• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.3
• /
• pp.518-524
• /
• 2000

치커리 물추출물은 실험동물의 지질대사에 영향을 미치는 것으로 알려져 있으나, 이러한 영향에 대한 대사가 작은 명확하게 밝혀져 있지 않다. \ulcorner음처리한 치커리(roasted-chicory)또는 볶음처리하지 않은 치커리(unroasted-chicory)로부터 물추출한 치커리 추출물을 5% 수준으로 식이에 첨가하여 SD계 수컷흰쥐에 2주간 자유 섭취시켜 혈청 및 간장의 지질 농도와 간장 MTP(microsomai triglyceride trasfer protein) 활성에 미치는 영향을 조사하였다. 체중 증가량, 장기 중량 및 식이 섭취량은 각군잔의 유의적 차이는 인정되지 않았다. 혈당치는 대조군과 볶음처리한 치커리군에 비교해서 볶음처리하지 않은 치커리군에서 증가하는 경향을 나타내었다. 혈청의 TG 농도는 치커리 첨가군에서 감소하는 경향으로 나타났으며, 혈청 총 콜레스테롤, 인지질 및 유리지방산 농도와 간장 지질농도는 실험군간의 유의적 치이는 없었으나, HDL콜레스테롤 농도는 치커리 첨가군에서 증가하는 경향을 보였다. 간장에서 중성 지질 합성의 조절효소로 알려진 PAP(phosphatidate phosphohydrolase)활성은 각 실험 군간의 유의적 치이는 없었다. 그러나, 중성지질-rich 리포단백질의 합성, 분비에 필수적인 간장 MTP활성을 대조군에 비교하여 치커리군에서 현저하게 저해되었다. 간장 MTP 활성과 혈청 중성지질 농도의 사이에 높은 정의 상관관계(r=0.81)가 인정되어, 본 실험에서 치커리 뿌리 추출물에 의한 혈청 중성지질 억제효과는 간장 MTP 활성의 저해에 기인하는 것으로 시사되었다.

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 1993.05a
• /
• pp.5-6
• /
• 1993

치커리는 서구 유럽에서 중요한 서양 채소이다. 현재 국내에서는 커피대용으로 뿌리를 이용하는 치커리를 일부 지역에서 재배하고 있을 뿐, 아직 잎을 이용하는 샐러드용으로는 보급이 많이 이루어지고 있지 않다. 그러나 앞으로 각광받을 엽채류로서 이에 본 실험은 수경재배를 통한 주년생산을 하기 위한 기초 연구로서 몇가지 치커리 품종에 대한 적정 배양액 농도를 결정하기 위해 수행하였다. (중략)

• Korean Journal Plant Pathology
• /
• v.11 no.2
• /
• pp.116-119
• /
• 1995

Occurrence of soft rots was observed on chicory that was massively grown in-In-jae, Kangwon-Do, Korea. At first, a creamy lesion was appeared on the chicory root, which was enlarged slowly in diameter and in depth. The affected root area became soft and mushy. This eventually resulted in wilting and death of the aboveground parts of the chicory. The causal organism isolated from the lesions was identified as Erwinia carotovora subsp. carotovora based on the physiological and chemical characteristics, and on the results of the Biolog Program (Biolog Inc. U.S.A.). Since E. carotovora subsp. carotovora is the first described bacterium that causes soft rot on chicory in Korea, we proposr to name the chicory disease caused by E. carotovora subsp. carotovora as "bacterial soft rot of chicory".

• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1295-1303
• /
• 1997

This study determined the effects of addtition of chicory extract on the rate of starch hydrolysis in vitro and blood glucose response in healthy subjects. The rate of corn starch hydrolysis in the presence or absence of chicory extract was determined in an in vitro enzyme/dialysis system for 2hr. Additions of dried or roasted chicory extract (5%, w/w) to corn starch solution reduced the starch hydrolysis and significantly (p<0.05) decreased the area under hydrolysis curve by 16% and 18%, respectively. Groups of five to nine volunteers underwent 60 g glucose tolerance tests (GTT) with 2.5, 5, 10, 20% (w/w) dried or roasted chicory extracts. The addition of chicory extracts significantly (p<0.05) reduced blood glucose concentration during the GTT and reduced the mean peak rise and area under blood glucose curve. The glycemic indices of all dried chicory extract, $5{\sim}20%$ roasted chicory extract groups were significantly decreased compared with glucose control. Chicory extract is therefore likely to be useful in modifying postprandial hyperglycemia.

