• International Journal of Industrial Entomology and Biomaterials
• /
• v.2 no.1
• /
• pp.27-35
• /
• 2001

This study was carried out to investigate the mineral content in the regional, varietal and seasonal mulberry leaves. On average, mulberry leaf samples contained minerals in the order of potassiumi phosphorus, calcium, magnesium, iron and so on (2.494 g/100 g, 2.255 g/100 g, 1.835 g/100 g, 0.627 g/100 g, 0.0245 g/100 g DW, respectively). Calcium content was 19-fold and 4-fold higher than that of green tea and spinach, respectively, suggesting that mulberry loaves appear to be a calcium-rich food source. In the comparison of geographic samples of Cheongilppong variety, calcium bevel was highest in Youngchun sample (2.477 g/100 g) and highest potassium level in Suwon sample (2.962 g/100 g). In the geographic samples of YK209 variety, Jinju-City sample was highest in calcium content (1.509 g/100 g). Among wild mulberry loaves collected from Cheju Island and Tsushima, potassium level was highest in Bongge-dong, Cheiu City (3.865 g/100 g) and calcium level in Mitshshima Town, Tsushima (2.948 g/100 g). In the comparison of varietal samples collected in Suwon at the mulberry field of Dept. of Sericulture & entomology, Shinkwangppong variety was highest in the potassium levels although Keryangppong and Shinkwangppong were higher in calcium revel. In the comparison of seasonal samples of Cheongilppong, there was a rough trend of increase in some minerals up to July (e.g., calcium rind )potassium). Finding of the highest calcium and potassium contents in the wild mulberry (3.865 g/100 g and 2.948 g/100 g, respectively) rather than in the cultivated ones warrant that more focus should be paid to wild mulberry leaves to utilize their minerals effciently.

• The Korean Journal of Physiology and Pharmacology
• /
• v.15 no.1
• /
• pp.43-51
• /
• 2011

Natural products in Chonnam, Korea were screened via anti-angiogenesis experiments, and 1 candidate product was identified, Corni fructus, which exerted dose-dependent inhibitory effects against angiogenesis, adipogenesis, and cell adhesion. C. fructus extract (CFE) exhibits an angiogenesis inhibitory effect superior to that of the EGCG from green tea leaves. The expression level of angiogenesis and adipogenesis-related signal molecules in the western blotting was reduced by increasing the amount of added CFE. Moreover, a diet supplemented with CFE was deemed more effective in inducing weight loss in LB mice than a representative synthetic diet drug, orlistat, which incidently caused the side effect of denuding the mice of their hair. These results indicate that C. fructus may prove to be a useful anti-adipogenic compound, and these in vitro results may be reflected later under in vivo conditions.

• Korean Journal of Materials Research
• /
• v.33 no.11
• /
• pp.458-464
• /
• 2023

In order to develop catechin patches for skin regeneration at wound sites, patches with varying concentrations of catechin and chitosan were manufactured. An optimal composition ratio was determined by adjusting the drug release rate and amount, to maximize efficiency. The catechin used in this study was extracted from green tea leaves using a solvent/ultrasonication method, and its characteristics were confirmed through Fourier transform-infrared spectroscopy (FT-IR) and high-performance liquid chromatography (HPLC) analyses. Patches were prepared with different concentrations of catechin and chitosan, and various properties were analyzed using techniques such as FT-IR, water contact angle analysis, and UV-Vis spectroscopy. It was observed that as the chitosan concentration increased, the release of catechin slowed down or almost ceased. A patch manufactured with 1.5 mg/cm² of catechin at a 1 % chitosan concentration exhibited a high initial release rate over 24 h and demonstrated cellular biocompatibility. Consequently, these patches, with tailored release characteristics based on the concentrations of chitosan and catechin, hold promise for use as drug delivery systems in wound healing applications.

• Korean Journal of Soil Science and Fertilizer
• /
• v.31 no.1
• /
• pp.25-32
• /
• 1998

To characterize the growth environment, inorganic composition and morphological chracteristics of leaves of Korean tea plant, soil and tea leaf samples were collected from 15 locations and analyzed. The chemical characteristics of soils were in range of pH 4.09~6.15, OM 23.9~72.6g/kg, available phosphate less than 300mg/kg, K $0.8{\sim}2.5cmol^+/kg$, Na $tr{\sim}0.17cmol^+/kg$, Ca $1.0{\sim}6.2cmol^+/kg$, and Mg $0.3{\sim}2.1cmol^+/kg$. The contents of Ni. Cr, Zn. Cu, Pb, and Cd were at the level less than natural content in upland soil. Most of the sample soils were sandy loamy and loamy texture. The native tea plants were mainly grown in bamboo thicket or in forest. The leaf sizes of tea plants were $6.85{\pm}1.75{\times}2.6{\pm}0.5cm$, lateral vein number $14.2{\pm}2.7$, and crenated number $58.5{\pm}11.2$, and the leaf color was thin to dark green. The contents of $NH_4{^+}$, $Na^+$, $K^+$, $Mg^{2+}$ and $Ca^{2+}$ in tea leaves were in range of 30.5~47.7, 45.5~164.5, 16,998~25,431, 1.590~2,392 and 1,085~1,958mg/kg, respectively. The contents of $F^-$, $Cl^-$, $NO_3{^-}$, $PO_4{^{3-}}$ and $SO_4{^{2-}}$ were in range of 21.2~63.2, 126.4~257.9, 108.5~185.9, 1,270~1.819, and $954{\sim}1,670mg/kg$, respectively. The leaf size of native tea plant grown widlly in Shunchun Changchun-ri, Hwasun Ssangbongsa, Kuryoi Chonunsa, Bosong Daewonsa and Namhae Boriam was as large as those of Yabukita. Japan cultiver, grown at Kangjin Jangwon tea field.

