• The Korean Journal of Physiology
• /
• v.15 no.1
• /
• pp.61-66
• /
• 1981

In 1944 Cavallito and Bailey first extracted an essential oil, a powerful antibacterial principle, from the garlic and named it allicin. Later Stoll and Seeback elucidated that allicin was produced from alliin by the enzymatic action of arinase. Damaru observed the depressor responses following intraperitoneal administration of garlic juice in cats. And Thiersch presented evidence that garlic had a protective action against experimental arterosclerosis in cholesterol-fed animals. On the other hand it was also reported that anemias were caused by long-term ingestion of garlic as a result of reduction in hemoglobin and RBC. From the experiment in which the effect of garlic on the blood sugar level was studied, Lee insisted garlic elevated blood sugar level. However, August and Jain claimed that hypoglycemia was induced by garlic administration. Recently Bordia and Bansal suggested that essential oils extracted from onion and garlic have a strong preventive effect on hyperlipemia and prolonged coagulation time resulted from fat-feeding. Furthermore Bordia et al indicated that garlic exerted a strong fibrinolytic activity. In early 1920 s Sugihara reported that essential oil of garlic not only decreased arterial blood pressure but also had a paralytic effect on the isolated heart and intestinal strip of animals. The present study was proposed to investigate the effect of garlic juice and the mechanism of its action on the motility of the isolated rabbit duodenum. The motility of the isolated duodenum was recorded on polygraph by means of force transducer connected with Magnus apparatus. And the isolated duodenum was separtely pretreated with $acetylcholine(5{\times}10^{-7}\;gm/ml)$, $pilocarpine(2.5{\times}10^{-6}\;gm/ml)$, $histamine(5{\times}10^{-6}\;gm/ml)$ and barium $chloride(2.5{\times}10^{-5}\;gm/ml)$ in order to find out interations of these drugs with ASJ. The results obtained were as follows; At concentrations of 0.25%, 0.5% and 1.0% ASJ markedly inhibited contractions of isolated duodenum while tonus as well as contractility of the isolated intestine were decreased also with 0.5% and 1.0% ASJ. Since ASJ markedly abolished augmented motility of isolated intestine by histamine and partly reduced that by $BaCl_2$, it is strongly suggested that inhibitory action of ASJ on the intestinal motility is caused mainly by its antihistamine effect and partly by its direct action on the intestinal smooth muscle.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.179-184
• /
• 1998

As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$ the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000$\times$G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5$^{\circ}C$, and those during 60 days storage at $25^{\circ}C$ and 4$0^{\circ}C$ were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/$\ell$.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.324-332
• /
• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.530-536
• /
• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.1
• /
• pp.91-100
• /
• 2004

Weanling male rats of Wistar strain were fed relatively high-calories-diet containing 1% (K$_1$ group), 5% (K$_{5}$ group) and 10% Chinese cabbage kimchi juice (K$_{10}$ group) for 4 weeks to study their effects on body weight gain rate, serum lipids levels and other blood biochemical parameters. In this study it was found out that significant decrease in body weight gain rate, diet efficiency ratio, serum triglyceride level, serum total cholesterol level, blood glucose level and LDL-cholesterol level was observed in $K_{10}$ group as compared to control group fed only high-calories-diet. Significant increase in HDL-cholesterol level, GPT activity, GOT activity and creatinine level was found in $K_{10}$ group as compared to control group. But creatinine level, GPT and GOT activity of $K_{10}$ group were within the normal ranges. The results suggest that long term intake of traditional Chinese cabbage kimchi in large dose have the lowering effect on blood lipid and blood glucose level. There is no possibility of adverse actions on renal and hepatic functions by ordinary intake of Chinese cabbage kimchi in spite of being rich in salt and hot spices such as garlic, onion, ginger and red pepper.r.r.

• Journal of Food Hygiene and Safety
• /
• v.15 no.2
• /
• pp.95-100
• /
• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.486-497
• /
• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.615-623
• /
• 2000

The brine Korea cabbage (BKC) with various ingredients was stored at 5$^{\circ}C$ and 15$^{\circ}C$ for 13 days to examine the changes in pH, total acidity, ascorbic, and cholrophylls. Decrease in pH and increase in total acidity in the BKC stored at 15$^{\circ}C$ were greater than in the BKC stored at 5$^{\circ}C$, indicating these changes are closely related to the storage temperature. The effect of ingredints was various; garlic, red pepper powder, and fermented anchovy juice accelerated the decrease in pH and increase in total acidity; mustard powder and leaf mustard suppressed their changes and freen onion and ginger had no effect. At both temperatures, ascorbic acid was remained at high level in the BKC with leaf mustard, but it was maintained at lowest level in the BKC with ferented anchovy juice. Degradation od chlorophylls was slow in the BKC with leaf mustard, which maintained the high level os ascorbic acid during storage. Meanwhilr the degradation of chlorophylls or production of pheophytin and pheophorbide was cinsistent with the production of acid. These results suggset that degradation of chlorophylls in a BKC was positively correlated with ascorbic acid content and the acid produced during storage.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.78-88
• /
• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.652-662
• /
• 2000

This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in vitro and by micro-nucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micro-nucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea, and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.