• Proceedings of the Korean Society of Grassland Science Conference
• /
• 2003.06a
• /
• pp.149-149
• /
• 2003

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.591-595
• /
• 1998

Browning chracteristics were investigated for Chicory roots(Cichorium intybus L.) when roasted at different conditions of 120 to $180^{\circ}C$ in temperature and 10 to 40min in time. The soluble solid of water extracts obtained from roasted Chicory roots increased slowly with increasing roasting temperature and time, but it decreased above $160^{\circ}C$. The contents of reducing sugar and amino-type nitrogen in aqueous extracts obtained from roasted Chicory roots decreased rapidly with increasing the roasting time and temperature. Browning color intensity in aqueous extracts of roasted Chicory roots increased with increasing the roasting temperature and time, Hunter's color L and b values of Chicory powder decreased with increasing the roasting temperature and time, while Hunter's color a and ${\Delta}E$ values continuously increased with increasing the roasting temperature and time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.1
• /
• pp.55-59
• /
• 2014

This study investigated the improvement effects of fermented chicory fiber (FCF) on the intestinal function and constipation. The condition of fermentation was Bifidobacterium thermophilum added into chicory fiber (CF) flour suspension with the range of a 1% before incubation at $37^{\circ}C$ for 48 hr. The intestinal improvement effect of FCF was measured by the charcoal meal transit method in Balb/c mice. The intestinal transit with FCF at a dose of 1.62 mg/g was significantly increased to 88% compared with the CF group (P<0.01). Further, the constipation relief effect was investigated in Sprague-Dawley rats with loperamide-induced constipation. After oral administration of FCF 2.06 mg/g was remarkably decreased to 75% in fecal output compared with CF group (P<0.01). These findings indicated that FCF was more effective than CF for the intestinal function and constipation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1220-1226
• /
• 2001

This study was conducted to investigate the effect of water-soluble extract from roasted chicory on the lipid metabolism and oxidative stress in male Sprague-Dawley rats. The experimental groups were divided into three groups ; the normal group, the cholesterol group and the chicory group. Roasted chicory extract was supplemented at 5.0% (w/w) level in the cholesterol diet. Concentration of total cholesterol in serum was significantly higher in the cholesterol group than in the normal group, but this increase in the cholesterol group was significantly decreased by the cholesterol diet supplemented with chicory extract. Concentration of HDL-cholesterol in serum was significantly lower in the cholesterol group than in the normal group, but this decrease in the cholesterol group tended to increase in the chicory group. However, concentrations of triglyceride, phospholipid and nonesterified fatty acid in serum were not significantly different among the groups. Concentrations of triglyceride and cholesterol in liver were significantly higher in the cholesterol and chicory groups than in the normal group. Feces weight and the excretion of cholesterol and bile acid into feces were significantly higher in the chicory group than in other groups. Concentrations of thiobarbituric acid reactive substances (TBARS) in homogenates and microsomal fractions of liver were not significantly different among the groups. On the other hand, concentration of 8-hydroxydeoxyguanosine (8-OHdG) as an useful marker of oxidative stress in urine was lower in the chicory group than in other groups. Concentration of serum glucose was signnificantly lower in the cholesterol group than in the normal group, but that of the chicory group was significantly higher than in the normal group. These results demonstrated that dietary chicory extract exerted the decreasing effect of cholesterol level and oxidative stress in cholesteral-fed rats.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.413-418
• /
• 1998

To renew interest in Chicory roots (Cichorium intybus L.) as a food material, some functional and sensory properties were investigated under various roasting conditions. Browning color intensity of extracts increased with roasting processes. Electron-donating and nitrite-scavenging abilities of extracts increased with roasting processes, showing more than 2 and 3,6 times higher than those of the unroasted control in their activities, respectively. The amounts of total phenolic compounds and antioxidative activity of Chicory extracts showed the highest values at the roasting condition of $160^{\circ}C$ and 30 min. Sensory scores of Chicory tea generally increased with roasting processes, which showed a decreasing tendency at roasting conditions more than $170^{\circ}C$ and 30 min. Electron-donating ability showed a positive correlation with both browning color intensity and the amount of total phenolic compounds. Induction period by peroxide value showed a highly positive correlation with the amount of total phenolic compounds. Similarly, nitrite-scavenging ability of Chicory extracts showed a highly positive correlation with both browning color intensity and electron-donating ability.

• Journal of Bio-Environment Control
• /
• v.20 no.2
• /
• pp.139-143
• /
• 2011

This study was conducted to investigate correlation between external factors of chicory root and chicon fresh weight, whereby, to provide basic information of external yardstick of producing standardized chicon. For correlation between external factors (root diameter, root weight) of chicory root and chicon fresh weight were highly correlated. The relationship between external factors (root diameter, root weight) of chicory root and chicon fresh weight, root diameter was strongly affecting chicon fresh weight due to significant at its regression coefficient ($6.06^{***}$). In order to verity this correlation, the root diameter (x) of chicory that were 3 different varieties were based on the 4 different root diameter treatments, such as x ${\leq}$ 30 mm, 30 < x ${\leq}$ 40 mm, 40 < x ${\leq}$ 50 mm and x > 50 mm. The chicon production increased as root diameter increased and the chicon fresh weight, chicon width, and the number of leaves increased as well. Therefore, the measure of root diameter of chicory instead of the internal factors (carbohydrate, and so on.) can be used to predict the chicon fresh weight.