• Food Science and Preservation
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• v.18 no.1
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• pp.46-52
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• 2011

Wild grape juice was fermented by Gluconacetobacter hansenii TF-2 isolated from tea fungus, to develop a new acidic beverage (fermented wild grape beverage, WGB). Broth was prepared by fermentation of 11~17% (v/v) juice, and sweetened with sucrose (initial sucrose level: $10^{\circ}$ Brix). Fermentation was initiated by addition of 5% (w/v) seed gel (the pellicle of the tea fungus) which had been previously cultured in the same medium (freshjuice broth), and fermentation proceeded in the dark at $29{\pm}1^{\circ}C$ for about 15 days. The major acids produced were succinic acid, malic acid, and acetic acid. After 15 days of fermentation, the organic acid content (principally succinic acid) was 49.6 ppm in WGB 11 and 77.4 ppm in WGB 17. The free sugar content of WGB was 1063.6-1082.5 mg/mL, composed of unfermented fructose, glucose, and sucrose, in that order. The microbial inhibitory effects of the fermented beverage were most apparent when Gram-negative bacteria (Escherichia coli and Salmonella typhimurium) were tested; the inhibition rate was 34.46-88.00%. The new fermented beverage thus displays effective antimicrobial activity against some species of bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.337-342
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• 2010

The principal objective of this study was to compare and analyze the qualitative properties of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) on the basis of the anti-cancer and anti-allergy activities of various extracts. The inhibitory effect against S-180 solid cancer in vivo were measured as 16.67% for FMLT and 17.78% for MLT. When the anti-allergy effects of the extracts of MLT and FMLT were evaluated, the hot water extract was shown to block histamine secretion more effectively than the ethanol extract for both groups. Furthermore, when the levels of the inflammatory cytokine of HMC-1 were measured, the ethanol extract was found to inhibit the inflammatory cytokine more effectively than the hot water extract, and the FMLT group was more effective than the MLT group.

• Journal of Society of Preventive Korean Medicine
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• v.26 no.3
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• pp.59-71
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• 2022

Objective : This study examines the historical changes of Ssangwha-'tang', traditional restorative medicine, to a type of tea in tea rooms(Da-bang) named Ssangwha-'cha' in the modern era in South Korea. The goal is to understand how traditional Korean medical culture has been related to the food culture of everyday life. Method : We analyzed traditional medical texts, newspaper articles and advertisements, literary works, and folk song lyrics in which Ssangwha-tang and Ssangwha-cha are mentioned. Results : Ssangwha-tang used to be mentioned as a medicine to tonify 'Yang' energy(Bo-yang) in traditional medical texts from the late Goryeo dynasty to the mid-Joseon dynasty. Since the late Joseon dynasty, it has also been prescribed for cold, as the tonifying method(Bo-beop) gradually prevailed from the royal family to the public. Since then, Ssangwha-tang has been more popular with the public, with the emergence of the patent medicine(Mae-yak) market since the Opening port period and the Colonial period. As the number of Da-bang sharply increased nationwide amid the period of the country's liberation, Ssangwha-tang has been included in the Da-bang menu served as Ssangwha-cha, corresponding to the increasing demands of the public and government policy that tends to favor traditional beverages over coffee. Conclusion : The historical process in which Sssangwha-tang, a type of herbal medicine, became also considered as tea, Ssangwha-cha, provides an example of how Korean traditional medical culture emphasizing the tonification of the body is interconnected with the daily lives of the public and food culture.

• The Journal of Korean Medicine
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• v.24 no.1
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• pp.202-206
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• 2003

Impetigo is a superficialis and purulent dermal infection spread by contact. It is a common disease among children in summer. A nine-month-old male infant visited our clinic because of vesicles and pustulae around his eyes, lips and chest. We diagnosed impetigo and treated him with herbal medication Sunbanghwalmyung-eum and aromatherapy using tea-tree. He recovered by way of treatment for a period of one week and he is in favorable condition now.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.22-23
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• 2001

Based on the success of green tea as a cancer preventive, herbal medicines are now also attracting attention as potential sources of cancer preventive agents. Using inhibition of TNF-$\alpha$ release assay, we studied Acer nikoense (Megusurino-ki in Japanese): Inhibitory potential was found in the leaf extract, and the main active constituents were identified as geraniin and corilagin. The $IC_{50}$/ values for TNF-$\alpha$ release inhibition were 43 $\mu$M for geraniin and 76 $\mu$M for corilagin, whereas that for (-)-epigallocatechin gallate (EGCG)was 26 $\mu$M.(omitted)

• Journal of the Korean Chemical Society
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• v.55 no.1
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• pp.57-62
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• 2011

