• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1091-1097
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• 2002

In order to improve palatability and quality of traditional kochujang, kiwifruit (Actinidia deliciosa) was added to traditional kochujang fermented for 3 months. Physicochemical and microbial characteristics were investigated during fermentation at $30^{\circ}C$. Moisture contents of all treated kochujangs increased with increasing amount of kiwifruit added during fermentation. pH of kiwifruit-added kochujang was lower than that of the control kochujang, whereas no significant differences in titratible acidity was observed among all treatments. Crude protein and salt contents of kiwifruit-added kochujang were lower than those of the control, whereas no difference in crude fat contents were found. Ethanol and amino-nitrogen contents of 6 and 9% kiwifruit-added kochujang were higher than those of the control. Fructose contents of kiwi-added kochujangs were higher than that of the control. Major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid > acetic acid > lactic acid > oxalic acid. Succinic acid level increased significantly during fermentation and was higher in kiwifruit-added kochujang than in the control. Bacterial cell counts of all treatments were not different, and viable cell count of yeast was slightly higher in kiwifruit-added kochujang only at the initial fermentation period. Sensory evaluation revealed that the addition of 9% kiwifruit was the optimum condition for improving kochujang quality.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.637-642
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• 2010

Bone is continuously remodeled by osteoblasts and osteoclasts. We investigated the effects of medicinal herbs, which act on bone metabolism. Fifteen kinds of medicinal herb extracts were screened for bone formation activity with osteoblastic cells, and MC3T3-E1 and bone resorption were screened with osteoclasts derived from mouse bone marrow macrophages. Among these samples, Actinidia polygama, Eucommia ulmoides Oliv., Schizonepeta tenuifolia, Sorbus commixta, and Zingiber officinale Rosc. extracts showed strong bone-forming activity accompanied with osteoblast proliferation and alkaline phosphatase activity. In addition, these extracts decreased tartrate-resistant acid phosphatase activity against osteoclast differentiation. The results indicate that these medicinal herb extracts can potentially prevent bone-related diseases such as osteoporosis by increasing osteoblast differentiation and reducing osteoclast activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.207-215
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• 2014

To investigate the biological benefits of Korean traditional vegetables, anti-oxidative and anti-inflammatory effects of ethanol extracts from blanched and dried sprouts of evening primrose (Oenothera laciniata, OL) and gooseberry (Actinidia arguta, AA) were measured. Total polyphenol and flavonoid contents of OL were higher than those of AA; OL contained 60.4 mg tannic acid/g dry weight and 31.9 mg rutin/g dry weight, while AA contained 33.0 mg tannic acid/g dry weight and 20.3 mg rutin/g dry weight. The $IC_{50}$ value for DPPH radical scavenging activity was $58.2{\mu}g/mL$ for OL ethanol extract and $122.1{\mu}g/mL$ for AA ethanol extract. The reducing power upon $500{\mu}g/mL$ of ethanol extract treatment was as strong as $52.1{\mu}g$ ascorbate eq./mL for OL and $45.3{\mu}g$ ascorbate eq./mL for AA. Regarding anti-inflammatory effects, inhibition rate against 5-lipoxygenase (LOX) and cyclooxygenase (COX)-2 activities were 29.5% and 79.5% for OL, as well as 11.5% and 39.1% for AA, respectively at a concentration of $250{\mu}g/mL$. Lipopolysaccaride ($1{\mu}g/mL$)-treated RAW 264.7 macrophage cells subjected to OL ethanol extract at various concentrations ($0{\sim}25{\mu}g/mL$) showed significantly reduced synthesis of nitrite oxide (NO), prostaglandin (PG) E2, and IL-6 in a dose-dependent manner without cytotoxicity, although TNF-${\alpha}$ synthesis was not affected. In conclusion, both OL and AA sprouts showed strong antioxidative activity, whereas OL showed very strong anti-inflammatory activity via effective reduction of NO, PGE2, and IL-6 synthesis in LPS-activated macrophage cells.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.238-243
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• 2018

This study aimed to compare total phenolic, total flavonoid, and vitamin C contents, antioxidant capacities, and sensory characteristics of jangachi made from green kiwifruit (Actinidia deliciosa cv. Hayward) and golden kiwifruit (A. chinensis cv. Hort16A), which were cured with doenjang and kochujang. Golden kiwifruit had higher total phenolic, total flavonoid, and vitamin C contents, and antioxidant capacities than green kiwifruit. Jangachi of both cultivars of kiwifruit had generally higher total phenolic and flavonoid contents, and antioxidant capacities than fresh kiwifruit. Doenjang jangachi of kiwifruit had higher total phenolic contents and antioxidant capacities than kochujang jangachi. Jangachi made from golden kiwifruit cured with kochujang, following pretreatment with sugar solution, had the highest overall quality on sensory evaluation among jangachies tested herein. Together, our findings suggest that kiwifruit jangachi may serve as a good dietary source of phenolics and antioxidants.