• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.21 no.1
• /
• pp.57-66
• /
• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

• Korean Journal of Food Science and Technology
• /
• v.50 no.4
• /
• pp.451-456
• /
• 2018

The current study was conducted to confirm the anti-cancer effect of Sarijang, which is a mixture of extracts from purple bamboo salt, Rhynchosia nulubilis, garlic, and Ulmi cortex. Nude mice were injected with a human-derived colorectal cancer cell (HCT116 cell line) and subsequently administered Sarijang for 4 weeks, following which the body weight, organ weight, and tumor size were measured. To evaluate the anti-cancer mechanism of Sarijang, the levels of p16 and extracellular signal-regulated kinase (ERK), cell cycle regulators in colorectal cancer, were measured. To evaluate the toxicity of Sarijang on liver and kidney, aspartate transaminase, alanine transaminase, blood urea nitrogen, and creatinine were analyzed. Sarijang not only reduced the tumor size by enhancing p16 and suppressing ERK, but also showed no side-effect in the liver and kidneys. Taken together, Sarijang has the potential to inhibit tumor growth without side effects, and may be used as a useful functional food.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.74-81
• /
• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.3
• /
• pp.295-301
• /
• 2012

This study was carried out to determine the biological activities of Wa-song (Orostachys japonicus) hot water extracts. Four types of extract samples were prepared, including Wa-song, traditional plants mixture [PM; mixture of Baekbokryung (Poria cocos), Changchul (Atractylodis rhizoma), and Sa-in (Amomum xanthoides)], and two different ratio composites of these (mixture of PM and Wa-song extract, 1:1 (v/v); PMO-1 and 1:3 (v/v); PMO-3). Their biological activities were measured using various in vitro assays. Total phenolic and flavonoid contents of PM were higher compared to those of Wa-song, and those of PMO-1 were higher than those of PMO-3. Further, PMO-1 contained higher ABTS and DPPH radical scavenging, reducing power, and nitrite scavenging activities than PMO-3. On the contrary, PMO-3 contained higher tyrosinase and inhibitory activities of MCF-7 and HT-29 cancer cells than PMO-1. According to the results, biological activities of PMOs were significantly higher than those of Wa-song extract and PM in in vitro assays. Therefore, we expect that PMOs could show higher biological activities than Wa-song extract alone in vivo.

• Korean Journal Plant Pathology
• /
• v.1 no.3
• /
• pp.157-164
• /
• 1985

Some interactions in various soil conditions, numbers of microbial populations, root rot disease development and rates of spore germiation in three different location of soils were investigated. The calcium and magnesium contents were higher in replanted fields of ginseng (Panax ginseng) at Goesan. Potassium contents were high in replanted field at Poonggi and textural class of the soils was silt loam except for silt clay loam in first cultured field of ginseng at Goesan. For the germination process of Fusarium solani, F. moniliforme, F. oxysporum, and Alternaria panax, the percentage germination of fungal spores was high in double distilled water and Pfeffer's solution as media, whereas the lower rate of germination of spores was observed in soil extracts. Numbers of bacteria were high in replanted field soil at Gumsan, and propagules of fungi in replanted fields at Gumsan and Poonggi were higher than other soils, but higher numbers of actinomycetes were found in the first cultured field of ginseng at Goesan and Poonggi. Fungistasis was induced by higher microbial populations present in soil that was initiated when amended with garlic stalk, crushed bean and ginseng leaves. On the other hand, there was no fungistasis in soil amended with wheat and barley straw, and this tendency was a little difference on the soil sample.

• Journal of Food Hygiene and Safety
• /
• v.31 no.1
• /
• pp.8-14
• /
• 2016

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

• Journal of Food Hygiene and Safety
• /
• v.24 no.1
• /
• pp.12-18
• /
• 2009

This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for $12{sim}48\;hrs$. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.6
• /
• pp.1003-1008
• /
• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.

• The Korean Journal of Mycology
• /
• v.47 no.1
• /
• pp.75-81
• /
• 2019

The goal of this study was to characterize unrecorded wild yeasts from soils of spices plants fields and further, to elucidate its anti-demential activities and tyrosinase inhibitory activity. Piskurozyma taiwanensis R4-1 (NIBRFGC000502619), Nadsonia starkeyi-henricii R6-2 (NIBRFGC000502618), and Canadida friedrichii M12-6 (NIBRFGC000502615) isolated from soil of garlic field represented newly recorded yeast strains in Korea. Vishniacozyma peneaus I2-9 (NIBRFGC000502617) and Cryptococcus aspenensis I21-1 (NIBRFGC000502616) from soil of ginger field represented also newly recorded yeast strains, and microbiological characteristics of its fifteen yeast strains were investigated. All of these unrecorded yeasts exhibited oval-global shape and have ascospores except Canadida friedrichii M12-6. Piskurozyma taiwanensis R4-1 and Canadida friedrichii M12-6 grew well in vitamin-free medium, and Piskurozyma taiwanensis R4-1 was halotolent growing in 10% NaCl-containing yeast extract peptone dextrose (YPD) broth. After prepared cell-free of the unrecorded wild yeasts, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities as anti-dementia activity and tyrosinase inhibitory activity as whitening activity were determined. Cell-free extract from Canadida friedrichii M12-6 had the highest tyrosinase inhibitory activity of 14.4%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1212-1217
• /
• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.