• Journal of Nutrition and Health
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• v.31 no.1
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• pp.13-20
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• 1998

This study was carried out to determine the effects of Jerusalem artichoke (JA) powder , JA extract and chicory extract on lipid metabolism in SD rats. The experimental groups were divided into 4 groups ; control, JA powder JA extract and chicory extract. The animals were fed ad libitum each of the experimental diets for 3 weeks. After 3 weeks, the wet weights of cecum were significantly increased in rats fed JA powder and chicory extract. Cecal contents were slightly increased in all experimental groups. Serum HDL-cholesterol, HDL-cholesterol/total cholesterol ratio and atherogenic index were significantly increased in the chicory extract group. Serum triglyceride, total cholesterol and LDL-cholesterol levels were not different among the diet groups. Although the feeding of chicory extract significantly lowered total lipid of liver, there was no difference in levels of triglyceride and total cholesterol. The content of fecal lipiid and cholesterol were significantly higher in the Ja extract and chicory extract group than other groups. Fecal bile acid was significantly increased in the chicory extract group. These results indicate that chicory extract is an effective regimen for improvement of lipid metabolism in SD rats.

• Journal of Applied Biological Chemistry
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• v.44 no.3
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• pp.131-134
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• 2001

Effects of water-soluble extract from roasted-chicory root on the cholesterol metabolism in rats fed cholesterol diet were investigated. Sprague-Dawley rats received a hypercholesterolemic diets without (control group) or with 5.0% water-soluble extract from roasted chicory root for 2 weeks. Roasted chicory extract group showed significantly higher body weight gain and food intake compared with the control group. The concentrations of total cholesterol and LDL+VLDL cholesterol in serum were significantly lower in rats fed roasted chicory extract diet. However, HDL-cholesterol concentration, and atherogenic index were not significantly affected by the dietary roasted chicory extract. Fecal net weight, fecal cholesterol, and bile acid excretion were significantly higher in the chicory extract group. The results suggest that the hypocholesterolemic effect in rats fed roasted chicory extract may be caused by an alteration in the absorption of cholesterol by an increase in the fecal excretion of cholesterol and bile acid.

• Korean Journal of Microbiology
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• v.36 no.1
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• pp.69-73
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• 2000

Arthrobacter sp. A-6 was cultivated and DFA III(di-fructofuranose dianhydride) was produced with inulin fructotransferase from the chicory root. The specific growth rate, yield of cell mass and yield of enzyme from the culture in variable chicory root extracts were studied and the results compared. Standard inulin solution(10%) was treated with the crude enzyme solution of inulin fructotransferase from the cell culture, 1.14mg/ml of DFA III was produced. The enzyme reactions were processed with various preparations of chicory root extracts in the same conditions. The highest yield of DFA III production(2.29 mg/ml) was obtained from the chicory roots without washing or extraction. The yield of DFA III from the washed chicory roots without extraction was at lowest(0.44 mg/ml). The production process of inulin fructotransferase and DFA III from the chicory root without prewashing or extraction steps were more efficient.

• Journal of Nutrition and Health
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• v.30 no.7
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• pp.781-788
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• 1997

This present study was undertaken to evaluate the effects of 5 % chicory extract on serum glucose and lipid metabolism in diabetic rats treated with streptozotocin (STZ). The experimental subjects were divided into 4 groups. : No-fiber , cellulose, insulin, and chicorygroup. The animals were fed ad libitum each of the experimental diets for 4 weeks. The food intake and food efficiency ratio in chicory group was significantly higher than in no-fiber, cellulose, and inulin groups. The reduction of body weight was also significantly lower. The wet weights of cecum and cecal contents were significantly increased in rat fed chicory extract. Total glycated hemoglobin was significantly decreased by chicory extract feeding whereas serum total cholesterol . LDL-choelsterol, and HDL-choelsterol levels were significantly increased. But there were no differences between HDL-choesterol/total cholesterol ratios, LDL-cholesterol/HDL-cholesterol ratios, and atherogenic index. After 10 -hour fast, the levels of hepatic triglyceride and phospholipid were significantly higher in the chicory group than any in other groups. These results indicated that chicory extract is an effective therapeutic regimen for control of metabolic deragements in diabetics.

• Animal Bioscience
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• v.36 no.1
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• pp.84-97
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• 2023

Objective: One hundred hybrid male ducks (Mojosari×Alabio) were used to examine the efficacy of chicory supplementation as nutritional feed manipulation on production performance, and blood lipid profile of hybrid ducks. Methods: The ducks were tagged, weighed, and then allotted randomly to one of the four treatment diets using a completely randomized design. The experimental diets were: i) P0 (100% basal diets+0% chicory as control), ii) P1 (95% basal diets+5% chicory), iii) P2 (90% basal diets+10% chicory) and iv) P3 (85% basal diets+15% chicory). For each treatment group, there were 5 replicates of 5 birds each. All experimental diets were isonitrogenous and isocaloric using locally available ingredients. Results: Hybrid ducks with fed diets supplemented fresh chicory (5%, 10%, and 15%) showed increased feed intake and body weight gain, as well as feed conversion ratio to be smaller than those ducks fed diets without chicory supplementation (control). The ducks fed 10% chicory supplementation contained significantly (p<0.05) lower ash and higher organic matter contents of meat than those ducks fed other diets. The ducks fed 15% chicory supplementation showed the lowest crude protein and cholesterol content of meat among the treatment diets. Ducks fed chicory supplementation showed lower (p<0.05) blood cholesterol and triglyceride levels than those ducks fed without chicory supplementation, while dietary interventions had no major (p>0.05) influence on low-density lipoprotein and high-density lipoprotein levels in duck blood. Conclusion: In this study, 10% chicory supplementation showed the best results characterized by an increase in growth performance, carcass quality, small intestinal histomorphology, and lower cholesterol levels of meat.

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

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.4
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• pp.211-216
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• 2001

In an effort to investigate the germination and growth characteristics of tannin containing forage crops (such as chicory, birdsfoot trefoil, Lotus pedunculatus, sulla, lespedeza, crownvetch, sainfoin), germinativity, seedling vigor, and productivity were studied. Although the cumulative germination percentage (CGP) of chicory and birdsfoot trefoil was low, the germination rate(GR) and days to reach 50% of final germination(Gt50) were excellent. Crownvetch, lespedeza and sainfoin showed poor germination. Chicory seeds were light but the rate of emergence and establishment were high. Seeds of Lotus pedunculatus and birdsfoot trefoil were also small, but their rates of emergence and establishment were quite good. On the other hand, seeds of sainfoin and crownvetch were heavy but their emergence and establishment rate were very low. Lespedeza was the best in getting over the hot summer, and crownvetch also survived well during summer. Chicory was good in productivity and early growing but its persistence was not good. In case of birdsfoot trefoil and Lotus pedunculatus their early growing were slow but their productivity and persistence were fairly well. Lespedeza, crownvetch, and sainfoin showed poor growth in Korea. Based on the results of this study it can be concluded that chicory would be better to use as short term high productive forage crop, and Lotus pedunculatus and birdsfoot trefoil could be used as continuous functional forage crops in Korea. (Key words : Tannin. Germination. Chicory. Birdsfoot trefoil, Lotus pedunculatus)

• Food Science of Animal Resources
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• v.36 no.1
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• pp.131-136
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• 2016

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.88-91
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• 1999

Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.