• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.213-222
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• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.555-559
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• 2020

In order to examine the toxicity of palatinose-L (Pal-L) bioconverted from sucrose, we performed a 14-consecutive day toxicity study with male and female Sprague-Dawley (SD) rats. We recorded clinical signs of toxicity, body weight, organ weights, hematology, blood biochemical, urinalysis, histological changes in organs, such as the liver and kidneys, and clinical chemistry analysis data for all SD rats. There were no significant changes in food/water consumption, body weight, and organ weights during the experimental period. Although there were some hematologic and urinalysis alterations, these changes were not considered toxicologically significant. In addition, histopathological examination of the liver and kidneys revealed no abnormal or toxicological changes between the control and Pal-L-treated rats of both sexes. Collectively, these results suggest that Pal-L was not indicated to have any toxicity in the SD rats when it was orally administered up to a dose of 1,000 mg/kg/day for 14 days.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.829-834
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• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.249-254
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• 2011

Mycophenolic acid blocking the synthesis of xanthosine monophosphate is a nonnucleoside inhibitor of inosine monophosphate dehydrogenase. Therefore mycopholoic acid is a drug currently used as immunosuppressive agent in transplantation of heart, kidney and liver. Mycophenolic acid has been industrially produced through fermentation process by fungus Penicillium brevi-compactum. In this study, the profile of mycophenolic acid fermentation was observed in 5L-jar fermentor to investigate the utilization of carbon and nitrogen sources and the production of mycophenolic acid. It was investigated that what kind of carbon sources was better to cell growth and mycophenolic acid production. Fructose was the best carbon source for mycophenolic acid fermentation, but it is the most expensive one. Thereafter molasses containing sucrose as the supply source of fructose was confirmed to be the best carbon source for the industrial production. Use of molasses increased the fermentation yield of mycophenolic acid more than two times higher than glucose. It was confirmed that urea was the best inorganic nitrogen source, which did not give rise to sudden drop of culture pH. Addition of urea increased the fermentation yield of mycophenolic acid about 3.6 times higher than addition of ammonium nitrate as control. Casein, peptone and casamino acid originated from milk protein increased the fermentation yield of mycophenolic acid about 3.4 times higher than control. Peptone and casamino acid, which are casein hydrolysates, increased cell growth considerably as well.

• The Korean Journal of Physiology and Pharmacology
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• v.17 no.5
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• pp.393-403
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• 2013

Baicalein (BA), a plant-derived active flavonoid present in the root of Scutellaria baicalensis, has been widely used for the treatment of stress-related neuropsychiatric disorders including depression. Previous studies have demonstrated that repeated restraint stress disrupts the activity of the hypothalamic-pituitary-adrenal (HPA) axis, resulting in depression. The behavioral and neurochemical basis of the BA effect on depression remain unclear. The present study used the forced swimming test (FST) and changes in brain neurotransmitter levels to confirm the impact of BA on repeated restraint stress-induced behavioral and neurochemical changes in rats. Male rats received 10, 20, or 40 mg/kg BA (i.p.) 30 min prior to daily exposure to repeated restraint stress (2 h/day) for 14 days. Activation of the HPA axis in response to repeated restraint stress was confirmed by measuring serum corticosterone levels and the expression of corticotrophin-releasing factor in the hypothalamus. Daily BA administration significantly decreased the duration of immobility in the FST, increased sucrose consumption, and restored the stress-related decreases in dopamine concentrations in the hippocampus to near normal levels. BA significantly inhibited the stress-induced decrease in neuronal tyrosine hydroxylase immunoreactivity in the ventral tegmental area and the expression of brain-derived neurotrophic factor (BDNF) mRNA in the hippocampus. Taken together, these findings indicate that administration of BA prior to the repeated restraint stress significantly improves helpless behaviors and depressive symptoms, possibly by preventing the decrease in dopamine and BDNF expression. Thus, BA may be a useful agent for the treatment or alleviation of the complex symptoms associated with depression.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.817-825
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• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

• Food Science and Preservation
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• v.23 no.6
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• pp.765-771
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• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Korean Journal of Plant Resources
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• v.27 no.4
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• pp.271-278
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• 2014

Rubus coreanus has been used as a traditional medicine in Asia because of its various pharmacological properties. This study examined the effects of protocatechuic acid (PCA), one of phenolic compounds derived from R. coreanus on the lipid metabolism in high cholesterol diet-induced mice. A total of 30 male C57BL/6 mice were divided into 5 groups with 6 mice in each group as follows: (1) Control mice received normal diet (ND). (2) Mice received high-cholesterol diet (HCD) plus water, 10% sucrose solution and treated daily oral phosphate-buffered-saline (PBS) of equal volumes through gavage. (3) Mice received HCD and treated daily with 25 mg/kg b.w./day of PCA (4) with 50 mg/kg b.w./day or (5) with 10 mg/kg b.w./day of simvastatin via oral gavage for 12 weeks. Body weights were measured weekly for a period of experiment. After treatment, liver, thymus, spleen and kidney were harvested and weighed, and the lipid metabolite profiles (total cholesterol, triglyceride (TG), HDL-cholesterol (HDL-c), LDL-cholesterol (LDL-c) and liver-damaging markers (GOT and GPT) in serum were examined. PCA significantly reduced the total cholesterol, TG, LDL-c level and increased the HDL-c level. PCA administration also significantly reduced the levels of GOT and GPT. These results indicate that the PCA could be used as a functional material for lowering lipid and an adjuvant for the treatment of hyperlipemia.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.544-548
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• 2014

This study was conducted to investigate the nutritional components and quality characteristics of the root of Allium hookeri grown in Korea and Myanmar. The root of A. hookeri grown in Hadong, Korea (KR), contained higher levels of carbohydrate, crude ash, and crude lipid, but the root of A. hookeri grown in Shan, Myanmar (MR), contained higher levels of crude protein and crude fiber. The free sugar and organic acid contents were higher in KR than in MR. Fructose, glucose, and sucrose were the major free sugars and arginine was the major free amino acid. KR contained higher amounts of essential amino acids, non-essential amino acids, ${\gamma}$-amino butyric acid, and citrulline than MR. Potassium was a prominent mineral constituent in both KR and MR, and KR contained higher mineral content than MR. KR contained twice the amount of sulfur and crude saponin, relative to MR.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.