• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.343-349
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• 2011

The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10 ${\mu}g/g$ and 8.64~26.45 ${\mu}g/g$, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Food Science and Preservation
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• v.23 no.2
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• pp.204-210
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• 2016

This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.361-365
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• 2007

This study was conducted to improve the Prunus mume vinegar production. The most suitable concentration of the Prunus mume juice was 6%. Static fermentation was a more suitable process for acetic acid fermentation of the Prunus mume vinegar than shaking fermentation. Major components of the organic acids were acetic, citric, tartaric and malic acid at 4.2, 1.2, 0.3, and 0.1%, respectively. Also, major components of the free sugars were glucose and fructose, and 80.96 mg% of asparagine was included in the Prunus mume vinegar as a main free amino acid. Alcohol components of the Prunus mume vinegar were n-propyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, and n-amyl alcohol.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.39-48
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• 2006

This study was carried out to make a search for the usefulness of marigold plants (Tagetes erecta) as a natural dye. And we have also examined into the dyeability and antifungal activity of silk and cotton fabrics dyed with 2% powdered colorant and 1% liquid colorant. Almost surface colors of silk and cotton fabrics dyed with 2% powdered colorant and that dyed with 1% liquid colorant except for that treated Cu and Fe with mordants were shown by Y-level. $L^*$ values of silk fabrics dyed with 2% powdered colorant were 66.2 to 86.39, those $a^*$ values were -1.97 to 6.09, and those $b^*$ values were 13.69 to 35.97. And $L^*$ values of cotton fabrics dyed with 2% powdered colorant were 78.97 to 89.62, those a values were -3.39 to 0.38, and those $b^*$ values were 5.63 to 15.61 $L^*$ values of silk fabrics dyed with 1% liquid colorant were 34.37 to 85.57, those a values were -7.79 to 12.33, and those $b^*$ values were 15.13 to 82.91, And $L^*$ values of cotton fabrics dyed with 1% liquid colorant were 44.12 to 87.90, those $a^*$ values were -8.37 to 6.18, and those $b^*$ values were 11.65 to 78.87. Colorfastness of silk fabrics against light treated nothing with mordants and that dyed with 1% liquid colorant decreased for a little by second grade, however, that against washing, rubbing, perspiration and dry cleaning were increased over fourth grade. Colorfastness of cotton fabrics in terms of rubbing, light, and dry cleaning, except for washing and perspiration, were shown by over third grade, when that was treated nothing with mordants. Antifungal activities of silk fabrics treated nothing with mordants and dyed with 1% liquid colorant of marigold extracts were shown by 28.9% against Staphylococcus aureus. However, those of Al, Ca, Cu and tartaric acid mordanting were more than 25.5% against Staphylococcus aureus and Klebsiella pneumoniae.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.502-507
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• 2009

This study was conducted to establish the minimum harvesting time of 'Campbell Early' grape with girdling of 8 years old vines by the investigation of fruit quality. Girdling was performed as 5~7mm width at 1.0m height with a Y-trellis system on July 5th at Gimcheon, Gyeongbuk province. Skin color, soluble solids contents, sugar content, organic acid, and titratable acidity were analyzed every seven days period after the girdling. From 14 days after the girdling, pericarp color changed quickly as compared to the control, and also decreased b value and increased a value of Hunter L were observed. The content of organic acids decreased quickly as 0.85% as compared to the control's one, 1.10%. Sugar-acid ratio increased rapidly from the 21days as 15.1 against 10.8 of the control at harvesting time. After 14days, sugar content was abruptly increased such as fructose and glucose, that is 7days faster than the control. In harvesting time, their contents were high as $64.5mg{\cdot}g^{-1}FW$ and $61.0mg{\cdot}g^{-1}FW$ as compared to $56.1mg{\cdot}g^{-1}FW$ and $53.7mg{\cdot}g^{-1}FW$ of the control respectively. Among the content of organic acids, malic acid decreased quickly than the control's one in coloring time. The content of tartaric acid was obviously lower as $4.13mg{\cdot}g^{-1}FW$ than the control's one, $5.96mg{\cdot}g^{-1}FW$ in harvesting time. From these results, we assume that the harvesting of girdled 'Campbell Early' grape should be started in 42days after the girdling, when sugar-acid ratio is above 15.

• The Korean Journal of Nuclear Medicine
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• v.35 no.1
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• pp.69-74
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• 2001

