• Food Science and Preservation
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• v.16 no.6
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• pp.893-899
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• 2009

We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1114-1120
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• 2015

; This study investigated the improvement effects of artificial rice containing Curcuma longa L. on lipid parameters in 3T3-L1 cells and C57BL/6J mice. Mice were divided into four groups, normal diet group (ND), high-fat diet group (HD), 20% artificial group (A20), and 20% Curcuma longa L. artificial rice group (C20), for 14 weeks. Adipogenesis was significantly suppressed compared with non-treated control at a concentration of $20{\mu}g/mL$. After the animal experiment, food efficiency ratio was elevated in the experimental group due to high-fat diet, whereas it was reduced in the A20 group and significantly reduced in the C20 group. Epididymal fat pad weight was significantly diminished in the C20 group. In addition, serum triglycerides were significantly reduced in the A20 and C20 groups compared to the HD group. Moreover, serum cholesterol level tended to decrease in the A20 group and significantly decreased in the C20 group compared with the HD group. According to these results, we can know that Curcuma longa L.-containing artificial rice has an improvement effect on lipid metabolism.

• Development and Reproduction
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• v.12 no.2
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• pp.117-124
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• 2008

The efficient strategies to cope with unpredictable and/or harmful environmental changes have been developed by every organism in order to ensure its survival and continuity of it's own species. As a results, all living things on earth maintain dynamically internal stability via a process termed 'homeostasis' among physiological parameters despite of external environment changes. Stress is an emotional and physical response to threat homeostasis. Stress may have not only transient but rather permanent effect on the organism; recent evidence clearly show that prenatal stress could organize or imprint permanently physiological systems without any change in genetic codes, a process known as 'epigenetic programming'. In this review, a series of reproduction-associated events occurred in prenatally stressed male rats such as alteration in the structure of sexually dimorphic brain regions, modification of neurotransmitter metabolism, changes in reproductive endocrine status, and finally, disorders of sexual behavior will be introduced. The fetal brain is highly sensitive to prenatal programming and glucocorticoids in particular have powerful brain-programming properties. The chronic hyperactivation of fetal brain by maternal stress-induced glucocorticoid input will provide new program via increasing the neuroplasticities. This 'increased neuroplasticities' will be the basis for the 'increased phenotypic plasticities' rendering the organism's better adaptation to environmental challenges. In conclusion, organism who experienced 'harsh' environment in his fetal life seems to give up a certain portion of reproductive competence to make good chance of survival in his future life by epigenetic (re)programming.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.443-456
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• 2003

The lyophilization of the solution extracted from 60 percent of acetone applied to persimmon leaves, the compounding process in accordance with the solution's concentration, and the gel filteration through Sephadex G-50 of biologically activated substances obstructing enzyme activity, such as tyrosinase, xanthine oxidase, and angiotesin converting enzyme (ACE) led to the assumption that polyphenol was the compound serving as biologically activated substances obstructing enzyme activity. Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. In the continuous study for natural compound, nine flavan-3-ols have been isolated from the persimmon leaves. The structures of (+)-catechin, (+)-gallocatechin, procyanidin B-1, pyrocyanidin C-1, prodelphinidin B-3, gallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin, procyanidin B-7-3-O-gallate, procyanidin C-1-3'-3'-3'-O-trigallate and (-)-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Procyanidin B-7-3-O-gallate, (-)-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin and procyanidin C-1-3'-3'-3'-O-trigallate showed 94%, 90.69%, 80.90% inhibition at $100\;({\mu})M$ and inhibited on the angiotensin converting enzyme respectively. Procyanidin B-7-3-O-gallate and procyanidin C-1-3'-3'-3'-O-trigallate showed 66%, 63% inhibition at $100\;({\mu})M$ and inhibited on the xanthine oxidase competitively. Procyanidin C-1-3'-3'-3'-O-trigallate showed 70% inhibition at $100\;({\mu})M$ and inhibited on the tyrosinase competitively.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.150-154
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• 2005

To overcome the problems associated with chemical pesticides, biological pest controls agent extracted from Ginkgo biloba was studied. Insecticidal activities components in Ginkgo biloba extracts were analyzed using high performance liquid chromatography (HPLC). This results of HPLC analysis, GG-W80 were included bilobalide $611\;{\mu}g/kg$, ginkgolide A $37\;{\mu}g/kg$ and ginkgolide B $243\;{\mu}g/kg$, while YG-W80 were included bilobalide $214\;{\mu}g/kg$ and ginkgolide B $46\;{\mu}g/kg$. The biological activity of Ginkgo biloba extracts were conducted to repellent and pesticidial effect of Tetranichus urticae, Aphis gossypii and Myzus persicae treated with Ginkgo biloba leaves extracts. Mortalities of adult T. urticae to green Ginkgo biloba extracts (GG-W80) and yellow Ginkgo biloba extracts (YG-W80) were shown 98.3% and 20.0%, respectively. From these results, terpenes components in Ginkgo biloba extracts could be use for biological controls for T. urticae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.859-863
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• 2010

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.60-68
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• 2007

This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.259-267
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• 2015

This study was conducted to comparatively evaluate antioxidant capacity (AC) of seven cultivars of kiwifruit (Actinidia spp.) and their protective effects on neuronal PC-12 cells. The contents of total phenolics (TP) and total flavonoids (TF) of kiwifruits were also examined. Five cultivars of kiwifruit, Actinidia chinensis (cv. Haehyang and cv. Haegeum), A. eriantha (cv. Bidan), A. arguta ${\times}$ A. deliciosa (cv. Mansoo), and A. arguta (cv. Chiak), were bred in Korea, while two cultivars, A. deliciosa (cv. Hayward) and A. linguiensis (accession number 041AE), originated from New Zealand and China, respectively. Skin extracts of kiwifruit showed higher TP, TF, and AC than flesh extracts. The highest levels of TP and AC were found in cv. Bidan flesh extract among cultivars studied, but the TF content of cv. Bidan flesh extract was the lowest. The kiwifruit bred in Korea had higher AC than their counterparts. AC of kiwifruit had a highly positive linear correlation with TP and TF. The flesh extracts from cv. Hayward, cv. Haehyang, and cv. Haegeum significantly (p < 0.05) prevented PC-12 cells from oxidative stress induced using $H_2O_2$ compared to a control with $H_2O_2$ only. Overall, our results suggest that kiwifruit bred in Korea may offer a good source of antioxidants and serve as functional materials.

• Korean Journal of Microbiology
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• v.37 no.3
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• pp.189-196
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• 2001

Eighty-seven microbial strains capable of growing on bisphenol A (BPA) as a sole carbon source were isolated from soils, waste waters and sludges. Among them, three bacterial strains were finally selected as potential decomposers through measuring BPA-degradation efficiency by HPLC analysis. Two of these bacterial strains were identified as Serratia marcescens 1901 and S. marcescens 1902, and another was Pseudomonas putida 1401 by 16S rDNA partial sequences and based on morphological and physiological properties. They showed higher cell growth and BPA degradation in PAV (PAS medium containing vitamin mixtures) than in PAS medium. The degradation efficiencies of these bacterial strains were within a range of 20-40% in the PAV containing 500 mg/1 or 100 mg/l of BPA fur 3 days. S. marcescens 1901 showed higher degradation efficiency at 100 mg/1 of BPA than those of other selected strains, while S. marcescens 1902 and P. putida 1401 degraded a high concentration of BPA (500 mg/l) with a degradation efficiency of 40% for 3 days. The BPA degradation using a mixed culture of three selected strains showed the similar level of dog-radation efficiency with that using a pure culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.