• 대한의생명과학회지
• /
• 제17권1호
• /
• pp.21-25
• /
• 2011

We have analyzed 11 different commercial brands provided by Daboo Culture and Art Center. This study was carried out to determine the antibacterial activity of water extract from puer tea ingredients against Staphylococcus aureus (S. aureus) and Listeria monocytogenes (L. monocytogenes). Antibacterial activity of the water extracts was shown against S. aureus and L. monocytogenes by paper disc method. In case of S. aureus, antibacterial activity of the extracts appeared as clear inhibitory zone. This antibacterial activity was greater along with pH and showed the highest effect at pH 10. In case of L. monocytogenes, antibacterial activity of the extract appeared as clear inhibitory zone. Some Puer tea appeared to be more powerful in antibacterial activity against S. aureus and L. monocytogenes. The polyphenol compounds were 3.46~8.68%, depending upon samples. In conclusion, puer tea is considered as a good choice for well-being food.

• Journal of Microbiology and Biotechnology
• /
• 제28권7호
• /
• pp.1147-1155
• /
• 2018

The degradation efficiency and catabolism pathways of the different methylxanthines (MXs) in isolated caffeine-tolerant strain Pseudomonas putida CT25 were comprehensively studied. The results showed that the degradation efficiency of various MXs varied with the number and position of the methyl groups on the molecule (i.e., xanthine > 7-methylxanthine ${\approx}$ theobromine > caffeine > theophylline > 1-methylxanthine). Multiple MX catabolism pathways coexisted in strain CT25, and a different pathway would be triggered by various MXs. Demethylation dominated in the degradation of N-7-methylated MXs (such as 7-methylxanthine, theobromine, and caffeine), where C-8 oxidation was the major pathway in the catabolism of 1-methylxanthine, whereas demethylation and C-8 oxidation are likely both involved in the degradation of theophylline. Enzymes responsible for MX degradation were located inside the cell. Both cell culture and cell-free enzyme assays revealed that N-1 demethylation might be a rate-limiting step for the catabolism of the MXs. Surprisingly, accumulation of uric acid was observed in a cell-free reaction system, which might be attributed to the lack of activity of uricase, a cytochrome c-coupled membrane integral enzyme.

• 치위생과학회지
• /
• 제23권1호
• /
• pp.51-59
• /
• 2023

Background: Tea tree oil has antiviral, antimicrobial and antifungal effects and Mastic oil has antifungal and anticancer effects. For synergistic effects of oils, blending oil containing a mixture of two to three oils is recommended. This study aimed to determine the antibacterial effects of Tea tree oil, Mastic oil, and Blending oil containing the two oils in a mixture, to verify and suggest the potential use of these oils as a substance to prevent dental caries. Methods: Tea tree oil, Mastic oil, and Blending oil with a 1:1 blend of the two oils were diluted in liquid medium to 0% (negative control), 0.5%, 1.0%, and 2.0%. Streptococcus mutans was applied to each experimental group of the three diluted oils and after 8 h culture, the optical density (OD) was measured and the growth inhibition rate for S. mutans was estimated. Results: Tea tree oil had significantly low OD values across all concentrations (p<0.05) without significant variation among different concentrations (p>0.05). Mastic oil did not significantly vary in OD compared to the negative control across all concentrations (p>0.05) without significant variation among different concentrations (p>0.05). Blending oil, compared to the negative control, did not significantly vary in OD at 0.5% (p>0.05) but significant variation was found as the concentration increased (p<0.05). Additionally, for Tea tree oil and Mastic oil, the growth inhibition rate showed no significant variation according to concentration (p>0.05), whereas for Blending oil, the growth inhibition rate for S. mutans showed a significant difference at 1.0% (p<0.05) and at higher concentrations. Conclusion: Blending oil containing a Tea tree oil and Mastic oil demonstrated a significant growth inhibition effect on S. mutans from the concentration of 1.0%, which suggested its potential use as an effective antibacterial agent for dental caries.

