• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• Journal of the Korean Wood Science and Technology
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• v.50 no.3
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• pp.186-192
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• 2022

This study examined the utility of pine (Pinus densiflora) pollen cones as an environmentally friendly material with sound-absorbing properties. Pine pollen cone samples with widths of 0.8-1.2 cm and lengths of 3.5-4.5 cm were prepared. After filling impedance tubes to heights of 6, 8, 10, or 12 cm with the pine pollen cones, the sound absorption coefficient of the pine pollen cones was investigated. The peak sound absorption frequency of the samples with a thickness of 6 cm was reached at 1,512 Hz; however, this value shifted to 740 Hz in samples with a thickness of 12 cm. Therefore, the sound-absorbing performance of pine pollen cones at low frequencies improved as the material thickness increased. According to KS F 3503 (Korean Standards Association), the sound absorption grade of pine pollen cones ranges from 0.3 to 0.5 M, depending on the material thickness of the pine pollen cones. In conclusion, the pine pollen cones demonstrated good sound absorption properties. They, thus, may be considered an environmentally friendly sound-absorbing material.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.200-207
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• 2000

This study was conducted to investigate the nutritional constituents of pine pollen and the effects of pine pollen on rat liver. Using the chemical components analysis method, the constituents of pine pollen are crude protein(13.97%). crude lipid (6.50%), crude ash (3.25%). Detectable in pine pollen are main fatty acids and non-essential amino acids such as glutamic acid and aspartic acid such as oleic and linoleic acid and 18kinds of amino acid including essential amino acids. The effects of pine pollen on rat liver fed with a high fat diet for 6 weeks showed significant decrease in total lipid and triglyceride as compared with the group fed with a fat diet only. Total cholesterol content decreased by 20.33%. No significant difference was found in total protein content of each group. Pine pollen Is efficacious in preventing geriatric diseases (arteriosclerosis, hyper-lipidemia and cardiovascular system-related diseases).

• Toxicological Research
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• v.21 no.3
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• pp.235-240
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• 2005

Pollen has been used for prevention or treatment of certain diseases such as diabetes arthritis or cancer in traditional medicine. Among various pollens, pine tree pollen is known to relieve hypertension, suppress fatty liver progression, and facilitate the digestion, but its immunological activities are less known. To evaluate immunological reactivities and immunotoxicities of pine tree pollen, BALB/c mice were administered to the poller through oral route. Pine tree pollen suspended in distilled water or extracted with methanol has been administered at the concentration of 0, 10, or 100 mg/kg five days per week for four weeks. Polyclonal activation of splenic T cells with phytohemagglutinins did not induce a significant difference in IL-4 and $IFN_{\gamma}$ production between the pollen-administered mice groups and the control mice. Furthermore, polyclonal activation of splenic B cells with lipopolysaccharides did not result a significant difference in IgG1 and IgG2a production among the groups. These findings imply that the intake of pine tree pollen does not bring any humoral and cellular immune-dysrequlation. Whereas, viability of Listeria monocytogenes was suppressed in the mice administered with 100 mg/kg bw methanol extract, indicating the potential ability of pine tree pollen to enhance cell-mediated immunity mediated by type-1 helper T cells. In addition, aberrant upregulation of plasma IgG1 level was observed in the pollen-administered mice, which suggests a possibility of allergic response induction through the pine tree pollen uptake. Overall, pine tree pollen-mediated modulation of humoral or cellular immunity is worthy of further systematic investigation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.192-197
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• 1994

Effect of pine pollen and defatted pine pollen on lipid accumulation and metabolism in serum and liver were investigated with rats fed high fat-supplemented diets for 6 weeks. Concentrations of total lipid and total cholesterol in serum significantly decreased in the experimental groups (treated with pine pollen and defatted pine pollen) compared with the control group. Concentration of triglyceride in serum was remarkably lower than that of control group. This was similar to that of normal group. Concentration of glucose in serum was significantly lower in the experimental group. It was observed from photographs of hepatic tissue in rats that pine pollen inhibits the lipid accumulation induced by high fat diets.

• The Korean Journal of Ecology
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• v.25 no.6
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• pp.389-393
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• 2002

Effects of environmental factors on in vitro pine pollen performance were investigated. Pinus densiflora and P. rigida pollen grains collected at Mt. Kwanak, Korea were used. Three environmental factors, such as pollen storage temperature, pollen culture temperature and nutrient condition in medium, were tested. To determine the storage temperature effects on pollen viability, pine pollen was stored at $-70^{\circ}C$, $-12^{\circ}C$, $4^{\circ}C$ and $22^{\circ}C$. Pollen viability was substantially extended at the storage temperatures of $-12^{\circ}C$ and $4^{\circ}C$ for more than 300 days. To elucidate the culture temperature effects on pine pollen germination and tube growth, pollen grains were cultured at the temperatures from $5^{\circ}C$ to $40^{\circ}C$ at $5^{\circ}C$intervals. The germination rate and tube growth were highest at $25^{\circ}C$ and decreased above $30^{\circ}C$. To investigate boron and sucrose effects on pollen tube growth, the pollen was cultured at different sucrose and boric acid concentrations. Germination rate was optimal in germination medium containing 3 or 5$\%$ sucrose with 0.01 $\%$ boric acid. These results indicate that the pine pollen can be stored for considerable length of time without noticeable loss of viability at storage temperature below or near $0^{\circ}C$. Optimal germination medium conditions were established for pine pollen. Therefore, pine pollen can be used for many biological and environmental monitoring researches.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.178-189
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• 2004

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

• The Korean Journal of Ecology
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• v.23 no.2
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• pp.169-173
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• 2000

Seasonal distribution of ectomycorrhizal associations in various types of forest in a boreal forest in Manitoba. Canada was investigated. Alsohe relationship between ectomycorrhizal growth and pine pollen nutrients was examined. In four different forest stands, ectomycorrhizas tended to be lower in the spring than in the summer and fall samples. In addition. a mature jack pine (Pinus banksiana) stand showed higher mycorrhizal activities than a young jack pine stand. Growth of Suillus brevipes hyphae wa ts stimulated by additions of pollen representing mean pollen deposition in Mistik Creek study area after 30 and 70 days of growth with dextrose availability. This result suggests that the peak ectomycorrhizal activity is followed by pollen deposition in the study region and therefore, addition of pine and spruce pollen in early or middle of June in the boreal forest can be an important seasonal nutrient source for ectomycorrhizal growth.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.505-513
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• 2005

The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.