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.667-678
• /
• 2005

This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.

• Korean Journal of Medicinal Crop Science
• /
• v.12 no.3
• /
• pp.183-190
• /
• 2004

The major compositions of leaf tea and flower tea were investigated to develope as a new functional tea using Korean native Camellia japonica L. Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6%. Crude protein was the greatest component in roasted young leaf tea (RYLT), crude fats in roasted mature leaf tea (RMLT) and ashes in fermented young leaf tea (FYLT). Caffein were present as the highest amount (5.18%) in steamed mature leaf tea (SMLT), showing less amount than green tea. Catechin were contained as the highest amount in all kinds of teas, especially FYLT was the highest (9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in FYLT. Vitamin C was highly detected in the tea from flowers (22.7 mg/l00 g) rather than in the tea from leaves. The content of theanine were found in flower tea by 1,074 mg/l00 g, and had about twofold of FYLT and RYLT. Among free amino acids, glutamic acid and aspartic acid were higher detected in SMLT and RMLT while asparagine was present as higher amounts in RYLT and FYLT, expecting these components can improve tea taste. Nucleic acids and their derivatives including GMP, hypoxanthine and AMP were detected as the higher amounts by 7.86, 8.57, and $12.67\;{\mu}mol/g$, respectively, however IMP content was even reduced by all manufacturing processes. In all kinds of tea, sugars such as glucose, fructose, sucrose and maltose were detected, specially glucose and fructose were found as highest amount in RFT by 65.5 and 59.6 nmol/0.1 mg, respectively.

• Korean Journal of Food Science and Technology
• /
• v.39 no.5
• /
• pp.515-520
• /
• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.487-493
• /
• 2004

This study has been undertaken to increase availability of native camellia in Jeonnam as a medicinal resource and to isolate the effective components from them. Fresh leaf and flower of camellia, single camellia tea and camellia tea mixed with green tea, herbs were screened for cytotoxicity on MCF -7 (human breast adenocarcinoma pleual effusion), Calu-6 (human pulmonary carcinoma), SNU-601 (human gastric carcinoma) cells. Also their multidrug-resistance reversing activity were evaluated using drug sensitive AML-2/WT and multidrug-resistant AML-2/D100 cells. Among the camellia extracts, young leaf and camellia tea mixed with green tea had strong growth inhibitory effects in below 100 $\mu\textrm{g}$/mL against human cancer cells. In result, young leaf showed the strongest inhibitory effects on MCF -7 ($IC_{50}$/ = 100 $\mu\textrm{g}$/mL ↑), Calu-6 ($IC_{50}$/ = 79 $\mu\textrm{g}$/mL), and SNU -601 ($IC_{50}$/ = 39 $\mu\textrm{g}$/mL), and AML-2/WT ($IC_{50}$/ = 64 $\mu\textrm{g}$/mL). Chemosensitizing effect was the extracts of mature leaf ($IC_{50}$/ = 97 $\mu\textrm{g}$/mL, RF=3.0), roasted tea ($IC_{50}$/ = 76 $\mu\textrm{g}$/mL, RF = 2.6 ↑) and steam tea ($IC_{50}$/ = 70 $\mu\textrm{g}$/mL, RF=2.8 ↑) strongly potentiate vincristine cytotoxicity in AML-2/D100 cells. But their cytotoxicities to both sensitive AML-2/WT and resistant AML-2/D100 cells were in the same order of magnitude. This results indicate that crude extracts of camellia mature leaves would contain some principles which have chemosensitizing activity.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.2
• /
• pp.140-148
• /
• 2018

As the global warming causing desertification increase, there is growing concern about damage of crops. It was to investigate how the treatment with hydrogen peroxide before leaf development affects the growth and yield of sorghum for minimizing a damage of crops to drought. The germination experiment was conducted at alternating temperature of $25^{\circ}C/20^{\circ}C$(12 hr/12 hr) under water stress condition of 0 ~ -0.20 MPa adjusted with PEG solution containing 0 and 10 mM $H_2O_2$. In order to know the effect of foliar application of hydrogen peroxide on the growth of sorghum, 10 mM hydrogen peroxide was treated to leaves at 3-leaf stage of sorghum growing in greenhouse conditions. Seed germination rate was increased by 20% in hydrogen peroxide treatment as compared to the Control. under water stress conditions (-0.15 ~ -0.20 MPa). The length of seedlings was also on the rise by the hydrogen peroxide treatment. In the greenhouse pot experiment, the morphological characteristics (plant height, stem diameter, leaf length, and leaf number) and physiological characteristics (chlorophyll content, chlorophyll fluorescence (Fv/Fm), stomatal conductance) were higher in the plants treated with hydrogen peroxide under the drought stress condition than those of plants of $H_2O$ treatment. Experiment conducted with the soil moisture gradient system showed that the foliar application of hydrogen peroxide increased photosynthetic ability of sorghum plant with respect to SPAD value and stomatal conductance and rooting capacity (root weight and root length) under drought condition. Generally, hydrogen peroxide treatment in sorghum increased the tolerance to drought stress and maintained better growth due to ameliorating oxidative stress.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.5
• /
• pp.490-505
• /
• 2000

Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.