• Journal of Physiology & Pathology in Korean Medicine
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• v.33 no.1
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• pp.48-55
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• 2019

Current studies have been reported that fruits such as berries may contain both antioxidant and antitumor polyphenols that may be important in this regard. We investigated the immunostimulatory effect of fermented blueberry (Vaccinium corymbosum L.) on cyclophosphamide-induced immunosuppression in animal model. Rats were administered blueberry yeast fermented powder (BYFP) at doses 30, 100, and 300 mg/kg for 4 weeks after cyclophosphamide (Cy) treatment, respectively. The immunomodulatory effect of BYFP were measured both in vitro and in vivo, and the changes of blood components were also analyzed. We found that BYFP recovered immunosuppression-mediated decreased liver, spleen, and thymus weights as well as up regulation of white blood cell, lymphocyte, and neutrophil in blood. Moreover, BYFP up-regulated IL-2, TNF-${\alpha}$, and IFN-${\gamma}$ pro-inflammatory cytokine production compared to immune suppressed control group, respectively. According to histological studies, BYFP regenerated significantly on Cy-mediated injured spleen at the high doses (BYFP 300) comparison with Cy-treated groups (immunosuppression). Collectively, these findings suggest that BYFP may have the potential as a dietary immunostimulatory agent.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• Journal of Bio-Environment Control
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• v.14 no.2
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• pp.83-88
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• 2005

A study was conducted on three pollination methods on oriental melon(sageageol-ggul) grafting with pumpkin(seongjutozoa) for the labor-saving and to improve fruit set. Fruit weight, flesh thickness and fruit setting rate of oriental melon were greater in growth regulators treatment than those of pollinated by bees. Sugar content and hardness of fruits pollinated by bees were higher than those of by growth regulators. From the last ten days of the February to the first ten days of the March, fruit setting rate was $95\%$ in fruit setting growth regulators, whereas it was $46\%$ and $45\%$ in pollinated by honey and bumble bee, respectively. After the middle of March, the percentage of fruit setting was >$98\%$ in all the pollination methods. The cultivation under plastic houses of oriental melon, suitable fruiting time far the pollination by bees was decided after middle days of the March. Chromaticity and especially the value of 'a' of fruit of oriental melon pollinated by bees were higher than those of growth regulators. The percentage of fermented fruits of bee pollinated and growth regulators treated was $6.7\~9.1\%\;and\;28.1\%$, respectively. The weight of 100 seeds of bees pollinated were higher than that of growth regulators. The more increased the weight of 100 seeds the less appeared the rate of fermented fruits. The percentage of marketable fruits of the honey and bumble bee pollinated and that of growth regulators treated was $82\%,\;80.3\%\;and\;62.5\%$, respectively. The decreasing rate of fruit weight during storage of bees pollinated was less than those of growth regulators. In these results, the introduction of honey bee and bumble bee for the pollination of oriental melon was able to labor-saving of fruit set and increase of fruit quality.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.242-253
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• 1980

This experiment was carried out to evaluate the possibility of wine-making with Elderberry cultivated in Korea. The results obtained are summarized as follows: 1. The Elderberry fruits were composed of 82.8% moisture, 0.82% crude fat, 3.73% crude protein and 0.83% crude ash. 2. The Elderberry juices were composed of 9.2% sugar, 0.62% total acidity (as tartaric acid), pH 4. 46 and the percentage juice extraction ratio from fruits was 61.4%. 3. In fermentation experiments carried out with two strains, Saccharomyces cerevisiae ellipsoideus showed better characteristics for wine-making than Saccharomyces cerevisiae montrachet. 4. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different storage conditions, frozen fruits showed better characteristics for wine-making than dried fruits. 5. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different pressing times, red wine and pink wine showed little difference. 6. The results of organic acid contents determined by gas chromatography showed that citric acid was the main acid for frozen fruit, and lactic acid for both dried fruit and wines. 7. Sensory evaluation showed that the wine pressed at the 3rd day had the best palatability but the wine fermented with the dried fruits had the worst among the tested.

• Food Science and Preservation
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• v.22 no.1
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• pp.108-118
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• 2015

To raise the added value of the fruits of Cudrania tricuspidata, Cudrania tricuspidata vinegar was produced and examined for its fermentation conditions. Forty nine acetic acid bacteria with resistance against acetic acid, ethanol, and sulfide as high acetic acid producers were isolated from fermented foods and identified as Acetobacter indonesiensis, A. cerevisiae, A. orientalis, A. tropicalis, A. fabarum, A. pasteurianus, and A. syzygii based on the results of the analysis of the 16S rRNA gene sequences. Among them, two GRAS strains, A. pasteurianus SCMA5 and SCMA6, were finally selected for the production of acetic acid. Optimal vinegar productions were obtained from the medium containing 40% (v/v) fruit juice of Cudrania tricuspidata and 5% (v/v) ethanol at $25^{\circ}C$ for 72 hr. The sensory panel preferred the vinegar fermented with the SCMA06 to that with the SCM05 strain. The radical scavenger capacity of DPPH was 53% higher than that of the control in the vinegar fermented with the SCMA06 strain. The ${\alpha}$-glucosidase inhibitor activity as an index of the antidiabetic drug showed 91% inhibition, which is higher than that of acabose. This study will be helpful for the scale-up production of vinegar with the fruit of Cudrania tricuspidata.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.388-394
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• 2011

