• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.405-410
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• 2007

This study was to investigate the hypolipidemic effect of powdered mulberry leaves (PML) and water extract of powdered mulberry leaves (WML) on high-fat fed mice. Male C57BL/6 mice were divided into four groups; a normal group (N), a high-fat (HF) group, a high-fat group supplemented with PML (HF-PML) and a high-fat group supplemented with WML (HF-WML). The PML or WML was added to a standard diet based on 1% dried mulberry loaves (1g PML/100g diet and 0.22g WML/100g diet) for 6 weeks. Body weight and organ weights were not different among thle groups in high-fat fed mice, whereas food intake and daily energy intake were significantly (p<0.05) lowered in the HF-PML group. In plasma and liver, the supplementation of PML and WML significantly (p<0.05) lowered cholesterol and triglyceride concentrations compared to the HF group. The HDL-cholesterol/total cholesterol ratio was significantly (p<0.05) higher in the HF-PML and HF-WML groups than in the B:.w group. The fecal triglyceride and cholesterol concentrations were significantly (p<0.05) increased in the HF-PML and HF-WML groups compared to the HF group. Hepatic lipid regulating enzyme activities, fatty acid synthase, fatty acid ${\beta}-oxidation$ and carnitine palmitoyl transferase were significantly lower in the HF group than in the N group. However, the activities of these hepatic lipid regulating enzymes activities were significantly (p<0.05) elevated in the HF-PML and HF-WML groups compared to the HF group. Accordingly, these results suggest that PML and WML improve plasma and hepatic lipid levels partly by increasing fecal lipid excretion and enhancing hepatic lipid regulating enzymes activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.389-396
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• 2014

The physiological properties of 70% ethanol extracts from Portulaca oleracea with different extraction methods (reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of RE, AE, and LTPE were 33.78%, 30.80%, and 11.05%, respectively. The color values of L and b were higher in LTPE, and the chroma values were higher in AE and LTPE compared to RE. The total polyphenolics and proanthocyanidin contents in LTPE were significantly higher than in other extracts. The amount of substances related to flavonoids contents was highest in RE (4.30 mg/g), followed by AE (4.06 mg/g), and LTPE (4.00 mg/g). DPPH radical scavenging ability with a concentration of 500 mg% (w/v) were in the following order; LTPE (88.87%)> RE (83.84%)> AE (80.67%). Further, the reducing power, ABTS radical scavenging ability, and nitrite scavenging activity was observed in the same tendency as seen with the DPPH radical scavenging ability. However, the ferrous ion chelating activity of RE (85.45%) and AE (83.88%) was significantly higher than that of LTPE (75.60%). ${\alpha}$-Glucosidase inhibitory activities of RE and LTPE with a concentration of 100 mg% were significantly higher than AE. Xanthine oxidase, and acetylcholinesterase inhibitory activities of LTPE were higher than the other extracts. These results suggest that the extracts from Portulaca oleracea have the potential to act as functional materials, and components of Portulaca oleracea could be effective in the prevention of Alzheimer's disease, and may be used to develop various functional food products.

• Journal of the Mineralogical Society of Korea
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• v.31 no.1
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• pp.47-55
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• 2018

Talc, hydrous magnesium phyllosilicate, is one of the most popular industrial minerals due to their chemical stability and adsorptivity. While micro-sized talc has long been used as a filler and coating, nano-sized talc recently is attracting attention as additives for improving the stability of nanocomposites. In this study, we produced the nano-sized talc powder by mechanical method using high energy ball mill and investigated the changes in particle size and crystallinity with increasing milling time up to 720 minutes. X-ray diffraction results show that the peak width of talc gradually as the milling proceeded, and after 720 minutes of pulverization, the talc showed an amorphous-like X-ray diffraction pattern. Lase diffraction particle size analysis presents that particle size of talc which was ${\sim}12{\mu}m$ decreased to ${\sim}0.45{\mu}m$ as the milling progressed, but no significant reduction of particle size was observed even after grinding for 120 minutes or more. BET specific surface area, however, steadily increases up to the milling time of 720 minutes, indicating that the particle size and morphology change steadily as the milling progressed. Scanning electron microscope and transmission electron microscope images shows that layered particles of about 100 to 300 nm was aggregated as micro-sized particles after pulverization for 720 minutes. As the grinding time increases, the particle size and morphology of talc continuously change, but the nano-sized talc particles form micro sized agglomerates. These results suggest that there is a critical size along the a, b axes in which the size of plates is reduced even though the grinding proceeds, and the reduction of plate thickness along the c axis leads the increase in specific surface area with further grinding. This study could enhance the understanding of the mechanism of the formation of nano-sized talc by mechanical grinding.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.181-187
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• 2004