Sometimes inhabitants in remote areas have inadequate or no access to modern medicines or medical services. They can get benefit in term of the treatment against malaria by cultivating selected breeding of A. annua and making teas or decoctions from the plant materials following the proper way of tea preparation. In order to have the maximum extraction efficiency for artemisinin, different ways of tea preparations of A. annua were investigated by applying the developed DPP method and described in this article. Tea was prepared by three different ways (cooking, without cooking with/without shaking and microwave oven) with different times. From the results, it has been found that higher concentration of artemisinin (84.7%) can be attained by following the approach for tea preparation without cooking with shaking for 15 minutes (R.S.D. 2.34%). The concentration of artemisinin decreases with cooking more than 1.5 min in microwave oven. The utmost extraction (88.9% of artemisinin) is possible to extract by shaking with boiled 5% ethanol in distilled water (R.S.D. 2.28%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1311-1316
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• 2015

The aim of this study was to investigate the quality characteristics and antioxidant activities of herbal medicine extract granules for the comparison of commercial powder products such as adlay tea powder and roasted grain powder. The antioxidant activities of samples were estimated using reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activities, and total polyphenolic contents. Herbal extract granules contained $126.44{\pm}7.26mg/100g$ of total polyphenolic contents. Interestingly, the highest antioxidant activity was found in 5.5% herbal extract granules, which showed DPPH and ABTS free radical scavenging activities of 71.82% and 85.28%, respectively, at 100 mg/mL and reducing power of O.D 1.25. These results suggested that addition of herbal medicine extract had beneficial effects on the functionality of granules without any affecting on its sensory characteristics.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.113-117
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• 2013

Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.

• The Korean Journal of Physiology and Pharmacology
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• v.13 no.5
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• pp.361-365
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• 2009

Effects of quercetin, a kind of flavonoids, on the vasodilating actions were investigated. Among the mechanisms for quercetin-induced vasodilatation in rat aorta, the involvement with the $Ca^{2+}$ activated $K^+$ ($K_{Ca}$) channel was examined. Pretreatment with NE ($5\;{\mu}M$) or KCl (60 mM) was carried out and then, the modulation by quercetin of the constriction was examined using rat aorta ring strips (3 mm) at $36.5^{\circ}C$. Quercetin (0.1 to $100\;{\mu}M$) relaxed the NE-induced vasoconstrictions in a concentrationdependent manner. NO synthesis (NOS) inhibitor, NG-monomethyl-L-arginine acetate (L-NMMA), at $100\;{\mu}M$ reduced the quercetin ($100\;{\mu}M$)-induced vasodilatation from $97.8{\pm}3.7%$ (n=10) to $78.0{\pm}11.6%$ (n=5, p<0.05). Another NOS inhibitor, L-NG-nitro arginine methyl ester (L-NAME), at $10\;{\mu}M$ also had the similar effect. In the presence of both $100\;{\mu}M$ L-NMMA and $10\;{\mu}M$ indomethacin, the quercetin-induced vasodilatation was further attenuated by $100\;{\mu}M$ tetraethylammonium (TEA, a $K_{Ca}$ channel inhibitor). Also TEA decreased the quercetin-induced vasodilatation in endothelium-denuded rat aorta. Used other $K_{Ca}$ channel inhibitors, the quercetin-induced vasodilatation was attenuated by $0.3\;{\mu}M$ apamin (a SK channel inhibitor), but not by 30 nM charybdotoxin (a BK and IK channel inhibitor). Quercetin caused a concentration-dependent vasodilatation, due to the endotheliumdependent and -independent actions. Also quercetin contributes to the vasodilatation selectively with SK channel on smooth muscle.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.108-114
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• 2008

Near infrared spectroscopy (NIRS) is a rapid and accurate analytical method for determining the composition of agricultural products and feeds. The applicability of near infrared reflectance spectroscopic method was tested to determine the color value (L, a, b) of green tea. A total of 162 green tea calibration samples and 82 validation samples were used for NIRS equation development and validation, respectively. In the developed NIRS equation for analysis of the color value (L, a, b), the most accurate equation for L value was obtained at 2, 8, 6, 1 (2nd derivative, 8 nm gap, 6 points smoothing, and 1pointsecond smoothing), and for a, and b value were obtained at 1, 4, 4, 1 (1st derivative, 4 nm gap, 4points smoothing, and 1 point second smoothing) math treatment condition with SNVD (Standard Normal Variate and Detrend) scatter correction method and entire spectrum ($400{\sim}2,500\;nm$) by using MPLS (Modified Partial Least Squares) regression. Validation results of these NIRS equations showed very low bias (L: 0.005%, a: 0.003%, b: -0.013%) and standard error of prediction (SEP, L: 0.361%, a: 0.141%, b: 0.306%) as well as high coefficient of determination ($R^2$, L: 0.905, a: 0.986, b: 0.931). Therefore, these NIRS equations can be applicable and reliable for determination of color value (L, a, b) of green tea, and NIRS method could be used as a mass screening technique for breeding programs and quality control in the green tea industry.