• 한국식생활문화학회지
• /
• 제2권2호
• /
• pp.133-147
• /
• 1987

우리나라 전통차의 제조기술 개발과 품질향상을 위한 기초연구로서 국내에서 생산되는 주요 다류 (쌍화차, 생강차, 율무차, 현미차, 유자차, 홍차, 녹차) 7종에 대한 관능적 품질특성을 조사하였다. 다류의 관능평가를 위한 표준방법을 수립하기 위하여 50명의 대학생을 대상으로 하여 차종류에 따라 마시기에 가장 알맞은 온도범위를 조사하였든 바, 7종의 다류 모두 $60^{\circ}C-70^{\circ}C$ 범위가 최적 음다 온도로 나타났다. 최적온도는 일반적으로 다류 제조회사가 권장하는 농도가 적당한 것으로 평가되었다. 차종류에 따른 품질묘사는 주로 맛, 냄새, 입속의 감촉, 뒷맛 등에 대한 표현이 45종이 조사되었다. 이들 결과를 기초로 하여 8명의 훈련된 관능검사요원으로 구성된 관능검사파넬을 이용하여 차종류별 풍미묘사분석(flavor profile analysis)을 실시하였다. 차종류별 주요 풍미요소를 정리하여 풍미묘사분석방법을 수립하였고 차종류별 대표적인 시중제품과 순수한 추출물 및 원료들을 시료로 하여 총 29종의 flavor profile을 비교하였다. 이들 결과를 정량적 묘사분석법으로 도해하여 비교 분석하였다.

• 한국식생활문화학회지
• /
• 제35권5호
• /
• pp.459-466
• /
• 2020

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

• 한국식품저장유통학회지
• /
• 제5권3호
• /
• pp.286-291
• /
• 1998

4종류의 식중독세균(Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 녹차 물추출물에 의한 항균작용을 조사하였다. 각 식중독세균을 tryptic soy broth(TSB)에 약 $10^{5}$CFU/ml 정도 되게 접종하여 35$^{\circ}C$에서 30시간 배양하였다. 세균의 배양중 대수증식기의 중기 혹은 말기에 녹차 물추출물을 0-2%(w/v)의 농도로 첨가하였을 때 증식억제 정도를 생균수 변화로서 비교하였다. 식중독세균의 증식은 첨가한 녹차 물추출물의 농도에 비례하여 억제되었으며 대수증식기 말기의 세균이 중기의 세균에 비하여 녹차 물추출물에 대한 내성이 컸다. Gram 양성균(L. monocytogenes, S. aureus)의 경우가 Gram 음성균(E. coli O157:H7, S. typhimurium)에 비하여 녹차 물추출물에 의한 억제효과는 월등히 컸다. 녹차 물추출물에 의한 증식억제 효과의 크기는 S. aureus, L. monocytogenes, E. coli O157:H7의 순이었으며 S. typhimurium에서 가장 강한 내성을 나타내었다.다.

• 한국식생활문화학회지
• /
• 제33권3호
• /
• pp.217-228
• /
• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.597-604
• /
• 2016

