• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.53-58
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• 1998

1. 서론 : 일반적으로 막 수송특성의 대부분은 막이 갖고 있는 하전밀도와 막내 포아의 크기가 지배적이다. 만약 2개의 요소가 조절 가능해질때 이온수송의 선택투과의 기능성을 갖는 분리막이 보다 독특한 성능의 복합막이 된다. 콜로디온막은 니트로 셀룰로오즈로 구성된 3차원 망 구조가 특징이고, 다른 물질과 결합이 쉽고, 탄화수소 화합물과 같은 활성이 센 물질과는 안정하게 반응한다. 콜로디온 용액에 ion-exchange-resin을 적절히 혼합시켜, 이온교환기를 갖는 고분자를 캐스팅하여 막을 제조한다. 또 다른 캐스팅막의 제법은 염(NaClO$_4$)을 콜로디온 혼합용액에다 반응시켜 다시 염-Nafion-콜로디온의 캐스팅 복합막이 된다. 제조한 막은 염의 수용액속에 보존한 후 사용하였다. 측정시에 막을 수용액으로 옮겨서 염을 충분히 추출시키면 이온이나 물분자와 결합하는 챤넬이 형성되어 포아가 막내에 생기게 된다. 결국 콜로디온을 지지로 한 이온교환막이 만들어지며 이것은 하전밀도와 포아를 갖는 독특한 분리막이 된다. 본 실험에서는 포아의 크기가 고정된 복합막에서 전하밀도의 변화에 따른 복합막을 제조하여서 복합막의 기능과 또 막의 구조내에 생성된 포아의 존재가 막현상에 어떤 결과를 가져오는가를 검토하였다.

• Korean Journal of Environmental Agriculture
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• v.32 no.4
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• pp.338-342
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• 2013

BACKGROUND: Two Field tests were conducted at Buan and Yangpyung in 2012 and 2013 to confirm controlling effect of mulberry popcorn disease and mulberry Sucker pests which are becoming serious in mass cultivation area of eco-friendly farming mulberry. METHODS AND RESULTS: As the treatments, 4 Natural products and 3 microbials were applied and 4 mulching materials were used. On the prevent effect of mulberry popcorn disease(Sclerotinia shiraiana) by using mulching materials, nonwoven fabric mulching showed worse effect than non-mulched treatment plot. Moreover, rice straw mulching showed significantly worse effect compare to nonwoven fabric and herb mulching treatments. Natural plant extracts and microbials showed 40~65% control value in 2013, which is little bit worse than 2012 results. On the control effect of mulberry Sucker(Amomoneura mori), organic products which combined with neem, sophora and derris showed excellent result as similar control level of Thiophanate-methyl. It means the chemical products can be replaced with organic product. CONCLUSION(S): According to the 2 years studied results, integrate eco-friendly farming measures are recommended for control of mulberry popcorn disease, because any single method is seemed not sufficient enough. However, natural plant extracts mixture is recommended as a product to control of mulberry Sucker.

• Food Engineering Progress
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• v.15 no.3
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• pp.243-249
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• 2011

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium($30^{\circ}C$, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were $650.33{\pm}48{\mu}g/g$, $69{\pm}21{\mu}g/g$, respectively. When Rrh(Residual rice protein hydrolysate by $Delvolase^{(R)}$) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.

• Journal of Bio-Environment Control
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• v.31 no.2
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• pp.133-141
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• 2022

Bulbophyllum auricomum Lindl. is a rare orchid and has flowers with an attractive fragrance. The present study investigated the tissue culture method for micropropagation. Capsules derived from artificial self-pollination were obtained for the best seed germination in MS basal medium. Plant growth regulators (1.0 mg·L^-1 of BAP and 2.0 mg·L^-1 of NAA) were affected by callus induction from subcultured pseudobulb explants. For the callus subculture, different natural plant extracts were tested in 11 treatment media. Among them, MS medium with 150 mL·L^-1 of coconut water was generally effective in fresh weight (1.75 ± 0.08) and (3.01 ± 0.20) of callus proliferation and PLBs induction at 1 and 2 months, respectively, followed by an MS combination of 30 g·L^-1 of banana and 20 g·L^-1 of potato extract. The results of a comparative study of different MS mediums containing plant growth regulators with a natural extract combination and MS medium supplemented with natural extract only showed that MS medium supplemented with a combination of natural extracts (150 mL·L^-1 of coconut water) and plant growth regulators (2.0 mg·L^-1 of BAP and 1.0 mg·L^-1 of NAA) obtained the highest shoot regeneration (3.37 ± 0.17) and (6.41 ± 0.68) after 1 month and 2 months of culturing, respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.261-266
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• 2015

To quantitatively evaluate the total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of fresh Allium hookeri, they were extracted using various solvents including water, aqueous methanol (20, 40, 60, and 80%; v/v), and absolute methanol. The leaves had the highest levels of total phenolics (240.4-276.6 mg gallic acid equivalents/100 g) and total flavonoids (9.7-34.1 mg catechin equivalents/100 g). The highest antioxidant capacities of 78.7- 103.4 mg vitamin C equivalents (VCE)/100 g, 24.4-59.0 mg VCE/100 g, and 1,798.8-2,169.7 mg VCE/100 g in the leaves were also observed using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, respectively. The total phenolics had a higher linear correlation with antioxidant capacity than the total flavonoids. In general, 60% (v/v) aqueous methanol extract had higher levels of total phenolics and flavonoids, and higher antioxidant capacity than any other solvents used. This study suggested that A. hookeri might be a good source of phenolics and antioxidants.

