• Proceedings of the Korean Society of Toxicology Conference
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• 2003.10b
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• pp.109-110
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• 2003

To validate a novel mouse model, gpt delta, for in vivo mutagenesis, the Mammalian Mutagenesis Society (MMS), a subgroup of the Environmental Mutagen Society of Japan (JEMS) (JEMS/MMS), performed a collaborative study as the third trial for transgenic animal assay. In this mouse model, point mutations and deletions re separately identified by gpt (6-thioguanine-resistant) and Spi- (sensitive to P2 interference) selections, respectively.(omitted)

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.10b
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• pp.111-111
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• 2003

Recently, cancer chemoprevention with strategies using foods and medicinal herbs has been regarded as one of the most visible fields for cancer control. The genistein in soy, the American ginseng and the resveratrol in a grape are well known as that has antiproliferative properties in human breast cancer.(omitted)

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.334.2-334.2
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• 2002

As the part of our continuing study for antihyperlipidemic agents from the herbal medicinal resources. we examined the possibility of the ethylacetate fraction of Alpinia officinarum water extract in vitro and in vivo. We isolated some compounds from the ethylacetate fraction of Alpinia officinarum and measured their antihyperlipidemic activities. The active components isolated by silicagel column lmproved serum TG. HDL and LDL level in corn oil feeding and triton WR-1339 induced hyperlipidemic mice. The most active compound was 3-Methylethergalangin. Consequently. these biologically active gerbal functional foods could be used for preparing the healthy food which might diabetas. hyperlipidemia and other disease.

• Journal of Applied Biological Chemistry
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• v.64 no.2
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• pp.153-158
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• 2021

Cordyceps militaris (CM) is one of the most important medicinal mushrooms known to possess various biological activities. Cordycepin (CP) is a bioactive compound present in the fruiting bodies of CM and is known to have anti-tumor, anti-metastatic immunomodulatory and anti-inflammatory activities. In this study, we aim to analyze CP quantitatively under various CM extraction conditions. CP was measured using high-performance liquid chromatography, quantified using a reversed phase column using a gradient elution system of water and acetonitrile, and detected with a UV absorbance wavelength of 260 nm. The CP content of CM was the highest in 100% ethanol extract of the fruiting bodies and 60% ethanol extract of the mycelium. This study provides an efficient analysis method to determine the optimal extraction conditions for CP that can be used as a basis for developing functional foods and pharmaceutical products derived from CM.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.162-169
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• 2007

Immune activities of two different extracts of Kadsura japonica Dunal. by typical extraction processes using water and ethanol at 60 $^{\circ}$C and 100 $^{\circ}$C were compared to them by ultrasofication system and through traditional fermemtation process. The fermented broth Kadsura japonica Dunal. definitely improved the growth of human B and T cell up to 30% and 22%, respectively, compared to the control. The secretion of TNF-${\alpha}$ and IL-60 was also enhanced by the addition of the fermented broth, up to 35%. NK cell activation was significantly improved up to 1.4 times higher than the case of adding other extracts. It was also found that this broth could yield higher nitric oxide production from macrophage than Lipopolysaccharides (LPS). It can be concluded that Kadsura japonica has immune activities and, in general, the culture broth from a conventional fermentation has higher immune activities, possibly by yielding immuno-modulatory compounds, not existed in typcial extraction systems as the result of HPLC analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1211-1219
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• 2012

In this study, extracts from Caragana sinica flowers and leaves were tested for antioxidant and angiotensin converting enzyme inhibitory activities, along with xanthine oxidase, tyrosinase, elastase, and astringent effects. Total phenolic compounds of acetone extracts from Caragana sinica flowers and leaves were the highest at 3.42 and 2.98 mg/g, respectively, when various extraction solvents were used. Optimal conditions for extraction of phenolic compounds from Caragana sinica leaves and flowers were 70% ethanol for 18 hr. DPPH scavenging activities were the highest in 70% ethanol extracts of Caragana sinica. ABTS radical cation decolorization values of 70% ethanol extracts were higher than those 60% ethanol extracts at 74%. Antioxidant protection factor was 1.2 PF in 70% ethanol extracts from Caragana sinica flowers and leaves. TBARS was lower than that of control (0.54 ${\mu}M$) in all sections. Angiotensin converting enzyme inhibitory activity of Caragana sinica flower extract was 80~90% at a phenolic concentration of 0.2~1.0 mg/mL, whereas xanthin oxidase inhibitory activity of Caragana sinica leaf extract was higher than that of flower extract. Tyrosinase inhibitory activity, which is related to skin-whitening, was above 20%, whereas elastase inhibitory activity related to anti-wrinkle effect was above 50% at a phenolic concentration of 0.8 mg/mL. Astringent effects of Caragana sinica flower and leaf extracts were higher than tannic acid as a control at an equivalent concentration. This result suggests that extracts from Caragana sinica flowers and leaves are suitable as functional foods having anti-hypertension, anti-gout, and medicinal cosmetic activities, including whitening and anti-wrinkle effects.

• Korean Journal of Medicinal Crop Science
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• v.7 no.4
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• pp.263-268
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• 1999

It was found that the level of alcohol concentration in both mouse and human sera can be significantly decreased up to 42% by oral administration of the mixtures of the extracts of Hovenia dulcis THUNB and Alnus japonica Steud. A single treatment of extract from Hovenia dulcis reduced the serum alcohol concentration to 32%, compared to 13% in treating the extract of Alnus japonica. Similar patterns were observed in enhancing alcohol dehydrogenase (ADH) and glutathion-S-transferase (GST) activity in the liver. The inhibition of cathepsin activity was also greatly reduced by administrating the mixture of both extracts : however, the extract of Alnus japonica did not affect the acitivity of cathepsin. It was concluded that the mixture of both extracts had synergic effect on reducing serum alcohol concentration and improving the detoxification process due to alcohol administration in the liver.

• Korean Journal of Medicinal Crop Science
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• v.18 no.6
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• pp.389-397
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• 2010

This work was to improve antimicrobial activities of horseradish by encapsulated with edible biopolymers such as lecithin and gelatin since it has been difficult to directly use horseradish extracts into foods and food containers due to its strong and undesirable flavors. It was shown that most of the nanoparticles containing the extracts were well formed in round shape with below 400 nm diameter as well as fairly stable and less odd flavors in various pH ranges by measuring zeta potentials. The encapsulation efficiencies of nanoparticles were estimated as 66.6% and 53.4% for lecithin and gelatin, respectively. Minimal Inhibitory Concentration (MIC) of both nanoparticles against G(+), Listeria monocytogenes and G(-), Salmonella typhimurium were also measured as 79 ppm based on AIT concentrations in the extracts, whose activities were about 65% higher than the case of adding crude extract. It was also found that the nanoparticles efficiently penetrated into the cell membrane and started to destruct the cells after 6 hours cultivation under Transmision Electron Microscopy observation. These results prove that the nano-encapsulation of the horseradish extracts can be employed to directly treat into the foods and food containers for antimicrobial purposes with the aids of aerosolization system, by using small amounts of the extracts and having less flavors due to masking effects of nanoparticles.