• 한국지역사회생활과학회지
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• 제19권3호
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• pp.365-371
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• 2008

This study was conducted to determine the potent physiological activity of traditional wild tea ("Don tea"; coin-shaped tea) as affected by different harvesting times, aging periods and extracting temperatures, No difference in anti-oxidative activities in the harvesting time and extracting temperature of tea leaves was observed. However, short aging periods of Don tea showed high ABTS {2-2-azonobis (3-ethylbenzothiazolin-6-sulphonic acid)} activity, ranging from 71.52 to 79.96%. DPPH (${\alpha},\;{\alpha}-diphenyl-{\beta}-picryl-hydrazyl$) radical scavenging activity of Don tea was 71.10 to 91.40%. Especially, longer aging period and an extracting temperature of $100^{\circ}C$ showed higher DPPH radical scavenging activity. With longer aging periods and an extraction at $90^{\circ}C$, nitrite radical scavenging activity of Don tea ranged from 74.04 to 94.92%. On the other hand, angiotensin 1-converting enzyme (ACE) inhibition activity of Don tea was 59.77-81.97%. It showed higher activity when harvested in June and August, aged for longer periods, and extracted at $100^{\circ}C$. These results suggested Korean traditional Don tea exhibited the highest physiological activity when aged over 8 months.

• 한국식품영양학회지
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• 제25권3호
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• pp.447-453
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• 2012

Various types of tea are consumed as a popular beverage worldwide particularly in Asian countries such as Korea, China, and Japan. The purpose of this study was to investigate the mineral contents, antioxidant properties and anticancer activity of Yak-Sun tea that is prepared by six oriental medicinal herbs. The results of the mineral contents were as follows; Ca, Mg, and Na contents were higher than those of green tea, whereas Fe, P, and K contents were lower than those of green tea. The total phenolics and flavonoid content of the Yak-Sun tea were higher than those of green and black teas. The $IC_{50}$ values of DPPH radical, hydroxyl radical, hydrogen peroxide radical scavenging of Yak-Sun tea were 0.78, 1.58, and 2.04 $mg/m{\ell}$, respectively, whereas the radical scavenging values of ${\alpha}$-tocopherol was 0.06, 0.05, and 0.09 $mg/m{\ell}$, respectively. When cancer cells were treated with Yak-Sun tea, the anticancer activity increased in a dose dependent manner. HCT116 colon cancer cell lines were dramatically increased, as compared to other cancer cell lines, such as MCF-7, H460, and MKN45 cell lines. The results of this study demonstrated that Yak-Sun tea could function as a tea to enhance health conditions for antioxidant and anticancer activity.

• 한국실내디자인학회논문집
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• 제13호
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• pp.37-44
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• 1997

The aim of this study is to find out the changes that have happened to korea DA-BANG(tea-room). This survey was carried out from 1876 to 1997 and the subject of this study is korea DA-BANGS in Seoul. Following conclusions were obtained from this study. 1) DA-BANG came into being from Koryo ages and more DA-BANGS from 1920's. 2) DA-BANG has changed in the following order : GAEWHA DA-BAHG(that were used to meet, communicate and negotiate foreigners when out country was opening ports), MUNWHA DA-BANG(that were used cultural space for example, exhibitio, display etc.), SEANGWHAL DA-BANG(the place that used a part of living space ; meeting friends to make appointment, etc.), SANGUB DA-BANG(commercial tea-room ; the place that makes money.) 3) Considering early MUNWHA DA-BANG, we can regard the beginning of korea interior architecture as 1920's. 4) The decline of DA-BANG is due to the increase of vending machine, expensive tea, costly rent, employee's dear wages and customer's needs that pursues westernization and convenient life as well as the moodof more comfortable tea-room(for example, fresh air, agreeable mood etc.).

• 한국식품영양학회지
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• 제13권1호
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• pp.36-44
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• 2000

Survival of pathogenic bacteris(S. aureus, L. monocytogenes, E. coli and S. typhimurium) in tryptic soy broth containing green tea water extract(GTW), green tea ethanol extract(GTE), potassium sorbate (PS) and sodium benzoate(SB) stored at various pH was evaluated. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts and preservatives adjusted to pH 5.5, 6.0, 6.5 and 7.0 was inoculated approximately 105 CFU/ml of pathogenic bacteria and incubated at 35$^{\circ}C$ for 24∼48 hours. Survival of bacteria was determined by viable cell counts of bacterial culture at each pH. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) of green tea extracts and preservatives against pathogenic bacteria were derived from survival curves of each bacteria. Antibacterial activities of green tea extracts increased with increasing pH but those of preservatives decreased with increrasing pH. S. aureus was the most sensitive strain to GTW and GTE but the most resistant to PS and SB. The MICs of green tea extracts to S. aureus were 0.52∼0.98% at pH 5.5∼6.0 and non inhibitory at pH 7.0. S. typhimurium was the most resistant to green tea extracts while the most sensitive to SB. The MICs of green tea extracts to S. typhimurium were 0.46∼1.62% at pH 5.5∼6.0 and 2% of PS was bactericidal at pH 5.5. 1.0∼2.0% of GTE were bactericidal to all strains tested except L. m9oncytogenes at pH 7.0. GTE was most efficient at inactivating pathogenic bacteria, generally followed by GTW, PS and SB.

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권5호
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• pp.396-401
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• 2006

The objective of this study was to investigate the antitumor activity of suspension cultures of tea callus cells grown in the presence of different concentrations of the growth regulator 2,4-dichlorophenoxy acetic acid (2,4-D) with or without light irradiation. The methanol and ethanol extracts of precipitated cells (MEP, EEP) exhibited stronger inhibitory effects on the growth of tumor cell lines than the water extract of precipitated cells (WEP) or the supernatant Compared to culture under dark conditions, exposure to light irradiation led to significantly higher antitumor activity. The MEP from light irradiated cells at $250{\mu}g/mL$ with 2.0mg/L 2,4-D displayed more than 64% growth inhibition of HEP-2 cells, whereas normal cells showed less than 25% growth inhibition. The some fractions of MEP obtained from Diaion HP-20 column chromatography displayed the majority of inhibitory activity against the HEP-2 cell line. These results show that 2,4-D, and light stimulated the synthesis of antitumor compounds.

• 대한가정학회지
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• 제43권12호
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• pp.1-14
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• 2005

• Journal of Microbiology and Biotechnology
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• 제19권4호
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• pp.397-402
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• 2009

Kombucha tea(KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea(BT) and black tea manufactured with tea fungus enzymes(enzyme-processed tea, ET) were evaluated for hepatoprotective and curative properties against $CCl_4$-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the $CCl_4$-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against $CCl_4$-induced hepatotoxicity.

• 한국식생활문화학회지
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• 제17권4호
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• 한국식생활문화학회지
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• 제6권1호
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• pp.55-60
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• 1991

우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.