Mume fructus is the roasted fruits of Prunus mume and has been used as traditional chinese medicine. In this study, mume fructus extracts were prepared by three different methods including hot water extract (sample1), fermentation extract using Lactobacillus (Sample2-LP and sample-LA) and ethanol extract (sample3). Total polyphenol and flavonoid contents were improved by fermentation process, compared to water extract. Sample 3 showed the highest activity in DPPH radical scavenging. The cytotoxicity of the sample 2-LP was in the range of 83.3% cell viability at $300{\mu}g/m{\ell}$ concentration. Mume fructus extracts in a concentration-dependent manner inhibited melanogenesis and NO synthesis was inhibited. Specifically, the extracts fermented by L. plantarum (sample2-LP) showed higher anti-oxidant activity, anti-inflammatory and skin whitening activity than other extracts. It suggests that sample 2-LP could be potentially used as a resource of materials for functional cosmetics.

• Entomological Research
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• v.48 no.6
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• pp.514-521
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• 2018

Drosophila melanogaster Meigen and Drosophila suzukii Matsumura are taxonomically close Drosophila species belonging to the family Drosophilidae and melanogaster group. D. melanogaster is thought to be evolutionarily adapted to overripe, decaying, and fermented fruits, in which large amounts of chemicals such as ethanol, acetic acid, and 2-phenylethanol are produced, whereas, D. suzukii is attracted to fresh ripening fruit. Considering the distinct habitats of the two flies, D. suzukii is hypothesized to exhibit higher susceptibility to these chemicals than D. melanogaster. Therefore, in this study, we investigated the survival rate of the flies at various concentrations of three chemicals (2-phenlyethanol, acetic acid, and ethanol) and calculated the lethal concentration (LC) values to compare the tolerance and susceptibility of D. melanogaster and D. suzukii to the chemicals. Our results revealed that D. melanogaster exhibited higher tolerance than D. suzukii to all chemicals, supporting the hypothesis of different evolutionary adaptations to distinct habitats of the two flies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.147-153
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• 1982

Nitrate and nitrite, which readily produce N-nitrosamines by reaction with secondary amines, are widely distributed in natural products such as vegetables and cereals, and are also used as a color fixation in meat products or fish roes. This experiment was carried out to determine the contents of nitrate and nitrite in foods such as fermented sea foods and fresh vegetables purchased at markets in Korea. The contents of nitrate were $0.74\sim13.81\;ppm$ for fermented sea foods and $4.0\sim1,572.5\;ppm$for fresh vegetables. As for vegetables, the nitrate levels of edible herbs were relatively higher than those of greens, fruits and rootcrops. The nitrite contents in fermented demoisells(Chromis notatus), fermented shrimp, fermented small squid, fermented anchovy and salted Alaska pollack roe were very little, while those in fermented hairtail and fermented entrails were not detected. As for vegetables, nitrite levels found for cabbage and lettuce were relatively as high as 3.8 ppm and $2.5\sim2.9\;ppm$, respectively, but were not detected in Korean cabbage, green perilla leaf, pepper, garlic and burdock. Of vegetables, the nitrate values in the outer part of Korean cabbage, stems of water cress and leaves of green onion were higher than in the other parts. Little variety of the nitrate levels were found during 4 days storage. In the comparison of low temperature storage and room temperature storage, lettuce, pumpkin and spinach contained higher levels of nitrate at low temperature storage, while eggplant and green onion, at room temperature storage.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.243-252
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• 2011

Fermented compost made from medicinal herb wastes (MHWC) as an environment-friendly manure resource was applied to determine physiological activities of Rubus coreanus Miquel (Bokbunja). MHWC, poultry manure compost (PMC), and MHWC+PMC (1:1, w/w) were applied to 2 year-old Bokbunja plant at levels of 0, 20, 40 Mg/ha, respectively. Physiological activities of Bokbunja were investigated at 15, 20 and 25 days after flowering (DAF). Content of total phenolics in fruit was high in order of 25 > 20 > 15 DAF, showing highest value in fruit treated with MHWC at 40 Mg/ha. The flavonoid level showed same pattern to total phenolics. Electron donation abilities at fruits at 15 and 20 DAF were higher than at 25 DAF. Nitrite scavenging ability (NSA) was increased on in order of pH 1.2 > 4.2 > 6.0. NSA in fruit at 15 and 20 DAF was higher than at 25 DAF. Tyrosinase inhibition ability at fruits treated with MHWC showed the highest value among all composts. Xanthine oxidase inhibition ability in fruit treated with MHWC at 25 DAF was the highest. In conclusion, physiological activities of Rubus coreanus Miquel (Bokbunja) were improved in MHWC group.