• 한국잠사곤충학회지
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• 제43권1호
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• pp.16-20
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• 2001

The study was carried out to investigate sensory characteristics of Chongilppong mulberry fruit wine, as well as biological effects of subfraction of MeOH extracts. In the cholesterol-induced hyperlipidemia rats administered with subfraction of mulberry fruit extract, serum triglyceride, GPT and GOT level in serum were generally decreased. Therefore, the above results suggested that mulberry fruit water soluble fraction can help to maintain normal liver functions and to protect hyperlipidemia.

• 한방비만학회지
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• 제18권2호
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• pp.83-95
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• 2018

Objectives: The aim of this study was optimized mixing ratio of mulberry leaf, mulberry fruit, and silkworm for amelioration of the metabolic syndrome by using response surface method (RSM). Methods: Antioxidant, antidiabetic and antihypertensive activities of fifteen mixed powder of mulberry leaf, mulberry fruit, and silkworm by RSM were measured as indicators of metabolic syndrome. Results: The optimal mixing ratio of mulberry leaves, mulberry fruits, and silkworm with the greatest antioxidant, antidiabetic and antihypertensive activities was as follows: 2.5890 of mulberry leaf (A), 0.1222 of mulberry fruit (B), 2.9999 of silkworm (C). At this time, it was predicted that the total polyphenol content was estimated to be 185.51 tannic acid equivalent mg/g, 1, 1-diphenyl-2-picrylhy drazyl radical scavenging activity 84.77%, 1-deoxynojirimycin content 415.66 mg/100 g, ${\alpha}-glucosidase$ inhibitory activity 64.31%, ${\gamma}-aminobutyric$ acid content 267.77 mg/100 g, potassium content 1,899.11 mg/100 g, and angiotensin-converting-enzyme inhibitory activity was estimated to be 73.78%. Conclusions: It was concluded that the significant effect of the mulberry leaf, mulberry fruit, and silkworm on the metabolic syndrome-related biological activity indices (antioxidant activity, antidiabetic activity and antihypertensive activity) was as follows: 2.5890 of mulberry leaf (A), 0.1222 of mulberry fruit (B), 2.9999 of silkworm (C).

• 농업과학연구
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• 제37권2호
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• pp.249-254
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• 2010

This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.

• 한국조리학회지
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• 제18권2호
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• pp.216-227
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• 2012

본 연구는 품종이 다른 오디즙(청일뽕, 과상2호)을 샐러드 드레싱에 첨가(0, 10, 20, 30%)하여 품질특성을 평가하였다. 샐러드 드레싱의 pH는 오디즙 첨가량이 증가할수록 감소하였고 과상 2호 첨가군이 높게 나타났다. 점도와 당도는 오디즙 첨가량이 많을수록 증가하였다. DPPH 전자공여능은 대조군이 15.60%였으며 오디즙 첨가군이 19.73~50.83%으로 더 높았으며 과상 2호 첨가군이 청일뽕 첨가군보다 DPPH 전자공여능이 더 높았다. 오디즙 첨가량이 증가할수록 명도 L값과 황색도 b값은 낮아졌으나 적색도 a값은 높아졌다. 관능검사 결과 오디즙 30% 첨가군이 가장 높게 평가되었으며 샐러드와의 조화도에서도 30% 첨가군이 가장 좋게 평가되었다. 이상으로 과상2호 오디즙 30%첨가군이 가장 높게 평가되었다.