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

• 한국식품영양과학회지
• /
• 제42권5호
• /
• pp.774-783
• /
• 2013

본 연구는 녹차, 오룡차, 홍차 추출물 0.5, 1, 1.5, 2%를 비육돈육(B 등급) 등심 수육에 첨가하여 수육의 일반성분, 보수력, 경도, pH, 색도, 미생물 수준, 휘발성 염기질소, TBARS, 관능검사의 품질특성을 측정하였다. 녹차의 수분 함량은 3.4%, 조단백질 31.8%, 조회분 5.5%, 탄수화물 57.7%였으며 차 종류에 따른 유의적인 차이는 없었다. 그러나 조지방은 녹차 1.6%, 오룡차 1.0%, 홍차 0.9%로 녹차의 조지방 함량이 오룡차나 홍차보다 유의적으로 높았다(p<0.05). 돼지고기 수육의 수분 함량은 55.1%, 조단백질 38.6%, 조지방 5.2%, 조회분 0.9%이었다. 보수력은 모든 차 추출물 첨가 수육에서 유의적으로 증가하였으며(p<0.05) 차 종류에 따른 차이는 없었다. 경도는 모든 차 첨가 수육에서 추출물 농도가 높아질수록 유의적으로 증가하였으며(p<0.05) 홍차 수육이 녹차와 오룡차 수육보다 경도가 낮았다. 수육의 pH는 제조일에는 각 처리구와의 유의적인 차이는 없었다. 그러나 저장기간이 경과함에 따라 무처리 수육과 모든 차 0.5% 수육에서 pH는 유의적으로 감소하였으나(p<0.05) 1, 1.5, 2% 녹차, 오룡차, 홍차 수육에서는 저장 중 pH의 유의적인 차이는 없었다. 녹차 수육은 추출물 농도가 증가할수록 명도와 황색도는 감소하였고 적색도는 감소하다가 2% 녹차 수육에서는 증가하여 0.5% 녹차 수육과 같은 수준이었다. 오룡차 수육은 추출물 첨가 농도가 증가함에 따라 명도와 황색도는 감소하였고 적색도는 증가하였다. 홍차 수육은 추출물 첨가 농도가 증가함에 따라 명도, 적색도, 황색도가 유의적으로 감소하였다. 미생물 수준은 모든 차 처리 수육에서 추출물 농도가 증가함에 따라 미생물 수준이 유의적으로 낮았으며(p<0.05) 저장 기간이 증가함에 따라 미생물 수준이 증가하였다. 수육의 휘발성 염기질소 함량은 제조일에는 각 처리구와의 유의적인 차이는 없었으며 저장 기간이 경과함에 모든 수육에서 유의적으로 증가하였다(p<0.05). TBARS 값은 제조일에는 무처리 수육보다 1, 1.5, 2% 녹차 수육과 오룡차 수육, 모든 홍차 수육이 유의적으로 낮았으며, 저장 기간이 경과함에 따라 모든 수육에서 TBARS 값이 높아졌다. 관능검사 결과 홍차와 오룡차 1% 추출물 첨가 수육이 색, 향, 종합적 기호도의 점수가 가장 높았으나 유의적인 차이는 없었으며 맛 점수는 유의적으로 높았다. 이상의 결과를 종합하여 볼 때 녹차보다 오룡차와 홍차 추출물의 첨가가 돼지고기 수육의 이취를 감소시키고, 특유의 색상을 부여하여 관능적 품질을 향상시킬 뿐만 아니라 가열 조리 및 저장 중 지방산패를 방지하여 품질 변화를 최소화하는데 효과적인 것으로 평가되었다. 특히 돼지고기 수육의 품질향상을 위해서는 홍차 추출물의 이용이 가장 좋았으며 오룡차와 홍차 추출물의 최적 첨가 농도는 1%로 나타났다.

• 한국식생활문화학회지
• /
• 제18권3호
• /
• pp.211-225
• /
• 2003

This present study suggests a wider view of our ancestors' food culture by examining the generality and peculiarity of the food culture of the Chosun Period by associating the culture with genre paintings made in the $18th{\sim}19th$ century in Korea. People in the Chosun Period outwardly advocated the Confucian idea reflecting the life philosophy of Chinese. However, the vitality of common people's frank and simple lifestyles saturate genre paintings and display Korean food culture and sentiments of the age. Initially this paper examines the history of food sociology through Namjong literary artists' paintings. The meaning and philosophy of drinks are considered in relation to the trend of declining tea culture among scholars in the mid-Chosun Period with the policy of promoting Confucianism and oppressing Buddhism. Secondly, this paper investigates the background of genre paintings in the late Chosun Period, and examines the unique food culture of Koreans appearing in paintings, particularly with regard to the abundance and variety of seasoned vegetables appearing in genre paintings, our ancestors' sentiment appearing in milk-gathering painting, humanity in guest reception, food culture and view of nature in farm villages, fishing life history, food distribution culture, soybean-curd culture, etc.