• Korean journal of applied entomology
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• v.62 no.3
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• pp.193-205
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• 2023

Botanical insecticides derived from plant extracts exhibit repellent, antifeedant and enzyme-inhibiting activities against insect pests. Among such pests, phytophagous mites are major threats to horticultural crops. Botanical extracts derived from neem, chrysanthemum, and shrubby sophora are employed as field acaricides. These botanical extracts have low toxicities against natural enemies of the insect pests and, thus, are valuable in pest management. This review focuses on the potential for botanical extracts in the controls of mites, with comparisons of the spectrum of activity, the lethal dose and times and their mode of action. This information will enable better formulation of botanical extracts in integrated mite control.

• The Korean Journal of Food And Nutrition
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• v.37 no.4
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• pp.189-196
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• 2024

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of 'Cheongsoo' grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.78-84
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• 2004

In order Nuruk to improve the quality of millet wine, a traditional Jeju cereal wine, yeasts and molds were isolated from 35 kinds of Nuruk collected nationwide. Isolated strains were screened for saccharification of starch and brewing of millet wine. Fermentation characteristics of millet wine with different types of Nuruk were also investigated. The average number of microbial populations in the Nuruk were $6.4{\times}10^5{\sim}4.5{\times}10^7\;cfu/g$ for molds and $1.4{\times}10^4{\sim}7.7{\times}10^7\;cfu/g$ for yeasts. Among the 169 strains of molds and 103 strains of yeasts, 16 strains were screened for saccharifying activity on starch as a substrate, and one yeast strain was screened for the brewing of millet wine. A8-3, supposed as Aspergillus sp., showed the highest enzyme activities of glucdamylase, ${\alpha}-amylase$ and xylanase while B23-3 strain, supposed as Rhizopus sp., showed the highest saccharifying activity. A10-4, supposed as Saccharomyces sp., showed the highest level of weight loss from $CO_2$ evolution, sugar and alcohol tolerance during fermentation. When the Nuruk was made after inoculation with the selected strains, saccharifying activity was higher for the co-cultivation of A8-3 and B23-3 than individual cultivation of each strain. Similar saccharifying activities were shown in both disc-type and pellet-type Nuruk. It was suggested that pellet-type Nuruk could improve fermentation yield. The collected Nuruk consisted of $10{\sim}13%$ moisture, $55{\sim}70%$ total sugar, $10{\sim}18%$ crude protein, $0.2{\sim}1.0%$ crude fat and $1.8{\sim}2.1%$ ash. The Nuruk made in this study was composed of $12{\sim}15%$ moisture, $61{\sim}71%$ total sugar, $15{\sim}20%$ crude protein, $0.4{\sim}1.5%$ crude fat and $1.1{\sim}1.5%$ ash.

• Korean Journal of Environmental Agriculture
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• v.23 no.1
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• pp.52-58
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• 2004

This work was conducted to provide the reference data of radioactivity in the foodstuffs at a radiological emergency situation in Jeju Island The sampled foodstuffs were agricultural (31), livestock (6), marine (12) and forest products (4), and processed foods (3) consumed by Jeju Islanders. $^{137}Cs$ and $^{40}K$ activities were determined by HPGe r-ray spectromety. The activity ranges of $^{137}Cs$ was ${\sim}650\;mBq/kg$ fresh in the agricultural products, ${\sim}131\;mBq/kg$. fresh in the livestock, ${\sim}834\;mBq/kg$ fresh in the forest, ${\sim}253\;mBq/kg$ fresh in the marine and $32.0{\sim}483\;mBq/kg$. fresh in the processed foods (tea). In case of $^{40}K$ the activity was $16.6{\sim}542\;Bq/kg$. fresh in the agricultural products, $39.1{\sim}294\;Bq/kg$ fresh in the livestock, $85.5{\sim}116\;Bq/kg$ fresh in the forest, $50.1{\sim}657\;Bq/kg$ fresh in the marine, and $33.6{\sim}1,065\;Bq/kg$ fresh in the processed foods (tea). The highest activity of $^{137}Cs$, 834mBq/kg fresh was observed in oak mushroom and $^{40}K$ 1,065 Bq/kg fresh in coffee. Annual effective doses of $^{137}Cs$ and $^{40}K$ by intake of foodstuffs per capita were the following order; agricultural products (66,543 nSv) > livestock products (19,311 nSv) > processed foods (6,648 nSv) > marine products (6,579 nSv) > forest products (860 nSv). Therefore, total annual effective dose was summed 99,941 nSv which is quite low level comparing to the annual effective dose by external exposure, 2,400,000 nSv. The data obtained in this study can be useful for monitoring whether the foodstuffs are contaminated or not at an emergency radiation accident, and showed that the foodstuffs consumed in Jeju are safe in terms of annual effective dose of $^{137}Cs$ and $^{40}K$

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.539-546
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• 2014