Preparations of mesoporous materials using various templates and their applicability have been intensively investigated for many years. We studied on synthesizing mesoporous Ti02 with pores in which sensitive compounds having weak physico-chemical properties such as thermal or UV irradiation and low solubility in solvent are trapped. Prior to trapping OMC in the pores of mesoporous titania, OMC was nano-emulsified in O/W system using Lecithin. Thereafter the OMC was trapped in the pores of mesoporous titania using sol-gel method. Main focus of this work is to prepare OMC-trapped mesoporous titania and to trace the stability and solubility of nano-emulsified OMC in the pores of mesoporous titania, and compared with that of mesoporous silica. OMC-trapped mesoporous Inorganic-Organic hybrid titania showed higher factors in sun protecting and a skin penetration phenomenon was reduced.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Journal of Life Science
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• v.20 no.7
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• pp.1134-1142
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• 2010

This study was carried out to investigate the effects of powders of autoclaved soy flour and doenjang fermented using Bacillus subtilis DJI on lipid profiles and antioxidative activities of rats fed a high cholesterol diet. Sprague-Dawley male rats weighing 200~210 g were divided into four groups: normal diet group (N), high cholesterol diet group (HC), autoclaved soy flour and high cholesterol diet group (SHC), and doenjang and high cholesterol diet group (DHC). The serum ALT, AST and ALP activities of the SHC and DHC groups were lower than those of the HC group, but exerted no significant change on serum LDH activity. Serum triglyceride, total cholesterol and LDL-cholesterol levels were markedly decreased by autoclaved soy flour and doenjang administration, while the serum HDL-cholesterol level was higher in groups given autoclaved soy flour and doenjang administration. The GSH-Px and catalase activities in liver elevated by a high cholesterol diet were significantly decreased by autoclaved soy flour and doenjang administration (p<0.05). Liver GSH levels of the SHC and DHC groups were significantly decreased compared to the HC group (p<0.05). Liver TBARS level was significantly decreased in the DHC group fed with doenjang powder compared with those of the HC group (p<0.05). These results suggest that soy flour and doenjang may reduce levels of serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a high cholesterol diet.

• Korean Journal of Soil Science and Fertilizer
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• v.4 no.1
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• pp.13-19
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• 1971

In order to establish the method of improving ill drained paddy soil where the accumulation of absorption inhibitor is worried in the earlier stages of rice growth, proper soil is selected and an field experiment is designed having treatments such as lime materials, none sulfate fertilizers, boron and straw etc. The data of yield and plant analysis in different stages of rice growth is eveluated and discussed to obtain following summaries. (1) Significant yield increase was made by the treatment of lime materials such as slacked lime or wollastonite powder, materials inhibiting the activity of microorganisms such as boron and of none sulfate fertilizers lacking inhibitor producing sources. (2) The crop scientifice causes of decreasing yield are the decreasing the number of panicles per hill, grains per panicle and the weight of grains. (3) The plant nutritional causes of decreasing yield are the lowering of nitrogen content throughout the life, phosphate content since young premodia formation stage of plant and the decreased content of magnesium, calcium and silicate in straw at harvesting stage. (4) The causes of lowering the content of various elements in rice plant grown in ill drained paddy soil are suggested as root damage by producing and accumulating absorption inhibitors such as organic acids and hydrogen sulfide etc, from the following observed facts; (a) In young premodia formation stage, attaining to the maximum production and accumulation of absorption inhibitor, the phosphate accumulation in plant was smaller in the phosphate plots than without phosphate plots and much higher in the neutralized plots by adding lime materials. (b) In the plots of straw addition, the potassium content in plant at the young premodia formation stage is very low probabley due to root damage by absorption inhibitor produced from the process of straw decomposition but higher at the stage of harvesting probably due to the immetabolic negative absorption of damaged roots. (c) The effect of boron, known as the inhibitor of microorganism activity to decompose organic matter, is apparent. (d) The effect of nonsulfate fertilizer treatment, having no source of producing inhibitor such as hydrogen sulfide, was significant. (e) All the yield components, decided around the young premodia formation stage attaining to the maximum inhibitor concentration in soil and minimum root activity, are significantly decreased.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.