Purpose: $^{99m}Tc$-HMPAO is a radiopharmaceutical for imaging cerebral blood flow. HMPAO (RR, SS)-4.8-diaza-3,6,6,9-tetramethylundecan-2,10- dione bisoxime) has three stereoismers such as, meso-. d-, and l-HMPAO. Techentium complexes of meso-HMPAO and d,l-HMPAO are known to have different in vivo brain uptakes. In this study, enantiomers of HMPAO (d-HMPAO and l-HMPAO) were separated from d,l-HMPAO. These enantiomers were labeled with $^{99m}Tc$ and the biodistribution studies were performed in mice. Materials and Methods: An intermediate imine product was produced from 2,3-butanedione monooxime and 2,2-dimethyl-1,3-propanediamine (54% yield) and was reduced into a mixture of three isomers (35% yield). The meso-isomer was separated from d,l-mixture by repeated fractional crystallization (11 % yield). The d- and l-enantiomers were subsequently separated by co-crystallization with optical isomers of tartaric acid (25% and 5% yield. respectively). Each enantiomeric HMPAO was labeled with $^{99m}Tc$ by reacting with $SnCI_2{\cdot}2H_2O\;and\;^{99m}Tc$-pertechnetate. Biodistribution study was performed 1 hr after tail vein injection to ICR mice. Results: Radiochemical purities of each compound were over 80%. In biodistribution study. the brain uptakes of d,l- d- and l-form were 1.34, 1.12 and 1.67% ID/g, respectively. In case of l-lsomer the brain uptake was higher (1.5 fold) than d-isomer. Conclusion: We successfully purified each enantiomeric HMPAO. In biodistribution study of stereoismers of $^{99m}Tc$-HMPAO in mice, l-HMPAO may show better brain image than d,l-HMPAO which was supplied in a commercial kit.

• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Journal of Radiopharmaceuticals and Molecular Probes
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• v.5 no.1
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• pp.18-25
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• 2019

2-Nitroimidazole derivatives have been reported to accumulate in hypoxic tissue. We prepared a novel $^{99m}Tc-MAG_3$-2-nitroimidazole and evaluated the feasibility for hypoxia imaging agent. $Bz-MAG_3$-2-nitroimidazole was synthesized by direct coupling of $Bz-MAG_3$ and 2-nitroimidazole using dicyclohexylcarbodiimide. $Bz-MAG_3$-2-nitroimidazole was labeled with $^{99m}Tc$ in the presence of tartaric acid and $SnCl_2-2H_2O$ at $100^{\circ}C$ for 30 min. And the reaction mixture was purified by $C_{18}$ Sep-pak cartridge. The labeling efficiency and the radiochemical purity were checked by ITLC-SG/acetonitrile. The tumor was grown in balb/c mice for 8~13 days after the subcutaneous injection of tumor cells, CT-26 (murine colon adenocarcinoma cell). Biodistribution study and tumor autoradiography were performed in the xenografted mice after i.v injection of 74 kBq/0.1 mL and 19 MBq/0.1 mL of $^{99m}Tc-MAG_3$-2-nitroimidazole, respectively. In vivo images of $^{99m}Tc-MAG_3$-2-nitroimidazole in tumor bearing mice were obtained 1.5 hr post injection. The labeling efficiency was $45{\pm}20%$ and the radiochemical purity after purification was over 95%. Paper electrophoresis confirmed negative charge of $^{99m}Tc-MAG_3$-2-nitroimidazole. $^{99m}Tc-MAG_3$-2-nitroimidazole was very stable at room temperature and its protein binding was 53%. The $^{99m}Tc-MAG_3$-2-nitroimidazole exhibited high uptake in the liver, stomach and intestine. In biodistribution study using tumor bearing mice, the uptakes (% ID/g) of the tumor were $0.5{\pm}0.1$, $0.4{\pm}0.0$, $0.2{\pm}0.1$ and $0.1{\pm}0.1$ at 5, 15, 30 min and 4 hrs. Tumor/muscle ratio were $1.4{\pm}0.1$, $2.2{\pm}0.83$, $3.0{\pm}0.9$, and 3.7 (n=2) for 5, 15, 30 min and 4 hrs. The uptake in hypoxic area was found higher than in non-hypoxic area of tumor tissue by autoradiography. In vivo images showed the relatively faint uptake to the hypoxic tumor region. $^{99m}Tc-MAG_3$-2-nitroimidazole was successfully synthesized and found feasible for imaging hypoxia.

• Food Science and Preservation
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• v.13 no.6
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• pp.720-725
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• 2006

This study was conducted to investigate extracting solution effect on the chemical compositions in different parts of Korean mountain Ginseng. Water, 80% EtOH and 80% MeOH are used as extraction solutions, and extracting conditions were 2 hr at $85^{\circ}C$ in water bath. The Brix(%) of the extract were ranged from $0.42{\sim}22.58%$, 80% EtOH extract for leaf is the highest level as 22.58%. The pH ranges of the extracts were $4.43{\sim}7.41$ and brown color of the extract was the highest with 1.803 in 80% EtOH extract for leaf, respectively. In case of hunter's color value of the extract, L value is the highest with 24.35 in 80% EtOH extract of seed, a and b value were the highest with 0.41 in 100% water extract of leaf and 3.69 in 80% MeOH extract of stem. Sucrose is the major free sugar of the extinct it highest content with 3673 mg% in 80% MeOH extract of mot and fructose is the highest with 1897 mg% in 80% MeOH extract of leaf, Major organic acids are identified as malic, tartaric and citric acid, and total organic acid content is the highest with 5,254 mg% in 80% MeOH extract of leaf and 1,527 mg% in 80% EtOH extract of leaf, The extracted major minerals ate P and K, P content highest with 15,563 ppm in 100% water extract of stem, K is 4,952 ppm in 80% MeOH extract of leaf, and Ca is the highest with 3,052 ppm in 1011% water extract of leaf. These results suggest that extracting solvent (80% MeOH) is concerned with the extract preparation of Korea Mountain Ginseng.