This study was carried out to investigate the effects of Ca-gluconate (Ca-glu) on fruit firmness and softening enzyme activities of hydroponically grown tomato (Solanium esculentum Mill.). The obtained results revealed that the rate of weight loss was markedly increased from at storage to 5 days after storage (DAS) in control, and was constantly increased until 7 DAS as 4.1% in Ca-glu treatment. Fruit firmness was more rapidly decreased in Ca-glu induced fruit compared to control. Results showed that fruit firmness in control and Ca-glu treated fruit were 0.67 and $0.95kg{\cdot}{\varphi}12mm^{-1}$, respectively. In our investigation, no difference was revealed in Hunter's 'a' value between control and Ca-glu treated fruit. Total carotenoids content of control fruit were rapidly increased while the Ca-glu treated fruit were gently increased. Lycopene content was higher ($63.3{\mu}g{\cdot}g^{-1}\;FW$) in control than Ca-glu treatment ($56.8{\mu}g{\cdot}g^{-1}\;FW$). The activity of Polygalacturonase (PG) was rapidly increased with increasing storage period as from 0.4 to 1.2 units whereas the PG activity of Ca-glu treatment was gently increased from 1 to 7 DAS, and rapidly increased from 7 to 11 DAS. However, the pectinesterase (PE) activity was rapidly increased in control fruit, when the storage period was increased, but interestingly, the Ca-glu treated fruit was slowly increased from 1 to 7 DAS, and rapidly increased 7to 11 DAS. ${\beta}$-galactosidase activity of Ca-glu induced fruit was rapidly increased from 1 to 7 DAS as from 1.6 to 3.0 units, and gently increased from 7 to 11 DAS. ${\beta}$-galactosidase activity of control were higher than Ca-glu treatment.

• Journal of Oriental Neuropsychiatry
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• v.20 no.2
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• pp.19-29
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• 2009

Objectives : Antioxidant effects of Gagam-jangwonhwan(LMK01 and 02) water extract against $H_2O_2$-induced oxidative damage and cell death were investigated in rat pheochromocytoma line PC 12. Methods : The cells were treated with LMK01 and 02 water extract and $H_2O_2$, oxidative damage-inducing materials for 24 h. The cellular viability was assessed by WST-1 assay, oxidative damages of the cells by 8-OHdG quantitation, apoptosis by Hoechst 33342 staining assay and activity of antioxidant enzymes by catalase and glutathione peroxidase assay. Results : 1. LMK01 and LMK02 water extracts improved significantly cell viability in $H_2O_2$-treated groups than $H_2O_2$-alone treated cells 2, LMK02 suppressed significantly oxidative damage in $H_2O_2$-treated groups than $H_2O_2$-alone treated cells but LMK01 didn't. Meanwhile, difference of oxidative damages in conditions treated with LMK01 or LMK02 was not significant, 3. The $H_2O_2$ induced-apoptosis in PC 12 cell lines was inhibited effectively by LMK01 and LMK02, and especially the features of apoptosis were obviously reduced in LMK02-treated cells. 4. LMK01 and LMK02 increased significantly activities of both catalase and glutathione peroxidase than those of $H_2O_2$-alone treated group and moreover, LMK02 showed significantly higher activities than those of LMK01. Conclusions : As shown, LMK01 and LMK02 suppressed $H_2O_2$-induced oxidative damage and cell death in PC 12 cell effectively. And they increased activity of major antioxidant enzymes in PC 12 cell line. Therefore, this study suggests the possibility of clinical usage over oxidative stress-induced neurodegenerative disease such as Alzheimer's disease.

• Journal of Mushroom
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• v.11 no.4
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• pp.261-268
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• 2013

This study was conducted to investigate the physiological activities and nutrition contents of Gonji No.10 and Solhyang, the strains of Neolentinus lepideus. In nutritional contents of two strains of N. lepideus, the content of free sugars and sugar alcohols and total polyphenol were more in Gonji No.10 than Solhyang. The total contents of amino acids and ${\beta}$-glucan in Solhyang are more than those in Gonji No.10. Solhyang also showed higher DPPH radical scavenging activity than Gonji No.10. In particular, hot water extract of Solhyang has higher inhibitory activity of ${\alpha}$-amylase and ${\alpha}$-amyloglucosidase while Gonji No.10 has higher anti-inflammatiory effect than Solhyang. But, they have similar effects on nitrite scavenging activity.

• Korean Journal of Microbiology
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• v.46 no.3
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• pp.248-254
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• 2010

To define the optimum conditions for the mass production of four antifungal Pseudomonas spp. isolated from soil, we have investigated culture conditions and effects of various nutrient sources on the bacterial growth and evaluated antagonistic activity against Rhizoctonia solani and Sclerotinia homoeocarpa, plant pathogens. The optimum temperature and pH for the growth of these isolates were determined as pH 7.0 and $20^{\circ}$ or $25^{\circ}C$, respectively. Sucrose, tryptone, and $K_2HPO_4$ generally were more adequate for better growth as carbon, nitrogen and mineral source, respectively. The nutrient sources were also found to be very effective for high antifungal activities against R. solani and S. homoeocarpa. It was elucidated that YUD-F group (P. mandelii and P. fluorescens), which inhabit regions at relatively low temperature, had more broad spectrum and higher antifungal activity than YUD-O group (P. trivialis and P. jessenii) generally against R. solani and S. homoeocarpa. It is thought that the differences of the average temperature in the various habitats of Pseudomonas spp. influence the optimal growth temperature and antifungal activity. Especially, Pseudomonas spp. of YUD-O group showed the better antifungal activity against dollar spot caused by S. homoeocarpa, but showed relatively weaker antifungal activity against brown patch caused by R. solani.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.179-182
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• 2014

In the present study, we investigated the effects of methanol extracts from Alpinia katsumadai Hayata against antiviral potential underlying mechanism in glucosidase inhibition. Syncytium formation in Newcastle disease virus (NDV)-infected baby hamster kidney (BHK) cell originates from the trafficking of viral glycoprotein into cell-surface. Methanol extracts inhibited not only syncytium formation, but also trafficking of glycoprotein, hemagglutinin-neuraminidase (HN), onto cell-surface. A. katsumadai extracts showed the inhibitory activities ($IC_{50}$ $25{\mu}g/mL$) against ${\alpha}$-glucosidase. These results suggested that blue chanterelle extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.