• Nutritional Sciences
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• 제7권3호
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• pp.127-132
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• 2004

The current study examined the effects of mulberry fruit on the antioxidative defense systems and oxidative stress in the erythrocytes of diabetes-induced rats. Sprague-Dawley male rats were randomly assigned to one normal and three streptozotocin (STZ)-induced diabetic groups. 1be diabetic groups were fed a mulberry fruit-free diet (DM-group), 0.3% mulberry fruit diet (DM-F group) or 0.6% mulberry fruit diet (DM-2F group). Diabetes was induced with STZ after three weeks of the experimental diets. 1be rats were sacrificed 9 days later for examination of the antioxidative defense systems and oxidative stress in the erythrocytes. Means of cy-3-Ο-glucopyranoside, cy-3-Ο-rutinoside, rutin, isoquercitrin, quercetin, morin and dehydroquercetin contents were 230.45, 131.5, 142.5, 10.3, 5.8, 1.6 and 3.83mg per l00g dry weight, respectively, in the mulberry fruit. Mulberry fruit strengthened the antioxidative defense systems through increased activity of the antioxidant enzymes, such as glutathione peroxidase (GSH-px) and catalase (CAT), in the erythrocytes of the diabetes-induced rats. Accrdingly, mulberry fruit was found to reduce the accumulation of thiobarbituric acid reactive substance (WARS). Therefore, mulberry fruit was found to be excellent for strengthening the antioxidative defense system and reducing damaging oxidative substances in the erythrocytes of the diabetes-induced rats.

• 한국잠사곤충학회지
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• 제44권1호
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• pp.19-21
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• 2002

양잠용 장려뽕품종인 수원뽕의 임성과 오디의 과실적 특성은 다음과 같다. 1. 종자형성률은 61.8%, 침종자율은 54.7%이었고 발아율은 94%에 달하였으며 교잡성공률은 31.8%이었다. 2. 오디의 단과중은 3.58g로 중대과형이고 오디색은 흑색이다. 3.오디의 당도는 15.7%(Brix), 총산도는 0.18%이며 pH는 6.3이다 4.오디의 숙기는 중숙성이고 착과정도는 청일뽕과 같이 많았다.

• 한국잠사곤충학회지
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• 제51권1호
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• pp.48-55
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• 2013

지금까지 오디는 누에 사육을 위한 뽕나무 재배를 하고 남은 나무에서 생산되는 부산물로 여겨져 왔으나, 오디가 생산량과 소비가 크게 늘어나면서 새로운 소득작목으로 정착되어 가고 있다. 그러나 기상재해에 의한 피해로 오디 안정생산이 문제가 되고 있어 농업재해보험 도입이 필요하다. 농업재해 보험 도입을 위한 기초 연구로서 오디 생산용 뽕나무 재배양식, 수형, 품종별 결실수, 오디 균핵병 발생양상, 생산량 및 판매가격 등을 조사하였으며, 그 결과는 아래와 같다. 10a당 뽕나무 식재주수는 낮추만들기에 적합한 품종을 재배하는 부안과 양평지역이 많았으며, 크게 재배하는 고창지역은 적었다. 최장 결과모지당 오디 결실수는 과상 2호, 수원뽕, 익수뽕, 청일뽕 순으로 많았으며, 오디 균핵병 발병율은 과상2호, 익수뽕, 청일뽕, 수원뽕 순으로 높았다. 10a당 오디 수확량은 청일뽕, 과상2호, 수원뽕, 익수뽕 순으로 많았으며, 수령별 수확량은 나무수령이 오래될수록 많았으나, 과상 2호는 어린 나무가 많았다. 오디 판매가격은 경기도 양평지역이 가장 높았으며, 고창지역이 가장 낮았다.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.91-99
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• 2006

