• Sleep Medicine and Psychophysiology
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• v.3 no.1
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• pp.15-24
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• 1996

After rapid eye movement(REM) sleep was idenified in 1953, a lively interest developed concerning a possible role of this kind of sleep in memory processes. The author reviewed studies relating REM to memory/learning. Many studies in animals and humans gave substantial evidence for relating REM sleep to memory function. The evidence supporting the position taken in this paper comes from experiments showing that : (1) learning session is followed by the significant augmentation of REM sleep : (2) REM sleep deprivation, prior to learning or immediately thereafter, impairs the formation of a permanent memory/learning : (3) there is a vulnerable period of time(eg, REM sleep "window") following succussful learning, during which REM sleep deprivation results in memory impairment : (4) theta rhythm which develops during REM sleep induces long-term potentiation in hippocampus : (5) there are some evidences providing the relationship of neurotransmitter systems to the maintenance of REM sleep and memory storage processes.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.86-90
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• 2009

The C. militaris belongs to entomopathogenic fungi, which have their specific sequences in internal transcribed spacer regions (ITS1 and ITS2) depending on species. In this study, to identify the phylogenetic relationship of the strain hybrided by mating of C. militaris, we compared DNA sequences of ITS regions and 5.8S ribosomal DNA (rDNA) repeat unit of hybrid strain and its parental strains. The result revealed that hybrid strains are C. militaris species. In addition, cordycepins produced by hybrid strains and other strains of C. militaris were analyzed by HPLC with 20mM $KH_2PO_4$ of mobile phase and C-18 columns. The result indicated that the strain hybrided by mating produce higher concentration of phytochemical cordycepin than other C. militaris strains.

• Journal of Life Science
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• v.30 no.11
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• pp.990-998
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• 2020

This study was conducted to evaluate the hair-growth promotion effect in C57BL/6 mice of a new substance mixed with Allium cepa (red)-bioconversion extract and Angelica gigas Nakai. The ethanol extract of Allium cepa (red) was bioconverted through the use of the Bacillus subtilis KJ-3 (BS3) strain, which was named Red-BCQ. The quercetin content of Red-BCQ increased by about 7.4-fold after bioconversion. Angelica gigas Nakai extract (Agnex) contains a large amount of coumarins such as decursin (D) and decursinol angelate (DA). A 1 mg portion of Agnex contained 0.4146 mg of D and 0.3659 mg of DA. Minoxidil has been known to promote hair growth. In this study, the hair-growth promotion effects of Red-BCQ, Agnex, and a mixture of both Red-BCQ and Agnex were compared with 5% minoxidil. Twenty-five mice were divided into five experimental groups including saline (CON), 5% minoxidil (PCON), Red-BCQ (RA), Agnex (AG), and a Red-BCQ-Agnex mixture (RAG)-treated group. Samples were administered orally once a day at a fixed time for 4 weeks. Hair growth was monitored by photograph at 7, 14, 21, and 28 days. We also observed 5α-reductase, alkaline phosphatase (ALP), γ-glutamyl transpeptidase (γ-GT), insulin-like growth factor (IGF)-1, transforming growth factor (TGF)-β1, antioxidant enzyme, and the hair follicles of the skin tissue. In all the results, the RAG-administered group showed greater antioxidative and hair-growth promotion effects than the other groups. These data suggest that RAG has potent stimulating activity on hair growth in C57BL/6 mice.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.898-904
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• 2006

This study was performed to examine the processibility aptitude for the addition of Dobyeong to pigmented rice bran extract. Dobyeong from pigmented rice was less bulky and coarser than Dobyeong-added pigmented bran extract. The viscosity and degree of retrogradation in Dobyeong-added Pigmented bran extract were lower than Dobyeong from pigmented rice, indicating that the inhibitory action of retrogradation was higher in Dobyeong-added pigmented bran extract. The scores for springiness, adhesiveness, cohesiveness, gumminess, and chewiness were increased in Dobyeong-added pigmented bran extract. Dobyeong-added pigmented bran extract showed a decreased natural flavor of pigmented rice and degree of retrogradation, but had higher scores in color values. Dobyeong-added pigmented bran extract was more acceptable in sensory evaluation. Based on these results, the use of rice-added pigmented bran extract instead of pigmented rice in rice-processed food has advantageous effects in terms of the palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.646-650
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• 2001

