• 2018

This research investigated the relationship between the amount of fixed pigment and the color of silk dyed with three types of fermented indigo powder dye under different temperatures and pH, by reduction or nonreduction method. Amount of fixed pigment was analyzed using the Ultimate 3000 HPLC-DAD instrument and the color of dyed silk was measured using the X-rite spectrocolorimeter. All silk samples dyed by reduction method showed PB color. The amount of indigotin fixation was dependent on the dyeing temperature and pH regardless of the indigotin composition in the dye. Indirubin was less dependent upon the dyeing condition in the reduction dyeing and its fixation was minimum level. Dyeing conditions which can maximize the indigotin fixation were $50^{\circ}C/pH$ 11 and $70^{\circ}C/pH$ 7 conditions in reduction dyeing. Color of silk showed more redness ($a^*$) thus higher PB color when the indigotin fixation was low and indirubin fixation was relatively high. Indirubin fixation was very low with slightly better fixation by nonreduction method. More reddish color was obtained by nonreduction dyeing, and by more alkaline dyebath.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.66-77
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• 2013

In this study, we investigated the preventive effects of the mulberry leaf tea fermented by Monascus pilosus on high fat-induced obesity, hyperlipidemia, and fatty liver in mice. Non-fermented mulberry leaf tea powder (UM) and fermented mulberry leaf tea powder (FM) were supplemented with high-fat diet at 2% (wt/wt) dosage for 8 weeks. Both UM and FM lowered body weight gain, feed efficiency ratio, epididymal fat, serum triglyceride, total cholesterol and LDL-cholesterol increased markedly with high fat diet (HC) in mice. FM showed more significant effects when it was compared with UM. In addition, Hepatic lipid peroxides and xanthin oxidase activities of the UM and FM were significantly lower than those of HC, despite the lack of a big difference in the amount of hepatic GSH. Activities of ROS scavenging enzymes and serum alanine aminotransferase activity were also examined as a parameter of hepatic damage. The UM and FM groups showed a recovery to NC group from significant changes induced by HC. Finally, histopathological analyses of liver samples revealed a decrease of lipid accumulation in hepatocytes in the UM and FM groups. These results suggest that UM and especially FM can reduce the development of obesity, hyperlipidemia and fatty liver.