This study was conducted to investigate the effects of mulberry fruit, mulberry leaves and silkworm powder with different mixing ratios on hepatic antioxidative system and lipid metabolism in streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing $100{\pm}10g$ were induced diabetic by 50 mg/kg bw streptozotocin and randomly assigned to following experimental groups; normal diet group (DM), 0.3% and 0.6% mulberry fruit diet groups (F and 2F), 0.3% mulberry leaves diet group (M), 0.3% silkworm powder diet group (S), 0.15% mulberry fruit+0.15% mulberry leaves diet group (FM), 0.15% mulberry fruit+0.15% silkworm powder diet group (FS), 0.1 % mulberry fruit+0.1 % mulberry leaves+0.1% silkworm powder diet group (FMS). The experimental diets were fed for 4 weeks. Hepatic SOD activity was not changed significantly by any of single or combined supplementations of mulberry fruit, leaves and silkworm powder but GSH-px and catalase activities were increased by the groups supplemented with two or three of the test ingredients (FM, FS, FMS) as compared with the DM group. Hepatic TBARS value was not reduced significantly by any of the supplementations but lipofuscin contents were significantly reduced in the FM, FS and FMS groups as compared with the DM group. Hepatic mitochondria and microsomal carbonyl values were reduced by the single and combined supplementations of the test ingredients. Hepatic HMG-CoA reductase activities were increased in the all supplementation groups as compared with the DM group. Hepatic total lipid and triglyceride contents were increased but cholesterol contents reduced in the supplemented groups. The effects on the enzyme activities, peroxide or its products and lipid contents were most remarkable in the FMS group. In conclusion, mulberry fruit, mulberry leaves and silkworm powder have the favorable effects on antioxidative system and lipid metabolism in the diabetic liver and the mulberry fruit, leaves and silkworm powder with equal ratio exert the synergistic effect expectedly to prevent diabetic complications.

• 한국잠사곤충학회지
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• 제53권1호
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• pp.50-54
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• 2015

가공 중 파괴되기 쉬운 여러 가지 기능성 성분과 오디 고유의 맛, 향 및 형태를 그대로 유지한 말랑말랑한 반건조 오디를 제조함으로써 오디 자체를 식용 또는 식품(빵, 떡, 한과 등) 재료로서의 이용성, 실온 보관 및 유통 편리성을 향상시키고자 하였다. 영하 $40^{\circ}C$ 이하에서 보관한 오디를 내부 온도를 $30{\sim}35^{\circ}C$ 사이로 맞춰 놓은 동결건조기에 넣고 23 ~ 24시간 동안 진공상태에서 건조시킴으로써 오디는 열매끼리 뭉치지 않고 한 알씩 분리되며, 만졌을 때 손에 검은 색이 묻어나지 않는다. 특히 안토시아닌 색소인 C3G을 비롯해 루틴(rutin), 가바(GABA), 레스베라트롤(resveratrol) 등의 다양한 기능성 성분과 오디 고유의 맛, 향, 형태를 그대로 유지할 수 있다. 반건조 오디의 경우 수확 후 냉동보관에 필요한 시설유지비(전기료 등)가 들지 않으며, 건조 후 1년 정도 실온 보관이 가능하므로 수송유통이 편리함은 물론 연중 상시 구매가 가능하다. 또한 반건조 오디 생산에 걸리는 시간은 약 23 ~ 24시간으로 완전 건조 오디 생산 시 걸리는 시간(48시간)보다 절반가량 짧아 농가의 가공비용을 줄일 수 있다. 단순 가공제품과 더불어 반건조 오디를 직접 식용 또는 다양한 식재료에 활용함으로써 다양한 오디의 영양성분과 기능성 성분의 섭취를 통해 국민건강증진은 물론 소비확산을 통한 농가소득 향상에도 기여할 수 있을 것으로 기대한다.

• 한국잠사학회:학술대회논문집
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• 한국잠사학회 2003년도 International Symposium of Silkworm/Insect Biotechnology and Annual Meeting of Korea Society of Sericultural Science
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• pp.50-52
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• 2003

Mulberry containing many bioactive components is very useful as functional food resource. Mulberry leaf ice cream, mulberry leaf tea, mulberry noodle, mulberry fruit jam, mulberry wine etc. have been developed in Korea. Because mulberry fruit has abundant natural pigments belonging to anthocyanins, we can expect their therapeutic and physiological effects. However, there are few reports about mulberry seed. So we studied on fatty acids of mulberry seed for the purpose of increasing the functional utilization of mulberry fruit. (omitted)