In this study, we investigated the thermotropic behavior of Daucus carota L. (DCS) extracts in phosphatidylcholine(PC) liposomes using high-sensitivity differential scanning calorimetry (nano-DSC). We used dipalmitoylphosphatidylcholine (DPPC) bilayers which made most stable liposomes among the other phosphatidylcholine. The sample DCS was extracted and fractionated to four different types, hexane(DCSMH), ethylacetate (DCSMEA), butanol (DCSMB) and aqueous(DCSMA) fractions. Compared to the other fractions of Daucus carota L., the DCSMH and DCSMEA fractions markedly affected the thermotropic properties of DPPC liposomes, broadened and shifted the thermograms of transition to lower temperatures. The incorporation of DCSMH and DCSMEA in DPPC liposomes were preferentially located in the hydrophobic core of DPPC bilayers, where it reduced the lipid packing orderness (cooperative unit) in the gel state compared to it in the liquid-crystalline state. These results suggest that the activities of the Daucus carota L. extracts to enhance the fluidity of the liposomal membrane have implication in their biological activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.41-48
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• 2000

A bacterial strain, designated as JK-43, producing extracellular cyclodextrin glucanotransferase (CGTase)[EC 2.4.1.19] was isolated from kimchi. The CGTase from isolated strain JK-43 showed the transglucosylation activity from soluble starch to L-ascorbic acid(AA) compared to those obtained from other strains. A main product formed by this reaction was identified as $2-O-{\alpha}-glucopyranosyl$ L-ascorbic acid(AA-2G) by testing its susceptibility to ${\alpha}-glucosidase$ hydrolysis, the HPLC profiles, and through the elementary analysis. the ${\beta}-CD,\;{\gamma}-CD$, potato starch and corn starch were identified to be suitable glucosyl donor for transglucosylation reaction on AA by CGTase. Acceptor specificity on AA-2G production was examined by use of AA, Iso-AA and AA-2P. Transglucosylation was observed toward AA-2P as well as AA and Iso-AA. The microorganism isolated from kimchi was identified as a strain of Bacillus sp. JK-43 based on the morphological, cultural, biochemical characteristics and partial 16SrDNA sequence analysis. The maximal CGTase production was observed in a medium containing 1.0% soluble starch, 1.0% yeast extract, 1.0% $Na_2CO_3\;0.1%\;K_2HPO_4,\;and\;0.02%\;MgSO_4{\cdot}7H_2O$ with initial pH 7.0. The strain was cultured at $37^{\circ}C$ for 26 hrs with reciprocal shaking.

• KSBB Journal
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• v.24 no.4
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• pp.334-340
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• 2009

For the isolation of a plant growth-promoting rhizobacteria, strain YK-5 was selected from approximately 400 thermostable strains isolated from special soil samples. Strain YK-5 produced an antifungal compound, and optimum carbon and nitrogen sources for the production of the antifungal compound were investigated against Aspergillus flavus as a test strain. Modified LB medium containing 1% peptone, 1% yeast extract and 5% black sugar was determined to be the optimal medium for growth and antifungal compound production. Culture broth of strain YK-5 potently inhibited growth of the phytopathogenic fungus Fusarium oxysporum KACC 40052 for 7 days. The plant growth-promotion function of strain YK-5 was tested against radish and rice in pot trials. Leaf number, plant height and root length in YK-5-treated radish markedly exceeded (> 60%) those of untreated radish. Leaf length and white rootlet development were markedly more prominent than in commercially-treated rice plants. Strain YK-5 was determined to be Bacillus subtilis YK-5 by physiological, chemotaxonomical, and phylogenetical analyses.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.207-212
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• 2005

Pomegranate (Punica granatum L.) which is very rich in Polyphenols and tannins was recently reported its anti-oxidant activities and phytoestrogenic activities in vivo test and many clinical studies, but the effects of them on the skin have not been reported. The experiments were tarried out in vitro to determine anti-oxidant activities of pomegranate extracts on DPPH radical scavenging assay, NBT/Xanthine Oxidase-superoxide scavenging assay, silica-induced intracellular $H_2O_2$, hydroperoxide and superoxide generation assay in RAW 264.7 cells. It showed that the methanolic extract of dried pomegranate peels have the most significant anti-oxidant activities on free radical scavenging assay and inhibitory activities on silica-induced intracellular free radical generation in RAW 264.7 cells. The concentrated juice of pomegranate showed only DPPH radical scavenging activities and inhibited hyaluronidase activity. Moreover, pomegranate seed oil inhibited specially silica-induced intracellular hydroperoxide generation in RAW 264.7 cells. These results suggest that the methanolic extract of dried pomegranate peels and pomegranate seed oil have more anti-oxidant activity than concentrated juice of pomegranate. Thus the extracts of pomegranate peels and seed oil could be developed cosmetic ingredients for anti-aging.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.