• Food Science and Preservation
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• v.23 no.3
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• pp.319-325
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• 2016

This study was designed to develop a manufacturing process for ginseng concentrate with reduced unpleasant aroma and bitter taste. Two types of ginseng, white and red, were extracted under six different conditions (the 1st to the 6th step) of temperature ($65{\sim}95^{\circ}C$) and ethanol concentration (0~70%). Six extracts of each ginseng were evaluated by a sensory test, and assayed for crude saponin, ginsenosides, and acidic polysaccharides. The content of crude saponin in the extracts decreased with extraction time. There was no significant difference in the crude saponin content between white and red ginseng extracts. The yield of red ginseng extract was higher (45%) than that of white ginseng. No significant difference was observed in the acidic polysaccharide content between red and white ginseng extracts. $Rg_3$, a specific ginsenoside in red ginseng, was detected in the 1st to 6th extracts of red ginseng. Bitterness, astringency, and sourness of ginseng extracts decreased as the extraction steps proceeded. The composite of the 1st, 2nd, and 6th step extracts decreased bitterness and astringency, and the highest overall acceptance. Compared with commercial beverages, the composition of the three extracts is the desirable method to decrease the bitter and astringent tastes, and the overall unpleasant flavor of ginseng.

• Korean Chemical Engineering Research
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• v.51 no.5
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• pp.561-567
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• 2013

Mixed hardwood chips were pre-pulping extracted with green liquor prior to kraft pulping in order to recover hemicelluloses for use as biofuels. This green liquor solution containing mainly sodium sulfide and sodium carbonate was applied at different alkali charges (expressed as $Na_2O$) of 0, 1, 3, and 5% on dry wood weight. The extractions were performed at $160^{\circ}C$ for residence times ranging from about 1-2 h to determine the effect of extraction severity on composition of the pre-pulping extract. The severity of hemicellulose extraction time and green liquor charge controls the concentration of acetic acid and monosaccharide sugars available for downstream processing, the accumulation of degradation products such as organic acids and furans in the extract. As the alkali charge was increased, the amount of acetate side chains on the hemicelluloses and the dissolved lignin in the extract increased but the carbohydrate and sugars in the extract decreased appreciably. Hot water extraction (0% alkali addition) released the greatest amount of carbohydrates, up to 29.80 g/L measured as component sugars, but resulted in the greatest decrease in pulp yield. Meanwhile, pre-pulping extraction with 3% green liquor increased the pulp yield while greatly reducing the component sugars to 7.08 g/L. Fundamental data obtained in this study will allow selection of optimum hemicellulose extraction conditions for integrating the extraction operation into the Kraft pulping process.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.527-531
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• 2003

Hot-water extract from selected medicinal herbs of diabetes prescription was mixed with brown rice and pearled barley flours and extruded to prepare a reconstituted grain for diabetes millitus patients. Even though the cooked reconstituted grain containing medicinal herb extract was somewhat different from cooked ordinary rice in textural properties measured by texture analyzer, it was estimated to be organoleptically acceptable in sensory parameters. The reconstituted grain added with medicinal herb extract reduced the rate of dialysis of glucose evaluated by in vitro dialysis experiment. The effects of reconstituted grain diet on blood glucose levels in diabetes patients were studied during 3-week period. Compared to normal diet, the reconstituted grain diet for 2 weeks significantly decreased the fasting and 2-hr postprandial blood glucose levels in diabetes patients by 14% and 10%, respectively. These results suggested that the reconstituted grain could be used as an effective therapeutic diet for the control of diabetes mellitus.

• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.130-134
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• 2015

In this study, to confirm the physiological activity of the grasshopper (Oxya chinensis sinuosa) antioxidant activity, antimicrobial activity, thermal stability of the antimicrobial substance, pH stability, total polyphenol content of the adult grasshopper was measured. Antibacterial activity in accordance with the extraction solvent showed a strong antibacterial activity in a mixed solvent of ethanol for the E. coli strain. Antimicrobial activity in $40^{\circ}C$ hot air drying and a freezedried condition was the highest and there was no difference in the gender. Antibacterial substance was stable to heat and pH. Antioxidant activity of the grasshopper exhibited a high activity in the 50% and 70% ethanol extract. Total polyphenol content was the 12 ~17 mg / 100 g and there was not great difference according to the drying conditions and gender.